Starters

• Open clams with garlic and parsley lightly fired (depending on daily market)
• Seasonal mushrooms on potato and fried crunchy egg ravioli 14,00
• Creamy foie and mushrooms rice with Idiazabal cheese 16,00
• Sautéed
• Roasted crawfish with bone marrow and cauliflower cream (1/2 portion)15,00
• Iberian ham and loin (from acorn fed pork)19,00
• Sweetbreads on mushrooms cream 19,00
• Warm clams with seaweeds on an oil bed 19,00
• Marinated tuna on tomato bits and scallion cream, 14,00
• Ecological tomato, avocado and herbs 11,00
• Caramelized foie cube with banana purée and carrot 18,00
• Lobster salad with vegetables and fruits 29,00
• Grilled fresh prawns (depending on daily market)
• Grilled summer vegetables 15,00

Fish

• Hake´s loin in green sauce with clams 28,00
• Roasted monkfish with octopus, potato and paprika sautée 28,00
• Salt cod sample (Pil- Pil, Club Ranero and Bizkaia - style)22,00
• Hake cooked in its own juice with molluscs, parsley and tirabeques 29,00
• Cod´s loin with chards juice, potato and tomato confit 21,00
• Small cattlefishes in their own juice 23,00
• Tuna with tomato 18,00

Meat

• Oxtail stewed with red wine and red peppers 19,00
• Roasted sirloin steak with potato cake and cheese 24,00
• Entrecot garnished with red peppers and baked
• Veal brisket in its own juice with rosemary scent and citrus jelly 16,00
• Roasted young pigeon on fruits compote, anise and stewed
• Stewed
• Roasted Foie with liquorice biscuit and charcoal heated coffee 26,00

Desserts

• Caramelized French toast, made with bread and cream and milk ice cream 7,50
• Rice pudding
• Chocolate sampling
• Red fruits soup with cheese cake and “sangria” crushed ice
• Orange sorbet, vanilla cream and Grand Marnier jelly 7,50
• Walnut ice-cream in its own juice with hot chocolate 7,50
• Assorted cheese
• Home made apple cake
• Black chocolate and orange confite with iced caramel and spice cream 7,50
• Assorted cheese 9,00
• Pear sorbet, red fruits soup and yogourt foam 7,50
• Caramelized banana with creamy coconut rice and vanilla ice cream 7,50

Dessert wines

• Moscatel, Jorge Ordóñez 2006
• Dulce Monastrell, Olivares 2.004
• Oporto, Graham’s L.B.V., 2.001
• Jurançon, Domaine Cauhape, 2001
• Madeira, Crown Barbeito 5 años
• Moscato D’Asti, Bricco Nero
• Pedro Ximénez, Noé de González Byass
• Vendimia Tardía, Txakoli Itxasmendi 2005
• Sauternes, Barton & Guestier 2.005
• Gewürztraminer, Kleines 2007
• Tokaji, Aszú Oremus 6 putt., 2.000
• Vi de Gel, Gramona Riesling-Muscat

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 terrine with home made marmalades and toasts
Seasonal mushrooms on a potato and crunchy egg ravioli bed
onion stuffed squids and pilgrim´s scallops creamy rice
Hake´s loin in its own juice with molluscs and tirabeques
Iberian pork with apple compote

Dessert: caramelized bread-french toast with walnuts ice cream

Menu 2

(To be ordered previously)

Smoked-marinated anchovies, salmon and codfish
Spider crab stuffed Piquillo pepper
Lamb risotto and mushrooms with sweetbreads and green garlics
Club Ranero style cooked codfish
Veal´s jaw with garlic cream and goat cheese

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
Roasted monkfish with octopus, potato and paprika sautée
Crunchy suckling pig with cabbage and chickpea soup
Dessert: Creamy cheese with tomato confite, honey crushed ice and orange

Menu 4

(To be ordered previously)

Iberian ham and loin (from acorn fed pork)
Sautéed squids on a pumpkin purée
Baked mushrooms
Blackpudding and home made chorizo casserole
Sea bass with mushrooms and spring onion
Oxtail with red wine sauce

Dessert: Pastry making sample

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
Menier style cooked sole with txakoli
Sirloin and crispy mushrooms

Dessert: Warm Reineta apple cubes in their own juice, ice cream and cider
Black lemon chocolate with wasabi ice cream and cider

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
Roasted young pigeon in its own juice

Dessert: Walnut ice cream in its own juice and hot chocolate
Citrus fruited butter pumpkin cake with egg yolk ice cream

Andra Mari Menu

Bread, oil and tomato
Caramelized foie cube with banana purée and carrot
Marinated tuna on tomato bits and scallion cream
Warm clams with seaweeds on an oil bed
Seasonal mushrooms on potato and fried crunchy egg ravioli
Hake cooked in its own juice with moluscs, parsley and tirabeques
Stewed Manitas (pork´s jaw) with bread and tender garlic
Pear sorbet, red fruits soup and yogourt mousse
Chocolate and orange confit with iced caramel and spice cream

Elexalde Menu

Ecological tomato, avocado and herbs salad
Creamy mushroms and roasted foie rice with Carranza cheese
Sweetbreads on mushrooms cream
Tuna with tomato
Oxtail stewed with red wine and red peppers
Walnut ice cream in its own juice with hot chocolate