CLASSICS
White asparagus from Navarra
Fresh grilled vegetables
Chicken wings
Blood sausage from Briviesca with piquillo peppers
Iberian “Secreto” —a pork cut—
“Broken” eggs with ham or “chorizo”
Local fried green peppers (according to season)
Piquillo peppers in its own juice
Peppers stuffed with Spider-crab
White tuna belly with piquillo peppers
Grilled Prawns
Scrambled eggs with boletus, mushrooms, garlic sprouts and prawns
Clams in Parsley sauce or marinière
Iberian Acorn-fed Ham
Iberian Acorn-fed Loin
Mixture of Iberian Acorn-fed cold meats
Yurrita anchovies in “arbequina” olive oil
Patatas Bravas -spicy potatoes-
Fried anchovies
Anchovies marinated in vinegar
“Idiazabal” or “Manchego” sheep's cheese
Ham croquettes
Galician-style octopus
“Rusa” potato salad
Mixed salad
Raf tomato salad
Tuna belly salad
Goat cheese roller salad
CLAY PANS
“Tigres”, mussels with tomato
Chipirones en su tinta
“pil-pil” —olive oil sauce— cod
Braised oxtail
Calf’s snout and tripe with “bizkaina” sauce
SEAFOOD
(according to market)
Baked sea bass
Wild turbot grilled
Hake
Season freshest fish m/p
FROM LAND
Tenderloin
“Entrecôte”
Rib steak
SWEET
Flambéed cream toast with vanilla ice cream
Brownie with hot chocolate
Millefeuille cake
Cheesecake
Frozen whisky cake
Home made cake
Sorbets
Assorted ice-creams