Menu is written over the seasons. The dishes are made from fresh market products and processed by us. We guarantee homemade production of all menus, including bread, appetizers and sweets. All our Dishes and Menus are “Homemade”, cooked on site using fresh and seasonal products. We are committed to an approach of quality, know-how and transparency towards our customers, with qualified staff both in the kitchen and in the dining room.
Panful of Ceps Sautéed with Garlic & Parsley | €25
Fresh Artichoke Bottoms Garnished with Baby Vegetables, Tomato Coulis | €20
Special Oysters in Champagne Sauce, Gratinated | €26
Gourmet Salad of Green Beans, Foie Gras and Lobster | €26
Home-made Foie Gras Terrine, Red Onion Chutney, Toasted Walnut Bread | €23
Kintoa Ham (PDO) Sliced on the Bone, Tomato & Garlic Toast | €25
Fresh Scallops Roasted with Crispy Shallots & Vegetables | €29
Braised Sea Bass Fillet, Rosé Champagne Sauce & Fresh Squid Ink Tagliatelle | €28
Line-Caught Red Tuna from Saint-Jean-de-Luz, Provençal Vegetables Tian & Eggplant Caviar | €32
Blue Lobster from the Fish Tank Grilled with Tarragon | €55
Wood Pigeon Roasted in Red Wine Sauce, Celeriac Purée | €30
Saddle of Hare Topped with Pepper Sauce, Chestnut and Celeriac Purées | €36
Local Beef Filet, Red Wine Sauce, Gratin | €32
Hot Foie Gras served with Tatin Tart, Sweet & Sour Sauce | €30
Selection of Cheeses from the Basque Country Matured by Beñat | €14.50
Creamy & Crumble All Chocolate with Fresh Blueberries | €14
Mango-Flavored Baba Cake with its Sorbet Topped with Coconut | €13
Crispy & Creamy Chocolate & Hazelnut Rocher | €14
Mirabelle Plum Brandy Soufflé | €14
Slow-Cooked Egg with Girolles
or
Chorizo in Brioche, Port Wine Sauce
–
Zander Fillet, Lobster Sauce
Butternut Mousseline, Roasted Leek
or
Braised Pork Cheeks in Red Wine Sauce,
Steamed Potatoes with Parsley
–
Selection of Cheeses from the Basque Country Matured by Beñat
or
Raspberries Iced Dessert
or
Blanc Manger & Trilogy of Figs
2-courses €39 or 3-courses €52
Amuse-Bouche
–
Gourmet Salad with French Green Beans, Foie Gras & Lobster Shavings
–
Dublin Bay Prawn Carpaccio with Aquitaine Caviar
–
Fish depending on the Market Choice
–
“Tatin Sisters” Hot Duck Foie Gras, Sweet & Sour Sauce
–
Local Beef Filet, Red Wine Sauce
–
Dessert Symfony
6-course service to be ordered for the whole table €86
Restaurant open from wednesday to sunday all year long
+ tuesday from april to end of october.
Reception desk : 7am-8pm
Check-in : 5pm | Check-out : 11am
LUNCH : 12.00-1.30pm / DINER : 7.30-9.00pm open from Wednesday lunchtime to Sunday evening + Tuesday evening until end of october.
from Sunday afternoon, January 18th to Wednesday, February 18th inclusive and from Sunday, November 22nd to Wednesday, December 9th inclusive
