Menu

Tartare de Boeuf 

Classic chopped raw filet mignon with mustard, capers, red onion, and egg yolk  19

Coquilles St-Jacques 

Sautéed sea scallops with pancetta, cauliflower purée, Brussels sprout leaves, and shellfish vinaigrette  19

Moules Marinieres

Calendar Island mussels steamed in cream, white wine, shallots, fines herbs and "Bistro" fries  17

Escargots Bourguignons

Traditional Burgundy snails with garlic-parsley butter and mushrooms under a flaky pastry crust  16

Foie Gras Poele

Pan-seared foie gras on brioche French toast with apples, apricot preserves, and Sauternes cream  23

Gnocchi Parisienne

Sautéed choux pastry dumplings in white wine butter with sweet potatoes, mushrooms, preserved black truffles, and Alpine cheese  16

Pate de Campagne 

Yves Camdeborde's country pork pate with toasted baguette, cornichons, and Meaux mustard  13

Mousse de Foie de Volaille

Chicken liver mousse with apricot preserves and toasted brioche  13

Assiette de Charcuterie

A tasting of both the country pork pate and chicken liver mousse  17

Fromage 

A selection of French-inspired cheeses with nut bread, fruit preserves and honey. One, three or five cheese plate  7 / 19 / 28

Grande Assiette de Charcuterie et Fromage 

A tasting of country pork pate, chicken liver mousse, and three cheeses  32

Soupe a l'Oignon 

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

Oeuf Mollet avec Champignons

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

Betteraves

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

Salade de Roquefort 

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

Laitue

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

soupe du jour

Seasonal soup selection MKT

truite fumÉe

Plymouth Springs smoke trout, rye toast, frisée and watercress, roasted plum tomatoes, shavec celery root, and lemon olive oil  15

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  29

Filet Mignon au Poivre

Pan-seared, lightly peppered beef tenderloin medallions with puréed potatoes, French beans, and classic green peppercorn brandy cream sauce  40

entrecote aux champignons

Marinated and grilled bone-in ribeye with seasonal mushrooms, bacon roasted potatoes, Brussels sprouts and rich red wine sauce   46

Filet de veau

Sautéed Strauss veal tenderloins with Bayonne ham, Brussles sprouts, Yukon gold potatoes, apple butter, and veal sauce  36

Sole Meuniere

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

Saumon 

Seared Bay of Fundy salmon with buttered golden potatoes, blue crab, lemon and white wine butter, and a frisée and chervil salad  32

Loup de Mer en Papillote

Mediterranean sea bass baked in parchment with mussels, shrimp, lemon, fingerling potatoes, and broccolini  33

lotte rotie

Oven roasted monkfish with braised red cabbage, bacon lardons, pear jus, and a celery leaf salad  31

truite de riviÈre poelÉe

Sautéed Plymouth Springs rainbow trout with artichokes, mushrooms, and potatoes in a lemon-thyme butter sauce  30

Canard Confit "Deaux Facon"

Roasted aged breast and slow cooked duck leg with braised green lentils, Swiss chard, and red wine sauce  33

Poulet Roti a la Broche 

Spice and herb marinated rotisserie chicken with puréed potatoes, sautéed mushrooms, and mushroom veloute  24

Gnocchi Parisienne

Sautéed choux pastry dumplings in white wine butter with sweet potatoes, mushrooms, preserved black truffle, and Alpine cheese 24

Lentils du Puy

Braised French green lentils with cauliflower purée, mushrooms, and sweet potatoes.  Served with a balsalmic dressed celery root and arugula salad   22

Lundi/Monday: Boudin Blanc

House-made white sausage with cranberry bean cassoulet, roasted cauliflower, and red wine veal sauce  22

Mardi/Tuesday: Foie de Veau Sauce Porto

Sautéed Strauss calves liver with port wine glace, puréed potatoes, caramelized onions and bacon 30

Mercredi/Wednesday: Jarretr d'agneau

Slow cooked lamb shank, sweet potato mash, and green lentils with port wine and lamb jus  33

Jeudi/Thursday: Trances de Veau Au Citron

Strauss veal cutlets with white wine, sautéed spinach, lemon and mushrooms  32

Vendredi/Friday: vivaneau poele

Pan fried American snapper with creamy polents, parmesan, caramelized fennel, black olive oil, and persillade  34

