Starters

  • Oyster on orange butter and cava 16,00
  • Marinated pillgrim´s scallop with fennel jelly and prawns tartar 16,00
  • Lobster salad with vegetables and fruits 29,00
  • Foie terrine with quince jelly and dried peach 18,00
  • Open clams with lightly fired garlic and parsley (d.d.m)
  • Fresh grilled prawns (d.d.m.)
  • Fish soup 14,00
  • European squid with slow-fried onion in olive oil and pasrley sponge 12,00
  • Artichokes and thistle sautéed with almonds cream 14,00
  • Veal sweetbread with lemon and black beer 19,00
  • Sugared leek with onion juice 12,00
  • Stewed green beans with vegetables 12,00
  • Pork ear´s terrine with red onion and yogourt 12,00

Fish

  • Cod sampling 23,00
  • Red mullets with seaweeds and cokle green sauce
  • Sea bass in it´s own juice and mussles emulsion 29,00
  • Hake on parsley sauce garnished with clams and asparagus 27,00
  • Roasted monkfish with black olives and tomato confit 28,00
  • Grilled pillgrim´s scallop on a celery and trufflle cream 19,00

Meat

  • Deer´s loin with sweet potato, quince jelly and cocoa 22,00
  • 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 22,00
  • Roasted sirloin with cheese cake 24,00
  • Suckling pig with apple purée and baked pineapple 27,00

Desserts

  • Carrot cake, coconut and yogourt ice cream 8,50
  • Black chocolate and orange confit with iced caramel cream and spice 8,50
  • Walnut sauce and ice cream with hot chocolate 8,50
  • Caramelized bread- french toast with white coffee ice cream 8,50
  • Assorted cheese 10,00
  • Carrot cake, coconut and yogourt ice cream 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

January, 2019

Marinated pillgrim´s scallop with fennel jelly and prawns tartar
Pickled partridge with hummus and foie
King crab soup and wild asparagus risotto
Veal sweetbreads with lemon and black beer
Red mullets with seaweeds and cokle green sauce
Young pigeon on beetroot purée and roasted pineapple
Cheese cake with berries
Black chocolate confit with iced caramel cream and spice


70,00 €

Elexalde Menu

January, 2019

Foie terrine with quince and dried peaches
Artichokes and thistle sautéed with almonds cream
European squid with slow-fried onion in olive oill and pasrley sponge
Red mullets with seaweeds and cokle green sauce
Suckling pig with apple purée and baked pineapple
Cheese cake with berries

50,00 €

Traditional Menu

January, 2019

Foie terrine with quince and dried peaches
Fish soup
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

Pie Logo

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