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Courses
Fish
Meat
Starters
Veggetarian
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Spring onions, radishes, and ham shavings Revuelto
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Mushrooms, wild asparagus, and baby spinach Revuelto
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Vegan bread
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Fried egg, spinach sprouts, goat cheese and balsamic vinegar
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Thai beef steak and herb salad
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Pork belly "Prince Noir of Biscay" by Gilles Pecastaingt
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Sunny-side-up, Anglet pepper and split sausage
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Toulouse sausage with rosemary and Espelette pepper pistil
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Crapaudine quail, red onions and burnt garlic
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Revuelto of Toulouse sausage, Txistora sausage and black pudding
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Goat cheese, button mushrooms, spinach.
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Corn lollipop à la plancha with barbecue sauce
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Sautéed vegetables and some cherries...
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Fried egg, Txistora sausage and Padron pepper
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Salmon fillet steak served with baby fennel and courgettes
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Calzone
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Black pudding with apple
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Fried egg, wild asparagus and Bayonne ham shavings
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Warm red onion salad, thick tomato slices, Padron pimento peppers and wild green asparagus
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Stuffed Guernica pimento pepper and sweet red pepper ‘piquillo’ coulis
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Grilled hake, tomato salad and hot baby spinach leaves
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Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]
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Grilled panini sandwich with ham, rocket, pesto, mozzarella and basil
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Mini-burger and grilled corn on the cob
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Carabinero king prawns, fleur de sel with citrus fruit, olive oil
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Caprese-style brik pastries
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![Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]](/shop/modules/xipblog/img/cote-de-porc-plancha-forge-adour.jpg)
