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