Restaurant Basque

Thank you to everyone who joined us last evening for our wine dinner featuring the wines of Kermit Lynch. TC Leroy and Scott Garett you were both wonderful hosts. Our team in the kitchen lead by Chef Andrew Donovan executed everything perfectly and the food was delicious. To all of you who have supported Restaurant Basque and come to these dinners a true and genuine thanks.

The private room at Restaurant Basque accommodates up to twenty-four guests for seated dinners or cocktail style events. Whether you are hosting a private event or an intimate dinner with friends, Restaurant Basque offers top notch culinary cuisine, fabulous cocktails and wine selection. Book your event with us. Inquire by phone or through the contact page of our website basquetulsa.com. We look forward to hearing from you. Happy Holidays!!!

New Fall Cocktails and Gin & Tonics at Restaurant Basque!!! Come try the Harvest Moon-Spiced Rum, Apple Cider, Pear Liquor, Cinnamon Syrup, Lime, Allspice Dram, Bitters. Valet service available Thursday, Friday and Saturday evenings. Hope to serve you this weekend!!!

Wine Dinner this Wednesday!!! Italian wines of the Veneto. The above photo of Amarone grapes drying on a mat is an example of Appassimento, a unique winemaking technique used in the Veneto in which the grapes are dried before fermentation. Come join us on Wednesday to explore the interesting grape varieties and winemaking techniques of the Veneto with a five course tasting menu by Chef Andrew Donovan. Menu and information on basquetulsa.com. Cost per guest is $150 with pairings, $100 food only ++

The Bison Tenderloin Carpaccio with Croatian white truffles was the star of the show at last nights wine dinner with Champagnes & Châteaux. Chef Andrew Donovan and his team produced culinary magic which a special line up of five knock out dishes. Including Seared Foie Gras with Bone Marrow Risotto Cake and Duck Fat Poached Mission Figs, Pacific Halibut Crudo with Kiwi Berries and Cherry Bomb Pepper, Veal Cheek Bourguignon over Creamed Grits from North Carolina, topped with King Trumpet Mushroom and Red Pearl Onion, Finally Fall Spiced Panna Cotta with Plums and Autumn Honey. Many thanks to Provisions Fine Beverages and Susana Partida from Champagnes & Châteaux for the delicious wines. For those who missed out we will be doing an Italian dinner next Wednesday October 9th with Dalla Terra. The menu will be out tomorrow. Thank you!!! We hope to see you there!!!!