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4207 WALNUT STREET RESERVATIONS: RESTAURANT HOURS: PHILADELPHIA, PA 19104 215-222-4200 TUESDAY - SATURDAY WWW.BISTROPERRIER.COM OR OPENTABLE.COM 5:30 PM - 10:00 PM APPETIZERS Les Entrées ESCARGOTS AUX NOISETTES (GF) .................... 10. Wild Burgundian Snails, Hazelnuts, Herbed Butter Sauce SOUPE À L’OIGNON GRATINÉE .................... 8. Onion Soup, Sherry, Comté SALADE DE FROMAGE DE CHÈVRE (V) ..................... 8. Marinated Goat Cheese, Arugula, Roasted Red Pepper SOUPE AUX PETITS POIS ET AU PORC (GF) ........... 7. Split Pea Soup, Smoked Ham TARTINE AU JAMBON ET COMTÉ .................... 8. Warm Croûte, Ham, Comté, Field Greens, Dijonnaise MOULES ET FRITES (GF) .................... 9. | 18. STEAK TARTARE .................... 10. Mussels, Saffron, Dijon, White Wine, Saffron Aioli Capers, Shallot SIGNATURE PERRIER DISHES 24 EACH. MARDI MERCREDI JEUDI VENDREDI SAMEDI TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUPRÊME DE POULET POUSSIN À LA MOUTARDE COQUILLES ST. JACQUES BOUILLABAISSE GALETTE DE CRABE DE CHICKEN, PARFUMÉ MUSTARD CHICKEN, SCALLOPS, POLENTA, DE MARSEILLE LE BEC-FIN AU INAIGRE DE IDRE OUI LLON AU AFRAN V C SAUCE CHORON B S SEAFOOD STEW (GF) CRAB CAKE (GF) (GF) (GF) CONFIT DE CANARD AUX CHOUX DE BRUXELLES (GF) 20. Les ENTRÉE PlatsS Preserved Duck, Roasted Brussels Sprouts, Chestnuts SAUMON POÊLÉ AUX LENTILLES (GF) ................... 20. Pan-Roasted Salmon, Braised Green Lentils, Rainbow Chard BLANQUETTE DE VEAU .................... 21. Veal Stew, Carrots, Fingerling Potatoes COQ AU VIN .................... 19. Red-Wine-Braised Chicken, Lardons, Pearl Onions, Mushrooms STEAK ET FRITES (GF) .................... 22. | 26. Bavette or Filet, Maître d’hôtel Butter CASSOULET VÉGÉTALIEN ..................... 18. Vegan White Bean Stew, Smoked Tea TablesideFRIDAY AND SATURDAY ONLY.Presentation ALL GUESTS MUST PARTICIPATE. Let our management students show you their impressive hospitality skills by creating classic French dishes right at your table! Plats SIDE Dd’AccompagnementISHES SALADE AUX ÉPINARDS CHAUDS ................... 10 PP. ÉPINARDS SAUTÉS POMMES FRITES Warm Spinach Salad, Lardons, Hard-Cooked Egg, Croûtons Spinach, Garlic, Duck Fat Saffron Aioli STEAK AU POIVRE ................... 25 PP. Peppercorn-Crusted Filet, Roasted Tomato, Haricots Verts HARICOTS VERTS POMMES PURÉE CRÊPES SUZETTE FLAMBÉS ................... 10 PP. Tomato Concasse, Shallots Chive Butter Orange, Lemon 6 EACH. Please note that tableside service is a delicate craft and needs 20% Gratuity Included For Parties of 8 or More advance notice. Please notify your server as soon as possible. Executive Chef Todd Braley, Chef Jacqueline Lovecchio, and Chef Kate Honeyman (GF) Gluten Free (V) Vegetarian (V+) Vegan *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. .

