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| FIRST |

Red Beet Cured Pacific Salmon

on Potato Latkes, Sour Crème, American Caviar
8 Per Piece

Escargot Bourguignonne

Garlic, Parsley, Butter, served with Toasted Baguette 15

Steak Tartare

Hand Cut Filet, Cornichon, Shallot, Quail Egg, Dijon Mustard, Caperberries and Toasted Brioche 18
Entrée served with Pommes Frites 28

Tuna Tartare

Spiced Mango, Crushed Avocado, Cucumber in a Meyer Lemon Dressing 17

Jonah Crab Cake

with Piquillo Pepper Coulis, Petite Salad, Ravigote Dressing 18

Lamb Meatballs

over Soft Polenta, Spicy Marinara, Cream of Feta 14

Oysters Rockefeller

Atlantic Oysters, Creamed Spinach, Pernod, Bacon and Parmesan 19

Charred Spanish Octopus

with Fingerling Potatoes, Olives, Chorizo, Marcona Almonds and Salsa Verde 22

Pan Seared Hudson Valley Foie Gras

with Black Mission Figs, Petite Salade, Toasted Hazelnuts, Vanilla Gastrique and Pain Perdu 22

| SOUPS & SALADS |

Soup of the Day MP

Lobster Bisque

with Lobster Meat and Tarragon Crème Fraîche 12

Bistro Salad

with Marcona Almonds, Sweet Onions, Cucumber Crown, Manchego, Aged Sherry Vinaigrette 9

Beet & Goat Cheese Salad

with Citrus, Pistachio, Fennel, Humboldt Fog Goat Cheese and Charred Shallot Vinaigrette 14

Caesar Salad

with Shaved Grana Padano and Tempura Anchovies 10

Chopped Salad

Romaine, Red Endive, Avocado, Pancetta, Blue Cheese, Hard Boiled Egg and Lemon Dijon Dressing 14

Burrata Salad

Marinated Petite Heirloom Tomatoes, Citrus, Arugula, Marcona Almonds and Balsamic “Honey” 18

Nicoise Salad

Seared Ahi Tuna on Garden Greens, Hard Boiled Egg, Anchovy, Green Beans, Olive Tapenade 22

Maine Lobster Salad

Garden Greens, Half Maine Lobster, Avocado, Cucumber, Oven Dried Tomato and White Balsamic Vinaigrette 22

All Salads Can Be Served w/

Grilled Shrimp 8
Grilled Chicken 8
Grilled Salmon 8

| PASTA |

GLUTEN FREE PASTA AVAILABLE UPON REQUEST +2.50

Garganelli with Mount Vesuvius Cherry Tomato Sauce, shaved Pecorino Toscano 16

Garden Pea and Mascarpone Tortelloni with Jonah Crab Meat, English Peas, Espelette Pepper and Pea Tendrils 25

Hand Cut Pappardelle with Short Rib Ragù and Seasonal Vegetables 24

Spaghetti Chitarra with Lobster Bolognese 24

Tagliolini with Wild Mushroom, House Cured Pancetta, Truffle Cream and Aged Goat Cheese 24

Carnaroli Risotto Of The Day MP

| MAINS |

Bistro Burger, Tillamook Cheddar with Pommes Frites 15 (add Farm Egg 2)

Quiche of the Day and Chopped Salad 18

Bistro Galette: Gruyére and Ham Stuffed Crêpe, Farm Egg, Petite Salad 18

BISTRO TRIO: Soup, Petite Salad, Grilled Cheese Sandwich 16

Chicken Paillard, Arugula Salad, Tomato-Balsamic Compote and Shaved Grana Padano 19

Wild Caught Salmon with Cauliflower Mousseline, Stepped Raisins, Sugar Snaps, Caramelized Shallot Vinaigrette 28

Steak Frites: Grilled 10 oz. New York Strip with Pommes Frites and Béarnaise Sauce 32

Trout Grenobloise with Idaho Rainbow Trout, Fingerling Potatoes, Cauliflower Florets, Haricot Verts Brioche Croutons and Caper Brown Butter Sauce 28

Horseradish Crusted Sea Bass with Sweet Potato Mousseline, Wilted Seasonal Greens, and Bell Pepper Beurre Blanc 37

Petite Filet Au Poivre: 60z Filet, Grilled Asparagus,  Pommes Frites and Cognac Peppercorn Sauce 35

| SIDE DISHES |

Roasted Brussels Sprouts with Pancetta and Grana Padano 8

Homemade Pommes Frites 7

Seasonal Sautéed Vegetable Medley 6

Broccolini with Chile and Garlic 8

Grilled Asparagus 8

Mac and Cheese 9

Maine Lobster Mac and Cheese 16

*Consuming raw or under cooked meat, seafood or egg products can increase your risk of food borne illness.*