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WORK MENUS

MENU 1

Starters

Stir-fried stuffed tortellini

Warm salad with goat cheese

Egg carving with black sausage and potatoes

Mains

Gilt-Head grilled with Citrus Sauce and Sauteed Spinach

Rusted chicken with lemon puree

Veal rolls with vegetables wok and sweet potato puree

Desserts

Puff pastry stuffed with cream and raisins

Fresh seasonal fruit

Carrot Cake with Vanilla Ice Cream

 

Choose one starter, one main and one dessert.

 

Cellar

 

Red wine Món Perdut D.O. Empordà

White wine El Convidat D.O. Catalunya

Mineral waters

Coffee and tea

Price per person 25, 00 €

10% VAT not included

 

 

MENU 2

 

Starters

Cucumber salad, fresh cheese and nuts with soybean vinaigrette and Modena

Sautéed mushrooms, asparagus and poached eggs

Piquillo peppers stuffed with cod brandade

Mains

Lamb in its juice with creamy potato to the pepper

Iberian secret with mango marmalade and potatoes “al caliu”

Supreme hake with cream of spinach and walnuts

Desserts

Apple pie

Cheese bush with figs and honey

Fresh seasonal fruit

 

Choose one starter, one main and one dessert.

 

Cellar

 

Red wine Món Perdut D.O. Empordà

White wine El Convidat D.O. Catalunya

Mineral waters

Coffee and tea

Price per person 30, 00 €

10% VAT not included

 

 

MENU 3

 

Starters

Selection of leaves of lettuces and exotic fruits

Cannelloni of boletus gratin with foie shavings

Grilled king prawns with pea cream

Mains

Magret of Duck with ratatouille and grand marnier reduction

Veal entrecote with mushroom sauce and caramelized onion

Suquet of cod “kokotxas” with candied artichokes

Desserts

Crepes of cream, strawberry and chocolate ganache

Panna cotta with red fruit sauce

Seasonal fruit skewer

 

Choose one starter, one main and one dessert.

 

Cellar

 

Red wine Pagos de Peñafiel roble  D.O. Ribera del Duero 

White wine Aldeabar D.O. Rueda

Mineral waters

Coffee and tea

Price per person 35, 00 €

10% VAT not included

 

All diners must choose the same menu.

The final number of diners must be confirmed 72 hours prior to the event. This number will then be used for all invoicing purposes, accepting a 10% less margin of error without additional costs. Should the number of diners increase, the hotel will accept up to 10% more than the agreed number of diners as long as the facilities can accommodate this number.

This property broads provision about all the allergies and intolerances information about dishes that we offer to the customers