Samedi/Saturday: BŒuf Bourguignon classique

Slow cooked beef cheek in red wine with pearl onions, bacon lardons, mushrooms and potato purée  34

Dimanche/Sunday: Paillard de Poulet

Pan-fried breaded chicken breast with frisée salad, lemon vinaigrette and Alpine-style cheese, potatoes and lemon  22

Soupe or Salade

Cup of soup du jour or baked French onion; Petite salad de laitue or petite salad de betteraves

Le Burger du Bistro

Hand-packed, grass-fed beef with your choice of Brie or Gruyere cheese with Dijon mayonnaise and Bistro frites

Croque Monsieur

The Monsieur is a classic Parisian sandwich of ham, Gruyere cheese, and Dijon mustard

Moules Marinieres

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

Croque Madam

The Madam is the Monsieur topped with Mornay sauce and a sunny side up egg

Paillard de Poulet

Thinly pounded and breaded chicken breast with lemon vinaigrette and Alpine-style cheese

Dessert

Sorbet, Gateau au Chocolat, or Fromage

Escargots

Traditional Burgundy snails baked with garlic parsley butter and mushrooms under a flaky pastry crust  14

Pate de Campagne

Yves Camdeborde's country pork pate with toasted baguette, cornichons, and Meaux mustard  9

Mousse de Volaille 

Chicken liver mousse with apricot marmalade and toasted brioche  9

Grand Plat de Fromage

Three cheese tasting with preserves, fruit, and cranberry-walnut bread  15

Soupe a l'Oignon 

Our signature baked French onion soup with toasted baguette and Gruyere cheese  7 cup / 11 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  13

Oeuf Mollet avec Champignons

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

truite fumÉe

Plymouth Springs smoke trout, rye toast, frisée and watercress, roasted plum tomatoes, shaved celery root, and lemon olive oil  14

Croque Monsieur 

A classic Parisian sandwich of ham, Gruyere cheese & Dijon mustard  14

Croque Madame

The Madame is a Monsieur topped with Mornay sauce and a sunny side up egg  15

Le Burger du Bistro

Grilled grass-fed beef with Brie or Gruyere cheese, bibb lettuce, tomato jam and Dijon mayonnaise  15

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  18

Tomate et Brie

Roasted tomatoes and Brie cheese served on a toasted baguette with herb vinaigrette  14

Salade Nicoise

Grilled yellowfin tuna with mixed greens, Nicoise olive tapenade, hard-boiled egg, French beans, roasted peppers, preserved tomatoes and Yukon Gold potatoes  22

Rillettes de Saumon

Salmon salad made with poached and smoked salmon, lemon mayonnaise and chives, served with preserved tomatoes, cucumbers, arugula, and toasted brioche  16

Tournedos au Poivre

Lightly-peppered medallions of beef tenderloin with a brandy peppercorn cream sauce, French beans, and potato purée  31

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  25

Boudin Blanc avec Lentiles du Puy

House-made pork sausage with French green lentils, carrots and red wine sauce  18

Cotellette de Veau

Sautéed Strauss veal cutlet with lemon white wine butter sauce, spinach, mushrooms, and potatoes  25

Moules Marinieres

Calendar Island mussels, steamed in a creamy white wine broth with garlic, shallots, and herbs served with Bistro frites  17

Gnocchi a la Parisienne

Sautéed choux pastry dumplings in white wine butter with sweet potatoes, mushrooms, perserved black truffles, and Apline cheese   18

Poulet Roti

Spice- and herb-marinated rotisserie chicken with puréed potatoes, sautéed mushrooms, and mushroom cream sauce  17

Crepe au Poulet

Roasted chicken in a savory crepe with mushrooms, Swiss chard and leeks, topped with a creamy mushroom sauce  17

Saumon Grille

Grilled Bay of Fundy with bomba rice and saffron, summer tomatoes and crème fraiche, torn herbs 23

lotte rotie

Oven roasted monkfish with braised red cabbage, bacon lardons, pear jus, and a celery leaf salad   31

Steak Tartare

Chopped raw filet mignon with capers, Dijon mustard, egg yolk and red onions, served with a petit salad and Bistro frites  18

Canard Confit

Crispy, slow-cooked duck leg with braised green lentils and red wine duck sauce  25

truite de riviere

Sautéed rainbow trout with French beans, mushrooms, potatoes and brown butter  25

sole meuniÈre

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

coquilles saint jacques

Sautéed sea scallops with pancetta, cauliflower purée, Brussels sprout leaves, and shellfish vinaigrette 29