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CATERING MENU V = Vegetarian VG = Vegan GF = Made Without Gluten Price Per Person Unless Otherwise Noted
Descanso Gardens is one of Southern California’s most magical botanical delights, with seasonal floral displays that form a breathtaking backdrop for private events. A favorite location for romantic weddings, the Gardens also provide a memorable setting for business meetings and retreats, corporate cocktail parties and charity galas. Whether you’re hosting a group of 20 or 200, The Kitchen For Exploring Foods’ exceptional cuisine and personal service and curated event design will provide the perfect accent to your Garden event. Menus Created by The Kitchen For Exploring Foods CATERING MENU V = vegetarian VG = vegan GF = made without gluten Price per person unless otherwise noted. Prices subject to change without prior notice. AT DESCANSO GARDENS Catering and SpecialAll food and Event beverages, Sales event | labor 213 are 864 subject 2241 to a |taxable [email protected] 22% administrative fee and applicable sales tax, currently 9.5%. RECEPTION One Hour Service: 3 to 6 appetizers recommended | Two Hours Service: 6 to 12 appetizers recommended 20 guests minimum APPETIZERS MEAT $4 each Beef Empanadas guacamole and chives Braised Short Ribs Crostini horseradish sauce and fresh chives Crispy Rice Cakes with kobe beef carpaccio and korean bbq sauce GF In & Out Style Beef Sliders organic cheddar cheese, thousand island, tomato, dill pickle chip and iceberg lettuce Mini Beef Meatballs with san marzano tomato sauce and micro grated parmesan Rare Roast Beef with horseradish sauce in crispy potato shell Crispy Fried Olives italian sausage and
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Coq Au Vin from The New York Times Ingredients: 3 Pounds
Coq Au Vin from The New York Times Ingredients: 3 pounds chicken legs and thighs 2 ½ teaspoons kosher salt, more as needed ½ teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgundy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup) 3 tablespoons extra-virgin olive oil, more as needed 1 large onion, diced 1 large carrot, peeled and diced 8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups) 2 garlic cloves, minced 1 teaspoon tomato paste 1 tablespoon all-purpose flour 2 tablespoons brandy 3 tablespoons unsalted butter 8 ounces peeled pearl onions (about 12 to 15 onions) Pinch sugar 2 slices white bread, cut into triangles, crusts removed ¼ cup chopped parsley, more for serving Preparation: Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in the pot. Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke.
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Current-Brunch-Menu.Pdf
WELCOME TO LACROIX 75 RAW BAR SPECIALTIES Sushi Maki: California, Spicy Salmon, Vegetable Jumbo Shrimp with Cocktail Sauce Smoked Trout, Peppered Mackerel Assorted American Caviar, Traditional Accoutrements Bagel and Smoked Salmon, Classic Accompaniments Oysters on the Half Shell CANAPÉS Hamachi, Tomatillo, Fresno Chili Foie Gras S’mores Carrot Tart, Sea Urchin, English Pea Bloody Mary Gazpacho, Mussels Escabeche Smoked Salmon, Mille Feuille, Dill Crème Fraiche, Red Onion Steak Tartare, Potato, Egg Yolk, Chive Crab, Chili Flake, Sourdough, Lemon, Nasturtium SALADS Compressed Melon, Jamon Serrano, Sherry, Cilantro Zucchini, Squash Blossom, Picholine Olive, Green Garlic Vinaigrette Grilled Peach, Mache, Ricotta Salata, Endive Sugar Snap Pea, Avocado, Cucumber, Kiwi Dressing Braised Artichoke, Fregola Sarda, Roasted Pepper, Tonnato Dressing Pole Bean, Marcona Almond, Cherry, Thyme SEASONAL SELECTIONS FROM THE CHEF’S TABLE HOT HORS D’OEUVRES AND SIGNATURE ENTREES Brioche, Pork Belly, Gribiche Vietnamese Beef Broth, Quail Egg Buttermilk Biscuit, Pork Roll, Piperade, Comté Shrimp Cake, Orange Marmalade Lamb Shoulder, Carrot Cavatelli, Carrot Top Pesto Braised Beef Short Rib, Polenta, English Pea, Sauce Royale Sautéed Wild Mushrooms in Herb Nage Buttermilk Fried Chicken, Swiss Chard, Honey Blanquette de Veau, Savoy Cabbage, Garlic Scape Skate Wing Veronique, Grape, Tarragon, Chervil, Leek Asparagus, Heart of Palm, Almond Escargot Pithivier Pommes Darphin, ‘Nduja, Fennel HAND CARVED MEAT AND FISH Scottish Salmon, Pastrami Spice Giant Diver Scallop Sausage Niman Ranch Brisket, Béarnaise, Sorrel Dijon Rosemary Crusted Lamb Leg Porchetta, Orange Glaze CHARCUTERIE AND CHEESE Weekly Selection of Cured Meats and Artisanal Cheeses Chicken Liver and Foie Gras Mousse, Watermelon Glaze Country Pâté, Brandy, Dried Fruit Assorted Breads, Mustards and Pickles Contains Shellfish Gluten Free Contains Nuts Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness .
