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Table d’hôte menu
A la carte menu
Starters / First Courses
Main courses / Entrée
Sidedishes
House wine
Desserts
A la carte menu
Starters / First Courses
Main courses / Entrée
Sidedishes
House wine
Desserts
Cheese board
Pear Hélène
Creme caramel / Cream caramel
Custard
Chocolate cream profiteroles
Millefeuille / Napoléon
Cream éclairs
Puff-pastry cakes
Baked apples
Candied oranges / Oranges in/with caramel sauce
Custard cream fried choux-pastry
Goxua (layers of cake, cream and custard)
Curd-milk
Assorted tea-cakes
Fruit salad
Black Forest Gâteau
Tatin pie
Gâteau Basque
Raspberry sherbet
Honey and walnut ice cream
Cheese cake
Swiss roll
Honey and walnut bavaroise cake
Cream and kiwi roll
Fruit pudding
Apple pie / Apple cake / Apple tart
Pears in wine
Cheese assortment
White chocolate pyramid
Rum savarin with currant ice cream
Iced fig soufflé / frozen fig soufflé
Cheese in textures
Mint tartlet with cinnamon ice cream
Yoghurt cake with frozen praliné
Pear Hélène
Creme caramel / Cream caramel
Custard
Chocolate cream profiteroles
Millefeuille / Napoléon
Cream éclairs
Puff-pastry cakes
Baked apples
Candied oranges / Oranges in/with caramel sauce
Custard cream fried choux-pastry
Goxua (layers of cake, cream and custard)
Curd-milk
Assorted tea-cakes
Fruit salad
Black Forest Gâteau
Tatin pie
Gâteau Basque
Raspberry sherbet
Honey and walnut ice cream
Cheese cake
Swiss roll
Honey and walnut bavaroise cake
Cream and kiwi roll
Fruit pudding
Apple pie / Apple cake / Apple tart
Pears in wine
Cheese assortment
White chocolate pyramid
Rum savarin with currant ice cream
Iced fig soufflé / frozen fig soufflé
Cheese in textures
Mint tartlet with cinnamon ice cream
Yoghurt cake with frozen praliné
Assorted / Mixed hors d’oeuvre trolley
Fried hors d’oeuvre
Salmon and marinated anchovies terrine
Ox-tail stuffed peppers / Peppers stuffed with ox-tail
Artichokes stuffed with prawns / Prawns stuffed artichokes
Monkfish and seafood salad / Salad of monkfish and seafood
Smoked cod and apple milefeuille with fungi pil-pil sauce
Fillet mignon with duchesse potatoes
English style roast-beef with aromatic herbs
Hake loins with barbels/chins in green sauce
Braised trout Navarra style
Roasted/Baked grouper with spring onion and truffle vinaigrette
Duck liver on fig bread and Port sauce
Braised turbot (flavoured/garnished with soya sauce) in soya sauce aroma
Fresh vegetables with mushrooms, truffles and ham assortment
Marmitako (tuna/albacore and potatoes chowder)
Broiled / Grilled whiting
Breadcrumbed pork chop
Hake in Bilbao style sauce
Swiss chards / White beet tops /Silver beet tops and cod layers
Broiled / Grilled small Norway lobster with vegetables
Monkfish stuffed ravioli
Cod Ranero club style / Ranero Club style cod
Sea bass in “txakoli” wine / txakoli wine sauce
Rossini tournedo
Sirloin fillet steak in Roquefort sauce
Pheasant in grapes sauce / with grapes
Pink-cusk-eel in crayfish sauce
Red kidney beans with black pudding
Home-made style spaghetti
Tuna / Albacore in tomato sauce
Basque style anchovies
Roast chicken a la jardinière
Battered pork loin with red peppers
Fusilli Neapolitan style
Vegetable stew
Porrusalda (leeks and potatoes chowder)
Asparagus cream soup
Roast lamb shank
Pork tenderloin fillet with black plum / prune sauce and duck foie
Roasted young pigeon gammons / hams
Lentils and fresh salmon warm salad / Warm salad of lentils and fresh ...
Deer loin / sirloin with cranberry sauce
Roasted duck magret with apple sauce
Stuffed quail roasted with Perigord sauce
Monkfish medallions in Romescu sauce
Hake in -cider from Astigarraga / Astigarraga sauce cider- with mushrooms
Fungi and large squid scramble
Stuffed morel mushrooms on a bed of squids and fungi ratatouille
Home-made smoked fish assortment
Fried hors d’oeuvre
Salmon and marinated anchovies terrine
Ox-tail stuffed peppers / Peppers stuffed with ox-tail
Artichokes stuffed with prawns / Prawns stuffed artichokes
Monkfish and seafood salad / Salad of monkfish and seafood
Smoked cod and apple milefeuille with fungi pil-pil sauce
Fillet mignon with duchesse potatoes
English style roast-beef with aromatic herbs
Hake loins with barbels/chins in green sauce
Braised trout Navarra style
Roasted/Baked grouper with spring onion and truffle vinaigrette
Duck liver on fig bread and Port sauce
Braised turbot (flavoured/garnished with soya sauce) in soya sauce aroma
Fresh vegetables with mushrooms, truffles and ham assortment
Marmitako (tuna/albacore and potatoes chowder)
Broiled / Grilled whiting
Breadcrumbed pork chop
Hake in Bilbao style sauce
Swiss chards / White beet tops /Silver beet tops and cod layers
Broiled / Grilled small Norway lobster with vegetables
Monkfish stuffed ravioli
Cod Ranero club style / Ranero Club style cod
Sea bass in “txakoli” wine / txakoli wine sauce
Rossini tournedo
Sirloin fillet steak in Roquefort sauce
Pheasant in grapes sauce / with grapes
Pink-cusk-eel in crayfish sauce
Red kidney beans with black pudding
Home-made style spaghetti
Tuna / Albacore in tomato sauce
Basque style anchovies
Roast chicken a la jardinière
Battered pork loin with red peppers
Fusilli Neapolitan style
Vegetable stew
Porrusalda (leeks and potatoes chowder)
Asparagus cream soup
Roast lamb shank
Pork tenderloin fillet with black plum / prune sauce and duck foie
Roasted young pigeon gammons / hams
Lentils and fresh salmon warm salad / Warm salad of lentils and fresh ...
Deer loin / sirloin with cranberry sauce
Roasted duck magret with apple sauce
Stuffed quail roasted with Perigord sauce
Monkfish medallions in Romescu sauce
Hake in -cider from Astigarraga / Astigarraga sauce cider- with mushrooms
Fungi and large squid scramble
Stuffed morel mushrooms on a bed of squids and fungi ratatouille
Home-made smoked fish assortment
