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Lumine Restaurant presents the new Spring-Summer 2012 menu

Lumine Restaurant presents the new Spring-Summer 2012 menu

Tarragona. Costa Dorada. March 22nd, 2012. Like every year Lumine Restaurant opens its doors to the spring-summer season with new proposals from the hand of his experienced chef Edu Cuesta. Lumine presents several alternatives on the one hand, the menu Allegro, a fantastic composition of the food perfect for all budgets, a surprise tasting menu, where diners enjoy a selection of the best dishes with wine, and finally, a new menu filled with Mediterranean accents, regional and fusion. Allegro menu breathes the Mediterranean cuisine with touches sailors. As shown: cream of leek soup with grilled scallops and truffle oil or supreme of hake with fried ham and garlic on grilled vegetables with artichoke. Also for lovers of meat included in Allegro Lumine the "Steak," a regular part of their cuisine. This time, the flesh appears in the form of a thousand sheets of beef tenderloin with mushrooms in a creamy foie. As original and exotic touch is a dessert consisting of fried wanton stuffed with apple and ice cream baked pippins The new letter of commitment Lumine the transgression, with proposals for all tastes but without neglecting the traditional cuisine, regional winks and some other international proposal. The new card is a 80% of new creations in no shortage of seasonal products, seal savoir faire of Education Cuesta. Incoming inspired regional cuisine and seafood Trio of fish tartar with salmon caviar vinaigrette and salad from the garden maze or a wink to the regional cuisine provide cod croquettes with Catalan spinach. The touch merger gives us the coca sardines in tempura with sweet lime tomato and basil. The seafood is again important with the wide range of fish and shellfish. However, this season stands out simply with onions and artichokes in pork juice with crunchy popcorn or lobster stew with potatoes to brutesca broken. Among the meat stand ... Oxtail cannelloni with spheres of apples to the Grenache from Priorat, Wellington duck with vegetables and fruit on the sauce or Premium Black Angus sirloin with potatoes "Rate" purple and white. Contrasts and tradition come together in desserts Among the desserts that proposes new Lumine letter highlights the contrast hot-cold hot chocolate donut with creamy Greek yoghurt and melon or the addition of sweet-salty contrast: gingerbread with pear sorbet and caramelized sweet Gewurztraminer wine. For more traditional diners rescues a classic offering artisan cheeses served with our bread with walnuts.

Tags: costa dorada, pira, painting, sculpture, exhibitions, museums
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