Txindoki Menu

APPETIZERS:

Dirty martini

Crispy cookie, black chanterelles butter and Per Se caviar Cantabrian anchovy marinated in Orduña vinegar, tapenade and Arbequina

Grilled “Daniel Sorlut” oyster from Normandy on guacamole with a hint of basil and sea mist

“Urezti” txakoli and foie bonbon on popcorn, Boroa applesauce and chocolate spice bread topping

Caesar’s mushroom and truffle in crystal egg on a crispy base

MENU:

Grilled asparagus from Navarra, pesto, vanilla and smoked eel

Short-roasted Norway lobster, broad bean gel, tempura salicornia and seaweed sponge cake

Aroa peas, organic egg yolk and tuber melanosporum truffle Balfego bluefin tuna tartare, mustard mousse and a hint of ginger

Grilled St. George’s mushroom on Parmentine mashed potatoes and nasturtiums

Grilled flounder loin on Carrasco Iberian bacon and cut artichoke

Short roasted squab breast with slow cooked thighs in “Txakinarto” corn crumble and foie gras cream

Piña colada in gin balloon
Chocolate, rosemary and blood orange
Smoked Spanish-style French toast, cinnamon and meringue cream

Petit fours