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Menú de Año Nuevo take away 40€
El pica pica
-
Chipirones frescos de lonja rebozados a la Andaluza
-
Trio de croquetas artesanales del Chef
-
Pulpo a la gallega sobre patata vaporizada al aroma de pimentón de la vera y aceite virgen extra
Primeros a elegir
-
Canelones de rabo de toro estofado estofado a la reducción de salsa oporto y ralladura de foie
-
Arroz Caldoso de Bogavante
-
Ensalada de queso burrata con finas lonchas de jamón ibérico, higos secos y vinagreta de pistacho verde
-
Escudella catalana tradicional de Navidad con carn d'olla
Segundos a elegir
-
Suquet de Rape a la salsa americana con gamba langostinera y almejas frescas
-
Paletilla de lechazo D.O. Castilla y León, al horno de leña tradicional
-
Ración de cochinillo lechal de Segovia al horno de leña
-
Solomillo de vacuno mayor marmolado al foie sobre lecho de patatas rusticas y espárragos braseados
Postre a elegir
-
Tarta de queso con frutos rojos
-
Helado especial de coco bañado con sopa de mango natural y menta fresca
-
Coulant de turrón de jijona con helado se yogurt griego y polvo de pistachos
-
Copa de cava, neulas y turrón
NOTA
Los licores y refrescos, no quedan incluidos. El menú incluye una botella cada 4 comensales, pan, aguas minerales, pan torrado, alioli,
turrones, neulas y cafés. SOLO SE ADMITEN RESERVAS CON PAGA Y SEÑAL DE 20€ POR PERSONA. Las mismas no serán retornadas.
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.