Juicy medium shrimp in a slow-roasted garlic extra virgin olive oil sauce.
With fresh crabmeat and a melange of vegetables.
Large mushroom caps stuffed with a secret basque cheese blend and baked in a wine sauce.
Escargot on natural shell cooked in cognac butter sauce.
Tender squid rings, egg dipped and sautéed in extra virgin olive oil with lemon, wine and saffron stock.
Grilled Spanish style sausage.
Juicy white asparagus wrapped in a Spanish style cured ham.
Arugula, watercress, Belgian endive, romaine, tomatoes and red onions tossed with a dressing of walnut oil, extra virgin olive oil, grape seed oil, balsamic vinegar and Dijon mustard, and topped with brie cheese.
Fresh tossed baby red leaf with cut fresh tomato, balsamic dressing.
A casserole of richly flavored garlic soup topped with a poached egg on a raft of toast.
A rich black bean puree fortified with whole beans, rice and chopped onions.
A classic Basque paella with fresh lobster, shrimp, scallops, clams, mussels, squid, chicken and chorizo over saffron rice. It does not include potatoes (for 2 or more).
A casserole of fresh lobster, shrimp, scallops, clams, mussels and squid in a brandy laced red sauce (for 2 or more).
A casserole of fresh lobster, shrimp, scallops, clams, mussels and squid in a garlic enhanced green sauce (for 2 or more).
Fillet of sole dusted in flour, dipped in egg batter, sautéed in extra virgin olive oil and combined with a lemon wine sauce.
Broiled fillet of sole moistened with lemon and wine sauce.
Sautéed sea scallops and large shrimp in a garlic-infused sherry wine sauce laced with a saffron stock.
Large shrimp sauteed in extra virgin olive oil and combined with a roasted garlic sherry wine sauce laced with saffron stock.
A tasty combination of shrimp, clams, mussels, scallops, and squid in a mariscada sauce.
Delicious roasted duckling accompanied by a mandarin-orange Grand Marnier sauce.
Chicken tenderloins and large shrimp together dipped in egg batter, sauteed in extra virgin olive oil with lemon and wine sauce.
Veal medallions dusted in flour and sauteed in extra virgin olive oil with sliced mushrooms and Jerez wine.
Calf's liver, sauteed in extra virgin olive oil and topped with sauteed Spanish onions.
A trimmed N.Y. sirloin Basque-style and broiled to specification.
Broiled filet mignon – broiled to specification.
Veal medallions enclosed in egg batter, sauteed in extra virgin olive oil, and combined with sauteed onions, mushrooms, pimento, artichoke hearts and white asparagus.
Pork chops sauteed in a vodka & sherry wine sauce, topped with onions, roasted red peppers and Brie cheese.
Chicken tenderloins dust in flour, dipped in egg, sautéed in extra virgin olive oil, enhanced by a delectable tarragon brandy sauce.
Chicken tender loins enclosed in egg batter, sauteed in extra virgin olive oil, and combined with sauteed onions, mushrooms, pimento, artichoke hearts and white asparagus.
Broiled half chicken with fresh garlic and extra virgin olive oil.
Hours of Service:
Friday: 04:00PM - 08:15PM
Monday: Closed
Sunday: 01:00PM - 06:15PM
Tuesday: 04:00PM - 08:15PM
Saturday: 04:00PM - 08:15PM
Thursday: 04:00PM - 08:15PM
Wednesday: 04:00PM - 08:15PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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