24 – 30 June 2019

By 17 June, 2019 June 20th, 2019 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. Broa bread with vingin olive oil. Apricots.Milk. Melba toast with virgin olive oil and oregano. Homemade lemonade.Tea with milk. Wholegrain oats with dried apricots.Milk. Wholegrain breakfast cereal. Seasonal fruit salad.Coffee with milk. Bread with sliced avocado, tomato and virgin olive oil.Coffee with milk. Toast with cheese Flor de Guia.Milk. Toast with cream of eggplant and feta cheese.
Mid-morning snackPlain yogurt. Muesli.Mini tuna sandwich.Cherries.Vegetable sandwich. Kiwi.Plain yogurt with pumpkin seeds.Appetizer: Mini volovanes (with sobrasada, prawns and coleslaw).Appetizers: patatas bravas.
LunchStewed wholegrain rice with diced salmon and dill.
Turkey meatball stew with pumpkin.
Figs.
Chickpea salad with peach and onion.
Pickled chicken stewed with onion.
Fresh pineapple slices with mint.
Green bean salad.
Hard-boiled egg stuffed with lettuce.
Watermelon triangles.
Spinach with raisins and pine nuts (a la Catalana).
Grilled prawns with red cabbage julienne.
Medlars.
Gaspacho with croutons.
White beans stewed with clams.
Cherries.
Zucchini timbal with pesto sauce.
Fresh tuna stewed with onion and tomato sauce.
Apricots with rolled almonds and meringue pratin.
Pasta with seafood.
Duck magret with homemade cherry jam.
Meringue ice cream with cinnamon.
Afternoon snackGrated pear with lemon and cinnamon.Homemade granola bars with nuts. Fresh melon juice.Liquid yogurt. Homemade carrot cake.Melba toast with cooked ham and virgin olive oil.Iced tea. Homemade wholegrain cookies.Watermelon granita.Melon balls with Port.
DinnerSalad with lettuce, cucumber, beetroot and apple.
Potato omelet with seasoned tomato.
Curd with honey.
Cream of zucchini.
Grouper skewer with grated carrot.
Nectarine.
Mix of sauteed vegetables.
Hake croquettes with watercress.
Sliced peach.
Cauliflower au gratin.
Rabbit with garlic and stewed potatoes.
Apricots.
Rioja Fry.
Scrambled egg and mushrooms with toast.
Saint John pears.
Fresh spinach salad with tomato jam vinaigrette.
Sardine pie with tomatoes a la provencal.
Figs.
Mashed potato cake with thin slices of tomato.
Hake stewed with almonds, tomato and parsley.
Baked apple.

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