Meals are served in the traditional Basque family style which includes soup of the day, French bread, Basque beans, salad, French fries, first course, main entree, dessert, and a glass of house wine. Add Garlic Fries for $1.

Prepared in two different styles, either sautéed with garlic, peppers, mushrooms and onions or prepared in a red wine and mushroom sauce.

Cooked to order on our charbroil grill.

A generous portion of slow roasted leg of lamb served in its own sauce.

Cooked to order on our charbroil grill.

Two 8oz. Colorado lamb porterhouse chops cooked to order on our charbroil grill.

Cooked to order on our charbroil grill.

Meals are served in the traditional Basque family style which includes soup of the day, French bread, Basque beans, salad, French fries, entree, and complimentary glass of house wine or a soft drink. Add Garlic Fries for $1.

Prepared in two different styles, either sautéed with garlic, peppers, mushrooms and onions or prepared in a red wine and mushroom sauce.

Cooked to order on our charbroil grill.

A generous portion of slow roasted leg of lamb served in its own sauce.

One hearty pork chop cooked to order on our charbroil grill.

A skewer of peppers, mushrooms, onions and marinated steak cooked to order on our charbroil grill.

Our Idaho Basque Chorizo link served with sautéed peppers and onions.

Marinated chicken breast served on a French roll with lettuce, sautéed peppers and onions.

A generous portion of thin sliced slow roasted leg of lamb served with a lamb jus.

8oz. of choice ground beef charbroiled and served with melted blue cheese, lettuce & onions.

8oz. mixture of ground beef and chorizo charbroiled served with melted goat cheese, peppers and onions.

8oz. of ground lamb charbroiled and served with sautéed onions and garlic.

Louis' signature drink the Picon Punch, which is known in some corners as the "Basque cocktail" is based on a bitter orange spirit called Amer Picon made of bitter oranges, gentian and cinchona. It was invented by a Frenchman named Gaëtan Picon in 1837, and the drink evolved from a French aperitif and stomachic on its own into the punch through the hands of the Basques, especially in the earlier Boarding Houses and the Basque-American restaurants.