STARTERS

• Potato dipped in foie, truffleand vinegar truffle apple
• Carpaccio of king prawns with their contrasts and celery ice cream
• Artichokes fried with txangurro and crispy mask, marinated of mushroom and dry fruits
• Sheets of black truffle quarter with egg yolk, preserved bacon and potato foam

DESSERTS

• Jelly of baked apple with ice cream of thyme lemon tree
• Soup of chocolate and ice cream of saffron

FISH

• Kokotxas of hake with green peas peeled in green foam of asparaguses
• Wild turbot with pil-pil of mushrooms and raviolli of smoky potato