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Plato a elegir
-
Salteado de pies de cerdo sin faena, con foie a la salsa de Oporto, con huevos fritos y patatas asadas
-
Cazuela de callos de la Yaya Angustias
-
Cazuela de rabo de toro estofado
-
Meloso de ternera estofada con parmentier trufado
-
Caldereta de cordero especial de la casa
-
Hamburguesa 250g especial Casa Fuster elaborada por nuestro chef con huevo, beicon y cebolla caramelizada
-
Monchetas con butifarra
-
Tortilla individual de moncheta con butifarra negra especial esparragada
-
Loncheado de jamón ibérico templado sobre huevos fritos al ajo tierno con panceta y patatas
-
Monchetas con butifarra negra o butifarra de pages y huevos fritos salteados con virutas de jamón ibérico
-
Huevos fritos, con beicon y patatas fritas
-
Huevos fritos, con butifarra y monchetas
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.