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Aperitivo (servido en mesa)
-
Virutas de jamón ibérico con pan de coca y tomate de “ramellet”
-
Surtido de croquetas de Jamón Ibérico
-
Tartaleta rellena de micuit con mermelada de Higos y crujiente de jamón
Segundo plato (a escoger previamente)
Bodega
-
Aguas minerales
-
Vino blanco Calinda Verdejo D.O. Rueda
-
Vino tinto Añares Crianza D.O. Ca. Rioja
-
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.