Monday-Thursday & Sunday 4pm-9pm, Friday and Saturday 4pm-10pm
Appetizers
Pastiche Onion Soup
$6.00
classic onion soup topped with a baguette crouton and melted gruyere
Roasted Marrow Bones with Fig Jam and Crostini
$9.00
sliced beef marrow bones, seasoned, roasted and topped with rachael's fg jam
Potato Batonettes with Aioli
$6.00
homemade french fries with garlic mayonnaise
Mushrooms on Brioche
$7.00
sliced mushrooms in a rich brandied cream served with slices of toasted brioche
Frogs' Legs
$9.00
four frogs' legs, in a light batter and deep-fried, with remoulade
Charcuterie Plate
$10.00
daily selection of pates, rillettes, cured meats and sausages served with whole grain mustard, cornichons and crackers
Escargots Bourguignonne
$11.00
six escargots baked in garlic butter with toast points
Oysters on the Half Shell
$12.00
half dozen to eight oysters*, depending on variety, shucked to order and served with lemon and mignonette (excluded from special pricing)
Monday Nights Only
Moules Marinières
$9.00
3/4 pound of mussels, steamed in butter and white wine with garlic, shallots and thyme; served with baguette slices (excluded from special pricing)
Salads
our dressings are made with imported extra-virgin olive oil and wine vinegars; we use minimal amounts of vinegar in order to not negatively affect the favors of the wine you may be drinking. each salad is made to order and if you'd like a little more vinegar please tell your server and we'll be happy to adjust accordingly
Salade Lyonnaise
$6.00
frisee lettuce tossed in a light dressing with bacon, roquefort, a lightly poached egg* and fresh baked croutons
Pastiche Salad
$6.00
seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions and chopped curried almonds
Tomato and Fresh Mozzarella Salad
$7.00
seasonal tomatoes and fresh mozzarella with fresh basil, frisee lettuce, estate evoo and reduced balsamic
Beet Salad with Breaded Chèvre
$7.00
sliced beets with seasonal greens, balsamic, evoo, and a lightly breaded medallion of goat cheese
Entrees
Raie Au Beurre Noisette
$19.00
lightly foured skate wing, sautéed and fnished with browned butter, capers and a few drops of fresh lemon juice, haricots verts and dauphinoise potatoes
Grilled Salmon and Prawn with Braised Lentils
$21.00
grilled salmon with french lentils slow-cooked with local bacon, brunoise vegetables and a touch of balsamic and pedro ximenez sherry, topped with a grilled prawn and choron sauce, with caramelized brussels sprouts
Slow-Cooked Rabbit Leg with Gnocchi
$19.00
tossed with mushroom ragout and fnished with shaved parmigiano-reggiano cheese, carrots and brussels sprouts
Ballotine De Poulet
$21.00
breast of chicken stuffed with roasted leeks, bacon and wild mushrooms, pan-roasted, and served with madeira sauce, haricots verts, baby carrots and roasted potatoes
Magret De Canard Aux Cerises
$22.00
rohan duckling breast, seared medium-rare to medium*, with door county cherries in a natural sauce fnished with a touch of pedro ximenez sherry, haricots verts, baby carrots and dauphinoise potatoes
Beef Filet Rossini
$28.00
5-ounce beef tenderloin petite flet*, topped with seared foie gras*, a button mushroom and truffe madeira sauce; with haricots verts, baby carrots, and dauphinoise potatoes
Cassoulet
$16.00
classic french dish of slow-cooked white beans with pork shoulder and belly, duck conft, smoked pork shank, sausage and lamb
Pork Mignons
$18.00
thick maple creek farms pork tenderloin flet mignons, wrapped in bacon, seared medium* and fnished with a riesling and dried apricot sauce, haricots verts and dauphinoise potatoes
Paillards De Veau
$27.00
lightly pounded medallions of veal tenderloin, seared quickly, served over pasta and fnished with morels and porcini mushrooms in a natural sauce, with haricots verts and baby carrots
Carré D'agneau
$28.00
pan-roasted medium-rare lamb rack* with mustard crumbs, haricots verts, baby carrots, roasted potatoes and a natural jus favored with a sprig of fresh rosemary
Steak Frites
$18.00
7oz. beef ny steak* with shallot butter and homemade frites
