Dinner

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

S T A R T E R S

~ Les Petits Plats ~

Boudin Blanc à la Truffe Blanche GF
Baked Light Chicken Quenelle Infused with White Truffle In a Parmesan Cream Sauce
12

Les Huîtres Fraîches GF
Fresh Bluepoint Oysters on the Half-Shell, with Mignonette and Cocktail Sauce
1/2 Dozen/Dozen ~ 14/20

Cocktail de Crevettes GF
Five Tiger Shrimp with Duo of French Cognac Sauce
& Traditional Tomato-Horseradish Cocktail Sauce
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
Ask your Server for the Soup of the Day

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

Mousse Truffée GF
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
14

S A L A D S   &   C H E E S E S

~ Les Salades & Les Fromages ~

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

Salade d’Épinards & Bacon  GF
Spinach-Beet Salad with Apple-Wood Bacon Lardons, 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 GF
Romaine with Roasted Pine Nuts, Tomatoes & Dijon Vinaigrette
8

Salade Waldorf GF
Endive Salad with Award Winning Old Chatham Ewe’s Blue,
Apples, Walnuts & Shallot Vinaigrette
8

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 ~ 17
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 ~

Veau Oscar à la Façon du Chef
Chef’s Interpretation of a French Classic… Veal Medallions over Mashed Potatoes,
Topped with Crayfish & Baby Shrimps, Broccolini & Citrus Beurre Blanc
30

Méli-Mélo de Fruits de Mer
Frog’s Legs, Baby Shrimps, Bay Scallops & Crayfish Medley Sautéed with Garlic
Deglazed with Pastis, White Wine & Lemon Juice
Served with Rice
28

Coquille St.-Jacques et son Velouté GF
Sea Scallops Layered with Zucchini & Yellow Squash
Served with Rice, Baby Carrots and Fish Velouté
25

Poussin Rôti GF
Roasted Cornish Game Hen with Demi-Glace Sauce,
Baby Carrots, Brussels Sprouts & Cumin Scented Sautéed Potatoes
27

Fricassée de Rognons d’Agneau, Flambés au Cognac GF
Fricassee of Lamb Kidneys Flambé with Cognac and Finished with Cream
Served with Vegetables and Rice
24

E N T R É E S

~ Les Poissons & Les Viandes ~

Truite Amandine
Pan Seared Semi-Boneless Whole Trout with Citrusy Almond-Cranberry Sauce
Served with Long Grain Rice and Seasonal Vegetables
28

Pavé de Saumon Poché GF
Poached Faro Island Scottish Salmon with Orange Beurre Blanc
Served with Boiled Potatoes, Carrots, Cauliflower & Broccolini
26

Filet d’Aiglefin GF
Haddock Filet Sautéed with Capers & Diced Tomatoes
Served with Lemon Brown-Butter Sauce, Rice Pilaf & Market Fresh Vegetables
23

Poulet Confit, Pommes Salardaises   GF
Chicken Leg Confit in Duck Fat
Served with Potatoes Sautéed with Garlic & Onions, Green Salad, Dijon Vinaigrette & Walnuts
21

Pavé de Porc, Échalottes Confites GF
Grilled Pork Ribeye
Served with Shallot Confit Sauce, Rustic Garlic Mashed Potatoes and Seasonal Vegetables
25

Côte de Veau Braisé à la Bière
Bone-In Milk-Fed Veal Short Rib Braised in Beer
Served on a Bed of Sautéed Greens with Autumn 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
22

Moules au Bleu GF
Steamed P.E. I. Mussels in a Blue Cheese Cream Sauce
24

Moules à la Diable GF
Steamed P.E. I. Mussels with Spicy Tomato Sauce
23

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

Pavé de Boeuf à L Échalote GF
Juicy Grilled “Culotte” 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

~ Risottos & Légumes ~

Risotto au Confit de Canard, Parfumé à l’Estragon GF
Duck Confit Risotto with Fennel Seeds, Sautéed Mushrooms, Infused with Tarragon
30

Risotto à la Citrouille GF
Roasted Pumpkin & Parmesan Risotto
17/25

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

Pommes Nouvelles au Cumin & Fenouil GF
Sautéed Fingerling Potatoes with Onions, Cumin & Fennel Seeds
6

Choux de Bruxelles GF
Brussels Sprouts with Apple-Wood Bacon & Parmesan
8

Épinards á l’Ail GF
Spinach Sautéed in Olive Oil with Garlic
7

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