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Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF)
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Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie by A.A.Gill Soft Back £10.00 / £15.00 Hard Back
menu o sion n r ver eq h uest lis ng = VISIT US AT = l E Brasserie Zédel Ful Traditional Recipes from a Grand Brasserie By A.A.Gill soft back £10.00 / £15.00 hard back Prix Fixe Plâts du Jour Formule 2 courses - £ 9.95 £15.75 £19.75 3 courses - £13.25 Lundi – Poulet au Curry Céleri Rémoulade Mardi – Blanquette de Veau Carottes Rapées Confit de Canard Mercredi – Cassoulet de Canard ou Filet de Daurade Steak Haché, Jeudi – Saucisse de Toulouse aux Lentilles de Puy Sauce au Poivre et Frites Vendredi – Vol-au-Vent aux Fruits de Mer (supp. £2) Tarte au Citron Délice au Chocolat Noir Samedi – Lapin à la Moutarde Verre de Vin Maison, Eau Dimanche – Boeuf Braisé, Céleri Rôti Hors d’ Oeuvres Soupe au ‘Pumpkin’ ......£2.95 Soupe à l’Oignon .......£5.75 Jambon de Bayonne, Céleri Rémoulade £8.25 Carottes Rapées .......£3.45 Salade d’Endives au Roquefort ..£6.75 Boudin Noir, Oeuf de Cane aux Truffes £8.95 Céleri Rémoulade .......£3.75 Langue de Boeuf et Cornichons ...£7.25 Cuisses de Grenouilles à l’Aioli ..£9.25 Œufs Durs Mayonnaise .....£4.50 Parfait de Foies de Volaille ....£7.25 Steak Tartare ........£9.50 Avocat Vinaigrette ... ..£5.50 Terrine de Jarret de Porc, Piccalilli . £7.50 Saumon Fumé ........£9.75 Quiche Lorraine .......£5.50 Soupe de Poissons et sa Rouille ..£7.50 Six Escargots au Beurre Persillé ..£9.75 Luxe Crevettes et Écrevisses, Sauce Cocktail £13.75 Huîtres: Fines de Claires (les six) . £15.75 crayfish and king prawn cocktail bay of biscay rock oysters Gigot de Chevreuil, Filet de Flétan, Haricots Verts Entrecôte ‘Café de Paris’, Purée d’Echalotes et Chou ‘Savoy’ .
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February Cookery Demonstration with Neven Maguire
A gift from Neven Cookery Demonstration Recipes with celebrity chef Neven Maguire Images courtesy Paul Sherwood Welcome! I am delighted to welcome you all here tonight to my cookery demonstration. Firstly I want to thank the organisers for inviting me here. I would also like to thank all the wonderful local artisan producers for coming and showcasing their wonderful products! For me, cooking is all about using the best local, seasonal and Irish food. Tonight’s recipes are all about fast healthy food that all the family will enjoy. I hope you enjoy the dishes I cook tonight and that you will try them at home. You may be lucky enough to win them tonight! If you have any questions about food please come up and ask me or my team. Thank you again for coming and let’s have a fun evening. Neven Image courtesy Barry Cronin Sweet Potato and Coconut Soup with Ham Serves 6–8 I like to use leftover ham hock in this soup, but you could use shop bought or even bacon would work well. It keeps well for 2–3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split. Ingredients Method 900g (2lb) sweet potatoes, Preheat the oven to 200°C (400°F/gas mark 6). Place the sweet cut into cubes potatoes in a baking tin, drizzle over half the honey and roast for 2 tbsp Donegal Rapeseed Oil 25–30 minutes, until tender.
