27 May – 2 June 2019

By 20 May, 2019 May 27th, 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.

 MondayTuesdayWednesday ThursdayFridaySaturdaySunday
BreakfastPlain yogurt. Muesli. Strawberries.Coffee with milk. Wholegrain melba toast with cooked ham and virgin olive oil.Coffee with milk. Toast with blackberry jam.Milk. Bread wtih tomato chips, virgin olive oil and tuna.Tea with milk. Toast with honey. Plums.Coffee with milk. Crepes with sugar and lemon.Hot chocolate. Churros. Grapefruit juice.
Mid-morning snackMini cream cheese sandwich with dates.Bread sticks with sunflower seeds. Medlars.Plain yogurt.Strawberries.Greek yogurt with rolled almonds.Appetizer: pineapple skewerd with serrano ham.Appetizer: mussels, cockles and razor clams.
LunchArtichoke salad with mustard vinaigrette.
Orange chicken with spring onions.
Stewed lentils.
Grilled rabbit ribs with carrot puree.
Orange slices with honey.
Spinach with bechamel au gratin.
Scrambled eggs with peppers and straw potatoes.
Potato stew.
Grouper fillets with pine nut vinaigrette.
Red cabbage and apple salad with roquefort cheese.
Stewed rice with cod.
Fresh green asparagus with vinaigrette.
Grilled tuna with gooseberry sauce and mashed potatoes.
Melon sorbet.
Green lasagna with tomato and mozzarella.
Grilled beef entrecote with peppers.
Walnut cake.
Afternoon snackTea. Rice cakes.Coffee with milk. Homemade cookies with hazelnuts.Apricots.Tea with milk. Bread with chocolate.Vienna type bread wtih virgin olive oil.Strawberries with muscat.Fresh orange juice with vanilla ice cream.
DinnerBroccoli sauteed with tender garlic.
Fried egg with parmentier.
Seasonal fresh fruit salad.
Cream of celery with leeks.
Hake with white asparagus.
Baked apple.
Onion tart.
Chicken drumsticks with ratatouille.
Cream of lettuce.
Stewed pork loin with grilled peppers.
Steamed green beans.
Blue cheese croquettes with tomato salad.
Cabbage with soft cheese au gratin.
Vegetable omelette with lettuce and onion.
Beetroot cream.
Baked hake with potatoes a la Provencal.
Plain yogurt.

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