5 – 11 October 2020

By 28 September, 2020 October 5th, 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.

BreakfastCoffee with milk. Toast with quince jam. Pear.Milk. Muesli with dried figs.Coffee. Melba toast with cream cheese, raisins and cooked ham.Tea. Toast with blueberry jam.Coffee with milk. Rustic bread with virgin olive oil.Milk. Crepes with banana and caramel.Coffee with milk. Ciabatta bread toast with ricotta cheese and red berries.
Mid-morning snackPlain yogurt with walnuts and honey.Tomato juice. Hazelnuts.Milk. Oats. Watermelon.Banana.Hummus with raw carrot, celery and cucumber.Appetizer: steamed clams with lemon and rosemary.Appetizer: cod fritters.
LunchSpinach salad with beetroot, corn and tomato.
Baked rabbit with onion and kale puree.
Leek in vinaigrette.
Chicken strips stewed with mustard sauce with rice.
Zucchini carpaccio with honey and walnut vinaigrette.
Deviled eggs au gratin with radish salad.
Potato salad.
Grilled sole with sautéed Brussels sprouts.
Carrot cream with orange.
White bean stew with cuttlefish.
Fonz yogurt with veil.
Stewed rice with green beans and artichokes.
Garlic tuna.
Grilled persimmons with honey and nuts.
Stewed macaroni with chorizo.
Baked stuffed chicken with prunes and pine nuts.
Pears in wine.
Afternoon snackToast with virgin olive oil, fresh cheese and paprika.Plain yogurt.Plain yogurt.Homemade granola bar of wholegrains and dehydrated blueberries.Vegetable sandwich.Friled milk.Lemon cream.
DinnerPumpkin, sweet potatoes and turnip baked with Provencal herbs.
Fried eggs with onion rings.
Broccoli au gratin.
Baked salmon with pesto sauce, cherry tomatoes and mushrooms.
Pasta soup with vegetables and croutons.
Grilled turkey with breaded cauliflower.
Sliced eggplants with tomato sauce au gratin.
Grilled chicken burger with tomato salad.
Baked quince.
Arugula, Parmesan cheese and pear salad.
Scrambled eggs with mushrooms and sobrasada crumbs.
Cucumber cream and mató (fresh cheese).
Coca de recapte with cabbage and beet salad.
Plain yogurt.
Grilled mushrooms with garlic and parsley.
Grilled red mullet with mashed potatoes.