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Curated Event Menus
CURATED EVENT MENUS Experience the Excitement, Enjoy the Service and Indulge in the Flavors of our Tastefully Inspired Art. Our selection of specially crafted prix-fixe menus consist of family-style sharing options, individual choices as well as menus with hors d’oeuvres for cocktail receptions. We respect our guests’ dietary needs and offer a wide range of delectable vegetarian, vegan & gluten-free dishes that can be included for your perfect menu. from Paris with love A SELECTION OF FRENCH STARTERS SOUPE À L’OIGNON French onion soup, gratinéed w/ baguette & Gruyère cheese or SALADE PAYSANNE poached egg, frisée salad, w/ pine nuts, croutons & warm bacon vinaigrette or ESCARGOTS EN BRIOCHE escargots, sautéed w/ garlic butter, tomato concassée, pastis & toasted brioche VIVE LES CRÊPES! NIRVANA Thai green curry w/ chicken, red pepper, eggplant, squash, fresh basil & coconut milk or THE FRENCH CONNECTION boeuf bourguignon: beef, braised in red Burgundy, carrots, celery & herbs de Provence or THE BLACK & WILD wild mushrooms in white wine cream sauce, topped w/ freshly shaved black truffles LA FINALE MOELLEUX À LA CHATAIGNE soft chestnut cake, salty caramel gelato ice cream or SCHOKOLADEPALATSCHINKE chocolate crêpe, filled w/ chocolate ganache, dulce de leche, strawberries & bananas So popular, The Cooking Channel featured the making of it! or THE BIG APPLE crêpe w/ caramelized apples, touch of cinnamon, topped w/ crunchy almond walnut streusel, vanilla bean ice cream & Calvados avec amour all items are served family-style A TRIO OF STARTERS
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Geroestetes Knochenmark Auf Zwei Arten –
Loaded Potato Skins – aus Resten kochen Ich hatte vor Kurzem Baked Potatoes gemacht und hatte welche uebrig. Was macht man damit, ausser Kartoffelbrei? Natuerlich Loaded Potato Skins. Ich habe einfach Dinge genommen, die ich zuhause hatte und so ein neues Mahl kreiert. Ich habe sie als Vorspeise serviert. ************ A short time ago I made Baked Potatoes and I had some leftovers. What do you do with them other than mashed potatoes? Loaded potato skins! I just added ingredients I had at home. So, I could create a new meal and I served it as a starter. Man braucht dazu: Ca 6 Baked Potatoes ½ Buechse Maiskoerner 2 EL gebratene Speckwuerfel (ich habe die Gekauften genommen, die ich noch von den Baked Potato Toppings hatte) 3 Fruehlingszwiebeln, gehackt 1 handvoll Reibkaese 100 g Frischkaese Salz und Pfeffer Paprika Chili Die Kartoffeln halbieren und das Weiche der Kartoffeln bis auf 5 mm aus den Kartoffeln kratzen. Die Fuellung zerdruecken und mit allen anderen Zutaten mischen. Sehr gut wuerzen. Die Kartoffelschahlen in eine eingefettete Gratinform legen, mit der Fuellung gut belegen, etwas Reibkaese darueber streuen und im Ofen bei 200 C Grad 20-30 Minuten backen. Die Kartoffelschahlen heiss servieren. ************ You need: Approx. 6 Baked Potatoes ½ can Kernel Corn 2 tbsp fried Bacon Bits (I used the store-bought ones I still had from the toppings) 3 Spring-Onion, chopped 1 handful grated Cheese 100 g Cream Cheese Salt and Pepper Paprika Chili Cut the potatoes into halves and scrap the inside out until you are left with a 5 mm thick layer. Mash the filling and mix it with all other ingredients.
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Western Set Menu 2017
Banquet Set Menu Western □ 3 Courses □ 4 Courses □ 5 Courses □ 6 Courses HK$ HK$ HK$ HK$ Cold Appetizer 1 1 1 1 Soup 0 1 1 1 Warm appetizer 0 0 1 1 Main course 1 1 1 1 1 Main course 2 0 0 0 1 Dessert 1 1 1 1 · Minimum 15 persons · Charge is per person · Please note the Club’s parking limitations · Please note the Club’s sounds restrictions United Services Recreation Club Hong Kong’s Best Kept Secret Gascoigne road 1, King’s Park, Kowloon, Hong Kong Reception desk Tel: 852 2367 0672 Catering Sales Manager Mr. Ken Kan Direct line Tel: 852 3966 8633 Banquet Set Menu Western Appetizers please choose one for the entire party □ Bayonne ham with cantaloupe melon □ Smoked and Gravadlax salmon □ US beef carpaccio □ Caprese salad Microgreens, semi dried tomatoes, horseradish, tomato, Mozzarella, basil and