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

RAW BAR

½ DOZ / EACH

OYSTERS
15 / 2.50

LITTLE NECK CLAMS
7.50 / 1.25

MUSSELS
6.90 / 1.15

TIGER SHRIMP
15 / 2.50

KING CRAB LEGS 6oz.
16.50

LOBSTER TAIL 6oz.
17

PLATEAU DÉGUSTATION
A selection of 3 oysters, 3 clams & 3 shrimps
18.75

LE PLATEAU DU MAREYEUR
Medley 4 mussels, 4 clams, 4 oysters, 4 shrimps
29.50

LE PLATEAU ROYAL
The ultimate mix of seafood delicacies:
lobster tail, 8 oysters, 8 clams, 4 mussels, 4 shrimps & king crab leg
69.95

HORS D’OEUVRES

Choice of 3 ~ 13.50 / Choice of 5 ~ 22.50

MARINATED OLIVES – GF

TAPENADE – GF Option

PARMESAN COOKIES

PÂTÉ DU CHEF

DUCK TRUFFLE MOUSSE – +4 extra

FENNEL SALAMI – GF

PROSCIUTTO – GF

DILL CURED SALMON – GF

SALMON RILLETTE – GF

APPETIZERS

FEUILLETÉ DE FRUITS DE MER
Puffed pastry with bay scallops, baby shrimps & crayfish in a chablis wine sauce
13

ESCARGOTS DU CHEF
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

CALAMAR À LA PROVENÇALE GF
Sautéed calamari with tomatoes, garlic, onions in a white wine citrus reduction
11

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

FOIE GRAS DEMI CUIT GF Option
Terrine of foie gras, watercress with truffle oil, mango chutney, toasted bread
22

SALADS

SALADE AUX ÉPINARDS GF
Spinach salad with oranges, cranberries, avocado & 12-year old balsamic vinaigrette
Add goat cheese ~ 4 extra
12

SALADE DE CRESSON AUX NOIX DE GRENOBLE GF
Watercress salad with toasted walnuts & shallot vinaigrette
10

SALADE MAISON AUX HERBES GF
Mixed greens, fresh herbs & balsamic vinaigrette
6

SALADE DE ROQUETTE GF
Arugula salad, roasted pine nuts, tomato confit, warm goat cheese
& meyer’s lemon balsamic vinaigrette
12

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

MAGRET DE CANARD GF
Duck magret, raspberry demi-glace, gratin dauphinois, and asparagus
30

ROULADE DE POULET BIO, SAUCE DIJON  GF
Roulade of free range organic chicken breast stuffed with greens, tomatoes & mozzarella, served with Dijon mustard cream sauce & spring vegetables
29

FILET MIGNON, SAUCE BÉARNAISE GF
Pan seared 8oz tenderloin filet, béarnaise sauce, new potatoes & watercress salad
30

STEAK TARTARE GF
Raw ground Black Angus sirloin with shallots, onions & tartare sauce, served with French fries & salad
30

CÔTE DE VEAU, ÉCHALOTTES CONFITES GF
Grilled veal chop, shallot confit and gratin dauphinois
32

SELLE D’AGNEAU
Icelandic wild lamb scotch filet with thyme glace, fingerling potatoes, carrots & oyster mushrooms
28

PAVÉ DE SAUMON À L’ANETH GF
Poached dilled infused Faro Island salmon, hollandaise & steamed vegetables
26

ROUGET, SAUCE VIERGE GF
Pan seared red snapper, virgin olive oil sauce, basil-tomato brunoise,
quinoa and haricots verts with garlic
27

RISOTTO AUX LÉGUMES DE PRINTEMPS
Spring vegetable risotto
17/25

SIDES

SAUTEED ASPARAGUS
8

RATATOUILLE
8

STEAMED SPRING VEGETABLES
8

FRENCH FRIES & AÏOLI
6

GRATIN DAUPHINOIS
6

SPRING PEAS
6

GARLIC HARICOTS VERTS
7

HERB INFUSED QUINOA
7