Lunch
Monday – Friday 11:30am – 2:30pm
APPETIZERS |
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Daily Soup, Pascal’s Blend of Seasonal Ingredients | $8.25 |
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Tomato “Tartin”, with Sheep Milk Cheese, Mustard Créme Fraîche and Pistou | $18.95 |
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Young Mesclun Salad, Beets, Pears, Fourme d’Ambert, Champagne Vinaigrette | $17.95 |
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Warm Octopus, Hearts of Palm, Confit Baby Eggplant and Sweet Pepper Escabeche Emulsion | $19.95 |
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French Haricots Vert Salad, Heirloom Red Beet, Shaved Radish, Arugula Cress, Basil Pistou | $18.95 |
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Country Duck Terrine, Foie Gras, Pickled Vegetables, Sweet Onion Chutney | $20.95 |
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Twice Baked, Upside Down Gruyère Cheese Soufflé, Parmesan Sauce | $19.95 |
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MAIN COURSES |
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Prime Flat Iron Steak, served with Maitre d’Hôtel Butter, and Pommes Frites | $26.95 |
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Beef Steak “Tartar”, Prepared with Classic Bistro Tradition, Home Made Focaccia | $26.95 |
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Gourmet Sirloin Burger Filled with Braised Short Ribs, Served on a Bun, Pommes Frites | $21.00 |
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Grilled Chicken “Paillard” with California Romaine Lettuce, Caesar Dressing, Focaccia Croûtons | $23.95 |
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Salad Niçoise, with Yellow Fin Tuna “Rare”, Roasted Peppers, Haricots Vert, Radish and Anchovies | $23.95 |
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Mediterranean Mussels Marinière Steamed with Sauvignon Blanc, and Fine Herbs, Pommes Frites | $22.95 |
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Brook Trout, French Haricots Vert, Classic Grenobloise, Lemon, Capers and Butter Croûtons | $26.95 |
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Wild Salmon, Caramelized Cauliflower, Pappardelle Pasta, Dijon Mustard Tarragon | $26.95 |
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Risotto Primavera, with Ragout of Seasonal Vegetables, and Mascarpone Cheese | $21.00 |
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Local Grouper “Pavé”, French Green Lentils Salad, Watercress, Warm Vinaigrette | $34.95 |
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Omelet with Fines Herbs, Potatoes, Spring Onions and Swiss Cheese | $18.95 |
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DESSERTS |
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Tahitian Vanilla Bean Crème Brûlée, Almonds Tuile | $10.00 |
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Baked Apple Tart “Tatin” with Vanilla Bean Ice Cream | $13.00 |
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Key Lime Tart with Raspberry, Sablé, Baked Meringue, Fromage Blanc Mousse | $12.00 |
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Bittersweet Chocolate Tart Splash, Truffle Ganache, Chocolate Ice Cream | $12.00 |
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Baked Alaska, Strawberry and Vanilla Ice Cream, Grand Marnier Meringue | $13.00 |
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Red and Blackberry “Gratin”, with Grand Marnier Sabayon, Madeleine | $12.00 |
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Vanilla Bean, Chocolate or Strawberry Ice Cream | $8.00 |
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Mango or Raspberry Sorbet | $8.00 |
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CHEESES |
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Truffle Brie de Meaux, Sweet Onions Compote, Candied Nuts and Espelette Jelly | $21.95 |
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Lunch Bistro Special
$23 Plus Tax & Gratuity
Monday – Friday 11:30am – 2:30pm
APPETIZERS Choice of: |
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Daily Soup, Pascal’s Blend of Seasonal Ingredients Or |
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Young Mesclun Salad with Tomato, Chopped Egg, Olives and Champagne Vinaigrette Or |
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Country Duck Terrine, Pickle Vegetable, Sweet Onion Marmalade, Dijon Condiment Or | (Add) | $9 |
Twice Baked, Upside Down Gruyére Cheese Soufflé, Parmesan Sauce | (Add) | $8 |
ENTREES Choice of: |
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Atlantic Cod with Salmon and Mussels Casserole, Braised Leeks, Bouillabaisse Or |
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Escalop of Chicken "Piccata" Pappardelle, Spinach, Pearl Onions and Capers Or |
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Risotto Primavera with Ragout of Seasonal Vegetables, and Mascarpone Cheese Or |
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Mediterranean Mussels Marinière, Steamed with Sauvignon Blanc and Fine Herbs, Pommes Frites Or | (Add) | $8 |
Prime Flat Iron Steak, Served with Maitre D’Hôtel Butter, and Pommes Frites | (Add) | $8 |
DESSERT |
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Fresh Fruit Sorbet with Coulis |
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Dinner
Monday – Thursday 6:00pm – 10:00pm
Friday – Saturday 6:00pm – 11:00pm
FIRST COURSES |
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Twice Baked Upside Down Gruyère Cheese Soufflé, Parmesan Fondue | $19.95 |
