SOUP

SOUP DU JOUR   14
ONION SOUP GRATINEE   16
Served with gruyere cheese
LOBSTER BISQUE   16

APPERTIZER

* BIGEYE TUNA TARTARE 28
* BLACK TRUFFLE CAVIER
Mini blinis, crème fraiche, black truffle caviar 26
* MOUSSE DE CANARD AU PORTO
Served with beets, strawberries, walnuts, raisins, dried apricot, cornichons, and fig spread 26
* CAVIAR OSCIETRA CLASSIC (14g)
Served with mini blinis, crème fraiche 65
* TARTARE DE BOEUF
Hand chopped filet mignon, cornichons, capers, shallots topped with black truffle caviar 32
* ESCARGOT DE BOURGOGNE
½ Dozen of escargot parsley, butter, shallot, garlic 22
BLACK MUSSELS POULETTE
Served with white wine shallots sauce 20
* SHRIMP PICANTE
Sautéed shrimp with our secret bistro spices 20
FRESH FIG AND BURRATA SALAD
Fresh burrata cheese, fresh figs, beets and fig glaze 22
FRENCH PEAR SALAD
Baby arugula, radicchio, gorgonzola cheese, walnuts and lemon balsamic vinaigrette 18
CEASAR SALAD
The traditional way 18
SALAD DU BISTRO
Baby spinach, arugula, avocado, Almonds, and parmesan, Lemon balsamic vinaigrette 18
ENDIVE SALAD
Hearts of palm, caramelized walnuts and tarragon dressing 21
GOAT CHEESE CROSTINI SALAD
Mixed greens, dried pears and balsamic vinaigrette 18

* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs
may increase the risk of foodborne illness.

MAIN COURSE

BAKED CHILEAN SEA BASS PROVENCAL
Served with petit legumes, fingerling potatoes and lemon butter tomato capers sauce 58
POTATO CRUSTED ORA KING SLMON
Served with aromatic vegetables and dill sauce 44
BLACKENED BRANZINO MEDITERRANEAN STYLE
Served with saffron rice, petit legumes and Mediterranean sauce 42
SEAFOOD PAELLA DU BISTRO
Shrimp, clams, calamari, mussels, and wild scallops served with saffron rice 45
SPICED PAN SEARED JUMBO SHRIMP (4)
Served on a bed of braised spinach with mashed potato and champagne sauce 49
PAN ROASTED WILD JAPANESE HOKKAIDO SCALLOPS (8)
Served on a bed of braised spinach with potato puree and rosemary sauce 54
CRISPY DUCK
Served over wild rice, carrots, haricots verts with a fusion of grand mariner 46
CHICKEN PICCATA
Sautéed in lemon butter, capers, served with haricots verts and mashed potato 39
VEAL PICCATA
Sautéed in lemon butter capers white wine sauce with haricots verts and mashed potato 34
NEW ZEALAND BABY LAMB CHOPS
Served with pommes frites and gained mustard sauce 54
STEAK AU POIVRE
Center cut filet mignon served with pommes frites and brandy peppercorn sauce 58
GRILLED PRIME ENTRECOTE (Rib eye Steak)
Served with pommes frites and cognac black peppercorn sauce 65

NO Splits please NO Substitution Please
$30 Corkage Fee BON APPETITS