29 May – 4 June 2017

By 22 May, 2017 May 25th, 2017 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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MondayTuesdayWednesdayThursdayFridaySaturdaySunday
BreakfastFresh strawberry smoothie. Muesli.Café latte. Wholegrain melba toast with virgin olive oil and fresh cheese.Café latte. Toast with blackberry jam.Milk. Bread with tomato, virgin olive oil and tuna.Tea with milk. Toast with honey. Plums.Café latte. Crepes with sugar and lemon.Thick hot chocolate with a croissant. Grapefruit juice.
Mid-morning snackMini cream cheese sandwich with dates.Lemon juice with honey. Breadsticks with sunflower seeds.Plain yogurt with wholegrain cereal and kiwi.Strawberries.Greek yogurt with rolled almonds.Apetizer: pineapple skewers with cured ham.Appetizer: mussels, cockles.
LunchArtichoke salad with mustard vinaigrette.
Orange chicken with spring onions.
Melon.
Stewed lentils.
Grilled rabbit ribs with carrot puree.
Orange slices with honey.
Spinach with bechamel au gratin.
Scrambled eggs with peppers and straw potatoes.
Curd.
Potato stew.
Grouper fillet with pine nut vinaigrette.
Watermelon.
Red cabbage and apple salad with blue cheese.
Stewed rice with cod.
Strawberries with muscat.
Fresh green asparagus with vinaigrette.
Grilled tuna with redcurrant sauce and mashed potatoes.
Melon sorbet.
Green lasagna with tomato and mozzarella.
Veal tenderloin with grilled green peppers.
Pear with raspberries.
Afternoon snackBanana slices with coconut yogurt.Café latte. Homemade cookies with hazelnuts.Peach smoothie with walnutsTea with milk. Bread with chocolate.Vienna type bread with virgin olive oil and sugar.Strawberry delight.Fresh orange juice with vanilla ice cream.
DinnerSteamed broccoli.
Grilled egg with potatoes and cheese au gratin.
Fresh fruit salad.
Cream of celery and leeks.
Hake a la beer with potatoes.
Baked apple with caramel.
Onion Tart.
chicken drumsticks with ratatouille.
Medlars.
Lettuce cream.
Pork loin with mustard and peas.
Cherries.
Steamed green beans.
Chickpea croquettes (Falafel) with tomato salad.
Avocados with sugar and lemon.
Cabbage with cream cheese au gratin.
Vegetable omelette with lettuce and onion.
Kiwi.
Beetroot cream.
Baked hake with Provencal tomatoes.
Fruit yogurt.