23 – 29 March 2020

By 16 March, 2020 March 18th, 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.

BreakfastPlain yogurt Toast with quince jam.Coffee with milk. Melba toast with cooked ham and virgin olive oil.Milk. Mini red pepper sandwich with aioli.Tea. Wholegrain toast with sliced tomato and pesto sauce. Banana.Milk. Plain yogurt with puffed wheat.Coffee with milk. Homemade sponge cake with walnuts. Kiwi.Milk. Ensaimada with angel hair.
Mid-morning snackMilk. Breadsticks with seeds.Fresh cheese with dried apricots, walnuts and honey.Homemade granola bar. Grapefruit.Milk. Muesli.Orange.Appetizer: Cabrales cream cheese with wholegrain braedsticks.Appetizer: mini toast with mayonnaise au gratin.
LunchGrilled wild asparagus with mustard sauce.
Grilled chicken burger with ratatouille.
Applesauce with cinnamon.
Chickpea soup.
Grilled porkloin with fried artichokes.
Braised spinach with garlic and almonds.
Fried egg with baked potatoes.
Orange slices with honey and mint.
Braised carrots.
Chicken fricassee.
Alphabet soup.
Stewed lentils with rice.
Pear in wine.
Stewed wholegrain rice with chorizo and Manchego cheese.
PIckled mackerel with onion and radishes.
Lemon cake.
Asparagus pie with cream of peas.
Stewed partridge with potatoes and chives.
Orange cream.
Afternoon snackMini vegetable sandwich. Kiwi.Spinach sandwich with creamy goat cheese.Tea. Toast with Arzua-Ulloa cheese.Eggplant cream with sesame breadsticks.Tuna sandwich.Crepe with bechamel sauce with ham and Nisa cheese.Seasonal fruit salad.
DinnerBrothy rice with leeks.
Cabbage omelette with sweet paprika and country-style bread.
Grilled endives with tzatziki sauce.
Steamed bream with cherry tomato and minced garlic.
Cream of carrots.
Homemade pizza with seasonal vegetables.
Sauteed thistle with raisins and pine nuts.
Cuttlefish in green sauce with peas.
Plain yogurt with dried blueberries.
Steamed cauliflower with almond sauce.
Scrambled eggs with onion and mushrooms, with melba toast.
Apple slices with mint.
Vegetable soup.
Cod turnovers with endive salad.
Plain yogurt with tangerines.
Swiss chard with garlic and prawns casserole.
Grilled hake with beetroot puree au gratin.
Fresh pineapple.

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