Cuisses de Grenouilles Provencale - Frogs Legs sautéed in Olive Oil with Diced Tomatoes, Roasted Garlic, White Wine and Parsley $14
Calamari - Lightly dusted with Flour, fried and served with Provencale Sauce $12
Bistro Escargot - Snails sauteed with Butter, Garlic and Herbs $10
Coquille St. Jacques - Scallops sautéed with Cream, Brandy, White Wine, Parmesan Cheese, Shallots, Garlic and Mushrooms, topped with Melted Gruyere Cheese $14
Moules et Praire Mariniere - Mussels and Clams poached in White Wine with Diced Tomatoes, Fennel, Garlic and Shallots $14
Salmon Cake - Seared Salmon Caked served with Lobster Coriander Sauce, and lemon Herb Arugula $13
Portabella Ravioli - Served with Rosemary Cream and Parmesan Cheese Sauce and topped with Melted Gruyere Cheese $8
Steak Tartare - ChopWped Beef Tenderloin, Brandy, Egg Yolk, Worchester Sauce, and Tabasco, with Chopped Red Onions and Capers $18
L’oignon $6
DuJour $6
Bistro - Mixed Greens, Tomatoes, and Walnuts with Balsamic Vinaigrette $8
Caesar - Romaine Lettuce with Caesar Dressing and Garlic Toast $7
Haricots Verts - Green Beans served with Mixed Greens, Tomato, Apples, Roquefort Cheese and Tarragon Dressing $8
Nicoise - Mixed Greens, Hard-Boiled Egg, Plum Tomato, Green Beans, Red Onions, Red Bliss Potato, Calamata Olives, Capers, and Lemon Herb Vinaigrette $12
Bistro’s Vegetarian Platter - Grilled Seasonal Vegetables, Served with Linguini in Oil, and Garlic $20
Dover Sole Meuniere - Filet of Dover Sole seasoned, dipped in Egg Wash, dusted with Flour and sautéed in Lemon Butter. Served with Saffron Rice, Julienne Carrots and Asparagus $29
Grouper Nicoise - Filet of Grouper sautéed with Artichokes, Tomato, Green Beans, Red Potato, and Bell Pepper, served with White Wine Sauce $28
Potato Encrusted Salmon - Filet of Salmon, wrapped in strings of Potatoes, served with Dill, Caper Sauce, accompanied with Infused Squash, Julienne Carrots, and Asparagus $26
*Consuming Raw or Under Cooked *Beef, *Chicken,*Fish or *Seaood
May Increase Your Risk of Food Born Illness |
|
Bouillabaisse de Provence - Mussels, Clams, Prawns, Scallops and an array of Fish Filets, served with Tomatoes, Fennel, and Shallots, in a Saffron Seafood Broth $29
Crevette Provencale - Jumbo Shrimp, Diced Tomatoes, Roasted Garlic and Capers sauteed in Olive Oil and White Wine and served over Linguini $28
Chef’s Specialty - Medallion of Beef Tenderloin, Jumbo Shrimp Sautedd in Truffle Oil, Shallots, Roasted Garlic, Portabella Mushrooms, Served with Cognac Sauce, Accompanied by Potato Puree, and Asparagus $38
Fruits de Mer aise Gratin - Shrimp, Scallops, Crabmeat, and Mushrooms, sautéed with Shallots, Brandy, and Champagne Sauce, served with Potato Puree, Julienne Carrots and Asparagus $29
Petit Poussins Crapodine - Butterflied Cornish Hen, marinated in Provence Herbs and Roasted Garlic, grilled, served with Grilled Vegetables, Roasted Potatoes and Sauteed Mushrooms $26
Supreme de Volaille Basquaise - Breast of Chicken sautéed with Julienne Bell Pepper, Proscuitto, Sun Dried Tomatoes, Shallots, and White Wine, served with Saffron Rice and Green Beans $25
Coq au Vin - Chicken simmered in a Red Wine Sauce, with Pearl Onions, Mushrooms, Vegetables and fresh Herbs, and served with Potato Puree $24
Canard a l’Orange - Seared Duck Breast, served with Orange Sauce, accompanied by Maple Wild Rice, Prunes, Pecans, and Green Beans $27
Porc MaFacon - Pork Tenderloin stuffed with Proscuitto, Sun-Dried Tomatoes, Mushrooms, Mozzarella Cheese and accompanied by Bing Cherries in Red Wine Sauce, with Potato Puree, Julienne Carrots and Green Beans $26
Le Veau Oscar - Medallions of Veal sautéed in Lemon, Butter, and White Wine and topped with Crabmeat, Asparagus, and Hollandaise Sauce, and accompanied by Potato Puree and Julienne Carrots $28
Le Cote de Veau - Veal Chop sauteed with Portabella, Button and Shitake Mushrooms, Noisette Potatoes, Asparagus and Cognac Veal Glace $32
Mixed Grill - Lobster Tail, 2 Lamb Chops, Jumbo Shrimp, and Salmon, grilled, served over Mixed Greens with Lemon Herb Vinaigrette and Roasted Potatoes and Grilled Asparagus $38
Jarret d’Agneau - Lamb Shank braised in Red Wine, Shallots and Provence Herbs, served with Potato Puree, Julienne Carrots and Asparagus $25
Steak au Poivre - Filet Mignon coated with Crushed Black Peppercorns, sautéed with Shallots, Brandy Cream and Pan Gravy, accompanied by Roasted Red Potatoes, Julienne Carrots, andAsparagus $30
Entrecote - Sliced Rib-Eye with Pomme Frits $26
Bœuf Bourguignon - Tips of Beef Tenderloin simmmered in Red Wine with Shallots, Mushrooms, and Bouquet Garni with Potato Puree, Julienne Vegetables and Green Beans $25
| Split Salads $3 |
Split Entrees $6 |
