The "Prix-Fix" Menu includes five courses: Appetizer, Soup of the Day, Salad, Choice of Main Course and Dessert, $50 per person.

Soup

Leek, Roasted Onion, Potato and Cauliflower Soup.

Fresh Cluster Tomato Bisque en Croûte

Appetizers

Fresh Malpeque Oysters from Prince Edward Island 
on the Half Shell.

 Live Maine Lobster Cocktail with Avocado Salad and Amoureuse Dressing.

Homemade Duck Liver Gâteau (mousse) served with Cornichons.

Homemade Salmon Pastrami with Dill Dressing Fresh Artichoke and Seaweed Salad.

Spicy Braised Honey Comb Tripe with Calvados and White Wine.

Potato Gnocchi wtih White Truffle Oil.

Tomato and Onion Tartlet with fresh Thyme and Tomato Coulis.

Homemade Niman Ranch Veal and Pork Pâté de Campagne served with Cornichons.

Chilled Red Bell Pepper Flan with a white Corn Vichyssoise and Parmigiano Reggiano.

Chilled Marinated Mackerel with Riesling and Vegetables.

Terrine of Duck Foie Gras Served with Pear and orange Chutney and Warm Brioche.

Fresh American Sturgeon Sterling Caviar on a Potato Pancake.

Salads

Hydroponics Watercress Salad with honey and Sherry Vinegar dressing, Roasted Pine Nuts.

Steamed Fresh Panama Hearts of Palm with a Roasted Shallot Vinaigrette.

Steamed Green Beans with a Honey and Almond Dressing.

Steamed Green Asparagus served with Dijon Vinaigrette.

Organic Mixed Baby Lettuces tossed in a Balsamic Dressing with Granny Smith Apple and Dry Cranberries.

Baked Escargot Served with a Romaine Salad Tossed in a Lemon Dressing with Parmesan Cheese.

Entrée

Broiled Fresh Halibut with Orange Butter,  Basil Orzo Pasta and Onion Rings.

Tournedos of Beef Tenderloin with Port and Cabernet Réduction and Maytag Blue Cheese.

Medallion of Milk Fed Veal with Truffle Risotto and Fresh Morel Mushrooms.

Herb Crusted Noisette of Harper Ranch Lamb with a Curry Provençal served with Fresh Salsify.

Homemade Duck Confit with Black Beluga Lentils and Caramelized Onions.

Braised Milk Fed Veal Tongue with A light Horseradish Sauce.

Ratatouille Lasagna.

Le Grand Dessert

Assortment of Cheeses Served with Raisins and Glazed Walnuts.

The menu changes daily according to what Chef Doignon finds fresh in the market.

Vegetarian and Low Fat dinners are available on request.

Banquets up to 50 people

E-Mail Le Bistro