Bistro Basque Menu

Pulpo A La Gallega

steamed octopus served with paprika, sea salt and spanish olive oil over potatoes

Calamares A La Plancha

grilled squid, sherry vinegar, shallots, tomatoes, red pepper and scallions

White Asparagus Gratin

served with manchego cheese and serrano ham

Gratin De Chou-fleur

cauliflower gratin wrapped with serrano ham

Croquetas De Bacalao

cod fish croquetes, alioli

Gambas Al Ajillo

sauteed shrimp in garlic sauce

Lomo

toast with marinated pork tenderloin, tetilla cheese, piquillo pepper and black olives

Flan De Champignons Sauvages

wild mushrooms flan

Spanish Tortilla

Piquillos Rellenos Con Ensalada Mixta De Txanguro

piquillo peppers stuffed with iberian style crab meat salad

Picodon

baked goat cheese toasts, grilled tomatoes, provencal herbs

Boudin Aux Pommes

portuguese sausage with apple compote

Artichaux Sautees

artichokes sauteed in capers and white wine sauce

Salade Verte

mesclun, chef's vinagrette

Salade D' Endives

endives, beets, roquefort, pear, walnuts, chef's vinagrette

Salade Style Guacamole

salad of avocado, tomato and cold shrimps

Ratatouille

vegetable stew of provence

Piperade

vegetable stew of the basque region; mostly red and green peppers

Potato Gratin, A Bistro Classic

Arroz Cazero

rice, shallots, parsley, thyme and wild mushrooms

Paella, Estilo Vasco

Pollo Estilo De Mi Abuela

chicken breast stuffed with spinach and mushrooms, served with piperade and rice

Confit De Canard

duck confit, potato gratin, grilled tomatoes

Steak Au Poivre

flank steak, pepper sauce served with gratin and ratatouille

Filet Mignon

served with a wild mushroom sauce.

Rosemary Rack Of Lamb

au jus, potato gratin and ratatouille

Pasta Des Sous Bois

sauted mushrooms and chicken in a basil and cream sauce over pasta

St. Jacques Poelees Et Au Jus

grilled jumbo sea scallops, spinach and mash potatoes served with a very light sherry sauce

Bar Bordelaise

chilean sea bass in a shallots and red wine sauce

Saumon A La Provencale

grilled salmon served with a taragon sauce

Cazuela De Mariscos

traditional seafood casserole cooked in a white wine, garlic and tomato sauce

Tapas Cazera

a napoleon of shitaki mushrooms topping red cabage, spinach and duck confit

Ceviche Del Mar

salad of jumbo sea scallops served with layers of shrimp, calamar and pickled condiments

Escargots De Bourgogne

snails served with garlic, shallots in a light pernod and butter sauce over ratatouille

Txipirones

basque style squid in a ink sauce

Roasted Boneless Quail

stuffed with a dry fruits nougat in red dubonnet vermouth sauce

Foie Gras Poele

a slice of duck foie gras seared, over poached pears with a marsala, balsamic and sherry effusion