Chef de Cuisine Steven O' Neil  | Pâtissier Cat Schlink

Haut Bistro Menu

 

Haut Bistro Menu

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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

Tartare de Veau au Curry

Chopped Strauss veal tenderloin “tartare”, Maharajah curry aioli, celery-fennel salad

Oeuf Mollet avec Champignons des Bois

Lightly breaded and fried soft-boiled egg with sauteed mushrooms, black truffle-brown butter vinaigrette, toasted brioche

Moules Marinière

Bouchot mussels steamed with cream, white wine, shallots, garlic, and fresh herbs

Tarte au Chèvre - Francois Pasteau

Fresh goat cheese tart with caramelized Belgian endive, fresh ginger, honey-mustard sauce. This tart is a modern Haut Bistro dish inspired by Chef Francois Pasteau. We brought this back from Paris after a kitchen stage at L'Épi Dupin in 2007. Chef Pasteau graced our stoves here in 2001 and 2007.

Coquilles St Jacques “MeuniÈre“ au Chou-fleur

Seared sea scallop with cauliflower mousseline, roasted cauliflower florettes, beurre noisette, capers, lemon

Salade de Laitue

Bibb lettuce with hard boiled egg, shaved radish, carrots, red onion, aromatic herb-white wine vinaigrette

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Gourmandises

your small middle course

Filet de Sole à la Pyramide - Fernand Point

Dover Sole fillets “au gratin” in a creamy white wine-mushroom sauce. A classic dish of Chef Fernand Point from Restaurant La Pyramide in Vienne, France.  Chef Point was an iconic chef and a huge personality who believed cuisine should be ever-evolving. He was a mentor of Paul Bocuse and many of the great chefs of France. ($5 supplemental)

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. Chef Bartolotta apprenticed under Chef Paul Bocuse in 1984, just years after this legendary soup was born and served on February 25, 1975, to then French President Valéry Giscard d'Estaing when he promoted Chef Bocuse to Chevaliers of the Légion d'Honneur (the highest decoration in France).
($15 supplemental)

Fondue de Gruyère aux Asperges

Creamy Roth Grand Cru Gruyère cheese fondue, poached asparagus, mushrooms

Foie Gras de Canard Poêlé

Pan-seared duck foie gras with rhubarb compote, apricot preserve, sage, Sauternes sauce ($7 supplemental)

Escalope de Saumon a l’Oseille - Freres Troisgros

Fillet of salmon with a creamy sorrel sauce. This recipe is a signature of the brothers and Chefs Jean and Pierre Troisgros. Chef Bartolotta worked the fish sauté at Maison Troisgros in Roanne in 1985 as Chef Michel Troisgros began to take the helm of the kitchen with the blessing of his father Pierre. Hommage à Jean et Pierre Troisgros.  

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PLATS PRINCIPAUX

your main course

Filet au Poivre

Pan-seared beef tenderloin medallion, pureed potatoes, French beans, and a classic green-peppercorn brandy cream sauce  ($5 supplemental) 

Tournedos à la Rossini - Marie-Antoine Carême

The above classic dish with the addition of seared foie gras and Madeira sauce. This dish is attributed to one of the founders "Le Fondateur de la Haute Cuisine" French cuisine, Marie-Antoine Carême (1784 – 1833). ($15 supplemental)

Magret de Canard Rôti

Roasted aged duck breast with crispy duck fat potatoes, roasted garlic, cherry-orange gastrique

Blanquette de Veau à l'Ancienne - Paul Bocuse 

Classic veal stew with carrots, leeks, crème fraîche scented with thyme. One of the grand classics of French cuisine and a signature of Chef Paul Bocuse. Blanquette is said to have originated in Lyon by braising leftover veal roast in cream. It became so popular that the term "blanquette" evolved from the root word "blanc," or white, referring to the preparation today–braising the stew meat which is never sautéed or browned.

Côtelettes d’Agneau Grillées 

Marinated and grilled lamb chops with caramelized fennel, black olive, minted lamb jus

Fricassé de Homard - Roger Vergé

Butter-poached lobster, barigoule artichokes, in a lobster beurre blanc with aromatic herbs.  A signature dish of the Michelin three-star restaurant, Le Moulin du Mougins, on the Cote d’Azur where Chef Bartolotta began his apprenticeship in France under Chef Roger Vergé and Chef de Cuisine, Serge Chollet. ($10 supplemental)

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Desserts

your small dessert course

Mousse au Chocolat “Yves Camdeborde”

Valrhona chocolate mousse with sweet milk ice cream, honey chantilly, honey almond praline, praline cremeux

Fondant Chaud au Chocolat Guanaja Valrhona 70%

Warm-centered chocolate cake with blood orange sorbet, candied orange, citrus anglaise

Crème Brûlée À la Vanille en Gousse 

Fresh vanilla bean baked custard with shortbread cookie

Profiteroles à la crème de noisettes

Classic beignets filled with hazelnut ice cream, warm chocolate sauce

Sorbet Maison

Three scoops of house-made sorbet

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