Bistro Basque

  • French, Spanish
  • Milford
13 River St. (bet. Daniel St. & New Haven Ave.)Milford, CT 06460www.bistrobasqueusa.com
  • 203-878-2092

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Stats

# of Reviews:
52
French Rank:
12 of 50
Milford Rank:
4 of 22
Members Been Here:
8
Member Favorites:
2

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
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
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, 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
MENU DISCLAIMER
Menu items and prices are subject to change.