Description
Seasonal Menu
APPETIZERS
Leek and cod salad served with a toasted hazelnut emulsion
Fish and seafood soup
Pumpkin cream served with blue cheese and crostini
Sautéed mushrooms served with egg at low temperature
MAIN DISHES
Turbot loin served with shredded potato and traditional sauce
Roast hake on a bed of piquillo peppers cream served with tender garlic and sautéed spinach
Venison stew served with chestnut purée
Entrecôte served with Idiazabal sauce and mangetout peas
Desserts
Raspberry and txakoli sorbet
Cream-filled tartlet served with fruit and vanilla ice cream
Homemade mamia served with crunchy nuts and Bizi-goxo caramel
Rocher served with white chocolate bisque
DRINKS
Coffee and water included
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From Monday to Friday
