Sample Menu Winter 2025 (Basque Gastropub)
This menu was crafted as part of a bespoke project for an exclusive client, inspired by the vibrant and rustic flavors of Basque gastropubs from Bilbao, Getaria, and San Sebastián. To respect our client’s privacy, specific details and elements have been subtly altered. However, the essence of the culinary experience remains true to our vision and expertise.
Menu
Pintxos & Tapas Patatas Bravas Crispy fried potatoes topped with a spicy tomato sauce and aioli. Txistorra Sausage Grilled Basque sausage served with blistered padrón peppers and crusty bread. Bacalao Croquetas Salt cod croquettes with roasted red pepper aioli. Piquillo Peppers Stuffed with Goat Cheese Sweet piquillo peppers filled with creamy goat cheese and drizzled with honey. Small Plates Pulpo a la Gallega Grilled octopus with smoked paprika, olive oil, and sea salt on sliced potatoes. Txangurro Spider crab gratin with leeks, tomatoes, and brandy. Chistorra al Vino Spicy chistorra sausage simmered in red wine with roasted garlic. Mains Txuleta (Basque Ribeye) Dry-aged ribeye grilled over charcoal, served with blistered cherry tomatoes and herb chimichurri. Merluza a la Koskera Hake fillet with asparagus, peas, and clams in a delicate white wine sauce. Carrilleras de Ternera Slow-braised veal cheeks in red wine, served with creamy polenta. Desserts Basque Cheesecake Creamy burnt cheesecake with caramelized top and fresh berries. Torrijas Spanish-style brioche French toast soaked in sweet milk, served with vanilla ice cream. Chocolate con Aceite de Oliva Dark chocolate mousse with extra virgin olive oil and sea salt. Drinks Txakoli Crisp, slightly effervescent Basque white wine. Vermouth Rojo Aromatic red vermouth served over ice with an orange twist. Basque Cider (Sidra) Tart, natural cider poured from height for traditional effervescence.