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Menú Jueves 14 de noviembre
Aperitivo / Appetizer
Caldillo de pintarroja
Traditional dogfish stock from Málaga
Empezamos con / To begin with
Chestnut cream with quail
Continuamos con / To continue with
Seabass fillet with vegetables, cuttlefish and saffron sauce
Seguido de / Followed by
Chicken confit with lemon, garnished with sweet potatoes and our potatoes Boulangère style
El deleite / To be delighted
Paris-Brest, (French dessert, made of choux pastry and a praliné flavoured cream and custard)ateau Saint Honoré
Incluye Surtido de Panes / Includes Bread Assortment
Todos nuestros platos están elaborados con Aceite de Oliva Virgen Extra, (AOVE) /
Extra Virgin Olive Oil (EVOO), is used to elaborate all our recepies
Precio por persona / Price per person: 25€