Appetizer:

Smoked tomato cream

Puff pastry vol-au-vent with corn and “txistorra” sausage cream

MENU:

Tuna belly slices over smoky grilled vegetables, mustard vinaigrette and tender sprouts

Leek blood sausage in crispy bread roll with Gernika bean cream

Hake with clams in green saffron sauce and potatoes

Slightly roasted duck magret with Oporto sauce and citric marmalade

Chocolate brownie (65%) with nuts and blood orange sorbet

Petit Fours

The menus will be a full table.

Drinks not included