Menu for Le Bistro

Soup

Leek, Roasted Onion, Potato and Cauliflower Soup

Fresh Cluster Tomato Bisque en Crote

Fresh Malpeque Oysters From Prince Edward Island On the half shell.

Live Maine Lobster Cocktail With avocado salad and amoureuse dressing

Homemade Duck Liver Gateau (Mousse) Served with cornichons

Homemade Salmon Pastrami With dill dressing fresh artichoke and seaweed salad

Spicy Braised Honey Comb Tripe With calvados and white wine

Potato Gnocchi with White Truffle Oil

Tomato and Onion Tartlet With fresh thyme and tomato coulis

Homemade Niman Ranch Veal and Pork Pate De Campagne Served with cornichons

Chilled Red Bell Pepper Flan With a white corn vichyssoise and parmigiano reggiano

Chilled Marinated Mackerel With riesling and vegetables

Terrine of Duck Foie Gras Served with pear and orange chutney and warm brioche

Fresh American Sturgeon Sterling Caviar On a potato pancake

Hydroponics Watercress Salad With honey and sherry vinegar dressing, roasted pine nuts

Steamed Fresh Panama Hearts of Palm With a roasted shallot vinaigrette

Steamed Green Beans With a honey and almond dressing

Steamed Green Asparagus Served with dijon vinaigrette

Organic Mixed Baby Lettuces Tossed in a Balsamic Dressing With granny smith apple and dry cranberries

Baked Escargot Served with a romaine salad tossed in a lemon dressing with parmesan cheese

Broiled Fresh Halibut With orange butter, basil orzo pasta and onion rings

Tournedos of Beef Tenderloin With port and cabernet reduction and maytag blue cheese

Medallion of Milk Fed Veal With truffle risotto and fresh morel mushrooms

Herb Crusted Noisette of Harper Ranch Lamb With a curry provencal served with fresh salsify

Homemade Duck Confit With black beluga lentils and caramelized onions

Braised Milk Fed Veal Tongue With a light horseradish sauce

Ratatouille Lasagna

Assortment of Cheeses Served with raisins and glazed walnuts