CATALAN BUFFET AND BARBECUE DINNER: SUNDAY*

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Ursula Bruce
6 years ago
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1 CATALAN BUFFET AND BARBECUE DINNER: SUNDAY* starters Cold cream of pea with mint Assortment of smoked fish: cod, salmon, sardines and trout with garnish Selection of Catalan cold cuts: egg butifarra, Manresa cap i pota, peppered fuet and Moià secallona Esqueixada salad with escalibado grilled pepper Marinated mushroom salad with crispy bacon Signature Russian potato salad Octopus and prawn salad Salad bar for your own salad choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, black olive with seeds, tomato, whole meal and mini ciabatta; cracker, grissini and Melba toast Country bread with vine tomato, garlic, salt and virgin olive oil Selection of cheeses: semi-cured Garrotxa sheep, fresh Pyrenees with herbs, Serrat Gros and Terros goat Aioli sauce Romesco sauce Black olive tapenade sauce Strawberry vinaigrette Spicy vinaigrette Traditional mustard vinaigrette Selection of oils, vinegars, accompaniments and traditional sauces rice and pasta Cod with rice and crackling Grandma s traditional cannellone with béchamel sauce Penne rigate Rossini style cuts of meat and fish Baked grouper with potato Stuffed pork leg Barcelona style

2 barbecue Red tuna Golden bream fillet Baby cuttlefish and octopus from Arenys de Mar Vilanova I la Geltrú langoustine Two varieties of butifarra sausages: with Pyrenees mushrooms and traditional Catalan Girona veal cutlet Coll Verd duck leg Marinated leg of lamb garnishes Spinach Catalan style El Ganxet bean sautéed with garlic and pepper Caliu potato Padrón pepper with sea salt Sautéed mushrooms with pork jowl Sanfaina ratatouille Catalan style Baked vegetables with romesco sauce kid s corner Mini-pannini of boiled ham Breaded chicken breast Wiener sausage with crusty bread and popcorn French fries Favorite sauces sweets and desserts Fresh fruit salad Almond biscotti carquinyol with Malvasia wine Orange and vine peach foam Caramelized cream mille-feuilles with whipped cream Buttercream, rum and toasted almond cake Baked Lleida apple pie Peach pie with nut from Reus Nut and raisin cake with angel hair jam

3 CARIBBEAN BUFFET AND BARBECUE DINNER: MONDAY* starters Cold mango and prawn cream Assortment of smoked fish: cod, perch, salmon and trout with garnish Selection of Iberian cold cuts: chorizo, ham, salami and blood sausage Rice salad with sea crab Potato salad with mustard sauce Pineapple salad with shrimp Chopped octopus salad Salad bar for your own salad choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, onion, walnut, with seeds, whole meal and mini ciabatta; cracker, grissini and Melba toast Selection of cheeses: Mahón, cured cheese almogrote gomero, semi-cured Manchego and Carteño Mayonnaise sauce Thousand Island dressing Lobster tartar sauce Hot pepper vinaigrette Lime vinaigrette Traditional mustard vinaigrette Selection of oils, vinegars plus accompaniments and traditional sauces rice and pasta Rice with black bean and flake of cured Carteño cheese Spaghetti with prawn Beef lasagna with tomato cuts of meat and fish Sea bass in salt Beef rib

4 barbecue Cuban lobster tail Monkfish tail Golden bream fillet Fresh market shrimp Shank of veal Shoulder of baby goat Rolled turkey breast Iberian pork sirloin garnishes Green bean with red onion and fresh tomato Grilled corn cob with cheese Baked potato with coriander Yucca and pea purée Sautéed okra with mango and braised pineapple Quinoa with roasted pepper and corn Stuffed tomato kid s corner Mini beef burger with its bun Mini hotdog and its crispy bread Orly fish fingers Potato chips Favorite sauces sweets and desserts Fresh exotic fruit salad Strawberry with pineapple cream Creamy lime sorbet Lemon mousse Passion fruit parfait with raspberry Mango cake with black chocolate Chocolate and coconut cake

5 ARGENTINIAN BUFFET AND BARBECUE DINNER: TUESDAY* starters Cold cream of corn with fried cheese Assortment of smoked fish: cod, salmon and trout with garnish Slick bone fish macerated in mustard Assortment of cold cuts: Zampone di Modena, chorizo, Iberian ham and salami Créole salad Shrimp, tomato and coriander salad Seafood salad Santa Cruz potato salad Salad bar for your own salad choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, with seeds, with red Majorcan sausage sobrasada, brown, mini ciabatta with raisin; cracker, grissini and Melba toast Selection of cheeses: Fontina, Gruyère, Pategrás and Reggianito Chimichurri sauce Cheddar cheese sauce Tartar sauce Lemon vinaigrette Modena vinaigrette Pepper mustard vinaigrette Selection of oils, vinegars plus accompaniments and traditional sauces rice and pasta Risotto of mushrooms Tagliatelli with green olive sauce Beef tortellini with Bolognese sauce cuts of meat and fish Baked sea bream Créole style roasted pork leg

