Bistro Basque

Tapas/appetizers

• 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

Salads And Side Dishes

• 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

Bistro Entrees

• 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 Gastronomiques

Assiette Serano And Manchego Or Cheese Platter

• 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