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