Menu 5

(To be ordered previously)

Spider crab
Foie grass boiled in red wine with warm salad
Puffpastry stuffed with vegetables and shrimps
Roasted crawfish with bone marrow and cauliflower cream
Menier style cooked sole with txakoli
Sirloin and crispy mushrooms

Dessert: Warm Reineta apple cubes in their own juice, ice cream and cider
Black lemon chocolate with wasabi ice cream and cider