Duxelles de setas Oyster - zucchini noisettes - flor de calabaza
OYSTER MUSHROOM DUXELLES - ZUCCHINI NOISETTES - PUMPKIN FLOWER
Year 2014 - Beef Wellington, a classic British dish, entered the first Open Kitchen menu when we moved to Condado. We made it with Angus filet mignon, foie gras sauce, and noisettes potatoes. In the following years we made variations with lamb sirloin, salmon and also a vegetarian version using celery root. For this menu for the first time we use filet mignon from Borges Meat,grass fed cows from the country free of hormones and antibiotics. The duxelle mushrooms are pink Oysters from the Micofilia from the Mayagüez project.