Épice citrouille

Pumpkin cream cheese mousse, amaretti feuilletine cookie, orange rum raisin gelée, pumpkin seed brittle  9.50

Caramel À la banane entremet

Banana sponge, milk chocolate cremeux, banana compote, toffee pieces, toffee glaze and milk chocolate ice cream  9.50

TARTE AU cIDRE AUX AMANDES

Cider poached apple, almond frangioane, almond crumble, cider caramel, confit lemon and whipped cream  9.50

Sorbet Trio 

A selection of three house-sorbets  9

CrÈme BrÛlÉe 

A bistro classic, made with Madagascar vanilla beans, coated with caramelized sugar  9.50

Tarte au Citron

Lemon curd filled sable crust with honey meringue, honey tuile and honey vanilla  9.50

Mousse au Chocolat "Yves Camdeborde"

From our friend Yves in Paris, Valrhona chocolate mousse with a praline crust, cherry coulis, white chocolate ice cream and cherry compote  9.50

palet d'or 

Chocolate flourless cake with dark chocolate cremeux, salted caramel cremeux, dark chocolate glaze, vanilla chantilly cream and caramel sauce  9.50

mousse de pistache À l'orange et au safran

Pistachio mousse, honey cake, orange cream, saffron orange ice cream, toasted pistachios, and a candied orange tuile  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  6

Assortiment de Patisseries

An assortment of fresh baked croissants and house made pastries  9   or   1.75 each

Soupe a l'Oignon 

Our signature baked French onion soup with baguette and imported Gruyere cheese           cup  6 / bowl  11

Soupe du Jour 

Seasonal soup selection  MKT

Betteraves

Roasted red beets with red wine vinaigrette, French Feta cheese, shaved fennel and watercress   12

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  14

salade Lyonnaise

Bacon lardons tossed with frisee lettuce and radicchio with sherry vinegar, shallots and a poached egg  12                                                          Add duck confit   24

Premier Plat

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

Plat Principaux

Cassoulet du Bistro   35
Onglet et Oeuf   35
Crab et Oeuf   28
Piallard de Poulet   28
Oeufs Poches au Jambon   25
Saumon   35

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  7

Fromage

French inspired cheeses with fruit preserves, honey, and fruit nut bread. One, three or five cheese plate  7/18/27

Charcuterie

Choice of house-made country pork pate with Meaux mustard, cornichons, and baguette or chicken liver mousse with apricot marmalade and toasted brioche  11

Tomate et brie

Roasted tomatoes and brie cheese served on toasted sourdough with herb vinaigrette   14

Le burger du bistro

Grilled grass fed beef with your choice or brie or gruyere cheese, bibb lettuce, tomato jam and dijon mayonnaise   15

croque monsieur

A classic Parisian sandwich of Berkshire ham, gruyere cheese and dijon mustard   14

omelette du jour

A seasonal three egg omelet with roasted potatoes   MKT

quiche lorraine

Classic savory baked egg tart with spinach, bacon and gruyere cheese. Served with a choice of roasted potatoes or a petit salad   17

Onglet et oeufs

Grilled hanger steak with two eggs, any style, and bacon raosted potatoes   25

Salade nicoise

Grilled yellowfin tuna, mixed greens, Nicoise olive tapenade, hard boiled eggs, French beans, roasted peppers and Yukon gold potato salad   22

oeufs poches "benedict"

Traditional Benedict with poached eggs, Berkshire ham, toasted English muffins and Hollandaise sauce served with Dauphinoise potatoes   15

With sauteed crab and spinach   18 
With smoked salmon and roasted tomato   18

Saumon 

Seared Bay of Fundy salmon buttered golden potatoes, blue crab, lemon and white win ebutter, and a frisée and chervil salad 23

Cassoulet du bistro 

House-made boudin blanc pork sausage with stewed cranberry beans, mashed root vegetables, freid eggs and red wine sauce   21

pain perdue

Broiche French toast with preserves, whipped créme fraîche, pure maple syrup and bacon  14

confit de canard

Slow cooked Marget duck leg on top of a spinach salad with grapes, toasted walnuts, preserved tomatoes and a honey gastrique   24

Poulet Paillard

Thinly-pounded and breaded chicken breast with a frisée salad, lemon vinaigrette, Yukon gold potatoes and Basque cheese  17

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  7/18/27

Basque Cake

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