Served 5:00-9:30 Monday-Thursday, 5:00-10:00 Friday-Saturday

Les Menus de la Nuit

Les Hors D’Oeuvres

Bistro Jumbo Lump Crab Cake

Sautéed Crab Cake Embedded with Yucca Mash and Plantains, served with Red Oinion Vinaigrette and Island Butter Sauce

Vegetable Canard Roller

Confit of Duck with Julienne Vegetables served with Trois Sauces (Blackberry, Orange Glaze and Horseradish Dijon)

Foie Gras

Pan Seared Hudson Valley Foie Gras, chutney Exotique, Demi Glace and Crispy Bacon

Brie

Spring Roll Wrapped Brie with Apples, served with, Pineapple relish, Mango Chutney And roasted Garlic

Fruits and Fromage Plat

Roquefort Cheese, Havarti Dill Cheese, Brandy Port Cheese, Gruyere Cheese, Red Grapes, Sliced Apples and Assorted Crackers

Salade Organique mixée

Mixed Greens with Roma Tomatoes, Fresh Strawberries and Our Famous Strawberry Champagne Vinaigrette

Salade Au Roquefort

Boston lettuce, European Endive, Baby Watercress, Croutons, Bacon, Betterave Sauce, Roquefort Crumbles and Roquefort Dressing

Salade Caesarienne

Romaine Lettuce, Parmesan Cheese, Croutons,

Anchovy, tossed with House Made Dressing

Salade au Asparagus

Fresh Asparagus, goat cheese, fresh beets, topped with caviar with Balsamic Dressing

Soupe à l’Oignon Française

 

Chef’s Seasonal Soupe du Jour

 

 

Les Entrees

Saumon Vegetable

Grilled Salmon, with Fried Yams, Sautéed Yellow Squash, Zucchini, Baby Carrots, Baby Corn and an Apple Cider Soy Reduction

Feature Poisson Art Deco

Our Chef’s fish choice of the day. Ask your server for details

Bistro Surf & Turf

Tender Veal served over Yukon Gold Potato Puree with Chopped Fresh Coldwater Lobster Tail, Beurre Vert and Mushroom Demi Glace

Filet Mignon Medallions

Choice Filet Medallions , with Fresh Steamed Asparagus, Peruvian Potato Puree, topped with Wild Mushroom Demi-Glace

Chateaubriand For Two

Served with Fresh Vegetables, Purple Potato Puree and Red Pepper Béarnaise

Poulet Wellington Mushroom

Chicken Breast in Puff Pastry, served with Vegetables, and Demi-Glace

Lamb Chop

Lamb Chop, Grilled Medium Rare, House Made Potato Gnocchi, Fresh Spinach, Feta Cheese, Caramelized Onions, and Pine Nuts; with Lamb Demi Glace

Roast Duckling

Slow Roasted ½ Duck served with Wild Rice and a Hoisin Lime Sauce

or a Blackberry Glace

Duck Breast ala Orange

Sautéed Duck Breast cooked to Medium Rare served with Walnut Quinoa and Orange Glace

Poulet Sauté

Sautéed Breast of Chicken with Garlic Mashed Potatoes, served with Fresh Sweet Corn, Sweet Peas and Mushroom Demi-Glaze

Filet of Pork Medallions

Sautéed Pork Medallions with Mashed Yams and a Maple Bourbon Reduction

Bison Filet

Filet of Bison Wrapped in Caul Netting, with Purple Potato Puree,

Wild Mushrooms, Brussels Sprouts and Caper Hollandaise Sauce

Steak Fritte

Filet Medallions with Hand Cut French Fries and

Blue Cheese Béarnaise

 

We will gladly split an entrée for you