Bistro Basque Menu

4.7
(200+ Reviews)
  • 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

    • 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

Menu Photos

  • Menu 1
  • Menu 2

Menu Photos

  • Menu 1
  • Menu 2
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+1 203-878-2092

13/17 River St, Milford, CT 06460


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