Bistro de Paris
Location: 2nd floor above Chefs de FranceWhen Open: Dinner
Hours: Typically 5:30p-8:30p
Menus (click below to view)
Dinner
Dinner Menu
Last Check/Update: 7/8/2008
Les preludes
|
Smoked salmon on and celery mousse roll Blinis with lime
Rouleaux de saumon fume et mousse de celeri Blinis au citron vert |
13.00 |
| Mussel and saffron soup Soupe de moules au safran |
14.00 |
| Cold lobster bisque mousse, sauteed shrimp with poppy seed, tarragon
vinaigrette Bavarois de crustaces et poelee de crevettes aux graines de pavot, vinaigrette a l'estragon |
15.00 |
| Snails and black trumpet mushroom gratin, frog legs sauteed with garlic
butter Gratin d'escargots aux trompettes de la mort, Cuisses de grenouilles au beurre persille |
14.00 |
| Foie gras with figs, caramelized apple with balsamic vinegar, mache salad
Foie gras mi-cult aux figues, pommes fruit au Caramel Balsamique et salade de mache |
22.00 |
| Crab rillettes and tuna carpaccio with parmesan shaving, Provencal marinade
Rillettes de crabe ot carpaccio de thon aux copeaux de parmesan. Marinade a la Provencale |
16.00 |
Les poissons
|
Seared grouper with sesame seeds, seafood
leeks casserole, clam juice aioli with cilantro Pave de grouper roti au sesame, fondue de poireaux aux fruits de mer, jus de roche a la coriandre fraiche |
33.00 |
|
Maine lobster, gnocchis with peas and
truffles. Champagne sauce Homard, gnocchis aux eclats de truffe et petit pois, sauce Champagne |
43.00 |
|
Sea scallops and artichoke Napoleon, fennel
confit, anis beurre blanc Millefeuille de St Jacques aux artichauts, fenouil confit, beurre blanc a I'anis |
31.00 |
|
Atlantic red snapper, baked lentils with
bacon and Port wine fava bean emulsion Snapper poele, mijote de lentilles et lardons au porto, mousseux de feves |
32.00 |
Les viandes
|
Duck breast a I'orange, with vegetables and
apricot polenta galette Magret de canard a I'orange, petits legumes, galette de polenta aux abricots |
33.00 |
|
Grilled beef tenderloin and Parmentier with
Beaujolais Filet de boeuf et son Parmentier de paleron au Beaujolais |
37.00 |
|
Roasted rack of lamb in basil crust, olives
risotto and zucchini fritters Carre d'agneau en croute de basilic, risotto aux olives, beignet de courgette |
34.00 |
|
Chicken breast marinated with mild spices,
Belgium endives lasagna with prosciutto Supreme de volaille marine aux epices, lasagne d'endives etjambon cru |
30.00 |
|
Pork tenderloin piccata, penne sauteed with
asparagus, Mushroom sauce Piccata de filet mignon de pore aux champignons, poelee de pates aux Asperges vertes, sauce forestiere |
32.00 |
Four Course Tasting Menu
available: $75
Including wine pairing: $120
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