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Para picar
-
Croquetón de chuletón con steak tartar de madurado +35 días
-
Milhojas de patata brava con coulis de salsa brava y alioli de ajo negro
-
Carpaccio de salmón marinado con emulsión de aguacate, alcaparrones emulsión de aguacate y olivas de Kalamata
-
Gambas rojas salteadas al ajillo
-
Huevos a la brasa con escalopa de foie, jamón ibérico de bellota, compota de manzana y reducción de Pedro Ximénez
Segundos a elegir previamente
Bodega
-
Aguas minerales
-
Vino tinto VIVANCO Crianza D.O. Ca. Rioja
-
Vino tinto CASA VELLA Crianza 100% Cabernet Sauvignon D.O. Penedes
-
Vino blanco Bardos 100% Verdejo D.O. Rueda
-
Vino blanco MIRANDA 100% Chardonnay D.O. Penedes
-
Cafés e Infusiones
Menú válido hasta el día 15 de noviembre de 2023
NOTA
El menú está disponible a partir de 10 comensales. Los refrescos y cervezas no están incluidos en los menús.
Los grupos superiores a 40 comensales deberán escoger un único segundo plato igual para todo el grupo.
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.