Appetizer:

Soft tomato and watermelon “gazpacho”

Duck confit croquette and blood orange gelatin

MENU:

Marinated tuna in nori seaweed, lemon potato and mustard vinaigrette

Free-range egg at 65º with mushroom sauté and Parmentine foam

Grilled monkfish with clams marinière

Pork sirloin in spiced marinade with Idiazabal cheese toast

Tropical Cheesecake (mango, pineapple, passionfruit and lime)

Petit Fours

The menus will be a full table.

Drinks not included