Dinner

French Restaurant | Colonie & Schenectady, NY

Please note: items and prices are 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

SEAFOOD STARTERS

STEAMED MUSSELS
9

STEAMED BABY CLAMS
9

GRILLED BABY OCTOPUS
10

DILL CURED SALMON
10

SHRIMP COCKTAIL
15

1/2 DOZEN OYSTERS
15

DOZEN OYSTERS
25

SMALL PLATES
HORS D’OEUVRES

Choice of 3 ~ 13.50 / Choice of 5 ~ 22.50

MARINATED OLIVES – GF

TAPENADE – GF Option

EGGPLANT CAVIAR – GF Option

PARMESAN COOKIES

CHICKEN TERRINE – GF

CHEF’S HOMEMADE PÂTÉ – GF

FENNEL SALAMI – GF

JAMBON DE BAYONNE – GF

DRY CURED DUCK – 5 extra

DILL CURED SALMON – GF

APPETIZERS

ESCARGOTS À L’AIL
Snails with the Chef’s garlic-herb-pastis butter, served in the traditional shells
10

SOUP DU JOUR
Soup of the day
6

TOMATE-MOZZARELLA GF
Tomato mozzarella with basil pesto & balsamic reduction
12

ASSIETTE DE CHARCUTERIE GF Option
Chef’s homemade pâté, fennel salami, prosciutto, garlic croutons, Dijon & cornichons
14

DUO MOUSSE & MAGRET DE CANARD
Duo of duck truffle mousse & dry cured duck
served with French baguette, cornichons & Dijon
16

COQUILLE ST.-JACQUES À LA FAÇON DE MA MÈRE GF
Scallops, baby shrimps & mushrooms in a white wine sauce, gratinée with gruyere
13

PÉTONCLES, SAUCE BLANC DE POIREAUX GF
Sea scallops with white leek sauce
15

SALADS

SALADE AUX CERISES, JAMBON DE PAYS GF
Mixed salad with Bayonne ham, walnuts, cherries and artisanal cheese
12

SALADE MAISON AUX HERBES GF
Mixed greens, fresh herbs & balsamic vinaigrette
Add sesame-goat cheese ~ 4 extra
6

SALADE DE ROQUETTE GF
Arugula salad, roasted pine nuts, tomato confit, warm goat cheese
& meyer’s lemon balsamic vinaigrette
13

ASSIETTE DE FROMAGES

Selection of artisanal farmstead cheeses & traditional European cheeses,
served with nuts, fresh fruits, and flatbreads GF Option

TWO CHEESES 2OZ EACH
17

THREE CHEESES 2 OZ EACH
24

MAIN COURSES

TRUITE, CHARMOULA VERTE
Pan seared boneless trout with cilantro-cumin infusion, mango salsa, braised fennel & quinoa
27

CUISSES DE GRENOUILLE À LA CRÈME D’AIL
Frog’s legs in a garlic white wine and cream sauce, served with rice & small salad
25

RAGOÛT DE POISSONS & FRUITS DE MER
Travelling through the coasts of France…
ask your server for this week’s variation on our fish and seafood stew
32

POULET À LA MÉDITERRANÉENNE
Chicken braised in white wine, with olives, prunes & capers, served over orzo, garnished with almonds
25

PORC, ÉCHALOTTES CONFITES
Grilled pork ribeye, shallot confit, green pea & lardons risotto
26

SELLE D’AGNEAU, GELÉE MENTHE & VIN BLANC
Grilled Icelandic wild lamb scotch filet, mint & white wine sauce, faro with cherries & scallions, cucumber salad with mint-crème fraîche
30

ESCALOPE DE VEAU AUX CHAMPIGNONS
Veal cutlets with Dijon mushroom cream sauce, served with tagliatelle pasta
30

BISTRO CLASSICS

CONFIT DE CANARD GF
Duck confit, galette de pommes de terre & mixed greens with shallot vinaigrette & walnuts
27

STEAK TARTARE GF
Raw ground Black Angus sirloin with shallots, onions & tartare sauce, served with French fries & salad
23

STEAK, FRITES GF
Juicy grilled hanger steak, shallot sauce, French fries, house salad
28

MOULES MARINIÈRES GF
P.E.I. mussels steamed with onions, shallots and white wine, served with French fries
22

BRANDADE DE MORUE GRATINÉE GF
Whipped salt cod gratinée, served with croutons & small salad
21