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

NEW WINTER MENU ~ EFFECTIVE JANUARY 6, 2015

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

Tripes à l’Ancienne GF
Chef’s Specialty ~ Braised Tripes served in a Cassolette
12

Soupe du Jour
Ask your Server for the Soup of the Day

Gratinée d’Oignons
A Twist on a Classic! Apple Cider Onion Soup Gratinée with Artisanal Blue Cheese
10

Rognons d’Agneau, Flambés au Cognac
Lamb Kidneys in a Cognac Cream Sauce
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
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 aux 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 de Bettraves, Chèvre GF
Beet Salad with Balsamic Dressing & Goat Cheese
10

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 ~

Pavé de Thon, Sauce Wasabi GF
Seared Ahi Tuna with Sesame Crust
Served with Wasabi Sauce, Long Grain Rice and Seasonal Vegetables
28

Fricassée de Rognons d’Agneau, Flambés au Cognac GF
Fricasse of Lamb Kidneys Flambé with Cognac and Finished with Cream
Served with Vegetables and Rice
25

Boeuf Bourguignon GF
Traditional Burgundian Dish of Beef Braised in Red Burgundy
with Pearl Onions, Mushrooms, Carrots & Potatoes
28

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

Cassoulet GF
Rich and Hearty Slowly Cooked Casserole of Baked Northern White Beans, Duck Confit, Lamb Chop & Garlic Sausage
40

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

Basa Meunière
Pan Seared Sole Filet with Lemon Butter Sauce
Served with Riz Pilaf and Seasonal Vegetable Medley
25

Coq au Vin GF
Favorite French Dish of Chicken Braised
with Red Wine, Lardons, Button Mushrooms & Onions
Served with Potatoes & Carrots
24

Baeckeofe de Joues de Porc GF
Pork Cheeks & Root Vegetable Braised in White Wine
26

Côtes de Veau Braisé à la Bière
Bone-In Milk-Fed Veal Short Ribs Braised in Beer,
Served with Autumn Vegetables
28

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

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 ~

Moules Dijonnaises GF
Steamed P.E. I. Mussels in a Dijon 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

Steak Frites GF
Juicy Grilled Hanger Steak
Served with Choice of Shallot Wine Sauce or Blue Cheese Sauce & Mesclum Salad
28

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

~ Risottos & Légumes ~

Risotto aux Crevettes & Coquilles St.Jacques GF
Shrimp, Scallop & Parmesan Risotto
30

Risotto aux Champignons GF
Mushroom Risotto with Fennel Seeds & White Truffle Oil
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
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