Today's Menu

27

Primera semana /tercera

Segunda semana / cuarta

  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday

Starters

Escudella with “carn d’olla” vegetable capsule

Green bean salad and rolled mushroom, Dijon vinaigrette

Tagliatelle with carbonara

Main course

Ox a la Bourguignon

Hake loin with tartar sauce and confit boletus

Pork tenderloin with mustard sauce and french fries

Desserts

Natural fruit salad

Ice-cream

Cheesecake Terrine

Consult the room staff about allergens

Starters

Caesar salad

Chickpea cream with pepper oil from la vera

Shrimp omelette

Main course

Roast chicken with herbs from the field

Corvina “llauna”( gratin)

Squid with onions and rice

Desserts

Melon and mint carpaccio

Ice-cream

Tiramisu Terrine

Consult the room staff about allergens

Starters

Burratina salad with Barbastro tomato,
candied tomato petals and fresh basil

Noodle soup

Spaghetti with garlic and oil (choose how spicy you like it)

Main course

Beef burger, raclette cheese, candied onion, bacon and mushrooms

Grilled salmon with fennel, orange and quinoa


Chicken stuffed with Gorgonzola and spinach, battered in panko

Desserts

Apple carpaccio, orange juice and cinnamon

Ice-cream

Tatin cake Terrine

Consult the room staff about allergens

Starters

Quinoa, fennel, orange and pistachio salad

Onion soup “Comme il Faut”

Vegetable wok with poached egg at low temperature

Main course

Beef tenderloin tagliata with rucola and tartufata

Squids with onions

Pork rib with honey and rosemary with sweet potato

Desserts

Fruit salad

Ice-cream

Tropical Terrine with passion fruit foam

Consult the room staff about allergens

Starters

Beet, carrot and fennel salad with citrus

Creamy pumpkin soup

Mac & Cheese

Main course

Chicken curry with wild rice

Hake with tomato and basil vinaigrette and steamed potatoes

T-bone steak with potatoes and Béarnaise sauce

Desserts

Pineapple Carpaccio, lime zest

Ice-cream

Lemon Pie Terrine

Consult the room staff about allergens

Starters

Spinach, dried tomato, orange and walnut salad

Vegetables cream

Free range eggs with tomato, pepper and crème fraîche

Main course

Onglet with candied onion and potato parmentier

Salmon and vegetables steamed in parchment with their juices

Iberian pork with potato salad, tomato, spring onion and rosemary

Desserts

Strawberries with orange juice

Ice-cream

Tarrina de Cheesecake

Consult the room staff about allergens
  • Monday
  • Tuesday
  • Wednesday
  • Thursday
  • Friday
  • Saturday

Starters

Zucchini carpaccio, semi-dried tomato and pine nuts vinaigrette

Waldorf salad

Duck bao, cucumber, chive and hoisin sauce

Main course

Beef burger, raclette cheese, onion confit, bacon and braised mushrooms

Grilled salmon with zucchini shavings and goat cheese

Calamari and white kidney bean

Desserts

Natural fruit salad

Ice-cream

Lemon Pie Terrine

Consult the room staff about allergens

Starters

Rocket, pear and parmesan salad

Onion soupe "comme il faut"

Spaghetti with garlic and oil 

Main course

Robespierre sirloin dice

Loin of hake in white butter and grilled porcini

Grilled chicken, baked potatoes and onion

Desserts

Melon and mint carpaccio

Ice-cream

Cheesecake Terrine

Consult the room staff about allergens

Starters

Kale salad, red quinoa, cherry tomato, hazelnuts, edamame,
and red miso vinaigrette

Tagliatelle a la Carbonara

Free range eggs with tomato sauce, peppers and mascarpone cream

Main course

Iberian pork with potato salad, tomato, spring onion and rosemary

Grilled squid with romesco and grilled vegetables

Meatballs with boletus

Desserts

Strawberries with orange juice

Ice-cream

Tiramisú Terrine

Consult the room staff about allergens

Starters

Italian burratina with Barbastro tomato, candied tomato petals and fresh basil

Vegetable wok with poached egg

Spaghetti with mussels, tomato and white wine

Main course

Chicken stuffed with Gorgonzola and spinach, battered in panko

Peruvian corvina ceviche

Bourguignon Ox

Desserts

Fruit salad

Ice-cream

Tatin cake Terrine

Consulter le personnel de la salle sur les allergènes
Consult the room staff about allergens

Starters

Nicoise salad

Escudella with “carn d’olla” vegetable capsule

Omelette with shrimp, asparagus and garlic

Main course

Onglet with confit onion and creamy sweet potato

Salmon with with wok vegetables

Rosemary pork ribs with honey and potatoes parmentier

Desserts

Pineapple Carpaccio, lime zest

Nougat ice cream

Tropical Terrine passion fruit foam

Consult the room staff about allergens

Starters

Spinach salad, feta cheese, bacon, pomegranate and apple

Creamed pumpkin and carrot soup with ginger, seeds and kombu seaweed

Penne with smoked salmon, milk cream and tobiko roe

Main course

Madras curry chicken and wild rice

Hake with tomatoes vinaigrette and chopped Provençal

Grilled beef with black trumpets mushroom

Desserts

Strawberries with orange juice

Ice-cream

Lemon Pie Terrine

Consult the room staff about allergens
IGI included
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