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Aperitivo (servido en mesa)
-
Virutas de jamón ibérico con pan de coca y tomate de “ramellet”
-
Crujiente de gambas con romescada
-
Tartar de atún rojo con gelée de soja
Segundo plato (a escoger previamente)
-
Rodaballo con patata panadera y ajos perfumados
-
Solomillo ibérico con puré trufado, frambuesa y glacé de sus jugos
Bodega
-
Aguas minerales
-
Vino blanco Bardos Verdejo D. O. Rueda o La Miranda D.O. Empordà
-
Vino Tinto Ramon Bilbao Edición Limitada D.O. Rioja o El Pispa D.O. Montsant
-
Cava Brut Raventos i Roig D.O. Cava
-
Cafés e Infusiones
NOTA
Cerveza y refrescos no quedan incluidos en el menú. La variación de Vinos o Cavas a otros de mayor calidad comprenderá un aumento relativo en el precio de este menú.
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.