Lukewarm salmon salad, honey vinaigrette and tomato compote
Baztan veal oxtail consommé
Red grouper fillet, txakoli wine sauce with fried parsley
Landes duck confit with oven-baked potato and port sauce
Individual dessert

Assortment of cured Iberian pork ham and sausages D.O.Guijuelo
Leek and king prawn in a puff pastry case, wild mushroom sauce
Lobster cream with Pelayo baby squid ravioli
Turbot suprême with fried garlic sauce Oriotarra-style
Roast leg of pork, stewed apples and Duchesse potatoes
Individual dessert

Terrine of foie with apple, prune and raspberry compote
Lukewarm king prawn salad, Modena vinegar and truffle oil vinaigrette
Fillets of sea bream, Ribeiro wine sauce, served with a bundle of greens
Roast leg of pork in its gravy garnished with chestnut purée
Individual dessert

Iberian cured ham D.O.Guijuelo
Scallops au gratin with donostiarra-style spider crab
Billy By cream of mussels
Baked sea bass served with a fried fresh garlic and olive oil sauce
Duck à l'orange with hash browns
Individual dessert

Leek pie with lobster sauce
Whisky-flavoured king prawns and bacon
Turbot with spider crab and Modena vinegar dressing
Roast baby lamb with oven-baked potato and lettuce salad
Individual dessert

Cod salad with wild mushroom and Dublin Bay prawns
Cream of leek soup with medallion of Landes duck liver
Turbot, oriotarra-style with clams
Roast leg of veal in its gravy garnished with sautéed cooking apple
Individual dessert

Iberian cured ham D.O.Guijuelo
Mushroom and king prawn cannelloni, asparagus sauce
Griddled medallion of hake, served with Oriotarra-style fried garlic sauce
Venison Austrian style, garnished with Williams potato and glacé chestnuts
Individual dessert

Casserole of "kokotxas" (hake jaws) pil pil sauce
Dublin Bay prawn ravioli, foie sauce
Monkfish suprêmes with wild mushrooms, txakoli wine sauce
Baztan veal sirloin steak with a vegetable garnish, port sauce
Individual dessert

Peppers stuffed with monkfish and king prawn in a squid sauce
Spider crab, donostiarra style
Beef oxtail consommé with asparagus tips
Hake filled with creamy wild mushrooms or spider crab or prawns, American sauce
Lamb loin à la provençale served with oven-baked potato
Individual dessert

Terrine of Landes duck liver with apple, prune and raspberry compote
Kokotxas (hake jaws) and king prawn tails fried in batter
Tepid salad of pickled partridge, raisin vinaigrette
Hake in a parsley sauce with clams
Individual dessert

Iberian cured ham D.O.Guijuelo
Scallop au gratin in its shell
Cream of Dublin Bay prawns with a thread of single cream
Grilled lobster, béarnaise
Foie with truffle in puff pastry charlotte
Individual dessert

Clams au gratin, hollandaise sauce
Lobster in salad, vinaigrette made from its coral
Cream of foie with duck dice
Griddled beef sirloin steak, forest-style
Individual dessert

Brochette of prawn and scallop, txakoli wine sauce
Crispy fresh liver, port and grape sauce
Lobster and spider crab salad, parsley oil dressing
Monkfish, Ribeiro wine sauce, and mushroom on a toast
Veal sirloin steak with Williams potatoes
Individual dessert

Bay of Biscay lobster, natural truffle vinaigrette
Cream of foie with wild mushroom ravioli
Partridge chasseur sauce, with its basketful of glazed shallots
Individual dessert

Iberian cured ham
Assorted fritters
Griddled sirloin steak or Fried hake with chips
Individual dessert with ice cream