Executive Chef Amanda Langler | Executive Sous Chef Logan McLenahan | Executive Sous Chef Austin Reichold
Haute Bistro
Haute Bistro
75
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
Vol au vent aux langoustines et champignons
Langoustines and wild mushrooms in a puff pastry shell with white wine cream sauce, English peas, spring onion, and pea tendrils ($15 supplemental)
Tarte tatin aux échalotes
Caramelized shallots in balsamic gastrique and baked under puff pastry with watercress, dried pears, toasted walnuts, and Roquefort vinaigrette
Pâté de lapin et de porc
Country rabbit and pork paté studded with dried apricots and pistachios. Served with watercress, cornichons, rhubarb pickles, whole grain mustard, and baguette
Gourmandises
your small middle course
Soupe à l'artichaut
Creamy artichoke soup with foie gras stuffed braised artichoke, crème fraîche, and chives ($10 supplemental)
Quenelles de fletan
Light and airy halibut quenelles with morel mushrooms, vin blanc sauce, and fresh tarragon
Asperges et Poireaux Vinaigrette
Green and white asparagus, baby leeks, brown butter curry vinaigrette, and a breaded, and lightly fried soft-boiled egg
PLATS PRINCIPAUX
your main course
Fletan roti aux palourdes
Pan-roasted halibut with fava beans, English peas, carrots, Yukon Gold potatoes, Manilla clams, and a clam vermouth velouté
Filet d’agneau avec sauce vin rouge
Pinn Oaks lamb loin with braised white beans, caramelized fennel, rosemary red wine sauce, and spring greens
($10 supplemental)
Poitrine de canard aux olives picholines
Spiced Rohan duck breast with potato fondant, sautéed red endive, French green olives, and Madeira duck jus
DESSERTS
Your choice from our dessert menu.
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A La Carte
Menu subject to change based on availability of ingredients.
Charcuterie Et Fromage
Rillettes de salmon
Smoked salmon, preserved lemon-cucumber relish, toasted brioche 17
Mousse de Foie de Volaille
Chicken liver mousse, apricot preserves, and toasted brioche 17
Pâté de Campagne
Country pork pâté served with cornichons, Meaux mustard, warm baguette 18
Assiette de Charcuterie
French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread 29
Grand Plat de Fromage
Tasting of French imported cheeses served with preserves, fruit, cranberry-walnut bread 24
Soupe et Salade
Soupe à l’Oignon
Our signature baked French onion soup with toasted baguette and gratinée Gruyère cheese 12 / 15
Salade de Laitue
Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette 14
Salade au Roquefort
Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette 19
Oeuf Mollet avec Cèpes Champignons
Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 22
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 22
Steak Tartare
Chopped raw filet mignon with capers, Dijon mustard, egg yolk, grilled baguette 29
Foie Gras Poêlé et Poires Pochées
Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche 32
Coquilles St. Jacques avec crème de escholate et roe de truite
Pan-seared sea scallops with sautéed mushrooms, trout roe, shallot cream sauce, leeks, and brioche breadcrumbs 25
Les Classiques
Filet de boeuf au Poivre
Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce 52
entreCôte de Boeuf Grillée
16 oz grilled boneless ribeye, bacon-roasted fingerlings potatoes, caramelized Brussels sprouts, sauce béarnaise 64
Steak Frites du Lake Park Bistro
Grilled hanger steak with bistro frites with a choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter 39
Coq Au Vin
Red wine-marinated and braised organic chicken, potato purée, bacon lardons, pearl onions 36
Sole Meunière
True whole-roasted Dover Sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 62
Tapenade de Saumon
Oven-roasted Scottish salmon, olive oil potatoes, rapini, olive–caper tapenade 40
Plats Principaux De Saison
Fletan roti aux palourdes
Pan-roasted halibut with fava beans, English peas, carrots, Yukon Gold potatoes, Manilla clams, and a clam vermouth velouté 48
Confit de Canard
Crispy confit duck leg, braised French lentils, watercress salad, duck ham, cassis duck sauce 40
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 9
Champignons
Sautéed seasonal mushrooms 12
Purée de Pommes de terre
Potato purée 11
Pommes de terre Rôties
Bacon-roasted fingerling potatoes 12
Choux de Bruxelles
Sautéed Brussels sprouts 14
Haricots Verts
Buttered French beans 12
Desserts
Tarte au fruit de la passion
