Executive Chef Amanda Langler | Executive Sous Chef Logan McLenahan | Sous Chef David Petricek
Haute Bistro
Hors D’Oeuvres
your small starter appetizer
Pâté en croûte
Pork pâté with foie gras, tart cherries, and pistachios baked in short-crust pastry. Served with cornichon and whole grain mustard
Salade de chèvre chaud
Warm, gratinéed Crottin de Chèvre on toasted baguette, served with delicate lettuces, grilled peaches, toasted hazelnuts, and hazelnut vinaigrette.
Homard poché froid, haricots verts et vinaigrette au cassis
Chilled poached Maine lobster tail with shellfish aioli, French green beans, sliced shallots, and black currant vinaigrette ($15 supplemental)
Gourmandises
your small middle course
Velouté froid de courgettes
Chilled zucchini soup with golden cherry tomatoes, summer cantaloupe, basil, and a lightly battered zucchini blossom stuffed with shrimp mousseline
Filet de rouget, crème d'ail confit
Lightly floured and pan-sautéed filet of red mullet with caramelized chanterelle mushrooms, sweet roasted garlic cream, and lemon oil ($8 supplemental)
Gnocchi à la romaine et sauce à la crème de maïs
Semolina gnocchi with corn velouté, Bayonne ham, fresh summer black truffle, and grated sheep’s milk cheese
PLATS PRINCIPAUX
your main course
Longe d'agneau et crépinette de merguez
Roasted lamb loin and merguez sausage with French green lentil purée, piperade, and rich red wine lamb jus ($10 supplemental)
Cuisse de lapin confit, pavé de pommes de terre
Rabbit leg confit with potato pavé, sage, and whole-grain mustard, brandy rabbit jus, prune gastrique, and fresh plum and fennel
Filet de loup de mer rôti, confit de tomates anciennes
Pan-roasted wild-caught Mediterranean sea bass with heirloom tomato confit, sautéed spinach, and vermouth cream sauce
DESSERTS
Your choice from our dessert menu.
Join Bartolotta Rewards!
Make your dining experience more rewarding.
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 Marinière
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 and poached salmon salad with chives and black pepper. Served with petite salade and toasted brioche 17
Foie gras poêlé et abricots pochées
Seared Hudson Valley foie gras, white wine-poached apricots, toasted pistachio, and toasted brioche 32
Fricassée de coquilles Saint-Jacques et de crevettes
Pan-seared sea scallops and shrimp with sautéed mushrooms, cherry tomato, shallot cream sauce, and trout roe 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
Œuf 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 Bayonne 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 bœuf au poivre
Pan-seared beef tenderloin medallions served with French beans, puréed potatoes, classic green-peppercorn brandy cream sauce 58
Sole meunière
True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 64
Entrecôte de bœuf 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 68
Poulet à la crème, homMage 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 49
Saumon en croûte
Filet of salmon encrusted in butter toasted brioche bread with spring vegetable fricassée, lemon beurre blanc, and pea tendrils 42
PLATS PRINCIPAUX De Saison
Loup de mer en papillote
Filet of wild-caught sea bass with potatoes, artichokes, and fennel baked in parchment paper. Served with green olive and caper vinaigrette. Opened tableside 44
Confit de canard
Crispy confit duck leg, braised French lentils, watercress salad, duck breast prosciutto, and cassis duck sauce 40
Gratin de quenelles nature aux champignons
Light and airy dumplings with spring vegetable fricassée, mushroom and Madeira cream sauce, Ossau-Iraty cheese, and petite salade 31
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
Haricots Verts
Buttered French beans 12
Desserts
Tarte amandine et pistache
Almond and pistachio frangipane tarte with fresh blueberries and whipped Chantilly cream 15
Mousse au chocolat « Yves Camdeborde »
Valrhona Guanaja Dark Chocolate Mousse, praline crust, candied hazelnuts and hazelnut ice cream15
Crème Brûlée à la Vanille en Gousse
Madagascar vanilla bean custard, caramelized sugar, fresh fruit 15
Soufflé à la framboise
Traditional light and airy dessert with fresh raspberries served with raspberry hibiscus sauce and dusted with powdered sugar 18
Clafoutis aux cerises
Fresh dark cherries baked in an almond cake, with cherry gel and vanilla ice cream 15
Trois boules de sorbet du jour
Three scoops of sorbet du jour 15
Trois boules de glace du jour
Three scoops of ice cream du jour 15
Join Bartolotta Rewards!
Make your dining experience more rewarding.
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
Œufs 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
Œufs Pochés "Benedict"
Traditional eggs benedict preparation with poached eggs, Berkshire ham, toasted English muffin and hollandaise sauce. Served with dauphinoise potatoes 56 (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
Œufs 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
