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Per picar
-
Formatge manxec Flor d’Esgueva en oli
-
Carpaccio de tomàquet, amb ceba de Figueres i ventresca de tonyina
-
Paella mixta amb patata palla, ous estrellats, pebrot verd al forn i botifarra negra
-
“Croquetó” de pollastre rostit farcit de pernil ibèric
-
Cassoleta de xistorra de Navarra amb allets i bitxo
Segon a escollir
-
Ració de garrinet de la Vall dels Pedroches a l’estil tradicional
-
Espatlleta de lletó al forn de llenya amb xampinyons i patata caliu
-
“Chuletón” de sidrería de +25 dies de maduració 600gr
Pax mínim 2 pax
-
“Chuletón” Premium de + 35 dies de maduració 600gr
Suplemento 15,00 por comensal€ pax mínim 2 pax
Bebida
-
Vi negre D.O. Ca. Rioja
-
Vi blanc D.O. Rueda
NOTA
La variació de Vins o Caves a uns altres de major qualitat comprendrà un augment relatiu en el preu d'aquest 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.