Chef de Cuisine Steven O' Neil  | Sous Chef Austin Reichold | Pâtissier Cat Schlink | Chef Tournant Tanner Feich

Haut Bistro Menu

 

 

Haut Bistro Menu

65

 

CUSTOMIZE YOUR MEAL

SELECT ONE FROM EACH OF THE following:

Hors D’Oeuvres

your small starter appetizer

Gourmandises

your small middle course

PLATS PRINCIPAUX

your main course

DessertS

your small dessert course

 

 

Hors D’Oeuvres

your small starter appetizer

Tarte au Chèvre - Francois Pasteau

Fresh goat cheese tart with caramelized Belgian endive, fresh ginger, honey-mustard sauce

Oeuf Mollet avec Cèpes Champignons

Lightly breaded and fried soft-boiled egg with porcini mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

Coquilles Saint-Jacques Poêlées

Seared sea scallops, puréed celery root, braised kale, Bayonne cured ham, celery leaf, and watercress salad

 

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Gourmandises

your small middle course

Escalope de Saumon à l’Oseille - Frères Troisgros

Fillet of salmon with a creamy sorrel sauce 

Foie Gras Poêlé et Poires Pochées

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche

Soupe aux Truffes Noires V.G.E. - Paul Bocuse

Beef bouillion with duck foie gras, root vegetables, and black truffles baked “en cocotte” under a buttery puff pastry. ($15 supplemental)

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PLATS PRINCIPAUX

your main course

Tournedos à la Rossini - Marie-Antoine Carême

Pan-seared beef tenderloin medallion, puréed potatoes, French beans, seared foie gras, and black truffle Madeira sauce ($15 supplemental)

Canard Deux Façons

House-made duck-fennel sausage, Confit duck legs, Provencal white bean ragù, French beans

Loup de Mer Poché

Poached European sea bass in Manilla clam broth, braised leeks, sweet herbs, marble potatoes

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A La Carte Menu

Menu subject to change based on availability of ingredients.

 

Charcuterie Et Fromage

Mousse de Foie de Volaille

Chicken liver mousse, apricot preserves, and toasted brioche 15 

Pâté de Campagne

Country pork pâté served with cornichons, Meaux mustard, warm baguette 16 

Rillettes de Canard

Duck rillettes, Door County cherry compote, baguette 14

Assiette de Charcuterie

French ham, country pork pâté, chicken liver mousse, duck rillettes, assortment of preserves and bread 23

Grand Plat de Fromages

Tasting of French imported cheeses served with preserves, fruit, and cranberry-walnut bread 22

 

Soupe et Salade

Soupe à l’Oignon

Our signature baked French onion soup with toasted baguette and gratinée gruyere cheese 9 / 14

Salade de Laitue

Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette 10

Salade au Roquefort

Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette 17

Oeuf Mollet avec Cèpes Champignons

Lightly breaded and fried soft-boiled egg with porcini mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 18

 

Hors D'oeuvres

Escargots à la Bourgogne

Traditional Burgundy snails with Pernod garlic-parsley butter under flaky puff pastry crust 20

Moules Marinières

East Coast mussels steamed in white wine-cream broth, garlic, herbs, shallots, served with bistro frites 19

Steak Tartare

Chopped raw filet mignon with capers, Dijon mustard, egg yolk, served with petit salad and grilled baguette 24

Foie Gras Poêlé et Poires Pochées

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche 26

 

Les Classiques

Filet de boeuf au Poivre

Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce 48

Côte de Boeuf Grillée

18 oz grilled bone-in ribeye, bacon-roasted fingerlings potatoes, caramelized Brussels sprouts, rich red wine mushroom veal sauce 54

Steak Frites du Lake Park Bistro

Grilled hanger steak with bistro frites with choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter 34

Poulet Rôti

Marinated rotisserie free-range chicken, puréed potatoes, sautéed seasonal mushrooms, velouté 29

Sole Meunière

True whole Dover Sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 54

Tapenade de Saumon

Oven-roasted Scottish salmon, olive oil potatoes, rapini, olive–caper tapenade 38

 

Plats Principaux De Saison

Coquilles Saint-Jacques Poêlées

Seared sea scallops, puréed celery root, braised kale, Bayonne cured ham, celery leaf, and watercress salad 52

Loup de Mer Poché

Poached European sea bass in Manilla clam broth, braised leeks, sweet herbs, marble potatoes 44

Lentilles du Puy

Braised French green lentils, root vegetables,
sautéed mushrooms, petite salad with a Banyuls vinaigrette 28

 

Les Accompagnements

Frites Bistro

Bistro French fries with Belgium aioli 8

Purée de Pommes de terre

Potato purée 10

Pommes de terre Rôties

Bacon-roasted fingerling potatoes 12

Champignons

Sautéed seasonal mushrooms 12

Haricots Verts

Buttered French beans 10

Choux de Bruxelles

Sautéed Brussels sprouts 12

 

Desserts

 

Mousse au Chocolat “Yves Camdeborde”

72% dark chocolate ice cream, cocoa nib tuile, chocolate ganache 12

Crème Brûlée à la Vanille en Gousse

Madagascar vanilla bean custard, sablé cookie, caramelized sugar 12

Mille-Feuille aux Mûres

Layered puff pastry, blackberry creme pastisser, lavender chanilly, candied lemon 12

Clafoutis aux Poires

Brown butter cake, white wine poached pears, caramel, toasted walnut ice cream 12

Panna Cotta au Caramel

Caramel sweetened set cream, vanilla crumble, vanilla cremeux, fleur de sel 12

Sorbet Maison

Three scoops of sorbet du jour 12

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