Menu

Tartare de Boeuf 

Classic chopped raw filet mignon with mustard, capers, red onion, and egg yolk  20

Coquilles St-Jacques 

Sautéed Georges Bank sea scallops with butternut squash, honey roasted pumpkin seeds, apple-sage butter, and shaved green apple 20

Moules MariniÈres

Blue Hill Bay mussels steamed in cream, white wine, shallots, fines herbs and "Bistro" frites  18

Escargots Bourguignons

Traditional Burgundy snails with garlic-parsley butter and mushrooms under a flaky pastry crust  17

Foie Gras PoÊlé

Pan-seared foie gras on brioche French toast with apples, apricot preserves, and Sauternes cream  25

Gnocchi Parisienne

Sautéed choux pastry and pumpkin dumplings with spaghetti squash, wilted kale with shallot, toasted walnuts, and Alpine cheese  17

PÂté de Campagne 

Yves Camdeborde's country pork pate with toasted baguette, cornichons, and Meaux mustard  14

Mousse de Foie de Volaille

Chicken liver mousse with apricot preserves and toasted brioche  14

Assiette de Charcuterie

A tasting of both the country pork pate and chicken liver mousse  18

Fromage 

A selection of French-inspired cheeses with nut bread, fruit preserves and honey. One, three or five cheese plate  8/21/30

Grande Assiette de Charcuterie et Fromage 

A tasting of country pork pate, chicken liver mousse, and three cheeses  34

Soupe À l'Oignon 

Our signature baked French onion soup with baguette and imported Gruyere cheese  12

Œuf Mollet avec Champignons

Sauteed mushrooms with a fried, soft boiled egg, frisée lettuce and black truffle vinaigrette  15

Tranches de Betteraves

Roasted and sliced red beets with French Feta cheese, watercress, and shaved fennel  14

Salade de Roquefort 

Roquefort blue cheese, Granny Smith apples, Belgian endive, radicchio, and walnuts in a red wine vinaigrette  15

Salade de Laitue

Bibb lettuce with herbs, hard boiled egg, radishes, and a white wine-shallot vinaigrette  10

soupe du jour

Seasonal soup selection MKT

Steak Frites du Bistro

Grilled hanger steak with "Bistro" frites and your choice of parsley butter, Roquefort butter, red wine shallot butter sauce or Bearnaise  31

Filet Mignon au Poivre

Pan-seared, lightly peppered beef tenderloin medallions with puréed potatoes, French beans, and classic green peppercorn brandy cream sauce  42

entrecÔte GrillÉe

Marinated and grilled bone-in ribeye with seasonal mushrooms, bacon roasted potatoes, Brussels sprouts and rich red wine sauce   49

Agneau poêle

Roasted rack of lamb with caramelized fennel, lacinato kale, potato fondant, minced Niçoise and Pickoline olives 39

Sole MeuniÈre

True Dover Sole sautéed with brown butter and fresh lemon. Served with French beans, sautéed potatoes, and oyster mushrooms. Filleted tableside  58

Saumon 

Sautéed salmon in red wine with celery root purée, charred Brussels sprout leaves, and smoked slamon butter 33

Loup de Mer en Papillote

Mediterranean sea bass baked in parchment with mussels, shrimp, lemon, fingerling potatoes, and broccolini  35

truite de rivière poelée

Sautéed rainbow trout with artichokes, mushrooms, and potatoes in a lemon-thyme butter sauce 34

Canard Confit "Deaux Facon"

Roasted aged breast and slow cooked duck leg with braised green lentils, Swiss chard, and red wine sauce  38

Poulet Rôti À la Broche 

Spice and herb marinated rotisserie chicken with puréed potatoes, sautéed mushrooms, and mushroom veloute  26

Gnocchi Parisienne

Sautéed choux pastry and pumpkin dumplings with spaghetti squash, wilted kale with shallot, toasted walnuts, and Alpine cheese 26

Lentilles du Puy

Braised French green lentils with roasted mushrooms, heirloom winter squash, celery root purée, and a shaved fennel and endive salad  23

Lundi/Monday: Boudin Blanc

House-made white sausage with grilled endives, fingerling potatoes with parsley, Belgian ale, and whole grain mustard  25

Mardi/Tuesday: Foie de Veau Sauce Porto

Sautéed Strauss calves liver with port wine glace, puréed potatoes, caramelized onions, and bacon 32

Mercredi/Wednesday: Porc Braise

Cider braised pork shoulder with spaetzle, Brussels sprout leaves, smoked bacon, natural jus, and crème fraîche 27

Jeudi/Thursday: Trances de Veau Au Citron

Strauss veal cutlets with lemon-white wine butter sauce,  spinach, mushroom, and potato purée  34

Vendredi/Friday: Bourride de Fruits de Mer

Poached red snapper and shrimp with fennel, toasted artisan bread, and a rich garlic aioli and saffron broth  35

Samedi/Saturday: boeuf bourguignon

Slow cooked, grass fed beef cheeks in red wine with potato purée, mushrooms, pearl onions, carrots, and lardons  34

