| Plate of “Pata Negra” ham | 19 |
| Pintxo anchovy ‘Don Bocarte | 6 |
| Pintxo piquillos | 4 |
| Sardines ‘petingas’ – escabeche | 8 |
| Pink prawns | 18 |
| Portion of whelks | 13 |
| Portion of winkles | 14 |
| Portion of grey prawns | 15 |
| Mix whelks, winkles and grey prawns | 15 |
| Caviar Kristal ‘Kaviari’ 20gm | 55 |
| Creuses | 3st | 6st |
|---|---|---|
| St Vaast n°3 | 11 | 22 |
| Fines de Claires n°3 | 12 | 24 |
| Gillardeau n°4 | 15 | 30 |
| Degustation creuses | 30/8st |
| Fines de Claires yuzu ponzu | 5/st |
| Plateau ‘Rouge’ | 49/pp |
|---|---|
| 8 pink prawns, 2 gambas, grey shrimp, half lobster, crab |
| Plateau ‘Sur Mer’ | 52/pp |
|---|---|
| 9 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles and 1 gamba |
| Plateau ‘Sur Mer Supérieur’ | 82/pp |
|---|---|
| 6 oysters, 6 pink prawns, grey shrimp, whelks, winkles, cockles, half lobster, 2 langoustines, crab and 1 gamba |
| Smoked salmon with toast | 26 |
| North Sea crab salad | 24 |
| Artichoke salad with parmesan | 22 |
| White pizza – fresh cheese – rucola extra Pata Negra | 12 8 |
| Fish soup with rouille sauce | 16 |
| Grilled octopus – chickpeas – pickles | 21 |
| Squid a la plancha – Espelette pepper | 21 |
| Fresh langoustines a la plancha | 30 |
| Lobster Belle Vue | 32/62 |
| Lobster – sage butter sauce | 32/62 |
| Seabass filet – citrus sauce | 30 |
| Gambas – green harissa | 32 |
| Tagliata of sirloin – rucola – parmesan | 33 |
| Grilled vegetables from farmer Ole | 10/20 |
| Supplement salad | 4 |
