Bistro de Paris

Location: 2nd floor above Chefs de France
When 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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