Discover Halo's menus for lunch and dinner. The menu, inspired by the Basque Country and the Mediterranean, is vibrant, generous, seasonal and local. We also offer a 5-course menu, only available at the private table for a minimum of 12 guests.
LUNCH
Starter - Main course
29
Main course - Dessert
29
Starter - Main course - Dessert
34
DINNER
INPUTS
Raviole
txistorra, bush cheese and espelette pepper, gravy
16
mullet
mullet carpaccio, ewe's milk cheese and persimmon, citrus oil
17
Saint-jacques
creamy pear and watercress, fig leaf oil
21
Daikon radish
ballotine, seasonal vegetable stuffing, chervil and parsley emulsion
14
Tataki
of bass flambéed with pastis, chioggia beet mousseline and preserved lemon
19
PLATES
Lamb
low temperature, wood-fired panoufle, mushrooms, mussel juice and parsley
35
POULPE
barbecued, green pesto lacquer, creamy beans and soy, tagetes
27
vegetables
seasonal vegetables, cooking trio, almond and raisin sauce
22
Red mullet
matured and snacked, textured potato, rouille sauce and bouillabaisse juice
30
Txuleta
1 KG wood-fired for 2 pers
110
Cheeses
Assortment of the moment from Taka et Vermo
12
DESSERTS
Lemon
realistic lemon, caramelized rosemary and orange blossom, navette cookie and lemon granita
12
Crispy
hazelnut almond, fleur de sel praline, amaretto liqueur chantilly, chestnut ice cream
12
Chocolate
dark chocolate tartlet, kiwi and thyme condiment, jinkoa ice cream