Dimanche/Sunday: Paillard de Poulet

Pan-fried breaded chicken breast with frisée salad, lemon vinaigrette and Alpine-style cheese, potatoes and lemon  24

Escargots

Traditional Burgundy snails baked with garlic parsley butter and mushrooms under a flaky pastry crust  15

PatÈ de Campagne

Yves Camdeborde's country pork pate with toasted baguette, cornichons, and Meaux mustard  10

Mousse de Volaille 

Chicken liver mousse with apricot marmalade and toasted brioche  10

Grand Plat de Fromage

Three cheese tasting with preserves, fruit, and cranberry-walnut bread  16

Soupe a l'Oignon 

Our signature baked French onion soup with toasted baguette and Gruyere cheese  7 cup / 12 bowl

Soupe du Jour 

Seasonal Soup  MKT

Salade de Laitue

Bibb lettuce with hard-boiled egg, radishes, carrots, red onion, and herbs in a white wine vinaigrette  9

Tranches de Betteraves

Roasted and sliced red beets with French Feta cheese, watercress, and shaved fennel  13

Salade au Roquefort

Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnuts in a red wine vinaigrette  14

Oeuf Mollet avec Champignons

Sautéed mushrooms with a fried, soft-boiled egg, frisée lettuce and black truffle vinaigrette  14

Croque Monsieur 

A classic Parisian sandwich of ham, Gruyere cheese & Dijon mustard  15

Croque Madame

The Madame is a Monsieur topped with Mornay sauce and a sunny side up egg  16

Le Burger du Bistro

Grilled grass-fed beef with Brie or Gruyere cheese, bibb lettuce, tomato jam and Dijon mayonnaise  17

Paillard de Poulet 

Your choice of either thinly-pounded and breaded or marinated and grilled chicken breast with a frisée salad, lemon vinaigrette, and Basque cheese  19

Tomate et Brie

Roasted tomatoes and Brie cheese served on a toasted baguette with herb vinaigrette  15

Salade Nicoise

Grilled yellowfin tuna with mixed greens, Nicoise olive tapenade, hard-boiled egg, French beans, roasted peppers, preserved tomatoes and Yukon Gold potatoes  24

Rillettes de Saumon

Salmon salad made with poached and smoked salmon, lemon mayonnaise and chives, served with preserved tomatoes, cucumbers, arugula, and toasted brioche  17

Tournedos au Poivre

Lightly-peppered medallions of beef tenderloin with a brandy peppercorn cream sauce, French beans, and potato purée  33

Steak Frites du Bistro 

Grilled hanger steak with Bistro fries and your choice of parsley butter, Roquefort butter, red wine shallot butter sauce, or Béarnaise sauce  27

Boudin Blanc avec Lentiles du Puy

House-made pork sausage with French green lentils, carrots and red wine sauce  19

Cotellette de Veau

Sautéed Strauss veal cutlet with lemon white wine butter sauce, spinach, mushrooms, and potatoes  27

Moules Marinieres

Calendar Island mussels, steamed in a creamy white wine broth with garlic, shallots, and herbs served with Bistro frites  18

Gnocchi Parisienne

Sautéed choux pastry dumplings in white wine butter with roasted sweet corn, button mushrooms, fresh marjoram, balsamic, and Alpine cheese 19

Poulet Roti

Spice- and herb-marinated rotisserie chicken with puréed potatoes, sautéed mushrooms, and mushroom cream sauce  18

Crepe au Poulet

Roasted chicken in a savory crepe with mushrooms, Swiss chard and leeks, topped with a creamy mushroom sauce  18

Saumon 

Sautéed salmon in red wine with celery root purée, charred Brussels sprout leaves, and smoked slamon butter 27

Coquilles St-Jacques 

Seared Georges Bank sea scallops with cherry tomatoes, sweet corn cream, espellete, fresh basil, and pate bric  31

Steak Tartare

Chopped raw filet mignon with capers, Dijon mustard, egg yolk and red onions, served with a petit salad and Bistro frites  19

Canard Confit

Crispy, slow-cooked duck leg with braised green lentils and red wine duck sauce  27

truite de riviere

Sautéed rainbow trout with French beans, mushrooms, potatoes and brown butter  27

sole meuniÈre

True Dover sole with brown butter and fresh lemon. Served with French beans, sautéed potatoes and oyster mushrooms. Filleted tableside  55

PÊche melba

Raspberry frozen mousse with vanilla ice cream, corn sponge cake, raspberry peach sauce, and poached peaches 10

CrÈme cuite

Greek yogurt panna cotta with apricot sauternes sauce, honeyed plums, lavender meringue, and apricot sorbet  10

paris brest

Hazelnut pate choux with chocolate sauce, praline and dark chocolate whip, and candied hazelnuts  10

Sorbet Trio 

A selection of three house-sorbets  9

CrÈme BrÛlÉe 

A bistro classic; rich custard made with Madagascar vanilla beans and topped with caramelized sugar  10

Tarte au Citron

Lemon curd in an almond sable shell with honey Italian meringue, pistachios, and pistachio cremeux  10

Mousse au Chocolat "Yves Camdeborde"

From our friend Yves in Paris, Valrhona chocolate mousse with a praline crust, hazelnut crumble, cherry coulis, cognac chantilly, and praline ice cream 10

gâteau aux poires

Pear compote with honey ginger cremeux, ginger sponge cake, white chocolate spice crumble, pear liquor chantilly cream, mulled wine glaze, and candied walnuts  10

Fromages

A staple of any French meal, the cheese course is served after the main course and before dessert. Our four cheese tasting is served with fresh fruit and walnut raisin bread.

