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WORK MENUS

MENU 1

Starters

Cannelloni Rossini

Tomato salad with mozzarella and fresh basil leaves

Poached eggs with ham on garlic toast and rosemary olive oil

Mains

Grilled hake with fennel cream

Chicken curry with pilaf rice

Stewed beef with potato garnish

Desserts

Catalan cream

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 Viña Dorada  D.O. Terra Alta  

Mineral waters

Coffee and tea

Price per person 26, 00 €

10% VAT not included

 

 

MENU 2

 

Starters

Strips of zucchini, sprouts, carrots, corn and radishes with lentils dressed with sesame oil and chives

Filo pasta stuffed with spinach, walnuts with cheese sauce

Cream of spinach with pine nuts

Mains

Veal entrecote with foie gras sauce and red berries

Pork tenderloin with almond sauce

Grilled sole with crunchy vegetables

Desserts

Brownie with ice cream

Organic yogurt with nuts

Fresh seasonal fruit

 

Choose one starter, one main and one dessert.

 

Cellar

 

Red wine Món Perdut D.O. Empordà

White wine Viña Dorada  D.O. Terra Alta

Mineral waters

Coffee and tea

Price per person 30, 00 €

10% VAT not included

 

 

MENU 3

 

Starters

Sweet potato salad with endive leaves, pomegranate, fresh cheese, egg and anchovies

Stuffed sautéed pasta with Kalamata olives, feta cheese and dried tomato

Cod brandade on olive bread toasts and arugula

Mains

Duck magret with orange reduction

Roast beef

Grilled tuna loin with soy sauce, cilantro and ginger

Desserts

Almond cake

Glass of lemon sorbet with mint

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

** Menus available only for corporate meetings ** 

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