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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