Starters

• Artichoke confit in cokle sauce 21,00
• Laminated cuttlefish , charcoal cooked, with white and black sauce 23,00
• Roasted leek in its own juice and trout roe 19,00
• Creamy soup, from black monkfish and scarlet shrimp 24,00
• Deboned roasted spider crab with grilled yolk 26,00
• Free range egg, from Orduña, and tea pea 24,00
• Sirloin steak tartare with varied saultings and pickle 23,00

Fish

• Hook fished hake, asparagus and clam 32,00
• Cod sample, cooked in viscaine style and in iits own juice 29,00
• Lightly fired scallop, pork dewlap and carrot cream 29,00
• Turbot heated with charcoal and couliflower cream with onion 33,00

Meat

• Young pigeon in two cooks with corn 28,00
• Veal´s tail stewed and deboned in red wine 29,00
• Galician breed dry aged cow sirloin, sweet potato and potato cream 34,00
• Veal´s tripes and cheeks cooked in biscaine style 28,00

Desserts

• Baked cheesecake, biscuit and strawberries compote 12,00
• Local assorted cheese and home made jams 18,00
• Brioche toast, almond cream and vanilla 12,00
• Black chocolate spongecake, chocolate soup and cocoa 13,00
• Sheep milk junket with honey and walnuts 10,00

Dessert wines

• Dulce Monastrell, Olivares 2.012
• Jurançon - Lapevre, 2.014
• Oporto - Taylor´s L.B.V., 2.013
• Madeira - Justino´s 5 years
• Monastrell Rosado, Escarche
• Moscatel Vendimia Tardía - Ochoa, 2.016
• Pedro Ximénez – Ximénez-Spinola
• Txakoli Vendimia Tardía - Itxasmendi 2016
• Sauternes - Cuvée, 79 2.016
• Tokaji - Aszú Disznôko 5 putt., 2.011
• Vi de gel - Gramona Gewürztraminer, 2.013
• Sidra de hielo – Valveran 20 manzanas
• Gewürztraminer Granos Nobles – Domaine Zusslin, 2.009

Coffees

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

Andra Mari Menu

April 2.024

(Asked with 24 hours of advance)

Apetizer

Sirloin steak tartare with varied saultings and pickle
Free range egg, from Orduña, and teapea
Roasted leek in its own juice and trout roe
Laminated cuttlefish , charcoal cooked, with white and black sauce
Artichoke confit in cokle sauce
Fish depending on daily market
Dry aged cow´s sirloin and potatoo cream
Sheep milk junket with honey and walnuts
Black chocolate spongecake, chocolate soup and cocoa

Petit Fours




95,00 € VAT included

Elexalde Menu

April 2.024

(Asked with 24 hours of advance)

Apetizer

Roasted leek in its own juice and trout roe
Artichoke confit in cokle sauce
Lightly fired scallop, pork dewlap and carrot cream
Fish depending on daily market
Stewed, deboned oxtail cooked with red wine
Toasted Txakinarto Morokil and milk foam
Brioche toast, almond cream and vanilla


Petit fours

70,00 € VAT included