MEAT MAIN COURSES
Our cuisine is based on a great seasonal product with a clear base of Mediterranean cuisine and refined technique.
Pork ribs with Malaga barbecue sauce, balsamic and cane honey | 22€ |
Sucking pig confit at low temperature, sauteed mushrooms, potato fondant and antichucho sauce | 26€ |
Braised veal cheek accompanied by a gastric of Boletus and creamy Topinambur | 20€ |
Duck in two textures Grilled magret and candied leg, potato and sour Lombard tortino | 24€ |
Grilled Picanton with potato, braised shallots, rocket salad and Bordalesa sauce | 17€ |
Roasted lamb stew, baked potato with Provencal herbs and sauteed Chantarelas | 27€ |
Our Fillet steak | 28€ |
Steak to the Chateaubriand with béarnaise sauce. Blue, Rare our medium Rare | Min. 2 pers. 33 € pxp |
Entrecote 300 gr. | 27€ |
Steak Tomahawk. min 2pax. | 75 €/Kg |