Executive Chef Nick With  |  Sous Chef Austin Reichold 

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

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 wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

Foie Gras Poêlé et Poires Pochées

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche ($10 supplemental)

 

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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 

Coquilles Saint-Jacques Poêlées

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

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 ($10 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 ($10 supplemental)

Pigeonneau Rôti Au Miel et Romarin

Pan-roasted squab, glazed in red wine, honey-rosemary sauce, sautéed grapes, caramelized fennel

Loup de Mer Poché

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

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A La Carte Menu

Menu subject to change based on availability of ingredients.

 

Charcuterie Et Fromage

Rillettes de salmon

Smoked salmon, preserved lemon-cucumber relish, toasted brioche 15

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 

Assiette de Charcuterie

French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread 28

Grand Plat de Fromage

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

 

Soupe et Salade

Soupe à l’Oignon

Our signature baked French onion soup with toasted baguette and gratinée Gruyère  cheese 11 / 14

Salade de Laitue

Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette 12

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 wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 19

 

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, grilled baguette 25

Foie Gras Poêlé et Poires Pochées

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche 28

 

Les Classiques

Filet de boeuf au Poivre

Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce 49

entreCôte de Boeuf Grillée

16 oz grilled bone-in ribeye, bacon-roasted fingerlings potatoes, caramelized Brussels sprouts, sauce bearnais 60

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 38

Coq Au Vin

Red wine-marinated and braised organic chicken, potato purée, bacon lardons, pearl onions 32

Sole Meunière

True whole Dover Sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 56

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, watercress salad 52

Confit de Canard

Crispy confit duck leg, braised French lentils, watercress salad, duck ham, cassis duck sauce 38

Rutabaga et Pavé de Comté

Baked rutabaga and French Comté cheese, artichoke mousseline, roasted pepper coulis, watercress 29

 

Les Accompagnements

Frites Bistro

Bistro French fries with Belgian  aioli 8

Champignons

Sautéed seasonal mushrooms 12

Purée de Pommes de terre

Potato purée 10

Pommes de terre Rôties

Bacon-roasted fingerling potatoes 12

Choux de Bruxelles

Sautéed Brussels sprouts 12

Haricots Verts

Buttered French beans 10

 

Desserts

 

Mousse au Chocolat “Yves Camdeborde”

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

Crème Brûlée à la Vanille en Gousse

Madagascar vanilla bean custard, sablé cookie, caramelized sugar 12

Café Religieuse

Crisp choux puff, espresso and milk chocolate creme patissier, crème fouettée, coffee caramel 12

Clafoutis aux ceris

Warm brown butter cake, dark cherries, tart cherry gelee, bourbon 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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