NOV 5th- CHEF'S BOARDING HOUSE SUPPER

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Blog-A-Basq-Kitchen-Bernard-copy_square.jpg

NOV 5th- CHEF'S BOARDING HOUSE SUPPER

59.00

Night 1 of our Sunday Supper Series!

Traditional Bakersfield autumn feast with all the fixin's! Special menu by owner and Basque Country native Benard Ibarra including Baked Beans Tolosa-style, Seared Black Cod Salsa Verde and Young Hen cooked Salmis Style in red wine, pork belly and mushroom sauce. Includes house red or white wine! 

Sunday Supper Series are multi-course communal dinners in the tradition of Basque Bakersfield Boarding Houses as curated by our talented Chefs. All dinners are served "family style" at long tables with shared plates and include 6-8 courses, dessert and house wine or paired beers. 

 

Questions? Call/text Jessica at 310-926-6393 or email jessica@abasqkitchen.com

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NOVEMBER 5TH MENU

CHEF'S BOARDING HOUSE SUPPER

 

“Set Up”
Porrusalda
(Fall Leeks and Potato Soup)
 Baked Beans Tolosa-Style with blood sausage and cabbage, Pickled Tongue, Cottage Cheese, Basque Salsa
Chopped Lettuce and Tomato Salad with Spanish Onion and Blue Cheese
**
Sliced Jean Baptiste’s Bread
Freshly Churn and whipped Butter
**
Seared Black Cod Salsa Verde
Clams, Asparagus, Peas and Parsley  
**
Young Hen Cooked Salmis Style
in Red wine, Pork Belly and mushroom sauce
**
Chunky Eggplant Piperrada
**
Potatoes Amatto
Stewed with Chorizo, Onion, Garlic, Pimenton and Parsley
**
Basque Cheese
Nuts and Fig Jam
**
Baked Custard in Flaky Crust
Vanilla Ice Cream and  Fruit Cocktail
House Red Wine Included
59 per person