Croissants 

A basket of freshly baked croissants with preserves  8

Assortiment de Patisseries

An assortment of fresh baked croissants and house made pastries  10   or   2 each

Soupe a l'Oignon 

Our signature baked French onion soup with baguette and imported Gruyere cheese           cup  7 / bowl  12

Soupe du Jour 

Seasonal soup selection  MKT

Betteraves

Roasted red beets with red wine vinaigrette, French Feta cheese, shaved fennel and watercress   13

salade Laitue 

Bibb lettuce with herbs, hard boiled egg, radishes, and a white wine-shallot vinaigrette  9

Salade au Roquefort

Roquefort blue cheese with a salad of granny smith apples, Belgian endive, radicchio and walnuts in a red wine vinaigrette  15

salade Lyonnaise

Bacon lardons tossed with frisee lettuce and radicchio with sherry vinegar, shallots and a poached egg  13

Premier Plat

Soupe du Jour
Soupe a l'Oignon
Salade de Betteraves
Fruits et Yaourt
Charcuterie

Plat Principaux

Cassoulet du Bistro   37
Onglet et Oeuf   37
Crab et Oeuf   30
Piallard de Poulet   30
Oeufs Poches au Jambon   27
Saumon   37

Dessert

Sorbet
Gateau au Chocolate
Crepes au Chocolate
Creme Brulee
Gateau Basque
Fromage

Fruits de Saison

Seasonal fruits  MKT

Fruits et Yaourt avec Miel

Seasonal fruits with vanilla-scented Greek yogurt, house-made granola and honey  8

Fromage

French inspired cheeses with fruit preserves, honey, and fruit nut bread. One, three or five cheese plate  8/19/28

Charcuterie

Choice of house-made country pork pate with Meaux mustard, cornichons, and baguette or chicken liver mousse with apricot marmalade and toasted brioche  10

Tomate et brie

Roasted tomatoes and brie cheese served on toasted sourdough with herb vinaigrette   15

Le burger du bistro

Grilled grass fed beef with your choice or brie or gruyere cheese, bibb lettuce, tomato jam and dijon mayonnaise   17

croque monsieur

A classic Parisian sandwich of Berkshire ham, gruyere cheese and dijon mustard   15

omelette du jour

A seasonal three egg omelet with roasted potatoes   18

quiche lorraine

Classic savory baked egg tart with spinach, bacon and gruyere cheese. Served with a choice of roasted potatoes or a petit salad   18

Onglet et oeufs

Grilled hanger steak with two eggs, any style, and bacon raosted potatoes   27

Salade nicoise

Grilled yellowfin tuna, mixed greens, Nicoise olive tapenade, hard boiled eggs, French beans, roasted peppers and Yukon gold potato salad   24

oeufs poches "benedict"

Traditional Benedict with poached eggs, Berkshire ham, toasted English muffins and Hollandaise sauce served with Dauphinoise potatoes   16

With sauteed crab and spinach   19 
With smoked salmon and roasted tomato   19

Saumon 

Sautéed salmon in red wine with celery root purée, charred Brussels sprout leaves, and smoked slamon butter  27

Cassoulet du bistro 

House-made boudin blanc pork sausage with stewed cranberry beans, mashed root vegetables, freid eggs and red wine sauce   23

pain perdue

Broiche French toast with preserves, whipped créme fraîche, pure maple syrup and bacon  15

confit de canard

Slow cooked Marget duck leg on top of a spinach salad with grapes, toasted walnuts, preserved tomatoes and a honey gastrique   26

Poulet Paillard

Thinly-pounded and breaded chicken breast with a frisée salad, lemon vinaigrette, Yukon gold potatoes and Basque cheese  18

Creme Brûlée

A petit vanilla custard with caramelized sugar and honey madeleines  7
 

Crepes au Chocolate

Warm crepes with chocolate hazelnut spread, créme fraîche and strawberries  7

Sorbet

Seasonal selection of three sorbets  7

Flourless Cake

Warm flourless chocolate cake with crème anglaise and coffee ice cream  7

Selection de Fromage

A selection of French cheese and French-inspired Wisconsin cheese with preserves and raisin-walnut bread  8/19/28

Basque Cake

A French butter cake filled with vanilla pastry cream and seasonal compote  7