Beef Entrecôte Steak Au Poivre
$25.00
10oz. strip steak* crusted with cracked black peppercorns and fnished with a cognac and shallot demi glace, haricots verts and dauphinoise potatoes
Ratatouille
$12.00
tomatoes, eggplant, peppers, onions, fennel and zucchini, slow-cooked in a rich stew favored with niçoise olives, capers, garlic and a touch of red wine ; garnished with shaved parmigiano-reggiano cheese, basil evoo and crostini
Coq Au Vin
$17.00
chicken pieces, marinated in red wine with herbs and seasonings, then slow-cooked with bacon, onions, tomatoes and mushrooms; served with sautéed spaetzles
Desserts
Crème Brûlée
$6.00
traditional with fresh berries and a homemade cookie
Angela's Lemon Tart with Meringue and Caramel Sauce
$6.00
refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce
Profiteroles
$6.00
pate a choux pastries flled with scoops of locally-produced purple door ice cream, topped with homemade chocolate sauce and garnished with fresh berries
Chocolate Ganache Cake
$7.00
fourless chocolate cake topped with chocolate ganache and served with raspberry grand marnier sauce, crème anglaise and raspberry gelato
Dulcey Chocolate Tart with Almond Crust
$8.00
blond chocolate ganache in a crisp almond crust with crème anglaise and purple door espresso ice cream
Cherri Clafoutis
$6.00
door county cherries baked in a light egg batter, dusted with confectioner's sugar and served with fresh berries, creme chantilly and purple door vanilla ice cream
Chèvre Cheesecake with Gingersnap Crust and Lavender Honey
$7.00
served with fresh berries and crème chantilly
*Consuming raw or undercooked meats, fish, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
White and Sparkling Wines
Sparkling, Cristalino Cava Catalonia, Spain
$6.00
$24.00
Sparkling Wine, Toad Hollow "Amplexus"
$32.00
Champagne, Chartogne-Taillet "Cuvee St. Anne" Brut Merfy, Champagne, France
$52.00
Sparkling Cider (NA), Duche de Longueville, Normandy, France
$16.00
Pinot Grigio, Lagaria, Veneto, Italy
$6.00
$24.00
Chenin Blanc, Domaine du Closel, La Jalousie, Savennieres, Loire, France
$11.00
$44.00
Muscadet, Eric Chevalier Sur Lie, Côtes de Grand Lieu, Loire, France
$31.00
White Rhone Blend, Château Husson "Les Seintes", Châteauneuf-du-Pape, France
$60.00
Cheverny Blanc, Salvard, Cheverny, Loire, France
$31.00
Albarino, Condes de Albarei, Rias Baixas, Spain
$8.00
$32.00
Verdicchio, Lugana, Ca' Lojera, Lombardy, Italy
$35.00
Sauvignon, Régis Minet Pouilly Fumé "Vieilles Vignes", Pouilly-sur-Loire, France
$10.00
$40.00
Sancerre Blanc, Reverdy, Sancerre, France
$45.00
White Blend, Meyer Fonné "Gentil" Alsace, France
$10.00
$40.00
Riesling, Specht, Alsace, France
$28.00
Riesling, Leitz Dragonstone, Rheingau, Germany
$8.00
$32.00
Gewurztraminer, Domaine Weinbach, Alsace, France
$49.00
Verdejo, Buil & Giné "Nosis", Rueda, Spain
$7.00
$28.00
Godello, Sábrego, Valdeorras, Spain
$39.00
Bordeaux Blanc, Chateau Haut Rian, France
$8.00
$32.00
Chardonnay, Novellum "Barrel Cuvee", Roussillon, France
$7.00
$28.00
Chardonnay, William Fevre "Champs Royaux", Chablis, France
$10.00
$40.00
Chardonnay, Neyers, Carneros, California
$55.00
Chardonnay, Jermann, Venezia, Italy
$36.00
Rose Wines
Rose, La Sangliere, Côtes de Provence, France
$8.00
$32.00
Rose, Chateau de Trinquevedel, Tavel, France
$36.00
Rose, Domaine Tempier, Bandol, France
$52.00
Red Wines
Gamay Noir, Domaine Dupeuble, Beaujolais, France
$34.00
Pinot Noir, Allendorf, Rheingau, Germany
$32.00
Pinot Noir, Bouchard Pere & Fils Bourgogne, Burgundy, France
$10.00
$40.00
Pinot Noir, Ancien, Carneros, California
$52.00
Pinot Noir, Adelsheim Elizabeth's Reserve, Willamette Valley, Oregon
$75.00
Barbera d'Alba, Andrea Oberto "Giada", Piedmont, Italy
stiche is a ten table neighborhood restaurant located in Bay View, featuring a seasonally changing menu of traditional French Bistro dishes prepared whenever possible from locally-sourced ingredients. Because of our small size, we do not take lunch reservations; dinner reservations are welcome and recommended.