Carte and menus

APPETIZERS


Plate of Iberico Bellota ham  20
Plate of "Jésus", Pierre Oteiza's sausage 12
Plate of prawns Tempura in Espelette pepper by 6   17
Fillets of Anchovy marinated in olive oil in Getaria way   15
The "Rillette" of Tuna  10
Small jars of Crème brûlée in the Chorizo  10

"NOUREPPE" MENU - 29 Euros

THE TUNA
Seared and rillette, served with beetroot and acidulaed cream

THE BLACK PUDDING
Mustard tart, compote of apples and seasonal fruit

THE VEAL
Stir fried fillet, button mushroom with parsley butter, carrot and thyme purée

THE WHITE FISH
Stuffed squid, squidink juice and zucchini risotto

THE APPLES
Tatin-style confit, Breton shortbread, apple chips, caramel ice cream

THE BASQUE CAKE
Recipe from Amatxi with pastry cream

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

LANGOUSTINES
In crispy brik pastry, multicolored tomato tartare and ginger cream sauce

THE EGG
In cocotte, cèpes (mushrooms) in cream and wine sauce, buttered breadcrumbs

THE SEA BREAM
Ceviche, lime cream sauce, crispy vegetables


THE LINE CAUGHT HAKE
Crustacean and shellfish bisque, shallot and squash purée and small purple artichokes

THE BEEF FILLET
Pepper sauce, confit shallots, roasted carrots and celery and tempura of asparagus

THE SEA BASS
Steamed, oysters tartare, parsley sauce, crunchy vegetables and samphire


THE DATES
Date dessert, salted caramel and vanilla ice cream

THE MONT BLANC
Chestnut cream, blueberry centre and meringue

THE RUSSE
Boudoir biscuits, hazelnut cream and nougatine

The dishes of this menu can be taken separately at the price of 15 euros for starters,
24 euros for meat and fish and 12 euros for dessert.


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 boudin, sweet potato palets, chestnuts and apples blini

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

PIG'S TROTTER    20
Boneless, breaded, with pan-fried foie gras, juice

DUCK FOIE GRAS    28
Semi cooked in Jurançon wine, fig jam from the garden, slice of toasted bread

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

THE VEAL HEAD      22
Cooked by us, in Emile Arcé's dressing, fresh vegetables

THE LAMB    27
Roasted lamb fillet, rind and thyme juice, garlic flan and tarbais bean puree

TROUT OF OUR VIVIER    19
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 and Goat from the Macaye cooperative

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

THE DATES     12
Date dessert, salted caramel and vanilla ice cream

THE APPLES    9
Tatin-style confit, Breton shortbread, apple chips, caramel ice cream

THE MONT BLANC     12
Chestnut cream, blueberry centre and meringue

THE RUSSE     12
Boudoir biscuits, hazelnut cream and nougatine

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