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

 

Le Bistro Restaurant..4626 North Federal Highway..Lighthouse Point, FL..954-946-9240.