New Year’s Menu

New Year’s menu CHOICE OF STARTERS: -Sea trilogy- Octopus mousse, fried lionfish fillet with sweet and sour onions, little squid stuffed with broccoli and anchovies. -Earth trilogy- Veal pieces with prosciutto and hot sauce, potatoes and pancetta soufflé, veal in tuna fish sauce. FIRST PLATE: (Two choices) -Pasta- Ravioli with squid ink stuffed with lambìin white fish ragout. Gnocchi stuffed with gorgonzolain pumpkin and sausage sauce....

Read More

Christmas at Baraonda

DINNER MENU 24 AND 25 DECEMBER 2017 WELCOME TRILOGY Fennel gratin in fondue of parmigiano, sardine fillets marinated in beer vinegar and red onion, house made liver patè. APPETIZERS TO CHOOSE Grilled angus medallion, with orange and celery salad. Macedonia of octopus, squid, shrimp, clams and sweet potato in mint and chardonnay dressing. Gratin of portobello mushrooms with provolone cheese and basil pesto. FIRST TO CHOOSE Lamb risotto with...

Read More

Avant-Garde Dinner, Valentine’s Day, February 14, 2017

Avant-garde dinner, Valentine’s Day, February 14, 2017 An 8-course dinner perfectly prepared by our Chef Luis Alfredo Nueva (gastronomiaenmoviemiento.com) 8 dishes served at different times with the possibility of accompanied by a selection of wines from our canteen (wine pairing / wine tasting). Menu Dim Sum of sweet and sour chicken. Les Coquilles Saint Jacques. Skewers of tazaziki beef. False nut and vegetable risotto. - Cutting in the...

Read More