Starters
Assorted cheese from the Valley
Radiquero (goat), Benasqués (cow), Roncal (sheep)
Acorn fed Iberian ham
Cured ham from the Valley with toast and tomato
Grilled green asparagus with strips of cured ham
Fresh trout roe
Pot of king prawns with wild mushrooms
Cantharellus Lutescens
Scrambled eggs with mushrooms, garlic shoots, asparagus and prawns
Truffled beef carpaccio in balsamic Modena vinegar with strips of parmesan and foie gras
Homemade pâté with foie, wild mushrooms and Craterellus cornucopioides
Homemade veal tripe
Fresh foie-gras wtih raspberry sauce and spicy bread
Scrambled eggs with La Puebla black pudding, mushrooms and roasted pine nuts
Hot pots – Typical Dishes
a.
Stewed broad green beans with lobster and clams
White beans stew with pork
Stewed white beans with wild partidge
Garlic soup
Baked onion soup
Creamy rice with porcini mushroom and goat-cheese in truffle aroma
Seasonable wild mushrooms
Foie gras shavings with assorted marmalades
Stuffed homemade cannelloni with wild mushrooms
Free range chicken eggs with black pudding from La Puebla
Truffled free range chicken eggs
Stuffed cannelloni with duck, foie and truffle cream
Salads
Pink tomato with tuna belly, sardines and basil oil
Mixed salad
Lettuce hearts with anchovies
Baked onions, peppers and aubergines with tuna
Specialites
a
Roast lamb shoulder in firewood oven
Roast suckling pig in hazelnut praline with baked potatoes and apple jam
1/4 roast suckling pig in firewood oven
1/4 roast kid goat in firewood oven
Codfish fillets with tomato sauce and red peppers
Stewed lamb shank in saffron with assorted wild mushrooms
Free range chicken with pepper, cured ham and vegetables
Stewed lamb trotters in Somontano style
Hunt of our mountains
Stag meatballs in almond sauce with wild mushrooms (fairy ring)
Grilled T-bone stag steak in red wine and blueberry sauce
Wild-boar civet in Ciria style
Stewed wild partridge with onions
Wild partridge in vinaigrette sauce
Stewed venison in old style
Venison tenderloin in truffle sauce and stuffed morels with foie
Grilled Valley Meats
a.
Grilled lamb ribs
Grilled T-bone veal steak
Grilled T-bone beef steak
2 people
Grilled veal sirloin steak
with green pepper or roquefort sauce
Grilled veal tenderloin with blueberry sauce
Grilled veal tenderloin as desired
Grilled veal tenderloin with foie gras
Grilled rabbit with garlic mayonnaise
Duck breast with raspberry sauce and quince purée
Grilled meats selection
pork loin, lamb, chorizo and pork sausage
Acorn-fed Iberian pig
Desserts
a.
Caramel custard
Custard
Curd with honey and walnuts
Chesecake
Chocolate cake
Lemon cake
Apple cake
Candimus
Typical Benasque dessert
Tiramisu
Chocolate crepe
Sorbets: citrus and vegetables, lemon and basil, mandarin, etc.
Seasonal fruit
Reservation
