oast sardine tartlet on basil flavoured tomatoe and smoked Idiazabal ( cheese) salad
Grilled gillardeau oyster with their foam juice
Roasted Norway lobster, vichissoise and vanilla ravioli
Red tuna fish loin with grapefruit vinegar and pistachios and Modena oil
Preserved cod fish to the olive oil with its own “brandada “and its jelly´s crispy
Roast duck foie-gras with red fruits sauce and duck´s juice
Roast suckling pig, mashed potatoes and cumin flavoured fruit compote
Strawberry and tomatoe soaked gazpacho with its sorbet to the basil oil
Dessert dedicated to the orange
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