Appetizer:

Gazpacho

Caramelized foie slice with banana cream and spiced chocolate bread

MENU:

Marinated Bermeo tuna loin, nori seaweed, lemon potato and tender sprouts

Sautéed fresh pasta with mushrooms over Idiazabal cheese cream

Grilled European squid with creamy rice and onion chips

Roasted pork sirloin with potato and pumpkin purée and sweet and sour sauce

Almond sorbet with apricots and sorrel pesto

Petit Fours

The menus will be a full table.

Drinks not included