Bistr09 Menu

Fresh Bibb lettuce topped with our delicious basil vinaigrette and served alongside fresh sliced tomatoes.

Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor

Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese

3 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping

Served with cornichons, berries, toast, and jam - this pate is made with ground pork, ham steak, bacon, and a mixture of spices.

Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables

Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.

(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.

Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.

Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.

French style parmesan risotto. Made with love

Homemade style frites served with a garlic basil aioli.

Blend of butter sauteed vegetables. Assortment consists ( but not limited to) broccoli, carrots, asparagus, and mushrooms.

Slices of hangar steak cooked to Chef's choice, served over a peppercorn gravy with frites and mixed vegetables

Roasted chicken breast served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.

A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers meuniere style. Comes served with new potatoes, and mixed vegetables.

Homemade whipping cream and chocolate swirled into a mousse. Served with berries.

Homemade bread (a full loaf!) wrapped in foil and ready for baking. Butter on the side is only at request.

Grilled salmon filets served with a rouge beurre blanc sauce, roasted new potatoes, and mixed vegetables. Accompanied with a mixed green salad on the side.

Steak au poivre served with frites or french fries and mixed vegetables. Comes with a mixed green salad on the side.

Roasted Chicken Breast served with a demi-glace sauce, butter mashed potatoes and mixed vegetables. Served with a mixed green salad on the side.

The carbonara is done in a parmesan cream sauce with peas, pancetta (pork belly), shallots, mushrooms, and parmesan cheese tossed with spaghetti pasta. Comes with a mixed green salad (basil dressing) served on the side.

Frisee mixed in an apple and mustard vinaigrette topped with thick bacon, croutons, and a poached egg

Goose liver mold wrapped in a lightly foamed apple mousse wrapped in a pistachio crust.

Airline chicken roasted in a homemade Tarragon Sauce. Served with house made Frites and mixed vegetables.

Seasoned steamed white fish served with blanched baby shrimp slaw mix, and blackened rice.

A rich, heavy custard (eggs) baked and served with a hardy sugary shell along side mixed berries.