Tapas Gastronomiques
Assiette Serano and manchego or cheese platter
Tapas cazera
A napoleon of Shitaki mushrooms topping red cabage, spinach and duck confit
Ceviche del Mar
Salad of jumbo sea scallops served with layers of shrimp, calamar and pickled condiments
Escargots de Bourgogne
Snails served with garlic, shallots in a light pernod and butter sauce over ratatouille
Txipirones
Basque style squid in a ink sauce
Roasted boneless Quail
Stuffed with a dry fruits nougat in red dubonnet vermouth sauce
Foie gras poele
A slice of duck foie gras seared, over poached pears with a marsala, balsamic and sherry effusion