Dinner

Please note: Subject to change without notice.
Online menus may differ slightly from in-Bistro menus due to availability of seasonal ingredients.
To confirm availability of a specific dish, please call the   Bistro at 518.786.8272.

GF denotes Gluten Free Dishes
$4 Charge for Substitution
$8 Charge for Split Entrée
Taxes & Gratuity not included
20% Gratuity added to Parties of six or more
Ask your server about joining our Loyalty Program

TUESDAY & WEDNESDAY 5 – 9 PM
THURSDAY—SATURDAY 5 – 10 PM

S T A R T E R S

~ Les Petits Plats ~

Les Huîtres Fraîches GF
Fresh Bluepoint Oysters on the Half-Shell, with Mignonette and Cocktail Sauce
1/2 Dozen/Dozen ~ 12/18

Les Huîtres du Chef GF
Baked Oysters with Sautéed Greens & Spicy Pastis Sabayon Gratiné
12

Feuilleté de Cuisses de Grenouille
Sautéed Frog’s Legs, Baby Shrimps & Mushrooms
in Light White Wine Cream Sauce over a Puffed Pastry
13

Crevettes à la Méditerranéenne GF
Pan Seared Tiger Shrimps with Diced Tomatoes, Olives,
Capers & Garlic, Flambéed with Pastis
12

Poulpe Grillé GF
Octopus Grilled with Garlic, Lemon Oil & Herbes de Provence
Served with Grilled French Bread ~ Not GF
10

Calamar à la Provençal GF
Sautéed Calamari with Tomatoes, Garlic, Onion & Herbes de Provence
in a White Wine-Citrus Reduction
10

Petites Palourdes à la Vapeur GF
Steamed Baby Clams with Garlic, Fennel & White Wine
9

Les Escargots de Chef
Snails in their Shells with Garlic-Herb-Pastis Butter
10

Soupe du Jour GF
Chef’s Soup of the Day
6

Salade de Bettraves, Chèvre  GF
Beet Salad with Lime-Balsamic Dressing & Goat Cheese
10

Tomate-Mozzarella GF
Tomato & Mozzarella with Balsamic Reduction & Basil Pesto
11

Trio Senteur du Sud 
Daily Trio of  Chef’s Toppings ~ Tapenade… ~ with Garlic Croutons
12

Mousse Truffée  
Duck Liver Mousse with Truffles,  French Baguette, Dijon & Cornichons
13

Petite Assiette de Charcuterie
Ask your Server for the Chef’s Daily Selection
Served with Crusty French Bread, Dijon Mustard & Cornichons
12

S A L A D S   &   C H E E S E S

~ Les Salades & Les Fromages ~

Salade  de Tomates Anciennes  GF
Heirloom Tomatoes on a bed of Mixed Greens & Arugula,  Basil Infused Olive Oil, 12-Year Old Balsamic & Fresh Basil
13

Salade d’Épinards & Bacon  GF
Spinach-Beet Salad with Bacon Crumble, Beet Angel Hair & Dijon Vinaigrette
10

Petite Salade Maison GF
Tossed Mixed Greens ~ Served with 12-Year Old Balsamic Vinaigrette
Add Warm Goat Cheese with Herbes de Provence ~ 4 extra
6

Salade aux Pignons
Romaine with Roasted Pine Nuts, Tomatoes & Dijon Vinaigrette
8

Salade de Roquette au Chèvre Tiède  GF
Baby Arugula Salad with Warm Goat Cheese, Dried Cranberries and Roasted Pine Nuts
Served with a Mandarin Oil-Balsamic Vinaigrette
12

Plateau de Fromages GF Option
Artisanal Cheese Board
Selection of Local Farmstead Cheese & Traditional European Cheeses
Served with Warm Nuts, Fresh Fruits & Crackers
Two Artisanal Cheeses ~ 2 oz each ~ 16
Each Additional Artisanal Cheese ~ 7

