Bartolotta's Lake Park Bistro Menu

Madagascar vanilla bean custard, caramelized sugar, fresh fruit

Flaky crust, spiced pears, candied walnuts, whipped fromage blanc, salted caramel

Warm apple cake, cider caramel, cognac ice cream

Lemon curd, pomegranate gel, whipped white chocolate ganache, buttery sable crust

Three scoops of sorbet du jour

Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche ($10 supplemental)

Seared sea scallops, puréed celery root, braised kale, Bayonne cured ham, celery leaf, and watercress salad

Beef bouillion with duck foie gras, root vegetables, and black truffles baked "en cocotte" under a buttery puff pastry ($10 supplemental)

Pan-roasted squab, glazed in red wine, honey-rosemary sauce, sautéed grapes, caramelized fennel

Poached European sea bass in Manilla clam broth, braised leeks, sweet herbs, and marble potatoes

Warm brown butter cake, dark cherries, tart cherry gelee, cognac ice cream

Three scoops of sorbet du jour

Chicken liver mousse, apricot preserves and toasted brioche

Country pork pâté served with cornichons, Meaux mustard, warm baguette

French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread

Tasting of French imported cheeses served with preserves, fruit, cranberry-walnut bread

Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette

Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

East Coast mussels steamed in white wine-cream broth, garlic, herbs, shallots, served with bistro frites

Chopped raw filet mignon with capers, Dijon mustard, egg yolk, grilled baguette

Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche

16 oz grilled boneless ribeye, bacon-roasted fingerlings potatoes, caramelized Brussels sprouts, sauce bearnaise

Grilled hanger steak with bistro frites with choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter

Red wine-marinated and braised organic chicken, potato purée, bacon lardons, pearl onions

True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side

Oven-roasted Scottish salmon, olive oil potatoes, rapini, olive–caper tapenade

Crispy confit duck leg, braised French lentils, watercress salad, duck ham, cassis duck sauce

Baked rutabaga and French Comté cheese, artichoke mousseline, roasted pepper coulis, watercress

Potato purée

Bacon-roasted fingerling potatoes

Sautéed seasonal mushrooms

Buttered French beans

Sautéed Brussels sprouts

your main course

your small dessert course

Our signature baked French onion soup with baguette and Gruyère cheese

Fresh fruit, vanilla and honey greek yogurt, house-made granola

Smoked and poached salmon with dill and chives, preserved lemon and cucumber relish, watercress and toasted brioche

Bibb lettuce with herbs, carrots, red onion, radish, white wine Dijon Vinaigrette

Warm goat cheese with apricot and walnut preserves, petit salad, toasted baguette ($3 supplemental)

Country pork pâté served with cornichons, meaux mustard, and toasted baguette

Traditional French-style omelette with melted leeks, sautéed mushrooms, Gruyère cheese, herbs. Served with a petite salad

Traditional eggs benedict preparation with poached eggs, Berkshire ham, toasted English muffin and hollandaise sauce. Served with dauphinoise potatoes

Brioche French toast with pear butter, pure maple syrup, powdered sugar, bacon

Grilled 8oz bavette steak with French fries and béarnaise sauce

Pan-roasted salmon with haricot vert, fingerling potatoes, beurre blanc

Classic savory baked egg tart with spinach, bacon, caramelized onions, and gruyere cheese. Served with dauphinoise potatoes with a petite salad

Herb-marinated and thinly pounded chicken breast with fingerling potatoes, arugula salad, lemon-caper vinaigrette

Baked lemon custard with fresh raspberries, Chantilly cream, crispy meringue

White chocolate-filled crepes with an orange Grand Marnier sauce and orange supremes

Rich flourless chocolate cake with candied hazelnut, banana ice cream, brûléed bananas