Epi's A Basque Restaurant

Sliced calamari steaks, breaded and fried golden served with spicy aioli.

Sautéed in a buttery, garlic sauce with a splash of sherry.

Grilled chorizos served with a side of pimentos.

Fried Brussel sprouts and diced Basque Chorizo tossed in a honey dijonnaise sauce and grated Manchego cheese.

Rich, creamy béchamel sauce mixed with finely chopped Jamón serrano, breaded and fried golden.

Tender chicken breast sautéed with garlic, button mushrooms, and sun-dried tomatoes.

Hand-cut and charbroiled, then finished with a savory garlic marinade.

Tender beef filet cuts, charbroiled, served with brandy peppercorn cream sauce.

Basque delicacy, baby squid in onion & leek ink sauce.

Sautéed in butter with garlic, parsley, and a touch of lemon.

Slow roasted to medium, hand-sliced, served with burgundy reduction sauce.

Three T-bone lamb chops, charbroiled and finished with a savory garlic marinade.

Tia Dorothy’s version, served in a Pasilla pepper tomato sauce.

Center-cut, bone-in and charbroiled with pimentos.

Hand cut halibut, citrus crusted, topped with lobster cream sauce.

100% ground Sirloin, crafted in house, served in a seasoned tomato sauce.

Select either grilled Cod with roasted garlic and pimentos or baked white butter Cod or one of each.

Tender lamb leg, stewed with green peppers, carrots, garlic & onions.

Inquire with server for this month's dessert.

Cinnamon and vanilla spiced.

Citrus flavored pudding cake served with fresh raspberry sauce.

Served with whipped cream and homemade caramel.

Creamy egg custard with browned sugar glaze.

- Chile

- Rioja Spain

- Spain

- Argentina

- Rioja Spain

- Spain

- Spain

- Portugal

- Spain

- Idaho

- Spain

(non-alcoholic)

(inquire with server)

Coke, Diet Coke, Dr. Pepper, Sprite, Cherry Coke, Lemonade

Vanilla, Orange Cream, Black Cherry, Root Beer