De 12h00 \u00e0 21h30 \u2013 from 12:00 PM to 9:30 PM<\/em> Planche de charcuteries & fromages, chutney maison, pickles de l\u00e9gumes – 21\u20ac<\/strong> Linguines \u00e0 la puntanesca, olives, c\u00e2pres, sauce tomate et parmesan \u2013 21\u20ac<\/strong> \u00bb LES BOCAUX DE LA MAISON BARTHOUIL \u00ab DESSERTS <\/strong><\/p>\n\n\n\n Assiette de fruits de saison tranch\u00e9s – 18\u20ac<\/strong> <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":"
In a country where gastronomy and sharing are celebrated as an art form, at H\u00f4tel Le Garage Biarritz, the art of hospitality begins on the plate: in the restaurant. Whether for lunch or dinner, enjoy sunny flavors and vibrant dishes. For aperitif time, the laid-back menu offers bold sharing plates and platters to savor together.<\/em>
<\/p>\n\n\n\nHoraires \/ Opening times<\/h3>\n\n\n\n
Disponible du mardi midi au samedi soir \u2013 From Tuesday lunch to Saturday evening<\/em><\/p>\n\n\n\nMENU<\/strong><\/h3>\n\n\n\n
Cheese and charcuterie platter, homemade chutney, pickled vegetables<\/em>
Salade C\u00e9sar, anchois, parmesan, cro\u00fbtons dor\u00e9s, \u0153ufs de caille, volaille croustillante, pickles d\u2019\u00e9chalotes – 1<\/strong>8\u20ac
Caesar salad, anchovies, parmesan, golden croutons, quail eggs, volaille croustillante, pickled shallots<\/em>
Burrata de Bilbao, pesto \u00e0 l\u2019ail des ours, asperges vertes grill\u00e9es – 18\u20ac<\/strong>
Bilbao burrata, wild garlic pesto, grilled green asparagus
<\/em>
Carpaccio de boeuf, mayonnaise au piment d\u2019Espelette, c\u00e2pres, Tomme de brebis, roquette.\u00a0Servi avec frites ou salade – 17\u20ac<\/strong>
Beef carpaccio, Espelette pepper mayonnaise, capers, sheep Tomme cheese, rocket. Served with fries or green salad.<\/em>
Tartare de truite de Banka, avocat, grenade, mangue, oignon c\u00e9bette, vinaigrette au fruit de la passion – 18\u20ac<\/strong>
Banka trout tartare, avocado, pomegranate, mango, spring onion, passion fruit vinaigrette
<\/em>
Burger basque, steak de boeuf, Tomme de brebis, oignons caram\u00e9lis\u00e9s, tomate, laitue, condiment piquillos, frites maison – 25\u20ac<\/strong>
Basque burger, beef steak, sheep Tomme cheese, caramelized onions, tomato, lettuce, condiment piquillos, french fries<\/em><\/p>\n\n\n\n
Linguine alla puttanesca, olives, capers, tomato sauce and Parmesan<\/em>
Saut\u00e9 de canette au miel, soja et l\u00e9gumes au wok \u2013 23\u20ac<\/strong>
Duckling saut\u00e9 with honey, soy, and wok vegetables<\/em><\/p>\n\n\n\n
Foie gras de canard, mi cuit 90g \u2013 21 \u20ac<\/strong>
Duck Foie gras, halfcooked, 90g<\/em>
P\u00e2t\u00e9 de campagne, porc fermier, oignons, poivre, piment de cayenne, 190g \u2013 14\u20ac<\/strong>
Country p\u00e2t\u00e9, pork terrine, onions, pepper, cayenne pepper 190g<\/em>
Rillettes de saumon, citron et ciboulette, 150g \u2013 14\u20ac<\/strong>
Rillettes, salmon, lemon, chive 150g<\/em><\/p>\n\n\n\n
Seasonal fresh fruits platter
<\/em>
G\u00e2teau basque de la maison Loub\u00e8re, sorbet cerise noire – 12\u20ac<\/strong>
Basque cake from Loub\u00e8re pastry, black cherry sorbet
<\/em>
Cookie chaud au chocolat 80% et noix de p\u00e9can, cr\u00e8me crue – 14\u20ac
<\/strong>Warm 80% dark chocolate cookie with pecans and fresh cream
<\/em>
GLACES ET SORBETS :<\/strong>
une boule – 5\u20ac \/ deux boules – 9\u20ac \/ trois boules – 12\u20ac<\/strong>
Servi avec cr\u00e8me \u00e0 la vanille de Madagascar et meringue croustillante<\/strong>
ICE CREAMS & SORBETS :
one scoop – 5\u20ac \/ two scoops – 9\u20ac \/ three scoops – 12\u20ac
Served with Madagascar vanilla whipped cream and crunchy meringue<\/em><\/p>\n\n\n\n
<\/p>\n\n\n\n