6 barbecue Patagonian squid Fillet of hake Fillet of turbot Swordfish Red créole chorizo and black pudding Beef steak Créole sweetbread Beef tenderloin garnishes Pickled eggplant Pico de Gallo potato Polenta with Cherry tomato Gaucho style ropa vieja stew Créole sautéed vegetables Fried yucca Stuffed zucchini kid s corner Mini American hot dog with its crusty bread Mini chicken burger in a bun Fried breaded veal escalope Deluxe French fries Favorite sauces sweets and desserts Fresh exotic fruit salad Alfajor cookie Almond and cherry cake Toasted hazelnut cake Crème of dulce de leche Dark chocolate mousse with chips Argentinian rum sponge cake

7 CATALAN BUFFET AND BARBECUE DINNER: WEDNESDAY* starters Cold cream of melon with Iberian ham flake Assortment of smoked fish: cod, salmon, sardine and trout with garnish Selection of Catalan cold meats: black bull, egg butifarra, Vic chorizada and Olot fuet Bean salad Salad of roasted vegetable escalibada and anchovy from L Escala Salad of tender bean with mint Xató de Sitges salad Salad bar of your choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, black olive with seeds, tomato, whole meal and mini ciabatta; cracker, grissini and Melba toast Country bread with vine tomato, garlic, salt and olive oil Selection of cheeses: Tou de Til lers, Costra negra and Pell florida Aioli sauce Spicy brava sauce Romesco sauce Spicy vinaigrette Boqueria vinaigrette Traditional mustard vinaigrette Selection of oils, vinegars, accompaniments and traditional sauces rice and pasta Parellada rice Grandma s traditional cannellone with béchamel sauce Penne rigate sautéed with seasonal vegetables cuts of meat and fish Baked sea-bream pobre style Round of veal stuffed in pulpetón style with raisin and pine nut

8 barbecue Marinated mackerel Sea bass fillet Vilanova langoustine Mediterranean sardine Two varieties of butifarra sausages: with Pyrenees mushrooms and traditional Catalan Rack of lamb Sirloin on the bone Marinated chicken leg garnishes Spinach Catalan style Sant Pau bean Caliu potato Sautéed Piquillo pepper Sautéed mushrroms with tender garlic Sanfaina ratatouille Catalan style Baked vegetables with romesco sauce kid s corner Mini-pannini of cooked ham Breaded chicken breast Wiener sausage with crusty bread and popcorn French fries Favorite sauces sweets and desserts Fresh fruit salad Almond biscotti carquinyol with Malvasia wine Catalan custard White chocolate mousse with cinnamon Fresh Mató cheese with honey Truffle mille-feuilles Chocolate cake with orange Walnut and truffle cake

9 NEW ORLEANS BUFFET AND BARBECUE DINNER: THURSDAY* starters Oyster soup with cream Assortment of smoked fish: cod, salmon and trout with garnish Eel with fresh chive Selection of Iberian cold cuts: ham, salami, chorizo and smoked beef tenderloin César salad with crouton Cobb salad Coleslaw salad Colonel salad Waldorf salad with Pecan nut Salad bar for your own salad choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, with seeds, whole meal, mini ciabatta, with raisin and with sobrasada Majorcan red sausage; cracker, grissini and Melba toast Selection of cheeses: smoked Brie, marinated goat and Cheddar Barbecue sauce Spicy chili sauce Cranberry sauce Brown sauce Sherry vinegar vinaigrette Traditional mustard vinaigrette Selection of oils, vinegars, accompaniments and traditional sauces rice and pasta Fried rice with corn Spaghetti with clam Meat lasagna au gratin cuts of meat and fish Hake stuffed with vegetables Baked turkey

10 barbecue Atlantic lobster tail Fillet of perch Fillet of salmon Slice of tuna Pork rib marinated in Coca-Cola American style beef Spring chicken T-Bone steak garnishes Onion ring Fried stick of Swiss cheese Portobello mushroom with bacon Corn cob with butter Baked potato Hash brown potato kid s corner Chicken wing with barbecue sauce Mini beef burger with bun Hot dog with crusty bread Potato chips Favorite sauces sweets and desserts Seasonal fruit salad Pecan nut and chocolate brownie Cup of toasted chocolate foam Blueberry pie Lemon pie American apple pie New York cheesecake with raspberry Carrot cake with ginger

