First Starter

Foie gras with apple and orangelée

Second Starter

Pan-fried cod with buttered spinach and Biscayan sauce (a traditional sauce from the
Basque Country made with dried peppers)

Refreshment

Cava- and lemon sorbet

Main Course

Pan-seared beef tournedos with foie gras, toasted bread, pommes parmentier (crispy
potato cubes) with lime and Muscat wine sauce

Dessert

Milk chocolate dessert with tonka bean ganache, chocolate spongecake with cherry filling,
served on an almond bisquit