MENÚ 1794
FIRTS
ENTRANTS
Esqueixada de bacalao with romesco Catalan Salad Cheese salad with apple hash, raisins and bacon Tuna salad green salad varied hors d'oeuvres
SECOND
FIRTS
Cannelloni in the house
Lasagna with spinach raisins and pine nuts Macaroni in bolognese
Potatoes stuffed with cod brandade and gratin with alioli Beef stuffed with meat gratin with cheese
White asparagus with smoked salmon or Serrano ham
Catalan Escudella (autumn season, winter)
SECOND
Pig feet trimmed with potatoes
Rabbit to the casserole face with herbs of the Montsant
Sweet and spicy snails (typical of our area) Veal flakes roasted in the oven with olive oil and garnish
On the coals
Cornudella lamb sausage with garnish
Veal steak
Rabbit
mushroom sausage
Beef entrecote with potato and escalivada (€ 4)
DESSERTS
Catalan cream of the house.
Egg Custard with Cream
Semi-liquid chocolate sponge cake (€ 2)
Flan Hazelnut or Coffee flan
Cottage cheese with honey
Special pajamas (4 € dish)
Musician dessert
varied ice cream
Season's fruit