Description
Autumn menu
Starter
Apéritif
APPETIZERS
Fish and seafood soup
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Organic pumpkin purée served with creamy blue cheese and croutons
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Sautéed mushrooms and seasonal fungi served with egg at low temperature
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Creamed txangurro and hake, trout roe, organic sprouts, Gilda’s lactonesa, served with crunchy cassava
MAIN DISHES
Grilled Cantabrian hake fillet served with pan-fried potatoes and a traditional sauce
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Cod on grilled leeks served with piquillo pepper sauce.
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Sirloin steak served with glazed shallots and roasted baby potatoes
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Veal cheeks stewed in red wine served over sweet potato purée
DESSERTS
Cheesecake
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Chocolate and nut brownie served with vanilla ice cream
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Caramelized vanilla toasted bread served with bulgarian yogurt ice cream
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Passion fruit and red berries soup served with a crusty crumble and white chocolate gamache
Coffee and water included
Eau et café compris