C H E F ‘ S   S I G N A T U R E   E N T R É E S

~ Les Spécialités du Chef ~

Confit de Canard, Pommes Salardaises GF
Duck Confit ~ Served with Potatoes Sautéed with Garlic, Served with Green Salad,
Dijon Vinaigrette & Walnuts
29

Cuisses de Grenouille Flambées au Pastis
Frog’s Legs Sautéed in Garlic Butter & Finished with Pastis ~ Anise Liqueur
Served with Wild Basmati Rice
25

Poulpe et Crevettes à l’Armoricaine GF
Octopus, Tiger Shrimps, Mussels Braised with Tomatoes, Onions,
Garlic, Cayenne Pepper & Baby Peas
Served with Rice
25

Veau Oscar à la Façon du Chef
Veal Medallions, Topped with Crayfish, Asparagus & Citrus Beurre Blanc
29

E N T R É E S

~ Les Poissons & Les Viandes ~

Pavé de Thon, Sauce Wasabi GF
Seared Ahi Tuna with Sesame Crust
Served with Wasabi Sauce, Wild Basmati Rice and Seasonal Vegetables
27

Pavé de Saumon Poché GF
Poached Salmon with Citrus Beurre Blanc
Served with Boiled Potatoes, Carrots & Asparagus
25

Basa, Croûte aux Noix GF
Oven Roasted White Fish Filet with Mixed Nut-Dill Crust
Served with Wild-Basmati Rice and Market Fresh Vegetables
24

Poulet Rôti à la Sauge & Citron  GF Option
Almond Encrusted Chicken Roasted with Sage & Lemon
Served with Pecan-Cranberry Rice, and Broccolini
23

Filet de Porc aux Pommes GF
Pan Seared Pork Tenderloin
Served with Sautéed Apples, Caramelized Onions,
Rustic Garlic Mashed Potatoes and Seasonal Vegetables
24

Médaillons de Boeuf, Sauce Bordelaise
Sautéed Beef Top Sirloin Medallions, Bordelaise Sauce,
Rustic Garlic Mashed Potatoes & Seasonal Vegetables
28

E N T R É E S
S e r v e d   w i t h   Y u k o n   G o l d   F r i e s

~ Les Moules & Les Steaks ~

Mouclade GF
Steamed P.E. I. Mussels in a Curry Cream Sauce
23

Moules Marinières GF
Steamed P.E.I. Mussels with Shallots, Garlic & White Wine
23

Moules à la Dijonnaise GF
Steamed P.E. I. Mussels in a Dijon Cream Sauce
23

Moules à la  Provençale GF
Steamed P.E. I. Mussels with Tomatoes, Shallots, Onions, Garlic & White Wine
23

Steak Tartare GF
Raw Ground Black Angus Sirloin Seasoned with Garlic, Dijon, Capers & Onions
Served with Small Salad
23

Onglet à L Échalote GF
Juicy Grilled Hanger Steak ~ Served with Choice of Shallot Wine Sauce or Blue Cheese Sauce  & Mesclum Salad
27

R I S O T T O ,   P A S T A
&   V E G E T A B L E   S I D E    D I S H E S

~ Garnitures ~

Queue de Homard Pochée au Beurre et Son Risotto  GF
Baby Shrimps, Leek & Fennel Risotto with Butter Poached Lobster Tail
30

Linguine aux Crevettes, Parmesan & Citron GF
Lemon-Parmesan Pasta with Sautéed Tiger Shrimps & Fresh Basil
26

Pommes Frites & son Aïoli GF
Homemade Yukon Gold French Fries & Aïoli
6

Épinards á l’Ail GF
Spinach Sautéed in Olive Oil with Garlic
6

Asperges á l’Ail GF
Asparagus Sautéed in Butter with Garlic
8

Légumes Grillés  GF
Seasonal Vegetables, Infused with Garlic, Extra-Virgin Olive Oil
& Herbes de Provence, Grilled to Perfection
12