Bloody Mary

APPETIZERS:

Crunchy oyster over red lentil foam, sea foam and caviar “Per Sé”

Steak tartar with capers tapioca

Amanita and truffle in glass egg over crunchy nest

Langoustine tail in tempura, seaweed and soybeans

MENU:

Smoked eel and avocado in spiced apple veil over foie gras in citric aroma and micro salad

Marinated tuna in nori seaweed, Urdaibai tomato and Arbequina hints

Seasonal vegetables over Parmentine cream and morels stew

European squid bonbon and red Zalla onion textures

Grilled sole loin, Donostiarra spider crab and clam

Slightly roasted quail filled with spinach, mushroom duxelles, and potato purée

Our Mojito (rum, mint and lemon)

Strawberry aspic, black pepper, yogurt and lemon thyme

Black forest brandy, sheep cheese, blueberries and a touch of anise

Coffee and petit fours