The Bistro will be reopening our dining room on February 4th to our guests. We will be offering table service by reservation on Thursday, Friday & Saturday nights. We will expand our days of service as appropriate.
Four Course French Dinner $55
Add wine pairing for $30
Tuna Tartare | Ahi tuna, ginger, tangerine, scallion, sesame, savory waffle crisp & sweet soy.
Vichyssoise | Pot-au-feu style pork belly, maple glaze, roasted carrots, cippolini & fried leeks. (GF)
Marinated Calamari | Tender squid, marinated & pan fried with herbs & chilis served over arugula with citrus vinaigrette. (GF)
Tapenade | Crostini topped with minced black & green olives, garlic, capers, shaved fennel, with red pepper coulis & balsamic reduction (VG)
Baby Romaine | Red & Green Gem lettuce tossed with apple cider & dijon dressing, with scallions, pepitas & mint. (GF) (VG)
Winter Greens | Spicy greens, pistachios, pecorino cheese, bell pepper vinaigrette, winter squash & compressed apples (V) (GF)
Pork Tenderloin | Harissa spiced and roasted, served with Moroccan carrots, pepper-cured tomato, and preserved lemon. (GF)
Crusted Rack of Lamb | Boned lamb, wrapped in puff pastry with stuffing a la matignon, spiced green beans with white rice and “beetziki”.
Crab Pistou | Crab, basil, parmesan, english peas, cherry tomatoes tossed with a white wine creme fraiche and house-made linguini (GF)
Cauliflower Steak | Marinated cauliflower, cast iron seared and roasted, served with vegetable gratin, blistered brussels & balsamic caviar (VG) (GF)
Galette | Chocolate & cherry (V)
Butter Cake | Almond cake over creme anglaise with fresh strawberries (V)
Ice Cream | Housemade coffee ice cream served with a banana sauce and a waffle cone dipped in chocolate & banana cumbles (V)