Executive Chef Adam Siegel
Executive Sous Chef Steven O'Neil | Pastry Chef Courtney Beyer

 

The health of our employees and guests is our top priority. 
A $4 per person health & safety surcharge will be added to support our safety protocols. If you would like it removed, simply ask. 

Extended Holiday Weekend Hours

Friday, February 12  •  5 - 10 PM
Saturday, February 13  •  5 - 10 PM
Sunday, February 14  •  5 - 10 PM

Make your reservation today

CELEBRATing Valentine'S Day AT HOME?

The team at Bartolotta's Lake Park Bistro has created a special prepare-at-home meal kit for two available for curbside pickup.
Three-course menu for two - $120/package

VIEW MENU

four-course menu

$75 per person, plus tax and gratuity
available Friday, Saturday, and Sunday

hors d'ouvres

choose one

Flan de Gruyère aux Champignons et Truffe Noir

Roth Grand Cru Alpine-style Gruyère cheese flan with mushroom duxelles, black truffles, veal glace

Oeuf Mollet avec Champignons des Bois

Lightly breaded and fried soft-boiled egg with sauteed mushrooms, black truffle-brown butter vinaigrette 

Bisque de Homard au Curry

Creamy lobster and crab bisque with brandy, Maharajah curry ($5 supplemental)

Coquilles St Jacques “Meunière“ au Chou-fleur

Seared sea scallop with cauliflower cream and a caviar-herb butter sauce

Salade de Laitue

Bibb lettuce with hardboiled egg, radishes, carrots, red onion, and herbs in a white wine vinaigrette

gourmandises

choose one

Filet de Sole à la Pyramide

Dover Sole fillets “au gratin” in a creamy white wine-mushroom sauce. 

Ravioli aux Champignons

Ricotta and mushroom filled ravioli with Brussels sprouts, port glace and black truffles

Foie Gras en Croute de Paine d’Epice

Foie gras with a gingerbread crust, roasted pear, sauternes reduction

Escalope de Saumon a l’Oseille

Fillet of salmon with a creamy sorrel sauce

plat principaux

choose one

Filet Mignon au Poivre

Pan seared beef tenderloin medallion with yukon gold potato mousseline, french beans and classic brandy-green peppercorn sauce

Filet Mignon au Poivre Avec Foie Gras

Our classic filet mignon au poivre with the addition of pan seared foie gras ($10 supplemental)

Faison au Champignons

Pan roasted pheasant breast with sauteed mushrooms, fingerling potatoes and mushroom veloute

Boeuf Brasié à la Bourguignonne

Red wine braised beef shortrib with mustard-onion compote, carrots, lardons and cress salad

Fricassé de Homard

Butter-poached Maine lobster, barigoule artichokes, in a lobster beurre blanc with aromatic herbs

desserts

choose one

Crème Brûlée 

Classic baked vanilla custard with caramelized sugar crust and shortbread cookie

 

Crème au Chocolate et Mousse de Frambois

Creamy chocolate custard with raspberry mousse, chocolate cookie and whipped white chocolate ganache

 

Tarte au Citron

Lemon tart with honey meringue

Gâteau Chaud au Chocolat “Caraïbe”

Warm chocolate cake with Amarena cherries and pistachio ice cream

Fromage

Camembert Le Chatelain - a soft cow’s milk cheese with honey, baguette