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Para Picar
-
Revoltillo de gambas y ajos tiernos con detalles de patata rejilla y finas lonchas de jamón ibérico
-
Corazones de alcachofa salteados con virutas de jamón ibérico y foie
-
Ensalada de casa Fuster con beicon ahumado, atún, coctel de frutos secos y vinagreta de crema balsámica y frutos rojos
-
Jamón ibérico de bellota con pan de coca crujiente
-
Mini canelones de rabo de toro napado con reducción de vino tinto y virutas de foie
Segundos a elegir
-
Paletilla de lechazo D.O. Castilla y León, al horno de leña tradicional
-
Ración Cochinillo al horno de leña
-
Solomillo de ternera premium a la parrilla acompañado de parmentier de patata trufada reducción de vino tinto y virutas de foie
-
Mini mariscada de pescado y mariscos frescos de lonja
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.