Quails Supreme
boned and stuffed with raisins, foie, onion,
minced Guineafowl meat with a Port Wine Sauce.
Guineafowls stuffed with foie and raisins
(Poultry, with thin and tasty meat)
Quails and Foie Millefeuille
with Malaga Sauce
Iberian Pork Flan
with a bed of Foie and Malaga Wine Sauce
Ox Tail
boned in crepinette and sauce
Chicken Vol Au Vent
Iberian Sirloin
Bearnaise Sauce (tarragon), Pepper, Mustard, Cheese
Lamb Confit
White Port Sauce
Avila Tournedos
grilled with sauce to your taste
Fresh Salmon
with Hollandaise Sauce
“Los Cántaros” Gilt-head bream
Monkfish Papillote
Spring Chicken with thyme and White Wine
(young chicken in the oven)
Orange Duck Magret
Chicken Casserole
with Asparagus, Cream and Rice
(Belgium Speciality)
Chicken Brochette
Indonesian Sauce
“Napoleon” Chicken Supreme
Chicken Breast with Lemon, Orange and Cointreau Sauce
“Lisbon” Chicken Supreme
with Cream, Charlottes, Tomato, Tarragon
“Malaga” Shoulder of Suckling Goat
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