19 – 25 October 2020

By 12 October, 2020 October 15th, 2020 MENUS_EN

Menú elaborado para que puedas seguir la Dieta Mediterránea de una forma fácil y práctica, teniendo en cuenta los productos de temporada.

BreakfastCoffee with milk. Cream cheese toast with dates.Coffee with milk. Oats. Banana.Coffee. Melba toast with cod brandade and pesto sauce.Tea with milk. Rustic bread wtih honey. Kiwi.Milk. Toast with hummus.Coffee. Ham and cheese sandwich. Apple.Coffee with milk. Crepes with banana and cinnamon.
Mid-morning snackPlain yogurt. Homemade granola bar.Squid sandwich with aioli.Coffee with milk. Roasted pistachios.Coffee with milk. Homemade raisin cookies.Mini pickled sardine sandwich.Appetizer: chistorra skewer.Appetizer: poached quail eggs with truffled mashed potatoes.
LunchPotato puree cake au gratin tomato slices.
Baked San Pedro fish with zucchini and rosemary.
Custard apple.
Swiss chard with garlic sprouts.
White beans stewed with squid.
Creamed spinach.
Mackerel stew with peppers and tomato.
Baked artichoke.
Porkloin with tomato.
Lemon cream.
Cream of broccoli.
Noodle casserole.
Lentil stew.
Cicken in pepitoria.
Pomegranate with muscatel.
Spaghetti with octopus.
Shells au gratin witha ssorted fish (hake, monkfish, prawns...).
Homemade flan.
Afternoon snackTea. Baked apple.Plain yogurt.Milk. Muesli.Manchego cheese with grapes.Melba toast with quince jam.Santiago pie (tarta de Santiago).Greek yogurt with caramelised hazelnuts.
DinnerGoat cheese au gratin on roasted vegetables, plums and olive paste.
Sauteed cabbage with wholegrain toast.
Fish and rice soup.
Turkey breast strips sauteed with three coloured peppers.
Couscous sauteed with ratatouille.
Stewed rabbit cacciatore.
Plain yogurt with red berries.
Slices of mozzarella and tomato with basil-infused olive oil.
Gilthead bream al papillote with leeks.
Baked eggplants with tomato sauce with cayenne and rosemary.
Julienne green bean scramble with bread sticks.
Grilled seasonal mushrooms with garlic and parsley.
Homemade 4 seasons pizza.
Custard apple.
Green beans with potatoes and sauteed sweet potatoes.
Breaded hake with mixed salad.