Starters

• Caramelized foie cube with berries soaked in arbequina 18,00
• Lobster salad with vegetables and fruits 29,00
• Iberian ham and loin (from acorn fed pork) 22,00
• Grilled fresh prawns 27,00
• Roasted crawfish with bone marrow and cauliflower cream (1/2 portion) 16,00
• Hare creamy rice 15,00
• Sautéed kokotxas (hake´s neck) and small crawfishes on pìperrada (red and green peppers) 29,00
• Mushrooms on potato and fried crunchy egg raviolis 14,00
• Open clams with lightly fired garlic and parsley 80,00
• Winter grilled vegetables 15,00
• Monkfish liver, cod sauce and melon 12,00
• Steak tartar 12,00
• leeks with pumpkin and saffron soup 10,00
• Steamed mussles in its own juice with grapefruit and campari 11,00
• Cockles with seaweeds and cucumber tartar 12,00
• Pork ear´s terrine with red onion and yogourt 10,00

Fish

• Grilled pilgrim´s scallop on a celery and truffle cream 21,00
• Hake cooked in its own juice with mollusks, parsley and mangetout 23,00
• Cod sampling 22,00
• Hake on parsley sauce garnished with clams, asparagus and eggs 27,00
• Roasted monfish with octopus, potato and paprika sautée 28,00
• Hake´s kokotxas (hake´s neck) in its own juice 29,00
• Pickled
• Sea bass on almonds cream and onion compote 22,00

Meat

• Veal´s cheek with mushrooms and tomato tartar 16,00
• Oxtail stewed with red wine and red peppers 19,00
• Entrecote garnished with red peppers and baked potatoes 29,00
• Roasted sirloin with potato cake and cheese 24,00
• Iberian pork with parmesan cream and potatoes with soya 19,00
• Candied suckling pig with cabagge and chickpea soup 23,00
• Roasted roe deer with sweet potato and cocoa 21,00

Desserts

• Strawberry sponge with lemon meringue and cheese cake 7,50
• Walnut sauce and ice cream with hot chocolate 7,50
• Caramelized French toast, made with bread, cream and milk ice cream 7,50
• Orange sorbet with vanilla cream and Gran Marnier 7,50
• Black orange chocolate bonbon and caramel ice cream 7,50
• Chocolate soufflé 7,50
• Assorted cheese 9,00
• Mango, tomato and basil canelloni with yogourt ice cream 7,50
• Sweet made with egg yolk and sugar with hazelnut ice cream 7,50

Dessert wines

• Dulce Monastrell, Olivares 2.006
• Jurançon, Domaine Cauhape, 2001
• Madeira, Crown Barbeito 5 años
• Moscato D’Asti, Cantina Alice
• Pedro Ximénez, Ximénez Spinola
• Vendimia Tardía, Txakoli Itxasmendi 2008
• Sauternes, Barton & Guestier 2.007
• Tokaji, Aszú Oremus 6 putt., 2.002
• Vi de gel, Gramona Gewürtztraminer, 2.009
• Chivite colección 125 Aniv., 2006
• Oporto - Taylor´s L.B.V., 2.004
• Malvasia Semidulce - Stratus, 08
• Moscatel - Ochoa 2.009
• Sidra Naturalmente Dulce - Malus Mama 2.009
• Gewürtztraminer - Kleines 2.007

Coffees

• Etiopía - Limú
• Hawai - Kona Extra Francy
• Colombia - Supremo Zafiro
• Puerto Rico - Yauco Selecto
• Jamaica - Blue Mountain

Menu 1

(To be ordered previously)

Caramelized foie grass cube with banana purée and carrot
Seasonal mushrooms on a potato and crunchy egg ravioli bed
Small clams creamy rice with sardine and bacon brochette
Hake´s loin in its own juice with molluscs and tirabeques
Veal cheek with garlic cream and goat cheese

Dessert: pastry sampling

Menu 2

(To be ordered previously)

Smoked-marinated anchovies, salmon and codfish
Green pepper stuffed with vegetables
Mushrooms and foie risotto
Pil pil and vizcaína style cooked codfish
Iberian pork with apple compote

Dessert: wine coated French toast and rice pudding

Menu 3

(To be ordered previously)

Caramelized foie grass terrine with dried peach and vanilla compote
Seasonal grilled vegetables
Home made fried appetizer sampler
Sea bass with mushrooms and spring onion toffee
Veal brisket in its own juice with rosemary scent and citrus jelly

Dessert: Caramelized bread-french toast with walnuts ice cream

Menu 4

(To be ordered previously)

Iberian ham and loin (from acorn fed pork)
Sautéed squids on a pumpkin purée
Baked mushrooms
Creamy lamb rice with sweetbreads and green garlics
Roasted monkfish with octopus, potato and paprika sautée
Oxtail with red wine sauce

Dessert: Creamy cheese with quince jelly

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
Turbot with mushrooms and spring onion toffee
Sirloin with mushrooms crust

Dessert: Orange sherbet with vanilla cream and Gran Marnier
Black orange chocolate bonbon and caramel ice cream

Menu 6

(To ber ordered previously)

Grilled prawns
Open clams with lightly fired garlic and parsley
Warm vegetable and foie grass salad
Grilled pilgrim´s scallop on a celery and truffle cream
Sautéed Kokotxas (hake´s neck) and small crawfishes on an onion and peppers sauté
Menier style cooked sole with txakoli
roasted young pigeon

Dessert: Walnut sauce and ice cream with hot chocolate
Bread french toast with milk ice cream

Andra Mari Menu

Steamed mussles in its own juice with grapefruit and campari
Monkfish liver, cod sauce and melon
Pork ear´s terrine with red onion and yogourt
Mushrooms on potato and fried crunchy egg ravioli
Grilled pillgrim´s scallop on a celery and truffle cream
Candied suckling pig with cabagge and chicpea soup
Strawberry sponge with lemon meringue and cheese ice cream
Sweet made with egg yolk and sugar with hazelnut ice cream 59,00

Elexalde Menu

Caramelized foie cube with berries soaked in arbequina
Leeks with pumpkin and saffron soup
Hare creamy rice
Hake on parsley sauce garnished with clams, asparagus and eggs
Caramelized bread french toast with cool cream
38,00€