Bistro
Summer Menu
New
Beginnings
*Trio
du Poisson -sashimi tuna, salmon,
Key West Shrimp, chilli teriyaki 14
*Spiced
Ahi tuna & cucumber ceviche 12
Classic
Shrimp Cocktail – large shrimp, spicy cocktail sauce, lemon 9
Seared
Foie Gras - toasted brioche, seasonal fruits, candied orange, balsamic
reduction 20
Rillette
of Duck – shredded duck pate, olives & pickles 8
Napa
Valley goat cheese - bee pollen,
honey, almonds, white truffle oil 12
Jumbo
lump crabcake - roasted red pepper paprikash remoulade 13
Escargot
– Bourguignon snails baked in basil pesto & garlic butter 8
*Escabeche
of Salmon – shallot, tomato, Key lime, chilli flakes, white truffle oil 14
*Shrimp
Tataki - diced gulf shrimp, tomato, scallion, soy, hint of chili 9
French
Bread & Butter $2 Garlic
Bread $3
In between
Lobster
& Shrimp Cappuccino - Cognac, cream & foam 10
Classic
French onion soup gratinee - made with sherry, glazed with Gruyere cheese 7
Gorgonzola,
Iceberg, California raisin salad 8
*Bistro
salad - roma tomatoes, organic greens, endive, sun-dried tomatoes, roast 8
garlic,
pumpkin seeds, balsamic reduction, olives, olive oil
Romaine
salad - Caesar dressing, crostini, Grana Padano cheese, anchovies 8
Mascarpone
& Potato Gnocchi – sauce vin blanc, essence of white truffle 11/18
Seafood
*Wheat
germ crusted Scottish Salmon – ragout of haricot vert, almonds &
cranberries 22
*Pan-seared
Florida Snapper, garden vegetables, tomato coulis, basil pesto, olives, capers 24
Sea bass
Crme Brulee - glazed on the top, cream sauce on the bottom 28
Green
peppercorn crusted Ahi tuna – sesame soba noodle salad, spicy peanut
dressing 24
Louisiana
Shrimp Pot Pie – Cognac, lobster sauce, garden vegetables, under a pastry
hat 20
Pan-seared
diver scallops – creamy polenta, Mojo citrus dressing 22
Meat & Poultry
*Breast
of Chicken Dijon – baked in a dijon crust, legiumes vert 16
*Braised
Lamb Shank – bed of scented lentils, mirepoix of vegetables 18
Roast
Rack of Lamb, herbs des Provence, Dijon mustard -garden mint jus 28
Decadence
- beef tenderloin, foie gras, sopresatta sausage, Shiraz reduction 34
Medallions
of beef tenderloin au Poivre 26
Breast of
Duck a lOrange 24
Six Course Tasting Menu Promotion $35 pp ( not
for sharing )
Description:
Sampling of small plates proposed by the Chef, as a promotion & not to be
used in conjunction
with any other
discounts or certificates. No alterations or sharing. Designed for the entire
table, allow 1-2 hours,
take your time, pair with fine wine and
enjoy! Menu changes monthly
Polish
smoked sausage, onion,
garlic & potato saute
or
Sweet
potato & ginger veloute,
chives & croutons
***
Summer berry granite
***
Veal
saltimbocca, sage,
Prosciutto, nut brown butter, roasted red pepper spaghetti
or
***
Sugar glazed brioche &
strawberries, Vanilla ice-cream
***