Carte and menus

APPETIZERS


Plate of Iberico Bellota ham  20
Plate of "Jésus", Pierre Oteiza's sausage 10
Plate of prawns Tempura in Espelette pepper by 6   15
Fillets of Anchovy marinated in olive oil in Getaria way   10
The "Rillette" of Tuna  9

"NOUREPPE" MENU - 29 Euros

THE "PATE EN CROUTE"
Duck from Irissarry, "foie gras" and pistachios, Porto jelly

THE PEAS
Cold cream soup, chorizo chips, croutons and sheep's curd emulsion

THE FARM CHICKEN
Curved, 'ventrèche' and chipolatas, piperade, mashed sweet potato and peppers from the area

TROUT OF OUR VIVIER
Cooked in 'bleu' way and white butter sauce with mustard, vegetables

THE 'SOUFFLE' IN 'GRAND MARNIER'

THE STRAWBERRIES
'Gariguettes', strawberry-basil sorbet and coulis, lemon crumble, light vanilla cream tonka

All dessert have to be ordered at the beginning of the meal. The dishes of this menu can be taken separately at the price of 11 euros for the starters, 15 euros for fish and meat and 9 euros for dessert.


"OLARANDOY" MENU - 44 Euros

THE SWEETBREADS OF VEAL
In 'vol au vent' way, morils, white ham from Mayté and light cream

THE "FOIE GRAS" DUCK
Half cooked, apple and Patxaran chutney

THE DORADE
In ceviche, rhubarb tip and lime cream


THE WILD HAKE
Fried in Spanish way, gribiche sauce and fried vegetables

THE BEEF FILLET
Tournedos, slice of fried 'foie gras', piquillos and French fries

THE COD
Steamed chipirons and peppers in parsley, puree and garlic cream


THE PINEAPPLE
Carpaccio in spices, coconut mousse and mango-passion 'brunoise'

THE MACARON
Dark chocolate shells, 'praliné' heart, fudge and chocolate ice cream

THE LEMONS
Ganache and lime sorbet, olive oil lava cake, rum tip

Les plats de ce menu peuvent être pris séparément au prix de 15 euros pour les entrées,
24 euros pour les viandes et poissons et 12 euros pour les desserts.


CHILD MENU - 13 Euros

Lomo French Fries and Chocolate Fondant


THE RECOMMENDED AND DISHES OF THE DAY FROM THE ARCE HOUSE


THE MANEX PIG    28
Caramelized in honey from Iraty, candied "ventrèche", black pudding, sweet potato palets, chestnuts and apples blini

BANKA'S TROUT    20
Carpaccio and gravelax, lemon rind and cream

THE 'PIPERADE'    18
Omelette served with ham from the area and chipolatas

VEAL HEAD      22
Cooked by us, dressing from Emile Arcé, fresh vegetables

LAMB SWEETBREADS     26
Roasted in parsley and ceps from our mountains     

TROUT OF OUR VIVIER    15
Cooked in 'bleu' way and white butter sauce with mustard, vegetables



THE DESSERT


PLATE OF CHEESE FROM THE VALLEY    17
Sheep from Luisenia farm, Cow, Goat and Basque Blue from the Macaye cooperative

THE 'BASQUE' CAKE     9
Recipe from Amatxi with pastry cream

THE MACARON     12
Dark chocolate shells, 'praliné' heart, fudge and chocolate ice cream

THE LEMONS     12
Ganache and lime sorbet, olive oil lava cake, rum tip

THE DATES     11
Date "cannelé" dessert, vanilla ice cream

THE STRAWBERRIES    9
"Gariguettes", strawberry-basil sherbet and coulis, lemon crumble, light vanilla cream tonka

THE MILK OF SHEEP    7
Milk curd from Urrikatea farm

THE PINEAPPLE    12
Carpaccio in spices, coconut mousse and mango-passion 'brunoise'

THE PEACHES    12
Poached in lavander sirup, jelly and mousse in honey from Iraty, peach sorbet, sesame crisp

THE 'SOUFFLE' IN 'GRAND MARNIER'   9


OUR LOCALS PRODUCERS


Bread with flour from the Etchemendy bakery in Ossès
Iberico Bellota ham and Serrano ham from Arrosagaray in Valcarlos
The Jesus of Peter Oteiza of the Aldudes Valley
The Eggs of Arradoy Farm in Saint Jean Le Vieux
Duck foie gras from Arnabar in Ossès
L.B du Gourmet Asparagus from Souprosse in the Landes

Banka's Rainbow Trout, fromGoïcoechea Aquaculture
The Fish and Crustaceans from DIMA in Saint-Jean-de-Luz
Rainbow trout cooked in 'bleu' way from the fish farm of Ispeguy in Baigorri
The flat 'ventrèche' Ibaiona from Mr Mayte Sauveur à Saint-Jean-le-Vieux
The Milk Pig and the Pig Feet from the Iratzia farm in Lasse
The Lamb of milk and the Lamb Sweetbreads from Axuria Cooperative à Cheraute
The Poultry from 'L’Aile ou la Cuisse' in Souraïde
The Ducks from Dagorret in Irissarry
The mushrooms prepared by us and collected in our mountains
The sheep’s cheese of the Luisenia Farm in Baigorri
The 'Bleu Basque', Goat cheese and Cow cheese from the Macaye cooperative
The sheep’s milk of Mr Landachoco of Urrikatea Farm in Baigorri
The spirits of Mrs Martine Brana in Saint-Jean-Pied-de-Port