STARTERS:
Live oysters (2 pieces)
“Bellota” cured ham
“Kokotxas” battered fleshy part of hake’s
Smoked salmon (Carpier)
**
Coca del “Mareme” flat toasted bread with tomate
MAIN COURSE (TO CHOOSE):
Beef fillet with “Foie”
Wild turbot grilled or baked
Oven roasted suckling lamb shoulder
“Romescada” of monkfish and fresh prawns
DESSERTS (TO CHOOSE):
Fresh strawberries
Frozen chocolate truffles
Moet sorbet
DRINKS:
Red wine Luis Cañas Reserve (Luis Cañas)
White wine Raimat Chardonnay (Raimat Chardonnay)
Still water or sparkling water (Vichy)
Coffee or infusions