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Steak Tartare, Chopped by Hand to Order and Classically Prepared with Shallots, Capers, Parsley, Cognac and Dijon Mustard, Garnished with a Petite Salade and Toast Points $10
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| Escargots with Garlic Butter and Herbs $9 |
French Farmhouse Appetizer: Pâtés -- Pheasant Terrine studded with Pistachios, Silky Chicken Liver Mousse and Pork Rillettes, Garni $10
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| Chef's Selection of Premium Cheese, Garni $17 |
Lightly-Breaded Crabcakes with Warm Corn and Red Pepper Relish and a
Corn-Dijon Velouté $11 |
| Chef's Risotto of the Day $9 |
| Chef's Signature Homemade Ravioli of the Day $10 |
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| Chef's Soup of the Day $6 |
| French Onion Soup Gratinée $7 |
| Bistro Greens with Dijon Balsamic Emulsion $7 |
| Garlicky Caesar Salad $7 |
| Salade Lyonnaise: Frisée and Belgian Endive with Freshly-Toasted Croûtons, Lardons, Fingerling Potato Slices and a Poached Egg; Warm Bacon-Shallot Vinaigrette $9 |
(featured only on the day shown, in addition to Chef's Specials)
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Monday: Cassoulet This hearty casserole from Southwestern France features Duck, Lamb, and Specialty Sausage, Braised with White Beans in Natural Jus $25 |
Tuesday: Slowly-Braised Lamb Shank with White Beans, Pearl Onions,
Exotic Mushroms and Bacon; Natural Jus $25 |
| Wednesday: Roast Duck $23 |
| Thursday: Whole Roasted Fish (Filleted Tableside) $Market |
| Friday: Osso Buco -- Braised Veal Shank Served in Natural Jus with a Mirepoix of Vegetables and
Creamy Potato Purée $28 |
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| Coq au Vin: a Rich Casserole of Chicken Marinated in Red Wine and Braised with Bacon,
Garnished with Pearl Onions, Mushrooms and Fingerling Potatoes $23 |
| Seared Great Lakes Whitefish à La Mode de Bugey, (Crayfish and Truffles) Served with Wild Bounty of Mushrooms and Sautéed Spinach $20 |
| Seared Fillet of Atlantic Salmon, Served with Sautéed Squash and Shiitake Mushrooms; Ginger-Red Pepper Nage $20 |
Shrimp and Seafood with Papparadelle Pasta Tossed with Creamy White
Wine Sauce $19 |
| Roasted Pork Tenderloin with Sweet Potato Purée $21 |
| Steak-Frites: 8 oz Butt Steak with Bistro Fries $22 |
Herb-Roasted Semi-Boneless Free Range Amish Chicken with Tourneed Zucchini,
Yellow Squash and Carrots; Rosemary-Cream Sauce $22
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| Ratatouille $6 |
| Haricots Verts $6 |
| Asparagus $7 |
| Creamy Potato Purée $5 |
Frites (Bistro Fries) $5
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