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	Cold starters “Taboulé” with “guacamole” and the juice of their vegetables Salad leaves with dried tomato, mozzarella and pesto vinaigrette Roast beef with rocket salad and gorgonzola cheese Tartar of sea bass with trout eggs and pink grapefruit Tataki beef with soy sauce, wasabi and banana chips Carpaccio of prawns with mayonnaise of sea urchin Carpaccio of octopus and scallops with chive mayonnaise and tomato vinaigrette Foie-gras with glazed pumpkin Warm starters Small basket of black pudding and foie-gras with apple puree Skewer of bacon and scallops with citric sauce Pastel of cod and prawns with green pepper puree Green asparagus with poached egg “Coca” with red mullet and caramelized foie-gras Rice Rice with duck, wild mushrooms and foie-gras Rice with lobster (min. 2 pers.)		Main courses Fish Fillet of cod and ”ragu” of octopus with creamed peas Hake in “papillote” with dried tomato, sautéed seaweed and crispy sea spaghetti Fillet of marinated tuna with soy sauce and” tandori” yoghurt Meats Duck with pears caramelized with cinnamon “Pluma” of Iberian pork with violet potatoes and“chimichurri” sauce€ Oxtail with chocolate sauce, beans and wild mushrooms Duck grilled with foie-gras, served with beetroot puree and apple and honey vinaigrette Fillet steak with creamed wild mushrooms and truffle oil Desserts Pineapple with mousse of mascarpone cheese Idiazabal cheese souffle with cinnamon ice-cream Crepes filled with cream in chocolate sauce Almond cake with “yuzu” ice-cream Chocolate brownie with violet ice-cream Chocolate harmony at two temperatures

Cold starters

Warm starters