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Bizcaya's meu encompasses two soups (including a decent gazpacho with crabmeat), two salads (citrus lobster and blackened tuna Nicoise), five appetizers (try the succulent scallops with polenta cake and lemon-truffle vinaigrette), and a number of entrées (lobster and seafood cazuela being the noteworthiest), some straightforwardly cooked and served à la carte with a choice of sauces. The most interesting sides are polenta fries with a fondue of tomato sauce and melted cheese, and cheddar truffle mashed potatoes.