Txindoki Menu

APPETIZERS:

Tomato with basil and Idiazabal cheese on a black olive crumble

Smoked Cantabrian Sea sardine on citris foie and a touch of peach

Amanita and truffle in crystal egg on a crispy nest

Spider crab in a parsley cone with cream of coral

Raw Gillardeau oyster, “Per Se” caviar and the scent of the sea

MENU:

Scallop and red prawn ceviche in apple, avocado and lime gazpacho

Tuna from Bermeo with Urdaibai tomatoes

“Telletxe” egg on consommé of horn of plenty mushrooms and summer truffles

Charcoal-grilled “Os Miñarzos” octopus, black garlic, dash of “Vera” paprika

Lightly smoked veal sweetbread cooked at a low temperature on wheat berries, fennel and carrots

Charcoal-grilled black-bellied monkfish fillet in “suquet” seafood sauce, red algae and citrus pil pil sauce

Veal sirloin chops on foie gras cream and vegetables from our garden

Watermelon and strawberry crushed ice with mint ice cream

Rice pudding bonbons, orange pears and white chocolate

64% chocolate fondant, caramel and lemon verbena

Coffee and petit fours