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Some of our dishes are:
- Foie gras tub with Porto reduction.
- Red prawn carpaccio with spring onions and coriander vinaigrette.
- Lukewarm lobster salad with mustard vinaigrette.
- Salmon tartar with vinaigrette of "aceto balsamico" and aromatic herbs.
- Iran beluga caviar served with blinis and sour cream.
- Sotte warm foie gras medallion with smashed apples and red wine reduction.
- Crepe filled with seafood in American sauce.
- Camembert cheese coated in tomato and aubergine jam.
- Aguinaga elvers in Bilbao style.
In fish and seafood of our county, crayfishes and prawns from La Caleta,
sea breams, the red bream, the sea bass and the turbot, all of them in
various preparing and cooking styles. The northern hake, in all its
variety, like cheek in pil pil, neck kept together with its gelatine, fish
back in cider, or stuffed in two colours. Unsalted cod back with a fine
sauce of garlic and crunchy bacon.
In veal , poultry and lamb, we offer you, among other makings :
- Chateaubriand in bearnese sauce.
- Grilled sirloin steak with foie gras medallion and Oporto sauce.
- The steak tartar made traditionally at your table.
- The orange duck confit with glazed apple and wild rice.
- The oven duck maigret with oporto reduction and apple sauce.
- Ostrich sirloin steak with mango and pistachio sauce.
- Sliced lamb sirloin steak with reduction of its sauce.
- Roasted young lamb shoulder at 60 º.
We also offer several specialities for vegetarians.
In desserts, three examples:
- Hot chocolate soufflé with setchuan pepper ice cream.
- Sweet made with egg yolks and syrup on warm fruits from the wood and
sour fruit ice cream quenefé.
- Cup of warm blueberries and raspberries with cheese ice cream and
crushed ice mint.
Besides, our coffee and dessert wine menu.
Our wine cellar with more than 120 national and international wines is one
of the most important cellars in the zone.
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