Tartare de Boeuf 

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

Coquilles St-Jacques 

Sauteed sea scallops with sweet pepper bisque, summer squash, creme fraiche and fines herbs  19

Moules Marinieres

Prince Edward Island mussels steamed in a creamy white wine broth with shallots, 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 with sweet corn, roasted pepper, patty pan squash, herbs and Alpine-style 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  13

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

Steak Frites du Bistro

Grilled hanger steak with "Bistro" fries 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

Cote d' Agneau Grille

Grilled Strauss lamb chops with chickpea puree, lemon, roasted broccoli, and lamb jus  47

Entrecote aux Champignons 

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

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 Grille a la Tapenade

Grilled Scottish salmon with Nicoise olive tapenade, arugula, and olive oil potatoes  32

Loup de Mer en Papillote

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

Fletan Roti avec Asperges

Psn roasted Alaskan halibut with tomato confit, basil, summer beans, shallot and lemon butter  30

Canard Confit "Deaux Facon"

Roasted aged breast and slow cooked duck leg with braized 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 with sweet corn, roasted pepper, patty pan squashm herbs and Alpine-style cheese  24

Lentils du Puy

Braised French green lentils with sweet carrot purée, spring vegetables and an arugula salad  22

Lundi/Monday: Boudin Blanc

House-made white sausage with braised green lentils, Swiss chard and red wine sauce  22

Mardi/Tuesday: Foie de Veau Sauce Porto

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

Mercredi/Wednesday: Pore aux Pruneaux

Roasted Berkshire pork tenderloin with brandy soaked prunes, roasted cauliflower, potatoes and red wine sauces  28

Jeudi/Thursday: Trances de Veau Au Citron

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

Vendredi/Friday: Truite de Riviere Poelee

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

Samedi/Saturday: Colutte Grille avec Legumes Roti

Grilled butchers steak with roasted vegetables, Yukon Gold potatoes and red wine butter sauce  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 fries

Croque Monsieur

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

Moules Marinieres

Prince Edward Island mussels steamed in a creamy white wine broth with garlic, shallots, and herbs, served with Bistro fries

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

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, mushrooms, and potatoes  25

Moules Marinieres

Prince Edward Island mussels, steamed in a creamy white wine broth with garlic, shallots, and herbs served with Bistro fries  17

Gnocchi a la Parisienne

Sautéed choux pastry dumplings with Brussels sprouts, mushrooms, sage and Alpine-style cheese  16

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, chard, and leeks, topped with a creamy mushroom sauce  17

Saumon Grille

Grilled Scottish Salmon with a Nicoise olive tapenade, arugula and olive oil potatoes  25

Truite de Riviere

Sautéed rainbow trout with brown butter, mushrooms, and French beans  26

Steak Tartare

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

Canard Confit

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

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 red beets with horseradish crème fraîche, watercress, and shaved fennel  12

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  13

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

Pan-Bagnat

Grilled yellowfin tuna, olive tapenade, roasted tomatoes, Bibb lettuce and hard-boiled egg  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

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

coco et chocolate

Carmelia chocolate mousse with coconut cremeux, toasted coconut dacquoise, salted chocolate ice cream, chocolate cocoa nib dip and caramel sauce   9

Chocolat Gateaux 

A warm molten cake with cognac ice cream and cherry compote  9.50

Poire de Beurre Brun

Almond financier layered with ginger honey crémeux, pear gelée, red wine-poached pears and spiced walnuts  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

Baked lemon tart with honey meringue and candied lemon peel  9.50

Mousse au Chocolat "Yves Camdeborde"

From our friend Yves in Paris, Valrhona chocolate mousse with a praline crust, candied hazelnuts, and vanilla orange ice cream  9.50

Tarte aux Pommes au Caramel 

Pâté sable shell with caramel mousse, cooked apples, spiced pastry cream and apple butter  9.50

tarte aux pommes

A traditional  Alsactian apple tart with salted cider caramel, whipped creme fraiche and cherry compote 9

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 crossiants 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

Soup de 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

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 de 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 poelle

Sauteed Scottish salmon with roasted squash puree, mushrooms and red wine butter sauce  24

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