Barbecue

Barbecue

MINI BURGERS & CURRYWURST

  • Charcuterie platters: sausages, mortadella, raw and cooked hams, coppa, mini verrines
  • Green salads, tomatoes, cucumber salad, carrot salad
  • Assortment of Mini Burger:
  • Beef, Lamb, Surf n Turf
  • Wagyu
  • Thai-style lobster, Lobster
  • Pulled Pork
  • Assortment of sauces
  • Currywurst
  • Homemade fries

The European

BARBECUE

Traditional charcoal barbecue.
  • Large salad buffet: green salad, caprese, cucumber salad, tuna tabbouleh, chick weights, carrots.
  • Grills of your choice depending on the number of people: Best piece, dry aged steak, private selection.
  • Merguez, lamb chops, Irish lamb crown, leg of lamb, proc brochettes with bacon, homemade spareribs, spicy or very spicy marinated chicken wings, grilled chicks with lemon and thyme, Irish bone chop , black tiger prawns with garlic, grilled sea bream, Black Angus beef picanha, Ibérico pork rack, lobster, Bison, Lobster, knives, Bass, Quail, Black Angus rib steak, Black Angus beef fillet, Rumpsteak fillet, Square Irish Farmer Veal, Milk Lamb Panties or Chest, Italian Sausages, Chorizo, Wagyu, Dry Aged Beef or any other piece.
  • Served with 5 homemade sauces, aluminum potatoes with chive dip or browned potatoes

The Churrasco

BARBECUE

Churrasco is a Latin American barbecue made from meat (especially beef). ½ hour before cooking, the medium-sized pieces of meat are seasoned with coarse salt and inserted between the pieces of meat. The meat is then grilled over low or high heat, depending on the pieces. Once the meat is cooked properly, it is cut into thin slices and placed on the table so that everyone is served.

Meats are served one after another. Generally we start with sausages, and marinated chicken wings.

  • Salad Buffet: green salad, tomatoes, cucumber salad, chick weights, carrots
  • Meats: - chistorra sausages, marinated pork ribs, marinated chicken wings, bone-in ribs, beef piccanha, Rumpsteak fillet, whole lamb or milk-lamb shanks, Iberico square, flank steak Iberian pork, Oxtail, Turkey neck, Kid, Presa Ibérico, Pluma Ibérico

Served with Chimichurri sauce and Rosemary Apples or Baked Apple

barbecue-churrasco

The Barbecue

OF THE SEA

Traditional charcoal barbecue.

  • Large salad buffet: green salad, caprese, cucumber salad, tuna tabbouleh, chick weights, carrots
  • If desired, raw seafood antipasti
  • Grills of your choice depending on the number of people
  • Grilled sea bream, Lobsters, knives, cockles, mussels, Salmon steak, giant prawns, scampis, Sardines, langoustines, octopus
  • Served with aioli and herbal sauce
  • Seasoned vegetables just blanched, tarragon sauce or lemongrass sauce

The Grilled

MILK PIG

(OR IBERICO PIG)

  • Charcuterie platters: sausages, mortadella, raw and cooked hams, coppa
  • Green salads, tomatoes, cucumber salad, carrot salad
  • Whole grilled suckling piglet on a spit, Pepper and Garlic Sauce (Portuguese recipe) 1 Piglet of +/- 8 kg for 12-14 people
  • Potatoes browned in a giant pan with bacon, onion, garlic and parsley