Passionfruit curd, sable crust, whipped white chocolate ganache, blueberry compote and fresh blueberries 12
Mousse au Chocolat “Yves Camdeborde”
Valrhona Guanaja Dark Chocolate Mousse, praline crust, banana ice cream, brûléed fresh banana, and caramelized hazelnuts 12
Crème Brûlée à la Vanille en Gousse
Madagascar vanilla bean custard, caramelized sugar, fresh fruit 12
Nougat glacé
Fluffy frozen meringue, candied pine nuts and almonds, rum-soaked dried fruits, raspberry rose sorbet, mint crème anglaise 12
Île Flottante
Lightly poached meringue floating on crème anglaise with raspberries, pistachios, and a caramel wisp 12
sorbet maison
Three scoops of sorbet du jour 12
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Three-course Brunch
Price based on choice of entrée
CUSTOMIZE YOUR MEAL
SELECT ONE FROM EACH OF THE following:
Premiere Plat
your small starter appetizer
PLATS PRINCIPAUX
your main course
DessertS
your small dessert course
pour la table
Panier a pâtisserie
An assortment of six of freshly baked pastries with jam 18
oeufs mimosa
Six French-style deviled eggs with whole grain mustard, chives, and smoked trout 14
Escargot a la Bourgogne
Traditional Burgundy snails with Pernod garlic parsley butter, tomato, & sautéed mushrooms baked under flaky puff pastry crust 20
Premiere Plat
Soupe du Jour
A cup of our seasonal soup preparation
Soupe à l’oignon gratinée
Our signature baked French onion soup with baguette and Gruyère cheese
Pâté de campagne
Country pork pâté served with cornichons, meaux mustard and toasted baguette
rillettes au salmon
Smoked and poached salmon with dill and chives, preserved lemon and cucumber relish, watercress and toasted brioche
Salade de Laitue
Bibb lettuce with herbs, carrots, red onion, radish, white wine Dijon Vinaigrette
Crabbe au gratin
Lump crab with onion, leek, and celery warmed with bechamel sauce. Lightly broiled with brie cheese. Served with endive spears and toasted baguette ($10 supplemental)
Fruits et yaourt
Sweet cream yogurt with fresh berries, lavender honey and cocoa nib granola
Croquette de chèvre
Breaded and lightly fried goat cheese medallions with fresh nectarine, toasted pistachios, shallot, cherry tomato, and poppyseed vinaigrette ($5 supplemental)
Plats Princepaux
Galette bretonne
Savory buckwheat crepe filled with garlic and herb Boursin cheese, and sautéed zucchini and mushrooms. Topped with two sunny side up eggs and petit salad 52
Omelette basque à la piperade et au piment
Traditional French Style Omelette with sautéed bell peppers, onions, and tomatoes, piment d’espelette, and goat cheese. Served with a petit salad with champagne vinaigrette 54
Oeufs Pochés "Benedict"
Traditional eggs benedict preparation with poached eggs, Berkshire ham, toasted English muffin and hollandaise sauce. Served with dauphinoise potatoes 56
With smoked salmon and fresh dill + $2
Pain Perdu
Brioche French toast with pear butter, pure maple syrup, powdered sugar, bacon 45
steak frites du "Lake Park Bistro"
Grilled 8oz bavette steak with French fries and béarnaise sauce 62
Saumon rôti avec sauce beurre rouge
Pan-seared and roasted Scottish salmon with potato purée, French green beans, and red wine butter sauce 58
quiche lorraine
Classic savory baked egg tart with spinach, bacon, caramelized onions, and gruyere cheese. Served with dauphinoise potatoes with a petite salad 50
paillard de poulet
Herb-marinated and thinly pounded chicken breast with fingerling potatoes, arugula salad, lemon-caper vinaigrette 48
Les Accompagnements
frites bistro
Bistro French fries with garlic aioli 9
haricot verts
French green beans with shallot 12
Pommes de terre rôties
Roasted fingerling potatoes 11
Champignons
Sautéed seasonal mushrooms 12
tranches de lard
Three strips of crispy bacon 10
oeufs prefere
Two eggs, any style 6
Desserts
Petit plateau de Fromage
Small plate featuring two French-inspired cheeses with fresh fruit, preserves, honey, toasted bread ($5 supplemental)
Financier a la framboise
Raspberry and almond cake with blood orange supremes, chantilly cream, and sweet hibiscus sorbet
Crepe Suzette au “Lake Park Bistro”
Warm crêpes filled with Nutella and topped with confectioners’ sugar and fresh berries and bananas
Petite crème brûlée
A petite version of our signature baked vanilla custard with Madagascar vanilla bean and caramelized sugar crust. Served with a warm Madeline
Gâteau au Chocolat Sans Farine
Rich flourless chocolate cake with candied hazelnut, banana ice cream, brûléed bananas
