WITH PINK TOMATO AND BASIL-HAZELNUT OIL
WITH PARMESAN AND DRIED FRUIT VINAIGRETTE
CON VINAGRETA DE MIEL, TARTAR DE TOMATE Y PARMESANO
SANT GIL CABRA, BLAU CERETÀ, IDIAZABAL I TETE DE MOINE
WITH MUSHROOMS AND CARAMELIZED ONION
WITH GLASS BREAD
TRADITIONAL DICED AND FRIED POTATOES SERVED WITH SPICY SAUCE
WITH PEPPER JAM
CECINA AND IDIAZABAL CHEESE CROQUETTE ( MIN 4 UNITS)
CON MOJO PICÓN CANARIO
WITH GALLEY CREAM, IBERIAN HAM AND PARMESAN FOAM
WITH IBERIAN HAM, CRISPY SWEET POTATO AND FOIE GRAS
WITH BARBACUE SAUCE
WITH CHIVE, LIME AND KIMCHI MAYONNAISE ( MIN 2 PIECES)
WITH BOFFARD CHEESE
WITH AVOCADO AND WASABI WHIPPED CREAM
WITH SMOKED AUBERGINE CREAM
WITH MANGO, AVOCADO AND KIMCHI MAIONESA
WITH AUBERGINE CREAM AND VERMUT
COOKED AT LOW TEMPERATURE FOR 22H WITH HOMEMADE BARBECUE SAUCE
WITH TOMATO CHUTNEY AND POTATO ( 2 PCS.)
ENTERO CON ALLIOLI DE AZAFRÁN
WITH SRIRACHA MAYO
WITH BLACK GARLIC POTATO AND SAFFRON AIOLI
WITH POTATOES AND PADRON PEPPERS