Bistro Basque menù, Milford
Bistro Basque Milford - Menu
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
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