Food

-LUNCH-

SMALL PLATES, SOUPS, SALADS

Steak Tartare – classic preparation, crostini 14

Charcuterie Board – cured meats, pâté maison 15

Foie Gras Crème Brûlée – green beans, frisée, dijon vinaigrette 14

French Onion Soup – gruyère crouton 10

Salade au Chèvre du Chef – spinach, goat cheese, french vinaigrette 12

Salade Bistro – mixed wild leaves, radish, green beans, niçoise olives, shaved fennel, cucumber, Dijon vinaigrette 8

Add Brandade 3 | Add Poached Duck Egg 3

Cheeses – please see the daily cheese trolley for our selection of cheeses 5 each | five for 20

 

TARTINES (Cold open-faced sandwiches)
Served open-faced
Add Bistro Fries 6 | Add Salad 6 | Add French Bean Salad 6

Bayonne Ham – wholegrain mustard, cornichons 9

House Pâté – dijon mustard, cornichons 9

Aged Brie – sliced fresh pear 9

 

CROQUES (hot sandwiches)
Served with Bistro Fries or salad

Croque Monsieur – cured ham, gruyère, béchamel 12

Croque Madame – cured ham, gruyère, béchamel, fried organic egg 14

 

LARGE PLATES
French Hot Dog – andouille sausage, garlic rouille, toasted baguette, dipping sauces, Bistro fries 16

Moules Frites – mussels, white wine sauce Bistro fries 16

Grand Steak Tartare – classic preparation, Bistro fries, tarragon mayo 27

Steak Frites – 6oz CAB onglet hanger steak, herb butter, Bistro frites 22

Glazed Short Rib – crushed fingerling potatoes, goat cheese, local mustard greens 20

Sweet Bread Vol au Vent – local caribbean vegetables 16

Ratatouille – roasted vegetables, house-baked garlic and herb baguette 22

$15 Lunch Combo – Quiche, Soup, & Salad

 

SATURDAY CRÊPES
Crêpes made fresh to order – Sweet 8 | Savoury 12

-DINNER-

SMALL PLATES, SOUP, SALADS

Steak Tartare – classic preparation, crostini 14

Charcuterie Board – cured meats, house pâté 15

Foie Gras Crème Brûlée – green beans, frisée, dijon vinaigrette 14

French Onion Soup – gruyère crouton 10

Salade de Chèvre du Chef – frisée, goat cheese, french vinaigrette 12

Salade Bistro – mixed wild leaves, radish, green beans, niçoise olives, shaved fennel, cucumber, Dijon vinaigrette 10

Veal Sweetbreads – garden pea cream, crispy gruyère, apple, aromatic herbs 13

Octopus – local greens, watermelon, trio of papaya 14

Cheeses – daily selection from our cheese trolley 5 each | 5 for 20

 

LARGE PLATES

Côte de Boeuf for Two – bone-in prime rib, shallot and garlic confit, green bean salad, Bistro fries, béarnaise sauce 87

add bone marrow 8 | add foie gras 8

Grand Steak Tartare – classic preparation, Bistro fries, tarragon mayonnaise 27

8oz CAB Hanger Steak – garden peas, blackened onions, gratinée potato 27

10oz NY Strip Steak – Bistro fries, choice of sauce 30

béarnaise | peppercorn | bordelaise

Whole Sea Bream Provençale – local tomato, rosemary, garlic, capers, lemon, salad 28

Pastis Shrimp Flambée – three head-on shrimp, tarragon, pastis, tomato, shallot 28

Poisson du Jour – catch of the day, daily preparation MP

Slow Cooked Duck Leg – fingerling potatoes, kale cream, kale 28

Ratatouille – roasted vegetables, house-baked garlic and herb baguette 22

ADDITIONS
French Bean Salad 6 | Bistro Frites 6 | Salad 6 | Spinach 6 | Mushrooms 6

 

DESSERTS
Gateau Marcel 9 | Crême Brulée 9 | Lemon Tartlet 9 | Local Fruit Salad with sable breton shortbread 9 | Ice Cream and Sorbet: two scoops 5 three scoops 7

DESSERT DRINKS
Espresso Martini 12 | Jamaican Flip 12 | Affogato 6

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Lunch

Dinner

Kids

Desserts

Apres

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