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Main Courses

  Meat:

• Tame duck with mango and teriyaki sauce

• Grilled ostrich steak with brandy plums and port wine sauce

• Cajun grilled turkey with mango and orange sauce

• Rack of lamb with honey and thyme sauce

• Slow cooked Mallorca lamb shank with couscous and grilled vegetables,
  tomato and spearmint salad

• Lamb filet with forest mushrooms

• Fillet steak “rosini” with duck liver and Madeira sauce

• Guinea hen with cepes sauce

• Filled steak with king prawns and lobster sauce

• Rabbit 3 ways

  Fish:

• Grilled Dorado fillets with sun dried tomato and basil sauce

• Ray wing with saffron sauce

• Half lobster, pinchers boiled with hollandaise sauce and tail grilled
  with red pepper, parsley and onion tapenade

• Lobster 3 ways; in tempura, with mayonnaise and grilled

• Steamed sole fillet with salmon served with spring onion
  and grape fruit sauce and basmati rice

• Grilled tuna steak with tapenade

• Cod from the oven with fresh pasta, pesto and cherry tomato

• Zarzuela (different kind of fish and seafood, Spanish style)

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