Menus from
Weddings

Puff pastry parcels filled with crispy black
pudding and chistorra sausage

Salmon salad with tomato confit, avocado, prawns, crispy bacon and honey & Modena vinaigrette

Puff pastry filled with Beltza mushrooms and Boletus cream

Puff pastry with tender garlic shoots, monkfish and prawns with a seafood cream sauce

T-bone gyozas with black pepper cream,
accompanied with leek Vichyssoise
Mandarin sorbet with cava
Grilled Sirloin with garnish
Beef Entrecôte with potatoes and peppers
Slow-roasted Irurita piglet
Duck Confit with port and apple
Sea Bass baked on its back with fried garlic
Sea bream ‘Orio’ style with baked potatoes
Fried milk ingot with Ferrero Rocher ice cream, crunchy tuile and puff pastry millefeuille
Coffees and spirits,
Navarran Crianza red wine, rosé, Verdejo Rueda white wine, soft drinks, mineral water, etc
Iberian charcuterie selection from Pedroches

Magret and Duck Confit Salad with Bacon and Nuts in a Modena Vinaigrette

Oven-baked scallopsBaked scallops au gratin

Sautéed mushrooms with Iberian ham shavings and diced foie gras with pepper

Iberian pork skewer with mushrooms and bacon in chimitxurri sauce on a bed of boletus mushrooms
Sorbet of curd of Ultzama
Grilled Sirloin with garnish Beef Entrecôte with potatoes and peppers Slow-roasted Irurita piglet Duck Confit with port and apple Sea Bass baked on its back with fried garlic Sea bream ‘Orio’ style with baked potatoes
Fried milk ingot with Ferrero Rocher ice cream, crunchy tuile and puff pastry millefeuille
Coffees and liquors
Navarran Crianza red wine, rosé, Verdejo Rueda white wine, soft drinks, mineral water, etc
Marinated salmon with avocado, tartar sauce,
Navarran sturgeon caviar and chive sproutsNavarre sturgeon caviar and chive shoots

Picturebook Mushroom and Bacon Salad with Nuts, Goat Cheese and Modena Vinaigrette

Grilled foie gras with confit egg on a bed of potatoes and Iberian ham shavings

Cod cheeks in Pil-pil sauce with garlic rawns and cream of prawn soup

Iberian sirloin medallion with garlic-fried oyster mushrooms, roasted peppers and a boletus cream
Mango and Passion Fruit Sorbet
Grilled Sirloin with garnish Beef Entrecôte with potatoes and peppers Low-temperature roasted Irurita piglet Duck Confit with port and apple Sea Bass baked on its back with fried garlic
Fried milk ingot with Ferrero Rocher ice cream,
crunchy tile and puff pastry mille-feuille cake
Coffees and spirits,
Navarran Crianza red wine, rosé, Verdejo Rueda white wine, soft drinks, mineral water, etc
Jamón Ibérico on toast with Tumaca

Duck foie gras micuit on a bed of green apple
with crispy duck and pistachios

Lobster salad with garlic prawns, avocado and octopus vinaigrette

Grilled baby scallops

Brochette of grilled prawns
with black garlic aioli

Grilled octopus taco with truffled potato
and Navarran sturgeon caviar
Rum mojito sorbet
Grilled Sirloin with garnish Beef Entrecôte with potatoes and peppers Low-temperature roasted Irurita piglet Duck Confit with port and apple Sea Bass baked on its back with fried garlic
Fried milk ingot with Ferrero Rocher ice cream, crunchy tuile and puff pastry millefeuille
Coffees and spirits
Navarran Crianza red wine, rosé, Verdejo Rueda white wine, soft drinks, mineral water, etc
Jamón Ibérico on toast with Tumaca Lobster salad with garlic prawns, avocado and octopus vinaigrette Artichoke bouquet in tempura with duck breast, Beltza mushrooms and grilled foie gras cubes

Grilled foie gras with slow-cooked egg on a bed
of potatoes and Iberian ham shavings
 Sea bass baked on its back with fried garlic
or Monkfish ‘Orio’ style
Smoked curd sorbet of Ultzama
Grilled Sirloin with garnish
or Low-temperature roasted Irurita piglet
Fried milk ingot with Ferrero Rocher ice cream, crunchy tuile and puff pastry millefeuille
Coffees and spirits
Navarran Crianza red wine, rosé, Verdejo Rueda white wine, soft drinks, mineral water, etc

STARTERS
Jamón Ibérico on toast with Tumaca
Assorted cheeses
‘Gildas’ with anchovies and jalapeño peppers
Assortment of fried baby squid, mushrooms and shrimps
Iberian pork cheek gyozas
Baby squid and cuttlefish gyozas
Grilled ox gyozas
Prawn skewers
Baby scallops with seafood fideua
Crispy ‘Perretxicos’ (St. George mushrooms)
Sautéed artichokes with Beltza mushrooms
Lobster salad, prawns with avocado and octopus vinaigrette
. 
Mango and passion fruit sorbet
Grilled Sirloin with garnish or Low-temperature roasted Irurita piglet
Fried milk ingot with Ferrero Rocher ice cream, crunchy tuile and puff pastry millefeuille
Coffees and spirits
Crianza Navarro wine, Rosé, Verdejo Rueda white wine,
soft drinks, etc.
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