SPRING MENU II 
Entrants
Village bread, hanging tomatoes and varietal extra virgin olive oils from our regions
Duck breast Mas de Pelegrin, Almedíjar's tronchón, smoked beetroot and orange
Profiteroles with extra virgin olive oil stuffed with haddock and romesco sauce
Mediterranean cuttlefish with braised broad beans and tender garlic
Main courses to choose from
Honeyed rice with galeras and camagrocs (Sénia DOP Arròs de Valencia) (minimum 2 p.)
Ravioli with garden vegetables and cheese sauce Peñablanca (Almedijar)
Baked lamb with a hint of organic honey Peach bite (€8 supplement)
Baked rib with pistachios Sea of Mists and mustard
Eco beef Fernando Robres grilled (supplement depending on piece and weight)
Fish from the fish market (consult option of the day)
Confit pork cheeks with rosemary and muscatel
Homemade free-range chicken cannelloni
Dessert to choose from
Some homemade sweets…
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The menu includes 1 basket of bread and Benassal water
The menu is served by a full table
PRICE: € 36,00 (VAT INCLUDED)
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SPRING MENU II
Starters
Pueblo bread, hanging tomatoes and extra virgin olive oils from our regions
Duck breast Peregrine's Farm, Almedíjar section, smoked beetroot and orange
EVOO profiteroles filled with cod with romesco sauce
Mediterranean cuttlefish with braised shrimp and tender garlic
Main courses to choose from
Honeydew rice with galeras and mushrooms (Sénia DOP Rice from Valencia) (minimum 2 p.)
Vegetable ravioli with cheese sauce Peñablanca (Almedijar)
Baked lamb with a hint of organic honey Peach bite (€8 supplement)
Rib in the oven with pistachios Sea of Mists and mustard
Eco veal Fernando Robres grilled (supplement according to piece and weight)
Market fish (consult option of the day)
Candied cheeks with rosemary and muscat
Homemade free range chicken cannelloni
Dessert to choose
Some homemade candy…
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The menu includes 1 basket of bread and Benassal water
The menu is served for a full table
PRICE: 36,00 € (VAT INCLUDED)
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