|
|
 |
| Every week, our new "International Chef" delights us with varied and delicious menus as well as a list of spectacular suggestions, among which some of his exuberant and spectacular combinations can be found.. |
 |
|
|
|
 |
 |
 |
|
"San Martin" chicken boulillo stuffed with prunes and red peppers served with orange sauce, apple purée and noissette potatoes.
"Covadonga" chicken leg stuffed with ham, mozzarella cheese, and mushrooms with velonte sauce, sherry, grilled tomatoes and peas.
|
|
|
 |
|
|
|
|
|
 he colors and flavors of our tasty dishes mingle with art in an elegant environment, making our guests enjoys endless and unforgettable luncheons and dinners.
Since our “new chef” joined us, to create a cuisine that knows no quality, quantity, or variety limits has become one of our main goals. To provide our customers with an excellent “wine list”and an outstanding service in a comfortable and cozy environment have certainly become our objectives as well. In Las Violetas, our cuisine is renewed every day for the purpose of surprising our customers with the most delicious and unmissable dishes.
Discover our endless “chef dishes”, which range from beef or poultry to delicious top-quality homemade pasta. |
|
|
|
|
|
 |
|
|
 |
¼ grilled chicken.
Chicken and fine-checked potatoes shishkebab.
Whisky chicken breast, with ham dices, black olives, and rice timbale.
"Fiorentina" chicken schnitzel, covered with cream spinach, poached eggs, and fine checked potatoes.
"Alaska" chicken breast schnitzel, covered with white sauce, cheese, grated eggs, and rack potatoes.
Champignon chicken breast fillet, with demiglace sauce and noissette potatoes.
"Maryland"chicken breast schnitzel, served with pay french fries, ham, red pepper and corn.
Provenzal chicken breast schnitzel, with garlic, parsley, and noissette potatoes.
Blanquette of chicken with carrots, pumpkin, peas, French beans, potatoes, cream and chicken dices.
|
|
|
|
