Bistro Basque Service List

Main

• 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