Christmas at Baraonda
DINNER MENU 24 AND 25 DECEMBER 2017
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 Barolo sauce and leeks with pumpkin seeds. Lobster cannelloni in champagne sauce, celery and almonds. Beetroot pappardelle with artichokes
in taleggio D.O.P. cheese and hazelnut sauce.
SECOND TO CHOOSE
Crusted cod fillet with macadamia nuts, cassava puree
with basil and ratatouille.
Roast goat in pea cream and leeks of the grill.
Terrine of asparagus, brie cheese and nuts, beet salad and eggplant caviar.
Panettone cream with orange perfume,
Coco and Chocolate Truffles,
2475 rds adults. (500 rds per person for reservation) Custom Menu for children 5 to 12 years (1000 rds). ITBIS (18%) not included.
INFO and RESERVATION:
Tel.: 809 240 55 55 firstname.lastname@example.org