MENU FOR CELIACS. FIRST DISHES Beens from Tudela with young chilli vinegar. Cream of pumpkin ( seasonal) Borage cream Lettuce from Tudela with homemade marinated anchovy. Creamy green rice. Barqueta tomatoes with peppers , marinated anchovies with oils of pepper and black olives. Salad of roasted peppers with onion and tuna crumbs. Grilled peppers of crystal. Fresh asparagus from our farm Sheets of potato sweetened in oil of bend of ham with borages. Roast stuffed potato with cream of potato, Iberian bacon, yolk of egg and pepper of the crystal. Tudela's fresh artichokes attacked with confited ham. Chives sweetened to the chardonnay (4 pieces). Pickled leeks (6 pieces). Creamy mix of seasonal products. SECOND DISHES Wild sea bass to the plate or Orio style Hake of fishhook with cream of borage or Orio style. Pil-pil kokotxas. Roast cod with vegetables. “Ajoarriero” cod linked with their skins. Grilled turbot. Grilled sirloin. Sirloin steak with hollandaise sauce. Braised suckling lamb roasted with garlic mayonnaise milk. Hot natural Rougie Foie gras. Iberian feather with creamed potato , confited garlic and parsley. Gill sauteed pork with cabbage, sausage onion and chickpea. Roast Shoulder of suckling in 12 hours ( designation of origin of Aragon). Tails of Aragon lamb roasts
Especialidad:
Season vegetables
Fechas y Horarios:
Monday to Saturday from 13.00 to 16.00 and from 20.30 to 24.00. Sunday from 13.30 to 16.00.
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
(30/07/2015) Juanma
Imprimir
Ver en Google Maps