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

Salads and side dishes

Salade Verte
Mesclun, chefs vinagrette

Salade dEndives
Endives, beets, roquefort, pear, walnuts, chefs 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 Basque | 13 River Street | Milford, CT 06460 | 203-878-2092 | david@bistrobasqueusa.com