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
’ÄúAu jus’Äù, potato gratin and ratatouille
Pasta des sous bois
Sauted mushrooms and chicken in a basil and cream sauce over pasta
St. Jacques poelees et ’Äúau jus’Äù
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, chef’Äôs vinagrette
Salade d’ÄôEndives
Endives, beets, roquefort, pear, walnuts, chef’Äôs 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