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[winoweenie]

Just for the record for anyone not familiar with Basque dining the presentation is as follows; a humongous bowl of salad starts the meal. The Bench-type tables seat 8 per side and you eat all you want...no bowl stays empty long. Next is the soup, most of which I've had is a base of veal stock, cabbage, vegtables, and a spicy sauce mixture that I've never been able to replicate. Then comes the paper-thin sliced pickled tongue, all served with home-made bread. Then the big guns are brought out...Lamb or Lamb chops, Chicken, Tri-Tip, Steak or sliced beef. This is not a meal for the faint-of-heart or on a diet. There are many great Basque restaurants in the west especially in northern Nevada. As you can see, they really don't give a rats' patootie about single courses and what-goes-with-what just as long as their glass is full. Marvelous people with good food and a pleasure to share. WW