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Para Picar
-
Ensalada de creación del chef con aguacate, rulo de cabra caramelizada, coctel de frutos secos a la vinagreta de crema balsámica
-
Escalivada al horno de leña tradicional
-
Champiñones a la brasa
-
Mini canelón de rustido con bechamel trufado y crujiente de jamón
Segundos a elegir
-
Secreto de cerdo ibérico a la parrilla acompañado de patatas caliú y salsa de cinco pimientas
-
Calamarcitos a la plancha acompañado de wok de verduritas salteadas y huevo estrellado
-
Meloso de ternera estofada al vino tinto y Rusiñol acompañado de parmentier de patata trufada
-
Suprema de merluza a la plancha con costra de almendras y lecho de verduritas salteadas
NOTA
La variación de vinos o cavas a otros de mayor calidad comprenderá un aumento relativo en el precio del menú.
Los licores. cafés y refrescos, no quedan incluidos en los menús. La bebida incluye una botella cada cuatro comensales.
A partir de 8 personas. SOLO SE ADMITEN RESERVAS CON PAGAS Y SEÑAL DE 10€ POR COMENSAL.
Info del Chef
Cordero lechal brasa
El cordero lechal o lechazo es el que aún no ha sido destetado, típicamente de 20 días a 30 días de edad y con un peso de 5 Kg a 6,5 kg. El sabor y textura de la carne de cordero lechal a la parrilla en chuletillas se confieren al comensal un sabor único y exclusivo. Su alimentación ha sido exclusivamente leche materna. El color de la carne es un rosado pálido y posee muy poca grasa.