Menu - Basque Norte

dinner size

fried squid rings tentacles

sauteed + lemon; white wine; capers

small lamb chops. three; 1/4 thick chops; open‐ flame grilled; + mediterranean potato salad

pharaoh quail; seasoned fried; + mediterranean potato salad

pickled beef tongue

olives spanish potato salad

stuffed mushrooms; roasted + feta; parmesan; red peppers

10oz. open‐flame charbroiled

seasoned; breaded & fried

charbroiled & seasoned + salt; pepper; & garlic‐butter

slow‐cooked in the oven; charbroiled & lightly brushed + bbq sauce; tender & juicy

spinach ricotta cheese; steamed al dente bella sun lucci artichoke sun‐dried tomato marinara sauce

potato omelet. this spanish favorite is made + lightly seasoned red potatoes & mediterranean olives

deep fried

with 3 large shrimp

battered deep fried

romaine; spinach; tomatoes; kalamata olives feta cheese; garbanzos red bell peppers + your choice of dressings

romaine; tomatoes garbonzos

skewered beef; grilled 6 oz usda choice angus; + mediterranean potato salad

two 6oz. kabobs‐cooked medium

tomato garlic soup + french bread

fall‐off‐the‐bone tender

two 6oz. pharaoh quail; lightly floured; lightly seasoned deep‐fried

braised pork shanks. two 4 oz shanks; fall‐off‐the‐bone tender; + mediterranean potato salad

1/3 lb. six large shrimp (charbroiled; sautéed / beer battered)

four large shrimp; beer battered deep fried

battered deep fried