23 – 29 July 2018

By 16 July, 2018 July 18th, 2018 MENUS_EN

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


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BreakfastCoffee with milk. Sease bread toast with cooked ham and virgin olive oil. Plums.Milk. Wholegrain melba toast with brie cheese and berry jam.Milk. Homemade cookies with nuts. Apricots.Coffee with milk. Wholegrain breakfast cereal. Kiwi juice.Coffee with milk. Vienna type bread with chocolate.Tea. Homemade cherry spongecake. Watermelon juice.Coffee with milk. Baked apple and walnut crepe.
Mid-morning snackPlain yogurt with hazelnuts.Wholewheat bread sticks and fresh orange juice.Tuna sandwich.Yogurt with pieces of fresh fruit.Pear.Appetizer: seasonal vegetables in tempura with brava sauce.Apptizer: mussels boiled in sea water and bay leaf.
LunchSalad with cucumber, carrot, watermelon and black olives.
Sauteed rice with fried egg, fried banana and tomato sauce.
San Juan Pears.
Nicoise salad.
Battered fish fillet sliced potatoes.
Medlars.
Chilled cream of broccoli.
Couscous salad with chickpeas, onion, tomato and fresh mint.
Melon.
Mushroom and Emmental cheese quiche.
Squid stuffed with stewed vegetables in tomato sauce.
Watermelon.
Vegetable canneloni au graten.
Grilled steak with carrot salad.
Flat peach.
White beans and vegetable stew.
Grilled pork loin with applesauce.
Chocolate mousse with banana slices.
Green beans sauteed with foie shavings.
Lemon chicken with glazed onions.
Peach cream with sliced almonds.
Afternoon snackVegetable sandwich with pita bread and virgin olive oil.Plain yogurt with oats.Cucumber sandwich.Cottage cheese with honey and pumpkin seeds.Liquid yogurt. Homemade banana cookies.Mint granita.Sliced apple with caramel ice cream.
DinnerPumpkin stew.
Grilled turkey strips with Provencal style tomatoes.
Peach slices.
Grilled endives with honey vinaigrette.
Grilled rabbit ribs with beet salad.
Fresh pineapple carpaccio.
Sauteed macaroni with zucchini.
Scrambled eggs with prawns and wild asparagus.
Nectarine.
Stewed chard with potatoes.
Sausages in wine and onions.
Figs.
Cabbage and carrot salad.
Grilled brochette of albacore tuna, onion and red pepper.
Plums.
Keel with vinaigrette.
Potato omelette with roasted green peppers.
Yogurt with kiwi slices and pine nuts.
Warm beetroot cream.
Stuffed sardines with tomato salad.
Medlars.

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