The Basin Menu

Hand Thick Cut N.Y. Steak

Grilled with a manchego-thyme butter, yukon potatoes, broccoli

Arrabiata

Angry pasta traditional spicy, rigatoni pasta, e.v.o.o, tomatoes garlic & arbol chile

Exotic Mushroom Rigatoni

An array of exotic & wild shrooms, with too many ingredients to list

Pata Pepe

Grilled Argentine BBQ Style

Hand cut sirloin mallet pounded with roasted chillies and smokey orange marinade, touch of garlic, chimichurri sauce and french fries

The Basin Liver & Onions

Italian bacon, sauteed spinach, garlic, sweet red wine jus, roasted onions

San Sebastian Chicken

24hr house citrus herb brined first to the grill then finished in the oven with pan roasted duck fat potatoes and salsa

McFarland Springs Rainbow Trout

Crispy skinned, boneless pink rainbow filet basted with a house lemon preserve olive oil thyme parsley garlic shallots with sauteed broccolini & golden raisins

California Lamb Shoulder

Slow braised with cipollini onions, sicilian flowering thyme, house jus,red wine, touch of garlic, heirloom tomatoes, Peruvian lima beans

Duck Breast

Brined breast roasted breast roasted and dusted with coriander, with peas, fava beans, asparagus, white wine and shallots

The Bowl of Soul

Featured fish, prawns, paprika-tomato-shrimp broth, farro e.v.o.o, reggiano

Thick Cut Pork Chop

Served with comt gruyere au gratin potatoes, sauted radicchio, mustard and apricot

Scallops of the Sea

Large sustainably harvested beauties, silky smooth smashed potatoes, jalapeño beurre blanc, crispy leeks

Molten Chocolate Bomb

A beautiful chocolate cake with liquid chocolate center, served with raspberry coulis

Basin Bread Pudding

Rum, roasted pecans and french apricots

Panna Cotta

Real vanilla bean, candied hazelnut, fresh seasonal berries

Fresh Shucked Oysters

Served with a galician caper-olive oyster relish

House Marinated Olives

Citrus zest, rosemary, love

Truffle Fries

Crispy thin cut with perigord black truffle salt

Croquetas

Spanish jamon serrano, chicken, onion bechamel, rolled in bread crumbs, lightly fried, served over a tangy tomato sauce, with a hint of garlic, E.V.O.O, arbol chile

Grilled Local Asparagus

Served with alba truffle oil and 24 month reggiano

Paella Pequena

La bomba arroz, shrimp-vegetable stock, saffron, smoked paprika, chorizo, shrimp

Wild Louisiana Gulf Shrimp

Surface caught, sauteed with white wine, butter, parsley, touch ocream, garlic, roasted & arbol chili

Taste of Spain

18 month jamon and alucian chorizo, one year aged mahon, olives, almonds

Pizza Valentin

Aged gruyere-reggiano parmagiano, french apricots honey glazed onions, castelvetrano olives, chamomile tea flowers

Seared Ahi Tuna

Rare with toasted coriander, pistachio, basmati rice, organic carrot sauce, white truffle oil, watercress

Forest Pizza

Data negra bellota jamon, aged manchego, truffle oil, wild exotic mushrooms, honey glazes onions

Pata Negra Jamon Iberico de Bellota

Sliced to order with grated reggiano parmigiano & e.v. padova olive oil

Ice Burger

Butter lettuce wedge with bleu auvergne, E.V.O.O., chives, lemon and san danielle pancetta

Local Arugula

Arugula, house vanilla bean and honey spiced walnuts, fresh pear with a spread dressing of walnuts & spanish chardonnay vinegar and bleu dauverne cheese

Caesar

Romaine, dijon mustard, e.v. olive oil, garlic, fresh lemon juice, italian anchovies, parmigiano

Local Greens

Organic tasty local lettuces, carrot, radishes, cabernet-dijon-honey vinaigrette