Soup

Potato Leek

Asparagus Soup

Appetizers

Flame Broiled Eggplant

with Ratatouille and Roasted Pepper Vinaigrette

Red Crab Cocktail

with fennel, ruby grapefruit, and avocado

Organic Idaho Potato Gnocchi "Cuscini"

with Morel and White Truffle

House Cured Wild Coho Salmon*

with Gin, capers and crème fraiche

Napoleon of Ahi Tuna*

with Wasabi Aioli and Balsamic glaze

Sake and Pepper Cured Wild Albacore

with Avocado and Mango Salsa

Green Papaya & Shrimp Salad

with Lime & Chili Dressing

Baked Escargots Bourguignon

with shallot-garlic butter

Hudson Valley Foie Gras Pate

+$10; endive salad, and fig dressing

Hudson Valley Seared Foie Gras

+$20; with Absinthe Pear and Arugula Salad

Fresh Hog Island "Sweetwater" Oysters on the Half Shell

+$14; Ginger Mignonette

Salad

Organic Baby Lettuce

with marinated carrot & balsamic vinaigrette

Steamed Asparagus

with organic beets and candied pecan

Gem Lettuce Caesar Salad

with Anchovy

French Green Beans

with Honey Ginger dressing

Steamed Baby Leek

with Tomato and Basil

Flame Broiled Heart of Palm

with Avocado Dressing

Heirloom Tomato

+$13.50; with White Anchovy and Goat Cheese

Entrée

Black Angus Filet Mignon

with Cabernet Wine Sauce and Crispy Onions

Colorado Lamb Loin

with French lentils and tomato chutney

Fresh Alaskan Halibut or King Salmon

with saffron, baby shiitake

Organic Sonoma Chicken-Coq au Vin

with Pinot Noir

Duck Breast or Confit

with Braised Napa Cabbage and Mandarin Sauce

Filet of Pork Tenderloin

with Mushroom duxelles and Marsala

Coquille St. Jacques "Pepin"

Roasted Breast of Squab

Bistro Rice and Truffle Sauce

Dessert

Assorted Cheese

Dessert Trio

*Item may served raw, or rare

Le Bistro

Le Bistro Menu