Bistro L'Hermitage Menu

French onion soup with gruyere crouton

Mixed baby greens with goat cheese, dried cranberries and candied walnuts, balsamic vinaigrette

L’Hermitage Style Caesar salad with chopped eggs and white anchovies

Spinach salad with warm applewood smoked bacon dressing

Smoked salmon with capers, red onions, eggs, toast point and creme fraiche

Fresh sliced fruit plate, honey yogurt sauce

Ragout of snails with garlic butter sauce

Grilled lamb sausage with spinach tomato garlic & madeira lamb jus

Steamed mussels with shallot, garlic & white wine

Shrimp cake sandwich on onion brioche with aioli & french fries

Grilled hanger steak and eggs, potatoes and toast point

Bistro omelette with goat cheese, tomato and spinach

Traditional eggs benedict with hollandaise sauce

Eggs benedict with sauteed spinach and smoked salmon (Favorite)

Waffle or brioche French toast with mixed berries

Garlic shrimps with Israeli couscous and spinach

Salmon filet with Israeli couscous, baby spinach & red pepper coulis.

Seared New York strip steak with haricots verts, french fries, and shallot-cabernet sauce

Sauteed green beans with shallot butter

Homemade french fries

Spinach with garlic cream

Champagne Risotto

Chocolate mousse with pearl croquantes

Lava chocolate cake with vanilla ice cream

Lemon meringue tart with raspberry coulis

Grand trio

Grilled Lamb Sausages with Ratatouille & Lamb jus

Burrata with Carrot Tarragon Salad Red Wine Poached Pear, Crispy Prosciutto & Pea Tendrils

Gratin of Mussels out of Shell, Braised Tomatoes & Garlic Cream

Smoked Salmon Tartar with Multigrain Toast & Pea Tendrils

Braised Lamb Shank with Bacon, Onion, Apricot Barley, Green Beans & Madeira Lamb Jus

Duck Leg Confit & Shrimp with Purse Pasta, Green Beans & Banyuls Sauce

Duo of Beef Tenderloin & Lobster Tail with Potato Puree, Baby Spinach, Red Wine & Tomato Chive Beurre Blanc Sauces

Duo Lamb Rack & White Sausage with Roasted Celery Root, Baby Spinach & Marsala Sauce

French onion soup with gruyere crouton

Classic Caesar salad with eggs and white anchovies

Mixed green salad with Vermont goat cheese, candied cashews & balsamic vinaigrette

Bibb lettuce with roasted red beets, tomato, walnuts & light Roquefort dressing

Eggplant & goat cheese tart with arugula and pine nuts

Crispy oysters with avocado mousse and saffron aioli

Pan seared sea scallop with golden raisin harissa compote & balsamic drizzle

Ragout of snails with garlic butter sauce and puff pastry

Braised veal cheeks with red cabbage & marsala wine sauce

Seared duck foie gras with apple, toasted brioche & pea tendrils

Pan-Seared Chilean sea bass with roasted cauliflower, mushrooms & caper beurre blanc

Seared peppered tuna with medley of artichokes, roasted potatoes, spinach & tomato-chive beurre blanc

Sautéed garlic shrimp with Israeli couscous & baby spinach

Pan-seared​ sea scallops with Yukon gold potato, leeks & truffle madeira sauce

Seared New York steak with roasted Yukon Gold potatoes, baby carrots, Roquefort stuffed sweetie peppers & red wine sauce

Traditional French Beef Stew with potato puree green beans & red wine essence

Sautéed veal liver with potato purée, green beans, carmelized onion & red wine sauce

Roasted pork chop with baby sweet potatoes, green beans & maple dijon glaze

Roasted duck breast with Israeli couscous, green beans, red cabbage & cherry thyme sauce

Roasted​ chicken with brussels sprouts, french fries, & meaux mustard sauce

Israeli couscous with parmesan & scallions

Yukon gold mashed potatoes

Sautéed green beans with shallot butter

Spinach with garlic cream

Champagne Risotto

Homemade french fries