Executive Chef Amanda Langler | Executive Sous Chef Logan McLenahan | Sous Chef David Petricek
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
Pâté de canard et de porc
Country duck and pork pate wrapped in bacon and studded with golden raisins, toasted hazelnuts, and port wine. Served with arugula, cornichons, red onion compote, and baguette
Croquette de porc confit, chou braisé et jus au Riesling
Lightly-breaded and fried confit pork with creamy braised cabbage, shallots, cornichon, and Riesling pork jus
Tartare de thon
Fresh yellowfin tuna tossed in a creamy mustard dressing with capers, cornichons, and raw onion. Topped with a hard-boiled quail egg and crispy potato. With herbs de Provence crostinis ($10 supplemental)
Gourmandises
your small middle course
Gratin de macaronis et d’endives, jambon de Bayonne
Braised endive and pasta with Gruyère cheese sauce, gratinéed with brioche breadcrumbs. Topped with crispy Bayonne ham
Quenelles de flétan au cidre
Light and airy halibut quenelles with hen of the woods mushrooms, poached apples, and French cider cream sauce ($10 supplemental)
Chou-fleur et poireaux vinaigrette
Roasted cauliflower and braised leeks with walnut and herb pistou and mousseline sauce
PLATS PRINCIPAUX
your main course
Truite farcie au lard, sauce matelote
Bacon-wrapped trout with brioche and herb stuffing. Served with carrots, pearl onions, button mushrooms, and rich red wine sauce
Tournedos de veau à l’oseille
Pan-seared veal tenderloin medallion with potato purée, braised Swiss chard, and creamy sorrel sauce
Pigeonneau rôti, galette de pommes de terre farcie
Marinated and roasted squab breast with confit squab and butternut squash stuffed potato cake. With fennel salad and a honey, rosemary, and port wine squab jus ($10 supplemental)
DESSERTS
Your choice from our dessert menu.
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A La Carte
Menu subject to change based on availability of ingredients.
HORS D’OEUVRES
Steak Tartare
Chopped raw New York strip with capers, Dijon mustard, egg yolk, grilled baguette 29
Moules Marinières
East Coast mussels steamed in white wine-cream broth, garlic, herbs, shallots, served with bistro frites 22
Escargots à la Bourgogne
Traditional Burgundy snails with garlic-parsley butter, cherry tomato, and sautéed mushroom under flaky puff pastry crust 22
Rillettes de salmon
Smoked salmon, preserved lemon-cucumber relish, toasted brioche 17
Foie gras poêlé et poires pochées
Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche 32
Fricassée de Coquilles St-Jacques et de crevettes
Pan-seared sea scallops and shrimp with sautéed mushrooms, cherry tomato, shallot cream sauce, and leek and brioche breadcrumbs 26
Soupe et Salade
Soupe à l’Oignon
Our signature baked French onion soup with toasted baguette and gratinée Gruyère cheese 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
Salade de laitue
Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette 14
CEuf mollet avec champignons
Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 22
Charcuterie Et Fromage
Pâté de Campagne
Country pork pâté served with cornichons, Meaux mustard, warm baguette 18
Mousse de Foie de Volaille
Chicken liver mousse, apricot preserves, and toasted brioche 17
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 honeycomb, preserves, fruit, and cranberry-walnut bread 24
Les Classiques
Tournedos de boeuf au poivre
Pan-seared beef tenderloin medallions served with French beans, puréed potatoes, classic green-peppercorn brandy cream sauce 52
Sole meunière
True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 64
Entrecôte de boeuf à la poêle, sauce marchand de vin
Pan-seared boneless ribeye with oven-roasted Yukon Gold potatoes, sautéed wild mushroom medley and red wine demi-glace sauce 64
Poulet à la crème, homage de Chef Jacques Pépin
Roasted chicken in a rich chicken-double cream sauce with whipped potato purée, butter-bathed button mushrooms and a petit salad with tarragon vinaigrette 36
Steak frites du "Lake Park Bistro"
Grilled hanger steak with bistro frites with choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter 42
Tranche de Saumon Rôti à la Provençal
Oven-roasted salmon with rustic olive oil potatoes, sweet patty pan squash, bloomed summer cherry tomatoes, capers, Niçoise black olives and aromatic herbs 40
PLATS PRINCIPAUX De Saison
Truite farcie au lard, sauce matelote
Bacon-wrapped trout with brioche and herb stuffing. Served with carrots, pearl onions, button mushrooms, and rich red wine sauce 42
Confit de canard
Crispy confit duck leg, braised French lentils, watercress salad, duck ham, and cassis duck sauce 40
Ratatouille à notre façon sur panisse à la Niçoise
Ratatouille of stewed tomatoes, onions, eggplant, zucchini, with bay leaf, garlic and thyme served on traditional Nicoise chickpea fritters 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
Roasted Yukon Gold potatoes 12
Ratatouille à notre façon
Stewed tomatoes, onions, eggplant, zucchini, with bay leaf, garlic and thyme 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
Soufflé à la poire et au gingembre
Traditional light and airy dessert with mandarin orange and mandarin orange liqueur.
Served with white chocolate and lime sauce, fresh mandarin orange, and dusted with powdered sugar 15
Clafoutis aux pommes
Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze and Cognac ice cream 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, and sautéed mushrooms baked under flaky puff pastry crust 22
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 béchamel 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 medallion with fresh grapes, Honeycrisp apples, toasted walnuts, shallot, frisée, and poppy seed vinaigrette ($5 supplemental)
PLATS PRINCIPAUX
Galette bretonne
Savory buckwheat crepe filled with duck confit, roasted mushrooms, and celery root purée. Topped with two sunny-side-up eggs and petit salad 52
Omelette aux blettes et aux oignons caramélisés
Traditional French-style omelette with braised Swiss chard, caramelized onion, and herb and garlic Boursin cheese. Served with a petite salad with champagne vinaigrette 54
Oeufs Pochés "Benedict"
Classic savory baked egg tart with butternut squash, leeks, fresh sage, and goat cheese. Served with dauphinoise potatoes with a petite salad
(Smoked salmon and fresh dill 58)
Pain Perdu
Brioche French toast with pear butter, pure maple syrup, powdered sugar, and bacon 45
steak frites du "Lake Park Bistro"
Grilled 8 oz hanger 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 zucchini, asparagus, leeks, and Gruyère cheese. Served with a petite salad and dauphinoise potatoes 50
paillard de poulet
Thinly pounded and breaded chicken breast with crispy duck fat potatoes and a petit salad of arugula, radicchio, toasted almond, Ossau Iraty sheep's milk cheese, and 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 sautées
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)
Petit clafoutis aux pommes
Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze. Served with whipped crème fraîche
Gâteau aux chocolat sans farine
Rich dark chocolate flourless cake with crème anglaise and fresh berries
Petite crème brûlée
A petite version of our signature baked vanilla custard with Madagascar vanilla bean and caramelized sugar crust. Topped with fresh berries
Gâteau Paris-Brest
Crispy pate a choux filled with hazelnut praline mousseline. Topped with powdered sugar and caramelized hazelnuts
