February 2020

First Course

Rissoto of mushrooms

Toscana-style beans

Pasta with asparagus, pesto and tomato

Superbowl of cous cous, avocado and spinachs

Salad buffet

Second course

Laksa chicken

Barrado rabbit

Grilled pork top loin

Portuguese-style codfish

First Course

Pasta with mushroom sauce

Wok of vegetables

Fideua with marinated chicken

Salad buffet

Second course

Madrid-style chicken

Grilled Catalan sausage

Baby squids with tomato sauce and onion

First Course

Superbowl of salad with goat cheese and apple

Pasta with cheese sauce

Paella with seafood

Chikpeas’ salad

Salad buffet

Second course

Charcoal-grilled chicken

Lamb tahine

Beef roll with artichokes

Dail special fish with piquillos sauce

First Course

Creme of artichockes and ham

Meat caneloni with béchamel sauce

Sautéed of green beans, mushrooms and curry

Pasta with veggie bolognese

Salad buffet

Second course

Chicken with red curry

Grilled entrecote

Baked pork cheeks

Fish and chips

First Course

Lentils with chorizo

Macaroni with zucchini carbonara

Superbol of mushroom crême with almonds and Parmesan cheese

Scrambled eggs with ham and cheese

Salad buffet

Second course

Grilled turkey breast

Marinated pork loin with sweet potato puré

Burger with bacon, brie cheese and onion ribons

Fresh Norweigan salmon with lemon and herbs