Chef de Cuisine Steven O' Neil
Pastry Chef Courtney Beyer
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. Chef Adam Siegel 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 a praline crust, coconut sorbet, coconut tuile
Tarte au Citron
Lemon tart with lavender-honey meringue, blueberries, blueberry coulis
Crème Brûlée
Baked vanilla custard with caramelized sugar, shortbread cookie
Clafoutis aux Cerises
Brown butter cake, tart Morello cherries, almond ice cream, Kirsch syrup, almond crumble
Gâteau aux Fraises
Vanilla Bavarian cream, strawberry and lime compote, vanilla sponge cake, white chocolate and lime whipped ganache, chocolate crumble, strawberry coulis
Fromage - Camembert Le Chatelain
Camembert from Normandy. First created in 1791 by Marie Harel, a local farmer. During the French Revolution, a recalcitrant priest from Brie arrived at the Manor of Beaumoncel, in the village of Camembert, and was hidden there by Marie. Following the direction of this priest, she created Camembert cheese. The recipe was a success and her children and grandchildren continued the family tradition. Over time, word spread and Marie's cheese became famous all over the world.
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