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Para picar
-
Jamón ibérico de bellota con pan de cristal con tomate
-
Croquetas de butifarra negra con manzana caramelizada
-
Calamar de playa a la andaluza con mayonesa de yuzu
-
Ensalada de tomate con ventresca de atún con reducción de balsámico
-
Habitas baby salteadas con bacalao y jamón ibérico de bellota
Segundos a elegir previamente
-
Ternasco al horno de leña con verdura asada, caliú y champiñones confitados
-
Bacalao a baja temperatura sobre milhojas de patata y samfaina
Menú válido hasta el día 15 de noviembre de 2023
NOTA
Menú válido hasta el día 15 de noviembre de 2023.
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.