Some dishes and dessert we usually serve

Aubergines stuffed with vegetables and aurora sauce
Casserole of rissole in almond sauce
Chocolate brownie
Potato salad with octopus carpaccio
Beef delices in Port wine
La Fageda cream caramel and yoghourts
Marrows stuffed with codfish “ajoarriero style” and saffron sauce
Stewed piglet dices and potatoes “panadera” style
Fresh ecologic fruit
Sliced chicken and apple with pink sauce
Mini escalope of chicken cooked au gratin with mustard
Carrot and cinnamon cake
Chickpeas Monegros style
Stewed chicken and peaches
Sour apple sherbet on caramelized custard
Smoked “purrusalda “cream
Mini loins with apple and pine kernels
Bilberries and sour caramel cream cake
Vegetables mosaic grilled with rosemary oil
Veal medallions Sariñena style
Rolls of flamed, cooked pineapple
Asparagus mousse with light mayonnaise and crushed tomatoes
Chicken medallions in foie sauce
Mango coulis with coffee mousse
Mushrooms risotto in crunchy mint
Codfish “ajoarriero” style
Puff pastry dome with banana cream and caramelized peaches
Rice, warty venuses and artichokes sauté.
Dogfish medallions with aubergine sheets in green sauce
Bavarian coconut with pieced mango
Potatoes drum, smashed eggs and “piquillo” peppers
Salmon cooked au gratin and sweet onion
Trellis of natural fruits with mint flavoured chocolate