CARTA
Entrées chaudes
Shellfish sachets with mango and avocado on basil-style concasse tomato
Scrambled eggs with baked potatoes, iberian ham and grated black truffle
Sampling of croquettes (Iberian cured ham, mushroom and tuna belly with piquillo peppers)
Grilled season vegetables
Basket of breaded mushrooms and Camembert cheese with traditional-style mustard
Fine Tolosa beans cream with verawood paprika and candied black pudding, cured sausage and pork fat garnish
Asturian beans with clams and cockles à la Basque
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