Menu

Rillettes de saumon aux betteraves

Smoked and poached salmon salad layered with roasted badger flame beets. Watercress and cucumber salad tossed in a horseradish vinaigrette served with toasted brioche.  

Poitrine de porc confite à la cerise

Crispy confit pork belly, slow-roasted fennel, and pearl onion, tart cherries, and tart cherry gastrique

Tarte au chèvre - François Pasteau

Fresh goat cheese tart with caramelized Belgian endive, fresh ginger, honey-mustard sauce

Gaspacho au crabe et au melon

Heirloom tomato and cucumber gazpacho with Dungeness crab meat, marinated melons, cucumber, chives, and fried zucchini blossom ($10 supplemental)

Salade de haricots verts avec aïoli à l’estragon

Mixed summer bean salad with Valbreso sheep’s milk feta, toasted almonds, golden raisins, duck prosciutto, caper and picholine olive vinaigrette and tarragon aioli  

Coquilles St. Jacques at sauce tomate beurre blanc

Sautéed sea scallops with artichoke mousseline, watercress, and tomato beurre blanc

Loup de mer poche

Poached European sea bass with olive oil potatoes, sautéed zucchini and patty pan squash, with a roasted tomato and caper vinaigrette

Carré d’agneau  rôti 

Herb and dijon crusted Australian lamb rack with fingerling potatoes, sautéed wax beans, red wine lamb sauce

 ($10 supplemental)

Poitrine de poussin farcie rotie et veloute d'estragon 

Stuffed poussin breast with pomme duchess, braised swiss chard, sautéed mushrooms, and a tarragon veloute sauce 

Baba au rhum et crème chantilly au chocolat blanc

Lemon Hart & Son Blackpool spiced rum-soaked yeast cake with Valhrona white chocolate Chantilly cream

Mousse au chocolat “Yves Camdeborde”

Dark Chocolate Mousse with a praline crust, fresh apricot, dark chocolate ganache, caramelized hazelnuts, raspberry sorbet

Sorbet maison

Three scoops of sorbet du jour

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 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

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 au sauce tomate beurre blanc

Sautéed sea scallops with artichoke mousseline, watercress, and tomato beurre blanc 25

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

Loup de mer poché

Poached European sea bass with olive oil potatoes, sautéed zucchini, and patty pan squash, with a roasted tomato and caper vinaigrette 42

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

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

Mousse au Chocolat “Yves Camdeborde”

Dark Chocolate Mousse with a praline crust, dark chocolate ganache, caramelized hazelnuts, fresh apricot, raspberry sorbet 12

Crème Brûlée à la Vanille en Gousse

Madagascar vanilla bean custard, caramelized sugar, fresh fruit 12

Paris brest à la pistache

Choux pastry filled with pistachio cream with roasted strawberry sauce, toasted pistachios, powdered sugar 12

Entremet à la mure et à la lavande

Vanilla sponge cake layered with blackberry gelee, blackberry mousse, Earl Grey tea, and lavender syrup with a white chocolate feuillitine crust. Served with Rishi Earl Grey Tea ice cream and fresh blackberries 12

Tarte au Citron

Lemon curd, blueberry coulis, whipped white chocolate ganache, buttery sable crust, fresh blueberries, and poppyseed tulie 12

sorbet maison  

Three scoops of sorbet du jour 12

Soupe du Jour

A cup of our seasonal soup preparation 

Soupe à l'oignon

Our signature baked French onion soup with baguette and Gruyère cheese

Fruits et Yaourt

Fresh fruit, vanilla and honey greek yogurt, house-made granola

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

Chèvre Chaud

Warm goat cheese with apricot and walnut preserves, petit salad, toasted baguette ($3 supplemental)

pâté de  Campagne

Country pork pâté served with cornichons, meaux mustard,        and toasted baguette 

Salade Lyonnaise

Frisée and Radicchio lettuce tossed with bacon lardons, shallots, dijon vinaigrette. Served with a chicken liver mousse crostini 45

Omelette

Traditional French-style omelette with melted leeks, sautéed mushrooms, Gruyère cheese, herbs. Served with a petite salad 52

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

Pan-roasted salmon with haricot vert, fingerling potatoes,
beurre blanc 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

Petit plateau de Fromage

Small plate featuring two French-inspired cheeses with fresh fruit, preserves, honey, toasted bread

CITRON POT DE CRÈME BASQUE

Baked lemon custard with fresh raspberries,  Chantilly cream, crispy meringue

Crepe Suzette au “Lake Park Bistro”

White chocolate-filled crepes with an orange Grand Marnier sauce and orange supremes

Gâteau au Chocolat Sans Farine

Rich flourless chocolate cake with candied hazelnut, banana ice cream, brûléed bananas