Starters

  • Tomato confit on black olives crumbs 10,00
  • Red beans soup with baked leeks, black pudding and cabbage 10,00
  • Caramelized foie cube with dried apricot and nuts 18,00
  • Lobster salad with vegetables and fruits 29,00
  • Marinated pillgrim´s scallop with fennel cream and citrus fruits 12,00
  • Pickled partridge with vegetables, hummus and foie 14,00
  • Open clams with lightly fired garlic and parsley(d.d.m.)
  • Sautéed artichokes and thistles with almonds cream 14,00
  • Mushrooms on potato and crunchy egg ravioli 14,00
  • Lamb sweetbreads with vegetables cream 19,00
  • Hare creamy rice 12,00
  • Fresh grilled prawns (d.d.m.)
  • Pork ear´s terrine with red onion and yogourt 10,00
  • Fish and seafood soup 14,00

Fish

  • Grilled scallop with celeriac cream 19,00
  • Sea bass with seaweeds mayonnaise 29,00
  • Roasted monkfish with black olives and tomato confit 28,00
  • Red mullets with cokle green sauce 22,00
  • Hake on parsley sauce garnished with clams and asparagus 27,00
  • Cod sampling 22,00

Meat

  • Roasted young pigeon on chestnut cream and pineapple tartar 25,00
  • Caramelized foie cube with dried apricot and 23,00
  • Oxtail stewed with red wine and red peppers 21,00
  • Entrecote garnished with red peppers and baked potatoes 28,00
  • Veal cheek with black garlic cream and romescu 23,00
  • Roasted sirloin with cheese cake 24,00

Desserts

  • Carrot cake, coconut and yogourt ice cream 8,50
  • Black chocolate and orange confit with iced caramel cream and spice 8,50
  • Juniper panna cotta, basil jelly and almond foam 8,50
  • Walnut sauce and ice cream with hot chocolate 8,50
  • Caramelized bread- french toast with ice cream 8,50
  • Assorted cheese 10,00
  • sheep milk junket 8,50

Dessert wines

  • Dulce Monastrell, Olivares 2.008
  • Jurançon - Lapevre, 2012
  • Oporto - Taylor´s L.B.V., 2.010
  • Madeira - Alvada 5 años
  • Monastrell Rosado, Escarche
  • Moscatel – Chivite Colección 125 Aniv., 2009
  • Pedro Ximénez – Ximénez-Spinola
  • Txakoli Vendimia Tardía - Itxasmendi 2012
  • Sauternes - Barton & Guestier 2.010
  • Tokaji - Aszú Oremus 6 putt., 2.002
  • Malvasia Semidulce - Stratus, 08
  • Vi de gel - Gramona Gewürtztraminer, 2.011
  • Sidra Naturalmente Dulce - Malus Mama 2.009
  • Gewürtztraminer - Kleines 2.007

Coffees

  • Ethiopia - Moca Limú
  • India – Mysore Nuggets
  • Colombia - Supremo Pico Cristobal
  • Brasil - Cerrado
  • Jamaica - Blue Mountain

Andra Mari Menu

February 17, 2018

Marinated pillgrim´s scallop with fennel cream and citrus fruits
Pork ear´s terrine with red onion and yogourt
Red beans soup with baked leeks, black pudding and cabbage
Hare creamy rice
Red mullets with cokle green sauce
Veal cheek with black garlic cream and romescu
Carrot cake, coconut and yogourt ice cream
Juniper panna cotta, basil jelly and almond foam

59,00 €

Elexalde Menu

February 17, 2018

Caramelized foie cube with dried apricot and nuts
Fish and seafood soup
Artichokes and thistle sautéed with almonds cream
Hake on parsley sauce garnished with clams and asparagus
Oxtail stewed with red wine and red peppers
Walnut sauce and ice cream with hot chocolate



39,00 €

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Restaurante ANDRA MARI
Barrio Elexalde, 22
GALDAKAO / BIZKAIA
Tel. (34) 94 456 00 05