Appetizers
Escargots de Bourgogne en Croûte
Traditional Burgundian snails seasoned with garlic-parsley butter and baked with mushroom and diced tomato under a flaky puff pastry crust. 12
Foie Gras Poêlé aux Pommes
Pan-seared duck liver "foie gras" with sautéed apples and apricot preserves. 19.75
Coquilles St. Jacques aux Asperges
Sautéed diver caught sea scallops with asparagus, Roma tomatoes and basil infused white wine butter sauce. 15
Crevettes Sautees a la Provencale
Provencal style shrimp with lemon, black olives, capers, and garlic over sauteed spinach. 13.75
Moules de Bouchot Marinières
Steamed Prince Edward Island mussels in a creamy white wine broth with garlic,
herbs and "Bistro" fries. 14.50
Assiette de Charcuterie Maison
Housemade country pate, dry-cured sausage, silky black-truffle liver mousse,
French ham with Meaux mustard, cornichon pickles, and rustic bread. 14.75
Grande Assiette de Fromage
Our four cheese tasting is served with fresh fruit preserves and walnut raisin bread. 15
Soupes
Soupe à l’Oignon
Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. 8.25
Soupe de Saison
Seasonal soup selection. market price
Salades
Tranches de Betteraves et Salade de Cresson
Thinly sliced roasted red beets, watercress salad, shaved fennel
and red onion with horseradish crème fraiche. 9.25
Œuf Mollet aux Asperges
Sauteed asparagus with a fried whole soft cooked egg, frisee lettuce, and black truffle vinaigrette. 9.50
Salade au Roquefort
Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, raddicho and walnuts in a light walnut oil vinaigrette. 9.75
Salade de Chèvre Chaud
Warm Crottin de Chavignol goat cheese with orange-balsamic glazed baby
spinach salad, oven roasted tomatoes, and toasted pinenuts. 9
Salade Maison
Mesclun field greens and sweet herbs with Roma tomatoes, onions,
and cucumbers tossed in sweet rice wine vinaigrette. 6.50
Entrees
Entrecôte aux Champignons
Garlic marinated bone-in ribeye with roasted potatoes, bacon,
sauteed mushrooms and red wine sauce. 38
Agneau aux Legumes de Printemps
Roasted lamb loin with spring vegetables, roasted garlic and a white wine lamb reduction. 32
Steak Frites du "Bistro"
Grilled hanger steak with "Bistro" fries and your choice of Roquefort butter, red wine shallot butter sauce, or Bernaise sauce. 22
Filet Mignon au Poivre
Pan-seared peppercorn encrusted beef medallion with house pureed potatoes,
sugar snap peas, and classic green peppercorn Cognac cream sauce. 35.75
Cote de Boeuf pour Deux
A roasted doublecut rib-eye for two with spinach, sugar snap peas, pureed potatoes, Bernaise sauce, and sauteed mushrooms in a red wine sauce. 85
Fletan Roti avec sa Tapenade
Roasted wild Alaskan halibut with potato puree, Nicoise olive tapenade, fava beans and cherry tomatoes. 28.75
Truite de Rivière Poêlée
Sauteed Wisconsin Rainbow Trout with braised artichokes, mushrooms
and a lemon-thyme butter sauce. 26
Saumon avec sa Ratatouille
Sauteed Atlantic salmon with zucchini and sweet peppers in a white wine basil sauce. 25.50
Sole Meuniere Poêlée
True Dover sole sauteed with brown butter and fresh lemon. Served with French beans, and sauteed potatoes with oyster mushrooms. Filleted tableside. 49
Canard “Deux Façons”
Duo of duck with the breast pan-seared and the leg slow-cooked “confit” served
with sautéed spinach, Provencal potatoes, and red wine sauce. 26
Poulet Rôti à la Broche
Rotisserie chicken with house pureed potatoes,
sugar snap peas, and mushroom cream sauce. 19
Raviolis aux Fromage Frais
Herbed Ricotta cheese ravioli with sauteed asparagus and Parmigiano. 18.50