olive oil capers and shallots □ Roasted pork loin “Tonnato” □ Cucumber & crab meat salad Caper berries and micro greens □ Italian antipasto platter □ Shrimp and Chorizo with semi dried tomatoes, grilled zucchini and on soft polenta with red peppers eggplant and roasted bell peppers, olives and assorted dried meats and salami Soups please choose one for the entire party our soups are always served with a generous bread basket □ Fennel and roasted pepper soup □ Cock a leekie soup garnished with sour cream, fennel and croutons filled with plenty of chicken, leeks, rice & prunes □ Oyster mushroom cream soup □ Indian mulligatawny Garnished with thyme croutons and sautéed Pepper water as the Indians say, a hearty and oyster mushrooms spicy soup with
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The Food and Culture Around the World Handbook
The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
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5000 Bistro Francais
SIDE ORDERS LES SPECIALITÉS DE LA - BEER - Garlic French fries 5 SEMAINE Duvel 6 Heineken 4 Dine - In Only Corona 4 Amstel L 4 Haricots Vert 6 MONDAY : Moules Frites 21 Roasted Yukon Potatoes 5 PEI Steamed Mussels Selection, French Fries, SODA Complementary Glass Of Wine or Beer All Cans Provencal Sliced Vegetables 6 Ginger Ale 3 TUESDAY: Pot Au Feu 26 Traditional French Light Stew Of Premium Sprite 3 Ratatouille 6 Beef And Vegetables In A Broth Diet Coke 3 BISTRO Sauteed Mushrooms 6 WEDNESDAY: Choucroute Garnie Coke 3 FRANCAIS 28 Mashed Potatoes 6 Alsacien Stew Of Imported French Coke Zero 3 Sausages, Charcuterie And Sauerkraut A EMPORTER Orangina 4 Wild Rice 5 THURSDAY: $79 Special Dinner DINNER | 4 PM – 10 PM | Gratin Dauphinois 6 Menu For 2 3 Course Dinner Menu For 2 Includes A Bottle Of Red Or White Wine WATER WE CATER: WWW.VOILACATERERSNYC.COM San Pellegrino 5 LES DESSERTS $4 FRIDAY: BOUILLABAISE 32 Aqua Pana 5 Creme brulee Traditional Provencal Fish Stew, Rouille, Garlic Croutons DELIVERY: Mousse au Chocolat Saturday: Cassoulet toulousain 28 86TH STREET TO 120TH STREET Slow- Cooked Casserole Of White Beans, RIVERSIDE DR TO CENTRAL PARK WEST Creme caramel Duck Conﬁt, Imported French Sausages, Pork Tartelette aux poires SUNDAY: $35 DINNER SPECIAL (212) 316 - 5000 All Night Three course Special Prix Fixe Dinner Menu - APPETIZER - - LA ROTISSERIE - - LES MOULES FRITES - - MAIN COURSE - Quenelles De Brochet, Sauce Prince Edward Island Steamed Mussels, Demi Poulet Bio Roti Maison 14 Rigatoni Au Fenouil Et Boudin Nantua 9 Served With
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View Dinner Menu
Hors d'Oeuvres Soupes & Salades Gratinée des Halles 6.95 French Onion Soup Soupe de Légumes 5.50 Vegetable Soup Velouté de volailles 6.50 Chicken veloute Soupe de Moules Safrane 6.95 Saffron mussels soup Coeur de laitue, vinaigrette moutardée 5.95 Bibb salad with house vinaigrette Mesclun Salade 6.95 Mix greens with house vinaigrette Salade de magret et gésiers de canard fumé 8.95 Smoked duck breast and gizzards, green beans, mix greens and grilled scallions salad Maquereau fumé pommes à l'huile 7.25 Smoked maquerel with frisee, steamed potatoes and red onions Salade verte au Roquefort 7.50 Green salad with Roquefort cheese and walnut Salade Niçoise façon Bistrot Mix greens, vegetables, tomato, black olives, bonito tuna, hard boiled egg and anchovies filets Salade de chèvre chaud 8.25 Warm Goat Cheese Salad with walnuts Salade d'artichaut et asperges 7.95 Baby artichoke and grilled asparagus salad Salade Frisée aux lardons 7.69 Frisee salad with Sauteed bacon, egg and croutons Petite fricassée de merguez 6.95 Small spicy lamb and beef sausage sautéed with tomatoes, chick peas and onions Tartines - Open face Sandwich Tartine à la tapenade, jambon cru et gruyère 6.95/10.95 Tartine with black olive puree, bayonne ham and Swiss gruyère Tartine en Bayaldi de légumes/basilic 6.95/10.95 Tartine with mixed vegetables, basil oil and black olive puree Tartine Parisienne 6.95/1095 Tartine with French ham, béchamel sauce and Swiss gruyère Tartine Baltique Tartine with smoked salmon, tamara, onions and capers 7.95/11.95 Patés, Foie Gras & Confit Foie
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