TASTING MENUS

We’re masters at creating art in the kitchen


Rooted Biscay cuisine. Over twenty years rediscovering and inventing common dishes, wanting to constantly innovating to surprise our guests.

Shellfish

Cadoret oysters


Grilled Cantabrian lobster


Grilled langoustines


Grilled rose shrimps from Huelva

Appetizers

“Carrasco” acorn-fed Iberian ham and loin


“Balfegó” bluefin tuna tartar, avocado mousse, soya caviar and apple gel


Slightly smoked octopus, garlic soup royal and potatoes in textures


Soup-like mollusk and lobster rice, wild asparagus and curry aroma


Winter season vegetables, parmentine foam and crispy purple potatoes

The following dishes will be served in small portions to enhance their essence.

Marinated oysters, champagne pearls, seaweed and sea foam


Foie bonbon and “Urezti” wine over popcorn, Orduña wild grape and spiced chocolate bread


Langoustine tail and extract of its coral, chickpea hummus, Crispy artichokes and “Per Se” caviar


Free-range egg at 65o in foie royale, mushrooms and white truffle foam

Fish

Hake cheeks al pil with clams


Cod tasting (grilled, in vizcaina sauce and pil pil)


Grilled hake loin, paprika potato and Galician style octopus


“Balfegó” bluefin tuna tataki, Vizcaina style fritter of its skin and micro salad


Grilled sea bass, marinated common cockle and Durangaldea leek cornstarch

Meat

Grilled Iberian pork shoulder loin with potato, mushroom and Parmesan cheese stew


Grilled sirloin with boletus risotto and truffle foam


Coal grilled meat chop with salad


Fawn loin in hazelnut crust, chestnut acorn and Km. 0 plum


Hare burger with its slightly roasted thighs, Carrot spongecake and civet ganache


Partridge supreme in corn textures and thighs in Perigord sauce

Berry cheesecake


Baked cheesecake perfumed with lemon, vanilla, with a crunchy base, berry sauté, cherry sorbet and goat cheese foam

“Anethole”, anise and apple textures


Nut, pippin apple and anise sorbet, crunchy chervil, vacuum impregnated Granny Smith, Gala apple cream and effervescent lime rocks sponge cake

“Tropical Pavlova”


Juicy meringue, banana, mango, avocado cream, tropical sorbet, olive oil sand and cheese and passionfruit ganache

“10 minute” hot chocolate tartlet


Cocoa sable, chocolate (64%) soufflé, creamy caramel, chocolate emulsion and Ceylon cinnamon ice cream. Suitable for nut allergies.

Desserts

Idiazabal cheese foam, basil pesto, lemon and mango thyme


Foamy ice cream made of Idiazabal cheese, basil pesto, mango sorbet, vacuum impregnated mango, candied sesame seeds, and lemon thyme meringue

Caramelized French toast, merengued milk and mandarin


Homemade brioche bread, crème anglaise, merengued milk ice cream and mandarin foam

Selection of pastries


Tropical pavlova, tartlet, yogurt junket, cake of the day and ice cream

Black Forest cake with brandy, blueberries and sheep’s milk


Chocolate mousse (70%), sautéed blueberries, cocoa sponge cake, Brandy syrup, creamy Brandy ice cream, frozen sheep’s milk, crunchy chocolate nibs, chocolate chips (70%)

In Boroa Jatetxea we make your life easier


If you wish, we can provide you with all services that will make your celebration an unforgettable event.

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