Bistrot Lepic & Wine Bar Menu

Pan seared beef medallions, creamy polenta and mushroom jus.\nWe recommend medium rare.

Vegetarian mushroom risotto served with Parmesan cheese

Seared beef filet tournedos, served with French Fries mixed green salad and peppercorn sauce

Spring green salad with grilled salmon, shrimp and fresh fish of the day.

White beans stew with duck leg confit and sausage

Duck leg confit served with mix salad and French Fries

Free range organic chicken with curry, lemongrass, coconut milk and saffron Basmati rice.

Veal kidneys with potato gratiné and Dijon mustard sauce..\nWe recommend medium rare.

Onion tart with bacon, gruyère and baby green salad.

Endive salad with apple, walnut and Roquefort cheese.

Calf liver with capers, garlic, black olives and jerez vinegar.\nWe recommend medium rare.

Salmon in potato crust, grapes, cherry and Pernod sauce.

Three veal cheeks braised Osso-Bucco style, served with orecchiette pasta, basil and truffle oil.

Cheese plate served with toasted country bread.

Organic chicken liver mousse terrine\nServed with toasted French bread

Assorted cold cuts, cornichons and kalamata olives.

Organic baby green salad with fried cherry tomato.

Warm it whole or cut in half in the oven at 400 degrees for 8'

Snails baked in garlic butter.

Shiitake and hen-of-the-woods sautéed with olive oil and butter.

Warm goat cheese on toast, honey, walnut & mesclun salad

Warm chocolate tart.

Two puff pastries filled with Hazelnut or Vanilla ice-cream, served with a rich chocolate sauce.

Almond pastry cream cake

Three eggs omelette with one topping, served with French Fries and mesclun salad.

Plate of assorted cold cuts, cornichons and kalamata olives.

Steak and egg with hand cut French fries.

Fried oysters, organic mixed salad & cocktail sauce

Mixed salad with green beans, boiled potato, anchovies, tuna and olives

French fries, crispy bacon or sauteed spinach.

Parisian ham, gruyère béchamel & petite salade.

Served with mixed salad

Half dozen fried oysters, organic green salad and cocktail sauce

Warm organic chicken salad with poached egg, wild mushrooms and balsamic vinegar.

Shrimp, garlic tomato sauce and ticino polenta.

Salmon tartar with fresh dill, extra virgin olive oil and lemon juice

French toast served with chocolate sauce

Cheese plate served with toasted country French bread.

Poached egg with ham, tomato & white wine cheese sauce on English muffin.

Fresh fruit salad with fresh mint

Grilled spicy lamb sausages served with sauteed potato and organic green salad

Homemade Yukon gold potato purée

Fresh spinach sauteed with garlic and olive oil

Small portion of orecchiette pasta served with butter and Parmesan cheese

Vegetables of the day.\nOur vegetables come from Path Valley farm in the Amish country

Thinly cut French fries