2 De Marzo 2005 - Buffet
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BUFFET LIBRE Aperitivos fríos y calientes Primeros fríos y calientes Y a su elección... Ragú en blanco, oscuro y rojizo Ballotina de cordero a la segoviana Supremas de merluza con salsas vascas Pato relleno a la naranja Zarzuela de pescado y marisco Lomos de dorada con salsa de cigalitas y crema de guisantes Carrillera de añojo breseada Popietas tout-París
Y para terminar, buffet de postres
Y para terminar, buffet de postres
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