bistro blue tomato seasoned parrish plum tomatoes with sweet cream and maytag blue cheese.
With A Half Shot Of Grey Goose$2.00
hedgehog and maitake 'shrooms in a clear vegetable duckling broth kissed with truffle.
Robertos Farm Salad
locally and organically grown, vibrant, full-flavoured, herbs and greens in company with chefs select cheeses. grilled fruit and fruit sorbet.
a variation on the classic preparation, like at arnauds in nawlins. with romaine and baby red romaine.
caesar after cleopatre blue
With Maytag Blue Cheese.$16.00
Warm Maple Leaf Duckling Salad With Arugula & Watercress
warmed with a cognac, citrus-bacon vinaigrette. with apples, red onions, mangos and candied walnuts. has won prizes.
Bella Roma Tomato Salad
perfect, vine ripe plum tomatoes, warmed with an herbed vinaigrette. garnished with baby greens, herb toast and parmesan crisp.
Moscas Pan Roasted Shrimp
from moscas in nawlins. key west jumbos with fresh rosemary and garlic. legend.
fresh grouper cheeks and throats the captains cut. bistro carved from whole grouper.delicately sauteed and kissed with lime butter. served with a dollop of chefs mashed. (limited availability)
Nova Scotia Smoked Salmon
the best in the free world. really. from willie krauchs smokehouse in tangier, nova scotia.
on parade with capers, domestic caviars and key lime creme fraiche.
The Single, Profound Rosette$9.00
Foie Gras, Life, Liberty
seared hudson valley foie gras on savory brioche bread pudding. garnished with a vanilla bean and
sauternes reduction, nutmeg anglaise and aged balsamic.
sean will stop serving foie gras when they peel his cold dead fingers from his fork.
Bangers & Mash
bistro chef-made lamb and tenderloin sausage with chefs mash and three pepper demi-glace.(limited availability)
jimmy dean eat your heart out.
Bistro White Castle Slider
foie gras and prime tenderloin on a butter grilled sweet bun with demi-glace and bearnaise .
love Me Tender, Love Me Blu A Little Sweet Tomato Too
slices of american prime tenderloin, with demi-glace and maytag blue cheese on comfort mashed.(limited availability)
Entrees Are Presented With A Bouquet Of Fresh Vegetables And Chefs Potato Preparations
Roasted Maple Leaf Duckling Long Island, Exit 69
dressed, slow-baked, deboned and crisped, with a spicy three peppercorn, cognac demi-glace or fruit and berry sauces. enquire please. something
Bistro Bouillabaisse, Famous
first, you hire a bunch of pros to build a killer broth, poach to order novey lobster tails, jumbo shrimp, premium market fish, shellfish and calamari. served with clever asides of herbed garlic toast and aioli.
U.s.a. Prime Beef Tenderloin
offered in a 6, 8, or 10 ounce cuts. prepared in a classic charlemagne style or with a cognac/merlot pepper demi-glace.
prime american beef where we believe that the beer belongs in the cowboys.
Surfing With Butter-poached Lobster$15.00
Flying - Crowned With Foie Gras$20.00
Going Wild - With Wild Forest Mushrooms And Peppercorn Demi Cream$5.00
Rack Of Domestic Lamb
simply the worlds best, fresh domestic lamb from colorado. herb-rubbed, pan seared and oven roasted, then finished with a port rosemary demi-glace. you can tell from the flavor that it has not travelled across a major ocean in the bottom of a ship.(market price)
Florribbean Grouper, A Bistro Cookery Classic
gulf grouper with a toasted coconut and cashew crust. pan seared, oven finished and caressed with a red pepper papaya jam.
worth dying for. the richest food marriage fresh colorado lamb, maine lobster and hudson valley foie gras all on a brioche bread pudding. served with a port demi-glace sidecar and a sip of essensia.
sublime. a dionysian vision from the end of a pier in maine.
candy cane beets with rutabagas, carrots, onions, and cauliflower.
Bistro Mixed Grill Veggies
asparagus, grilled fruit and grilled peppers.
Sweet Corn Casserole
southern spoon bread style.
Heaven & Earth
lush risotto gifted with the heavenly richness of truffles, foie gras and american exotic mushrooms.
Grilled Asparagus Spears
with bearnaise. all the other veggies want to be asparagus.
Gulf Coast Grouper Saute
island style with key lime dill butter, capers, and a trickle of pomegranate reduction.
Oyster Pan Roast - Better Than Grand Central's
fresh "selects" in bouillabaisse broth with a touch of sweet cream and a dash of curry and cayenne.
Bourbon & Maple Grilled Jumbo Shrimp
with maple syrup and bourbon barbeque on pomegranate citrus grits, garnished with chimichurri.
"pretty Big"...but Not Diver Scallops
porcini-dusted, pan-seared, truffle-buttered. over cauliflower puree with shaved reggiano. "no one dives for scallops. new yorkers will believe anything."
lush chunks of florida spiny lobster (instead of the chewy little slugs.). slow cooked in a crock with herbed spinach and seasoned garlic butter. a bistro original, often imitated.
Butter Poached Lobster
cold water tail poached in a butter broth served with citrus grits, kissed with star anise.one of the best things on the culinary planet.
bistro made praline with french vanilla ice cream and frangelico.
Chocolate Truffle Terrine
intense and award winning! a rich terrine of callebaut bittersweet chocolate.
Berry Celebration Cinnamon Crepes
warmed bananas and seasonal berries, rolled in a cinnamon dusted crepe, crowned with french vanilla ice cream and shaved chocolate. intense and award winning! a rich terrine of callebaut bittersweet chocolate
The Hat Trick
three delectable flavors of creme brulee.
The Bistro Artisanal Cheese Course
for a savory finish.
Roasted Peach Melba
with roasted peach ice cream, bistro melba and toasted pound cake. (when available)
Whiskey River Bourbon Bread Pudding
with house caramel and bistro candied bacon ice cream.
Big People Milk Shakes Two Straws
frangelico & praline
*daniel day lewis warned if you have a milkshake ..."