MEAT MAIN COURSES

Magret of duck grand menieure with plum and cranberries and potato rosti and cremme fraiche

Suckling pig confit at low temperature in its own juice, textured purée and vegetables

Shoulder or leg of suckling goat from Malaga in its juice

Malaga suckling goat cannelloni with spicy cherries and pecorino cheese

Lacquered filet mignon, chlorophyll puree, summer truffle, my cuit foie gras yorkies and boletus

Beef sirloin tacos marinated in reserve tempranillo, parmentier, payoyo cheese and grilled figs

Premium beef brisket at low temperature for (48 hours), polenta and sweet and sour chilli peppers

Steak tartar made in front of your table and to your taste, seasoned potatoes and green salad with cru