STARTER

• Gaspacho, horseradish foam and parsley toast – 9€

• Trout gravelax with Brana gin, trout eggs, young shoots and citrus jelly – 12€

• Sea bream ceviche, citrus marinade, peaches – 12€

• Pork tartare Ibaïama and prawns, trout eggs, shrimp bisque – 14€

• Ibaïama ham plate of Ospital cured meats – 15€

MAIN COURSE

• Octopus with Kamado, sweet peas, edamamé beans, broth coréen – 25€

• Half duck breast from Maison Garat, smashed potatoes,

oyster mushrooms and full-bodied juice – 22€

• Ospital pork echine cooked on flame, carrot-ginger and cumin mousseline, Mojo sauce – 22€

• Fish of the auction (according to arrival), muslin of peas and peas,

brunoise peach-nectarine-beet chiogga and coriander – 25€

• Herriko rib steak, new potatoes, padron, béarnaise

(environ 600g) – 48€

CHEESE

• Plate of matured cheese by Beñat Moity St Jean de LuZ– 12€

DESSERT

• Raspberry Pavlova and creamy tarragon- 9€

• The real creme brulee of yesteryear- 6.50€

• Breizh cocoa, soft chocolate ganache, olive oil and fleur de sel– 8€

• Peaches poached in juice, shortbread crumble, vine peach sorbet, tarragon gel – 10€

• Gourmet coffee, sweets & fruit– 8€