Brie and Mushroom stuffed Loin of Beef, with essence of Foie Gras and Truffles, a Potato Cube stuffed with Leek Mousse and a festival of Vegetables	19,00 €
		Tenderloin of Beef “Rosini”, Potatoes “Fondant” and noissete Vegetables with Sesame	20,00 €
		Tenderloin of White Beef stuffed with Pistachios and Plums “Wellington”, Seasonal Vegetables in Balsamic Vinegar and Potato Wedges with Provencal Herbs	19,50 €
		Sirloin of Spanish Pork with Raisins and Pine Nuts made with Pedro Ximénez, Potatoes Château and a symphony of Vegetables with Rosemary Oil	15,90 €
		Loin of Iberian Pork in a sauce of Plums with Potatoes and Carved Vegetables baked with Olive Oil	17,00 €
		Millefeuille of Iberian Pork Loin and Iberian Ham with Mushrooms, Pedro Ximénez Sauce, Potatoes Persille and Carved Vegetables	16,50 €
		Tataky of Iberian Pork Loin with compote of Tomato, Leek Tart and skewered vegetables with Walnut Oil	16,50 €
		Chicken stuffed with plums and Walnuts with a Sauce of Orange and Grand Marnier, Potato with toasted Garlic, Vegetables al dente and a compote of Apple and Saffron	15,00 €
		Les Landes Duck Maigret with a purée of Figs and Luís Felipe, a cube of potato filled with leeks and noissete vegetables	17,00 €
		Loin of Venison Braised with Fine Herbs cooked with Carlos I in a reduction of Red Fruits, carved Potato with Butter Maître Hotel and Vegetables with Basil oil	19,00 €
		Thigh of Guinea fowl stuffed with Pistachios with a Lemon Sauce, purée of Figs and Apple and a selection of Carved Vegetables	16,00 €
		Shoulder of Suckling Lamb Roasted with Rosemary with Jus of Spring Garlic, Potatoes “a lo pobre” and Vegetables al dente with essence of Thyme	27,50 €
		Sirloin of Venison with a Sauce of Red Fruits in Red Wine, Candied Pear, Noisette Potato and a festival of Vegetables	19,90 €
		7% VAT included
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