Menu | Bartolotta's Lake Park Bistro

Steak Tartare - Chopped raw filet mignon with capers, Dijon mustard, egg yolk and grilled baguette. 17
Escargots de Bourguignons en Croute - Traditional Burgundian snails baked with garlic-parsley butter, diced tomato and mushrooms under a pastry crust. 15
Foie Gras Poele - Seared duck liver with pears, hazelnuts, buckwheat crepe and black pepper creme fraiche. 22
Raviolis de Courge - Roasted sqaush ravioli with brown butter, Basque cheese, toasted hazelnuts, and sage. app 14 or entree 22

Coquilles St. Jacques - Sauteed sea scallops with pork belly, sweet potato puree, mushrooms and Port glace. 17
Moules Marinieres - Prince Edward Island mussels steamed in a creamy white wine broth with shallots and herbs, served with “Bistro” fries. 16
Crepes Fourees aux Fromages et Truffe - Savory baked crepes filled with Comte and Basque cheese, black truffles, and finished with veal jus. 14

Pate de Champagne - Housemade country pork pate with Meaux mustard and cornichon pickles. 12
Terrine de Canard Truffee - Duck liver mousse with black truffles, currant-port jelly, and apricot marmalade. 12

Soupe a l Oignon - Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. 10

Potage aux Champignons - Creamy mushroom soup with sauteed mushrooms, Madeira and black truffle. 11

Tranches de Betteraves - Thinly sliced roasted red and golden beets with watercress, fennel, French feta cheese and pistachios. 12
Oeuf Mollet avec Champignons Truffe - Sauteed mushrooms with a fried whole soft cooked egg, frisee and truffle vinaigrette. 14
Salade au Roquefort - Roquefort blue cheese with Granny Smith apples, Belgian endive, raddicchio and walnuts in a red wine vinaigrette. 12

Salade de Chevre - Aged goat cheese with balsamic vinegar, arugula, oranges, toasted hazelnuts and preserved cherry tomatoes. 13
Salade Maison a la Marche - Mixed greens with seasonal vegetables, hard boiled egg and red wine vinaigrette. 9

Entrecote aux Champignons - Garlic marinated bone-in ribeye with caramelized Brussels sprouts, bacon roasted potatoes and seasonal mushrooms in a rich red wine sauce. 41
Daube d'Agneau Avignonnaise - Braised domestic lamb in red wine with minted carrots, Brussels sprouts, black olives and green breadcrumbs. 29

Steak Frites du Bistro - Grilled hanger steak with Bistro fries and choice of Roquefort butter, red wine shallot butter sauce, or Bearnaise sauce. 26
Filet Mignon au Poivre - Pan-seared peppercorn encrusted filet of beef with pureed potatoes, sugar snap peas and classic green peppercorn Cognac cream sauce. 37

Truite de Riviere Poele - Rainbow trout with sauteed cauliflower, seasonal mushrooms, white wine butter sauce and thyme 28
Loup de Mer en Papillote - Mediterranean sea bass with shrimp, mussels, and potatoes steamed in parchment with white wine and lemon, served table side. 33

Saumon Grille aux Lentille du Puy - Grilled Scottish salmon with braised green lentils, Brussels sprouts and red wine butter sauce. 27
Sole Meuniere - True Dover sole with brown butter and fresh lemon. Served with French beans, and sauteed potatoes with oyster mushrooms. Filleted Tableside. 52

Canard "Deux Facon" - Slow cooked duck leg and roasted spiced Magret duck breast with sweet potato puree, Swiss chard and red wine sauce. 29

Poulet Roti a la Broche - Rotisserie chicken with pureed potatoes, seasonal vegetables, and mushroom cream sauce. 21

Lake Park Bistro