vegetables, crispy quail yolk shrimp egg and honey-mustard goat cheese and vinaigrette soup, STARTERS shellfish

and 15,50 soup Field Iberian pork cheeks Restaurant Menu green salad 11,00 Fish 12,50

confit salad, Sauted langoustine fresh liver terrine from Guijuelo on lobster over vegetables Traditional crab 2 2 , 5 Seared peppers, 14,50 Fried stuffed chick 7% not included Donostiarra p u IVA r e e a n d truffle aroma and fried sea seasonal wild mushroom salad 21,50 and tomato compote s a u c0 e foie, crispy bacon

cauliflower puree with pasta vegetables with ragout and toast bread and its the side, toast seared s w e e15,50 t e a s meat piquillo peas with ox tail with and its juce SEAFOOD style e g p l0 a np p t u bread m p kin crab 13,50 Dusk Jamn ibrico 26,00 Roasted 2 3g , 5 and shrimp 16,50

26,50 parsley Poached sauce, hake Ondarresa medallion style served in garlicwith clams and cockles beets, potato 25,50 puree Seared and crispy flounder shrimp omelette fillet, 23,50 spinach Roasted calamari wild turbot, 26,50 Cod over fish ink squid confit noodles served paella served with with its kokotxas Sauted assortment sauted dry of bread seafood, and saffron scallop ali-oli 24,50 and sauce jumbo 25,50 shrimp, MEAT sponge & cake POULTRY of jamon Serrano Grilled and garlic beef vegetables tenderloin chips with 28,50 potatoes Roasted served baby with goat fruit and shoulder, Soupy rice of sweet partridge potato puree and and toast wild corn mushrooms 29,50 its chop, leg stew with and its seared meat breast balls and chestnut 22,50 Seared puree 21,50 venison potatoes White and veal its juce from Avila 23,00 medallion, Marinated Iberian roasted 24,50 pork shoulder, 7 7% IVA not included cheese au gratin and vegetables ragout

Cocido Iberian soup pork vegetables, cheek confit crispy shrimp salad and quail cauliflower yolk egg puree Donostiarra truffle aroma and style fried sea crab Roasted Crab wild meat grouper leeks shoulder, and sea urchin its own Marinated juce and roasted Iberian potatoes pork Sorbet from thyme aur Obrador cream cheese Sweet cream carrot Price per cake person: and soup 57.00 ice Piquillo TRADITIOANL peppers, Fish stuffed and with shellfish ox tail Poached with clams hake Grilled in garlic-parsley beef tenderloin, sauce potatoes served and fruit-vegetables vanilla custard chips Traditional cream and cookie Flan ice cream egg Price and per person: 48.00 7% IVA not included

cheeses Roberto Moral, quince, chestnuts the Executive and honey-grape Chef, bread is 19,50 pleased to menu offer Sponge our guests cake of the sweet potato, o cheese v a f ne ie lberries l ice a i - cream o cream c i l e c r and e c a m yogurt r , ep a u m mWinter p 7,00 k i n f iA cvanilla r e s c s r m eo m r t t h me 7 e , 5 n 0t f 6,30 Cranberry l d and nut (thyme, warm Rosemary, chocolate mint and leaves) lemon 8,50 (20 minutes) fruits compote, Chocolate i ci c r souffl, a m tart H e ro b 8 a ,seasonal 5 L 0 u i (15 s a minutes) vanilla ice Mango and 7,50 pineapple Egg and cannelloni, custard fresh Flan dessert cream of chestnut, and cookie ice chocolate cream 6,50 and Our turrn and 7,50 7% IVA not included