Lumine presents a special menu for this summer

The creative and Mediterranean cook restaurant Lumine, placed in Salou (Tarragona), has prepared some culinary delights especially devised for the summer season.

 

Tarragona, July 20th, 2011. – The creative and Mediterranean cook restaurant Lumine has made a special menu for the summer season. The restaurant menus, placed in the exclusive Beach Club of the Mediterranean Beach & Golf Community, in the heart of Costa Dorada, are inspired in the summer days, the Mediterranean environment and the season products.

Lumine has made different creative proposals, with special mention to Allegro Menu, the Lumine Menu or the Degustation Menu. You can also enjoy the menu dishes, especially created for the summer and inspired in this season.

Sailor starters, fresh fish and reinvented meat

The menus include culinary delights such as the foie gras shavings with figs jam and ink salt, the fried baby broad beans with Norway lobsters and crunchy cured ham or the fresh tuna tartare with mango and salmon caviar vinaigrette. The fish offered in Lumine deserves a special mention, like the millefeuille of grilled vegetables with small squids and vineyard peach allioli (garlic mayonnaise) or the turbot on escalivada (roast vegetables) with dates and pistachios.

About the meat, can be deserved creations like the Iberian pork feather with caramelized pear, the duck-stuffed raviolis, the apples with wine from Priorat and creamy potato, the veal tenderloin with Yzaguirre vermouth and mushrooms tartare or the grilled cured beef T-bone steak.

Season fruits and Mediterranean creams

The special menus for the summer include a wide proposal of desserts to finish in a special way the meal or the evening. So, in the desserts menu you can find a big variety of fruits dressed with Greek yogurt creams, lychees sorbet or whisky. Choices like the semiliquid of watermelon with mint seeds or the warm chocolate fritter with creamy yogurt are some examples.

Lumine restaurant is leaded by the renowned chef Edu Cuesta, whose summer creations could be enjoyed until the end of the season.

 

 

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