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Country Duck Terrine, Foie Gras, Pickled Vegetable, Sweet Onion Chutney | $20.95 |
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Young Mesclun Salad, Beets, Pears, Fourme d’Ambert, Champagne Vinaigrette | $17.95 |
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Warm Octopus, Hearts of Palm, Confit Baby Eggplant and Sweet Pepper Escabeche Emulsion | $19.95 |
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Heirloom Tomato “Tatin” with Sheep’s Milk Feta, Mustard Crème Fraîche, Pistou, Micro Arugula | $18.95 |
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French Haricots Vert Salad, Heirloom Red Beet, Shaved Radish, Arugula Cress, Basil Pistou | $18.95 |
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Ricotta Cavetelli with Fricassé of Escargot “Persillade”, Spinach and Butternut Squash | $19.95 |
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Porcini Mushroom & Foie Gras Soup, Infused White Truffle Oil | $17.95 |
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MAIN COURSES |
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Local Wild Grouper, Brussels Sprouts, Mushrooms and Cipollini Onions, Sauce Matelote | $42.95 |
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Wild Salmon Slowly Poached in Olive Oil, Papardelle, Caramelized Cauliflower, Truffle Vinaigrette* | $41.95 |
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Australian Lamb Rack “Tartine” of Nicoise Olive, “Petit Farci’’, Pomme Dauphine, Jus d’Agneau Corse | $44.95 |
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Crispy Duck Confit, Wild Mushroom Fricassee, Sautéed Spinach, Pomme Sarladaise, Sauce Forestiere | $39.95 |
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Mediterranean Mussels Marinière Steamed with Sauvignon Blanc and Fine Herbs, Home Made Focaccia | $30.95 |
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Beef Tenderloin with Red Wine Sweet Onion Fondue, Asparagus, Potato Mille Feuille, Sauce Bordelaise | $43.95 |
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Diver Sea Scallops Topped with Beef Short Rib, Young Fennel, Carrot Vichy and Sunburst Squash | $44.95 |
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Black Truffle Rotisserie Chicken, Brussels Sprouts and Fingerling Potatoes, Herb Jus Corse | $34.95 |
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DESSERTS |
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Tahitian Vanilla Bean Crème Brûlée, Almonds Tuile | $10.00 |
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Baked Apple Tarte “Tatin” with Vanilla Bean Ice Cream | $13.00 |
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Traditional Bittersweet Chocolate Soufflé with Chocolate Ganache (20 min) | $17.00 |
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Key Lime Tart with Raspberry, Sablé, Baked Meringue, Fromage Blanc Mousse | $12.00 |
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Bittersweet Chocolate Tart Splash, Truffle Ganache, Chocolate Ice Cream | $12.00 |
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Baked Alaska, Strawberry and Vanilla Ice Cream, Grand Marnier Meringue | $13.00 |
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Red and Blackberry “Gratin”, with Grand Marnier Sabayon, Madeleine | $12.00 |
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Vanilla Bean, Chocolate or Strawberry Ice Cream | $8.00 |
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Mango or Raspberry Sorbet | $8.00 |
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CHEESES |
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Truffle Brie de Meaux, Sweet Onions Compote, Candied Nuts and Espelette Jelly | $21.95 |
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Dinner Tasting
Monday – Thursday 6:00pm – 10:00pm
Friday – Saturday 6:00pm – 11:00pm
Amuse Bouche |
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FIRST COURSE: Gruyere |
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Twice Baked, Upside Down Gruyère Cheese Soufflé, Parmesan Fondue |
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Pinot Gris, Benton Lane, Willamette Valley, OR ‘14 |
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SECOND COURSE: Scallops |
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Diver Sea Scallop with Braised Short Ribs, Ricotta Cavatelli, Truffle Infused Fumet |
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Bila-Haute, Cotes Du Roussillon Villages, France,’13 |
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THIRD COURSE: Lamb |
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Australian Lamb Rack “Tartine” of Nicoise Olive, “Petit Farci“, Pomme Dauphine, Jus d’Agneau Corse |
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Château La Couronne, Saint-Emilion Grand Cru,’12 |
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DESSERT: Chocolate |
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Traditional Bittersweet Chocolate Soufflé with Chocolate Ganache |
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Banyuls, Gerard Bertrand, 2009 |
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PETIT FOURS |
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CHEESE Truffle Brie de Meaux, Sweet Onion Compote, Espelette Jelly | (Add) | $15 |
$95.00 per person / With Wine Pairing add $50.00 per person. There is an additional charge for split plates: $3.00 per appetizer and $ 5.00 for entrees. |
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