Txindoki Menu

APPETIZERS:

Brioche bread, salted anchovies from Bermeo, and basil butter

Amanita and truffle in crystal egg

Foie gras bonbon filled with Urezti txakoli, chocolate bread and spices

Pea pudding, calamari tartare, caviare and coulis in their ink

Balfego red tuna tartare in cubed nori seaweed and a hint of ginger

Nigiri of white Huelva shrimp, coral and yuzu caviare

“Gillardeau” lemon paprika oyster in sparking lemon foam

MENU:

Royal with asparagus from Navarre, charcoal grilled cod cheeks and wild asparagus mayonnaise

Grilled Dublin Bay Prawns, Aroa broad beans and bouillabaisse with their heads

Scallops in short asado on plankton rice, fennel and Per-sé caviare

Steak tartare in corn talo, kimchee and pickled onion

Telletxe egg yolk, horn of plenty and seasonal truffle

St. George’s mushroom in creamed parmentine and foie gras

Grilled sole, citrus pil-pil and Carrasco smoked pancetta

Oven roasted suckling pig with chocolate agar and tropical fruit

Cosmopolitan (blueberry, lime and orange)

Banana flan, coconut and caramel textures

Warm cheesecake, cardamom and sheep foam and lavender ice cream

Coffee and Petit Fours

Km 0 Boroa water