First Plates |
Green salad with charcuterie
Tomato with tuna salad
Can Tomàs salad
Asparagus with mayonnaise
Assorted sausages ( charcuterie )
Toast with anchovies
Toast with cured mountain ham
Hors-d'oeuvres
Assorted pâtés
Agafa-sants (omelette)
|
|
Botifarra pork sausage with white beans
Batter-dipped and fried squid rings
Cannelloni au gratin
Snails
Melon with serrano cured mountain ham
"Esqueixada" (salt cod)
By command:
Rice casserole
Escudella de pagès i carn d'olla (pot-au-feu) |
|
Second Plates |
Roasts:
Roast chicken
Pork cheeks
Duck
Roast shoulder of lamb
Veal round
Sauces:
Boar civet
Veal fricandeau with wild mushrooms
|
|
Fishes:
Griddled prawns ( shrimp )
Griddled sole
Charcoal-boileds:
Chicken
Lamb
Rabbit
Steak with garnish
Entrecote with garnish
Entrecote with roquefort |
|
Desserts |
Suggestions:
Catalan crème brulée
Custard
Custard with cream
Grana de capellà i garnatxa(dried fruit and nuts with a glass of garnatxa wine )
Rufes de l'Albera ( biscuits )
Irish coffee
Cream chou pastry with hot chocolate
Honey and cottage cheese
Cakes |
|
Ice
Creams:
Truffle ice cream
Assorted little sorbets
Truffles
Pineapple ice cream
Coconut ice cream
Lemon ice cream
Crocante
Ice cream cake with whisky
Lemon sorbet
|
|
