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Starters
- ZUCCHINI CARPACCIO, BURRATA, BLACK GARLIC AND NUTS VINAIGRETTE
- ROASTED VEGETABLES CREAMY RICE, SCALLOPS AND CRUDITÉS
- LENTIL STEW CREAM WITH FOIE AND TUBER CHIPS
Main courses
- MONKFISH MEDALLION, SHRIMP BRANDADE AND ARUGULA PESTO
- GRILLED SEA BREAM, TOMATO AND SPINACH COUS-COUS AND INK SAUCE
- VEAL CHOP ON IDIAZABAL CHEESE CREAMY POLENTA
Artisan desserts
- CARROT CAKE WITH CURRY, CITRUS CREAM AND GINGER ICE-CREAM
- CURD WITH HAZELNUT ICE-CREAM AND SAUTÉED RED BERRIES
- ASSORTMENT OF HOMEMADE SORBETS AND ICE CREAMS