Appetizer:

Light Gernika pinto bean soup

Marinated salmon and cheese roll

MENU:

Marinated anchovie loins with tapenade and seaweed salad

Risotto with seasonal mushrooms, egg yolk and chive aioli

“Club Ranero” cod

Braised oxtail, Boroa quince jelly and parmentine potato foam 

Pantxineta puff pastry stuffed with cream and baked apple, hot chocolate and ice cream

Petit Fours

The menus will be a full table.

Drinks not included