Txindoki Menu

APPETIZERS:

Cone with Caesar’s mushrooms

Truffle and shitake mushroom infusion fritter

Mussels, kimchee, and crispy tapioca

Steak tartar on thick Txakinarto corn tortilla, pickles, and capers gel

Daniel Sorlut oysters from Normandy, ginger, lime, and basil

MENU:

Warm pheasant salad over pickled curd, autumn mushrooms, mustard, and truffles

Telletxe egg with creamed black chanterelles

Steamed scallop ravioli, leeks from the Durango region, and consommé made from red onions from Zalla

Aroa broad beans, razor thin Iberian cold cuts, and grooved carpet shell

Curry-scented rice with lobster

Charcoal-grilled cod on its fish maw prepared Biscay style and chips from its skin

Briefly roasted roe deer tenderloin, slices of pumpkin, Tempranillo gel, and chestnuts

Boozy citrus cake (passion fruit, cardamom, vermouth, and herbs)

Floating island (orange, caramel, and vanilla)

Bar of chocolate (coconut, toasted ginger with herbal notes)

Coffee and petit fours