Knifes Plancha
Virgo sauce and pesto
Red Tataki Tuna
Soy and Mizuna
Fresh foie gras Plancha
Beets and maize
Toasted carrots
Oignons cream/hazelnuts
Eggplant’s caviar
Hasparren’s ham and mountain’s sheep
Vegetable’s Seasononal Velvety
Light cream and croutons
White ham truffled shells
Old Pyrénées sheep
Crispy chicken salad
Parmesan and Bayonne’s ham
St Jacques Shell
Flavoured butter and crispy maize
Saint Jean de Luz’s Merlu
Green sauce
Piece of Basque’s Beef
Squid ink, black garlic and home-made mash
Duck breast
Beets and wine’s pear
Spanish Lotte de la criéé
Served with mash and green salad
Piece of Basque’s Beef
Served with mash and green salad
Ham’s Croquette
Amatxi Pâté
Guindillas
Box of Getaria Sardines
Pickels and Semi salted butter
Foie gras Osses tin
Ospital’s white ham truffle
Charcuteries Board
Basque’s goat log
Sucrine
Three cheese Assortments
Sucrine and figs
Benat Board Cheese
Sucrine and figs
Caramelised Pineapple
Mascarpone and cream black crumble sesame
La Profiterole
Amatxi Milky Rice
Half salted caramel butter
Baba au Bas Armagnac Darroze
Mounted cream and fruit of the moment
Caramelised Brioche perdue
Vanilla ice cream
(Blaze with Armagnac)
