Half Board Daily Menu
Do not hesitate to ask our staff about allergens.
STARTERS
Wild mushrooms risotto and Parmesan cheese
Warm salad of goat cheese, walnuts and honey vinaigrette
Steamed chicken gyozas with small sprout salad
SECOND COURSE
Grilled beef churrasco with chimichurri and roasted vegetables
Grilled salmon with Japanese sauce and wok vegetables
Grilled veal bavette with potato and kale trinxat
DESSERTS
Warm brownie with vanilla cream
Fruit salad and orange juice
Assorted yoghurt
STARTERS
Potato gnocchi with cheese and walnut sauce
Vegetables cream, croutons and mascarpone
Esqueixada de bacallà (cod salad, traditional Catalan dish)
SECOND COURSE
Grilled veal onglet with baked potato
Beef stew bourguignon style
Fish and chips of white fish
DESSERTS
Homemade cheesecake with red fruits
Peeled and prepared fresh fruits
Fruit yogurt
STARTERS
Chicken salad with edamame, tender sprouts and seeds
Roast cannelloni with cheese béchamel sauce and roast juice
Sweet potato cream, sautéed shrimps and crispy breadsticks
SECOND COURSE
Herb roasted boneless chicken thigh with sautéed rice and spices
Redfish donostiarra style with sautéed vegetables
Grilled beef with Port wine juice
DESSERTS
Assorted pastries
Ready to eat fruit
Warm chocolate cake with vanilla and cream
STARTERS
Spaghetti with pesto
Tomato, feta, kalamata and pesto salad
Steamed meat dumplings
SECOND COURSE
Mellow rice with mushrooms, bacon and parmesan crackers
Cod confit with creamy potato sauce
Veal steak with roasted zucchini Provençal style
DESSERTS
Traditional crema catalana
Ready to eat fruit
Yogurt with mango and mint
STARTERS
Rigatoni Bolognese
Smoked salmon salad with avocado, quinoa and seeds
Cold cannelloni with tuna, egg and aurora sauce
SECOND COURSE
Pork ribs with barbecued herbs
Grilled sea bass with pilpil (traditional Basque cooking) and vegetables
Veal entrecôte with creamy potato and roasted juice
DESSERTS
Fresh milk and egg homemade crème caramel
Ready to eat fruit
Assorted ice creams
STARTERS
Crispy chicken Caesar salad
Ravioli with fungi
Vegetable cream with chicken patties and crunchy potato
SECOND COURSE
Grilled leg of lamb with roasted vegetables and sage
Sea bream Donostiarra style with baked potatoes
Grilled beef onglet with chimichurri and sautéed vegetables
DESSERTS
Cheesecake with berries
Seasonal fruits
Melon, mint and yogurt soup
STARTERS
Quinoa and chicken poke bowl
Spinach and ricotta tortellini
Vichyssoise with cod confit
SECOND COURSE
Pork cheek with roasted sweet potato
Grilled beef entrecôte with trinxat (a kind of stew)
Baked sea bass with roasted vegetables with soybean sauce
DESSERTS
Rice pudding
Seasonal fruits
Cheesecake with berries