Strawberries, raspberries vanilla whipped cream, basil ice cream

Small puffs, yuzu and vanilla cream

Plate of Cold meats

Plate of different cheeses

Mixed plate

Plate of Cecina

Spinach beignet

Multicolored tomatoes from Gers, creamy lemon, fresh mint

Focaccia with marinated in citrus sardine, avocado, grapefruit supreme

Homemade smoked salmon, cauliflower cream and horseradish

Fish of the day tartar, honey and melon chutney

Empanada stuffed with beef, chorizo and spices ( 4 pieces )

Beef of Bazas carpaccio, basil oil, parmesan, capers, toasted pine nuts

Gambas in tempura of buckwheat flour and cider, seasonal vegetables

Hake confit in butter, sweet potato variation, bacon crumbs

Monkfish, fennel, kaffir lime emulsion

Sliced beef of Bazas and garnish

Roasted pigeon, little peas prepared in lard sauce, shiitake pan

Fondant chocolate praline