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The Masia Restaurant La Sala, in Sallent |
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This is just a sample of everything we can prepare and offer to our guests at Restaurant La Sala, so that you enjoy high quality, market-fresh Catalan cuisine as well as influences from the Bages regional cuisine. |
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Starters
- Fresh shrimp salad with tender braod beans and mint vinagrette. (In season).
- Salt cod carpaccio marinated in black olive oil from Aragón.
- Cold melon soup with Port wine and julienned ham from Jabugo.
- Stuffed artichokes Catalan style. (In season)
- Green asparragus with bacon ub roasted vegetable oil and "maldón" salt. (In season)
- Cold foie terrine with fresh truffle and special flor de sal. (In season)
Main entrées
- Monkfish in filo dough with fresh shrimp dressed with parsley and garlic oil.
- "Grilled Canetón" with a sauce made from the gravy and Modena vinegar.
- Bulls-tail stew in Bages wine served with puree of potato and a touch of truffle.
- Cold monkfish salad with "piquillo" peppers and ciboulette vinagrette.
- Bull or veal steak with a light múrmules sauce.
Swordfish supreme with a reduced red wine sauce and julienne leeks. |
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Desserts
- Strawberries braised in black pepper and served with Veracruz vanilla ice cream.
- Mandarin liquor with yogurt, plum marmelade and mango sorbete.
- Chocolate bowl with fresh mint liquor, English cream and chocolate toasted corn.
- Vanilla gelatin-style ice cream with Sumatran iced coffee drink and coffee biscuit.
- Tulip of balsamic vinegar ice cream and strawberries topped with wild raspberry and strawberry sauce.
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Private dining room |
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