BON APPÉTIT BONNE HUMEUR NOTRE HISTOIRE “OUR STORY” Bistro Niko is a true neighborhood restaurant where we welcome you warmly and serve satisfying foods that change with the seasons and define regional, comfort French cuisine. It is a casual bistro to enjoy the company of friends and family and relish one of the richest culinary heritages in the world, striking the balance between sophistication and comfort. Bon appétit! LUNCH ENJOY UP TO THREE COURSES IN 45 MINUTES. STAY AS LONG AS YOU LIKE. BUSINESS OR PLEASURE. : 45 Les Tartes TRADITIONAL "FRENCH PIZZAS" . SMOKED SALMON TARTE gf BLUEPOINT - LI SOUND* BARNSTABLE - CAPE COD* crème fraîche, minced red onion, capers 16 Demi Douzaine 18 . SEASONAL MUSHROOMS TARTE gruyère & fontina cheese, chives 16 Hors d'Oeuvres HALF TARTE &SOUP OR SALAD 17 TUREEN FRENCH ONION SOUP gratinée au gruyère 12 BISTRO WHITE BEAN SOUP black truffle essence, croutons 12 CLASSIC STEAK TARTARE* watercress, toast points 17 Charcuterie gf WHOLE BURRATA MOZZARELLA &TOMATO basil, e.v. olive oil 13 "TRADITIONAL COUNTRY PÂTÉ" Chef Gary's Specialty gf MESCLUN SALADE hand picked baby lettuces, dijon vinaigrette 10 condiments to compliment 15 CAESAR SALADE baguette croutons, au parmigiana, white anchovy 11 ARTISANAL THREE SALAMI TASTING 14 gf BELGIAN ENDIVE SALADE Rouge et Noir bleu cheese, walnuts, apple 13 TROIS FROMAGES AFFINÉS Petite Basque, Boucheron & Pierre Robert 15 gf PICKLED BABY BEETS &GOAT CHEESE arugula, vinaigrette 11 ESCARGOTS “EN CROÛTE” garlic butter, puff pastry Demi Douzaine 14 RILLETTES DE SAUMON fresh cold smoked salmon spread, toast points 10 Les Sandwiches BURGERS INCLUDE POMMES FRITES SANDWICH INCLUDES MESCLUN SALADE LE GRAND BURGER “AMÉRICAIN” CROQUE “MONSIEUR” or “MADAME” - KNIFE & FORK bibb lettuce, tomato, grilled ham, gruyère cheese, mornay sauce, pickled red onion, brioche bun 16 pain de mie toast 14 {add gruyère, provolone or blue cheese 2. supp} topped sunny side egg 16 AU POIVRE BURGER peppercorn crust, gruyère cheese, mushrooms, brandy pepper sauce, brioche bun 17 Les Entrées QUICHE FLORENTINE spinach & gruyère with petit salad vinaigrette ..........................................16 gf TUNA NICOISE SALADE mixed greens, fingerling potato, green beans, tomatoes, boiled egg, nicoise olives, sherry vinaigrette ..................................................................................17 GRILLED CHICKEN BREAST petite mesclun salad, champagne vinaigrette, goat cheese crouton {add sautéed salmon 4.supp} ......................................................................................19 gf TROUT MEUNIÈRE sautéed georgia mountain trout, brown butter, capers, thin green beans, pomme purée ....24 gf PAILLARD OF CHICKEN BREAST endive salad, citrus supremes, fennel, tomatoes, asparagus, vinaigrette ......... 18 gf MAINE SEA SCALLOPS sautéed, asparagus, potato purée, sorrel white wine sauce .............................24 gf MUSSELS “GILBERT” ET FRITES blue hill mussels in white wine, shallots, cream, parsley, pommes frites ...18 gf BROILED HANGER STEAK &FRITES mesclun salad, caramelized onions, port wine butter, frites . .27 gf CRISPED DUCK CONFIT frisse salad, crisped duck fat potato, mustard sherry vinaigrette ....................17 SKATE WING brown butter, nonpareil capers, spinach, steamed potatoes .....................................................21 USDA PRIME NY STRIP BLACK DIAMOND MAÎTRE D'HÔTEL BUTTER &FRITES 12 ounce ............................39. Les Garnitures 5 gf Pomme Purée gf Pommes Frites Maison gf French Green Beans gf Diced Vegetable Quinoa gf Asparagus gf Gluten Free SOME DISHES CONTAIN RAW, UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. 12.01.2020.