Bistro Basque Menu

Main

• Pulpo A La Gallega
  steamed octopus served with paprika, sea salt and spanish olive oil over potatoes
• Calamares A La Plancha 4 reviews
  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 3 reviews
  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 2 reviews
  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 37 reviews , 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