AITANA

Appetizers

• Selecion of Spanish Olives (Gordal and Kalamata)

• Cinco Jotas 100% Ibérico Acorn-Fed Ham with Tomato Garlic Rustic Puree and Crystal Bread (75 Grs.)

• Fermín 100% Ibérico Acorn-Fed Ham with Tomato Garlic Rustic Puree and Crystal Bread (75 Grs.)

• Iberic Ham Croquettes with Grape Reduction (8 Pcs.)

• Padron Peppers with Citric Vinaigrette

• Spanish "Huevos Rotos" (Eggs with Potatoes)

• Spanish "Huevos Rotos" (Eggs with Potatoes) with Iberic Ham Cinco Jotas (20 Grs.)

• Beet and Yam Chips, Foie Gras and Fig Terrine, Grape Reduction and Pistachio Powder (4 Pcs.)

• Tuna Tartare with Avocado Puree and Nori Crisps (120 Grs.)

• Scallops with Habanero and Lemon Aguachile (150 Grs.)

• Green Ceviche with Ensenada´s Seafood (Scallop, Octupus and Shrimp) (150 Grs.)

• Seared Octopus with Alioli Nero, Citric Emulsion and Confit Potatoes (150 Grs.)

• Fried Anchovies with Herb Sauce and Royal Lemon (200 Grs.)

• Softshell Crab Tostadas with Beans, Avocado Puree and Chipotle Mayonnaise (140 Grs.) (4 Pcs.)

• Octopus Tacos with Pork Chicharron and Avocado Puree (120 Grs.) (4 Pcs.)

• Rib Eye Tacos with Caramelized Onion and Cilantro (150 Grs.) (4 Pcs.)

• Roasted Suckling Pig Tacos with Avocado and Homemademexican Salsas (150 Grs.) (4 Pcs.)

Entrees

• Organic Heirloom Tomato Soup with Ricotta Cheese Gnocchis

• Lentil Soup with Iberic Ham and Fried Poached Egg

• Heirloom Tomato and Burrata Salad with Pesto

• Grilled Lettuce Hearts with Vinaigrette and Dukkah Dust (Pecan, Hazelnut and Pistachio)

• Ricotta, Mascarpone and Walnut Filled Guavas with Baby Spinach, Endive and Granny Smith Apple Salad (4 Pcs.)

• Salt Baked Organic Beets with Goat Cheese Cream, Beet Leaves with Citric Vinaigrette and Spicy Beet Reduction

• Beet and Fennel Cured Norwegian Salmon Salad, Tender Leaves, Pickled Onion and Pickled Persian Cucumber (100 Grs.)

• Chef's Salad with Organic Seasonal Vegetables From Rancho de la Pausa and Vinaigrette of the House

Main Courses

• Garganelli with Rib Eye Ragout and Grana Padano Cheese (160 Grs.)

• Tagliatelle with Shrimps, Oven Dried Tomato, Kalamata Olives and Rosemary Oil (100 Grs.)

• Parmeggiano Reggiano Risotto with Dehydrated Tomato, Roasted Pinenuts and Purple Basil Tartare

• Black Rice with Squid, Shrimp and Seabass and Alioli (60 Grs.)

• Saffron Rice with Quail and Chilhuacle Alioli (80 Grs.)

• Wood-Burning Rice with Ribeye Black Angus, Spanish Chorizo and Dried Chili Alioli (400 Grs.)

• King Prawns with Lemon Clarified Butter and Chards (275 Grs.)

• Organic Free-Gazing Chicken Supreme with Pea Pure, Seasonal Leaves, Cherry Tomatoes and Lemon Vinaigrette (300 Grs.)

• Braised Pork Cheeks with Parmesan and Mushroom Risotto (180 Grs.)

• Ancient Mustard and San Gregorio- Xochimilco Honey Glazed Pork Ribs with Creamed Spinach and Confit Potatoes (380 Grs.)

Seafood

• White Fish with Mashed Potatoes, Assorted Mushrooms and Bisque Sauce (180 Grs.)

• Fish with Fine Herbs Over Rustic Mashed Potatoes and Organic Vegetables (180 Grs.)

• Salt Roasted Fish (500 Grs.)

  Prep Time. 25 Min.

• Seared Salmon with Lentil Cous Cous, Cucumber and Greek Yogurt Relish (200 Grs.)

Catch of the Day (To Share) (1.4 Kg)

Our fish regularly weights between 1.2kg and 2kg.; National, Imported

• Fried Tomato and Capers

  Prep Time 25 Min.

• Guetaria Style

  Prep Time 25 Min.

• Salt Roasted

  Prep Time 45 Min.

Steaks

Our steaks are prepared in a grill with fired based on charcoal

• Grilled Angus Tenderloin with a Red Wine Reduction, Smoked Potato Puree and Organic Vegetables (200 Grs.)

• Ribeye (400 Grs.)

• Beef Txuleton (1 Kg)

Sides

• Chef's Salad

• Heirloom Tomato Slices

• Potato Gajo with Piquillo

• Royal Lemon Potatoes

• Brussels Sprouts with Dukkha

• Spinach with Cream

• Lionese Potatoes

• Tartufo Corn