11 SEASIDE BUFFET AND BARBECUE DINNER: FRIDAY* starters Cold cream of mantis shrimp with roe Assortment of smoked fish: cod, salmon and trout with garnish Anchovy with chopped tomato Selection of Iberian cold meats: recebo ham, dried pork loin, salami and secallona Crab salad with pineapple Lettuce heart with anchovy Chopped octopus salad Pipirrana salad with of white anchovy Salad bar for your own choice salad accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, with seeds, raisin, tomato, whole meal and mini ciabatta; cracker, grissini and Melba toast Selection of cheeses: smoked Idiazabal, semi-cured Manchego and Galician Tetilla Cocktail sauce Remoulade sauce with coral Mayonnaise sauce Shrimp vinaigrette Sun-dried tomato and tarragon vinaigrette Raspberry vinegar vinaigrette Selection of oils, vinegars, accompaniments and traditional sauces rice, pasta and specials A banda rice with saffron Alicante fideuà with aioli Linguini with mussel and sea urchin Rock mussel in white wine Salmon ravioli with shrimp sauce cuts of meat and fish Oven-roasted tuna Stuffed loin of Iberian pork

12 barbecue Monkfish and prawn brochette Vilanova i la Geltrú baby squid Fillet of monkfish Fillet of turbot Mediterranean prawn Sardine from the coast Beef brochette with vegetables Tenderloin beef fillet El Prat chicken legs Secret of Iberian pork garnishes El Prat artichoke stuffed with mushrooms Rice Pilaf with almond Baked onion with roast squid Potato with prawn butter Baked vegetables with virgin olive oil kid s corner Catalan butifarra sausage Squid ring Breaded fish fillet French fries Favorite sauces sweets and desserts Fresh fruit salad Stewed banana cup with nutmeg sauce Cream of Jijona nougat with dacquoise Fluffy chocolate cake with mint Caramel custard with orange blossom flower and candied orange Genoese with bavaroise of vanilla and chocolate Cappuccino cake with walnut

13 DOLCE BUFFET AND BARBECUE DINNER: SATURDAY* starters Mango gazpacho cold soup Watermelon gazpacho cold soup Traditional gazpacho cold soup Assortment of smoked fish: herring, cod, salmon and trout with garnish Selection of Iberian cold cuts: longaniza candy, chorizo, ham, pepper longaniza and salami Ham and couscous salad Green asparagus and turkey salad Lobster salad Tabouleh with Raf tomato and orange Salad bar of your choice accompaniments, sauces and vinaigrettes Assortment of breads: 5-grain, with seeds, olive, walnut, brown, mini ciabatta and mini Vienna; cracker, grissini and Melba toast Country bread with vine tomato, garlic, salt and virgin olive oil Selection of cheeses: Bleu de Bresse, cream cheese with chive, Pyrenees goat, Pata de Mulo, smoked Mahón and Quemón Spicy brava sauce Cocktail sauce Tartar sauce Lemon vinaigrette Traditional mustard vinaigrette Balsamic vinaigrette Selection of oils, vinegars, accompaniments and traditional sauces rice, pasta and specials Rice with seafood Surf and turf of socarrat rice with chicken and lobster Fish cannellone with béchamel sauce Rice noodle with yakisoba sauce Duck with raspberry cuts of meat and fish Gilt-head bream baked in salt Baked leg of veal

14 barbecue Monkfish brochette with vegetables Atlantic lobster tail Jack fish fillet Slice of tuna Breast of guinea fowl Tenderloin beef fillet Iberian pork sirloin Dolce special brochette: duck, apple, turkey and date garnishes Brie and potato pie Sautéed potato with ham Piquillo pepper stuffed with sautéed mushrooms Boiled leek with lotus flower Rhubarb with green asparagus Wok of vegetables kid s corner Mini sirloin steak Hot dog with crusty bread Mini beef burger with bun Potato chips Favorite sauces sweets and desserts Fresh fruit salad Creamy chocolate cup and tangerine sauce Barcelona cake with cream and nut Cream of Mascarpone and Amaretto di Saronno Vanilla mousse with strawberry Gianduja chocolate cake with milk and raspberry sauce Chocolate and passion fruit tea parfait

Menu 1 (minimum 8 people) Menu 2 (minimum 8 people) 38 not including VAT (10%) 33 not including VAT (10%) Starters. Starters. Mains (choose one):

Menu 1 (minimum 8 people) Menu 2 (minimum 8 people) 38 not including VAT (10%) 33 not including VAT (10%) Starters. Starters. Mains (choose one): www.gruparenal.com 33 Tuna belly with Raf tomatoes and Figueres onions Andalusian-style calamari with mustard tartare sauce Angry potatoes (fried potatoes with a spicy sauce) Steamed mussels Toasted flatbread