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 .

DINNER
Served Tuesday & Wednesday 5-9PM
Thursday—Saturday 5-10PM

STARTERS

~ Les Petits Plats ~

~ 12/18

Les Huîtres du Chef ~ Fresh Bluepoint Oysters on the Half-Shell with Mignonette and Cocktail Sauce ~ GF ~ 1/2 Dozen/Dozen

~ 14

Champignons Sauvages, Escargots & Lardons en Croûte á l'Alsacienne ~ Wild Mushrooms, Snails, Bacon & Caraway in a Pinot Blanc-Cream Sauce with a Puff Pastry

~ 12

Cuisses de Grenouille ~ Frog's Legs Sautéed in Garlic Butter & Flambéed with Ricard

~ 10

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

~ 8

Petites Palourdes á la Vapeur ~ Snails with the Chef' Signature Garlic-Herb-Pastis Butter

~ 9

Les Escargots du Chef ~ Fish Terrine with Jalapeno Glaze

~ 6

Soupe du Jour ~ Chef Dominique's Delightful Daily Soup

~ 10

Tomate-Mozzarella ~ Kumato & Mozzarella with Balsamic Reduction & Basil Pesto

~ 10

Jambon de Bayonne et Sa Salade ~ Bayonne Ham with Tomato-Watermelon Salad ~ GF

~ 14

Ris de Veau aux Pétoncles & Champignons Sauvages ~ Sweetbreads Sautéed with Bay Scallops and Wild Mushrooms in a Cognac-Chablis Sauce ~ GF

~ 13

Carpaccio, Arrugula & Parmesan ~ Venison Carpaccio with Arugula, Shaved Parmesan, Capers, Meyer Lemon Oil & Lemon

~ 12

Petite Assiette de Charcuterie ~ Chef's Daily Sélection ~ Three of the following: Pâté, Rillette, Saucisson Sec or Specialty Ham ~ Served with Crusty French Country Bread, Dijon Mustard & Cornichons ~ GF Option

SALADS & CHEESES

~ Les Salades & Les Fromages ~

~ 13

Salade Mixte, Dijon Vinaigrette & Époisse ~ Mixed Greens ~ Dandelion, Arugula, Frisée & Red Leaf Lettuce ~ with Dried Cherries, Walnuts, Dijon Vinaigrette & Époisse Cheese ~ GF

~ 12

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

~ 6

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

~ 7

Salade aux Pignons ~ Romaine with Roasted Pined Nuts ~ Served with Crushed Meyer Lemon Oil Dressing ~ GF

~ 9

Salade d'Épinards ~ Baby Spinach Salad with Fresh Strawberries, Roasted Pistachios & Jacima Vermicelli ~ Served with 12-Year Old Balsamic Vinaigrette ~ GF

~ 9

Salade de Pissenlits ~ Dandelion Salad with Bacon Lardons, Beet Angel Hair & Hazelnut-Dijon Vinaigrette ~ GFF

Artisanal Cheese Board ~ Selection of Local Farmstead Cheese & Traditional European Cheese ~ Served with Warm Nuts, Fresh Fruits & Crackers ~ GF Option

Two Artisanal Cheeses ~ 2 oz each ~ 16   Each Additional Artisanal Cheese ~ 7

CHEF'S SIGNATURE ENTREÉES

~ Les Spécialités du Chef ~

~ 29

Baeckeofe de Joues de Veau ~ Veal Cheeks & Root Vegetables Braised in White Wine

~ 28

Filet de Kangaroo ~ Grilled Australian Kangaroo Filet, Onion-Shallot Confit Demi-Glace Sauce, Thyme Infused Raisin Couscous & Market Fresh Vegetables

~ 14/27

Risotto aux Champignons Sauvages & Parfum de Truffes ~ Wild Mushroom Creamy Risotto Perfumed with Truffle Oil

~ 30

Duo de Coquilles St-Jacques & Aiguillettes de Canard ~ Duo of Scallops and Duck Filet with Merlot-Raspberry Balsamic Reduction ~ Served with Sautéed Greens and Julienne Vegetables ~ GF

ENTRÉES

~ Les Poissons & Les Viandes ~

~ 28

Espadon Poché á l'Huile d'Olive ~ Swordfish Poached in Olive Oil ~ Served with Tomato Confit, Kalamata Olives, Red Wine Balsamic Reduction & Red Quinoa Pilaf ~ GF

~ 26

Filet de Saumon en Croûte de Pistaches ~ Baked Salmon Filet with Pistachio-Mint Crust ~ Served with Medley of Vegetables ~ GF

~ 24

Basa Meunière ~ Basa Meunière Style ~ Served with a Lemon-Butter Sauce, Red Quinoa Pilaf & Sautéed Vegetables

~ 22

Moules Provençales & Pommes Frites ~ Steamed Prince Edward Island Mussels with Tomatoes, Shallots, Garlic & White Wine ~ Served with Yukon Gold Fries ~ GF

~ 25

Porc á la Dijonnaise ~ Grilled Pork Ribeye with Dijonnaise-Mushroom Sauce ~ Served with Sautéed Potatoes & Carrots ~ GF

~ 23

Steak Tartare ~ Raw Ground Black Angus Sirloin Seasoned with Garlic, Dijon, Capers & Onions ~ Served with Small Salad, Homemade Golden Yukon French Fries & Aïoli ~ GF

~ 25

Onglet à L Échalote ~ Juicy Grilled Hanger Steak ~ Served with Shallot Wine Sauce, Yukon Gold French Fries & Small Salad ~ GF

~ 29

Médaillons de Veau aux Écrevisses Sauvages ~ Veal Medallions with Sautéed Wild Crawfish, Hollandaise Sauce, Baby Carrot & Asparagus

POULTRY & GAME BIRD ENTREÉES

~ Les Volailles ~

~ 29

Confit de Canard, Pommes Salardaises et Frisée aux Lardons ~ Duck Confit ~ Served with Potato Salardaise and Frisée Salad with Roasted Garlic & Lardons ~ GF

~ 23

Suprême de Poulet, Demi-Glace Infusée au Tarragon ~ Chicken Suprême with Tarragon Infused Demi-Glace Sauce, Sautéed Cumin Scented Potatoes, Spinach & Tomato Confit

~ 24

Caille Rôtie á la Bourguignonne ~ Roasted Quail with Wild Mushroom Ragoucirc;t ~ Served with Grape Sauce, and Cumin Scented Sautéed Potatoes

~ 30

Magret de Canard aux Asperges et Framboises ~ Pan Seared Duck Breast with Gratin Dauphinois & Asparagus ~ Served with a Raspberry Demi-Glace Sauce ~ GF

VEGETABLE SIDES DISHES

~ Les Légumess ~

~ 6

Pommes Frites ~ Homemade Yukon Gold French Fries & Aïoli ~ GF

~ 5

Gratin Dauphinois ~ Chef's French Scalloped Potatoes Gratiné ~ GF

~ 5

Épinards á l'Ail ~ Spinach Sautéed in Olive Oil with Garlic ~ GF

~ 5

Légumes à l Étouffé ~ Steamed Market Vegetables ~ GF

~ 5

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

GF denotes Gluten Free Dishes
$4 Charge for Substitution ~ $8 Charge for Split Entrée
Taxes & Gratuity not included
18% Gratuity will be added to Parties of six or more