Gourmand Menu
Four-Courses: $55
With wine pairings $85
(Available from Monday to Saturday)
Optional Cheese Course:
(add $12 or $19 with wine pairing)
Trio of Artisanal cheeses
Menu is available for the entire table only
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Bistro Menu
Three-Courses: $39
With wine pairings $59
(Available from Monday to Saturday)
First Course :
Salad of local organic beets
blue cheese pana cotta
Soupe du jour
Second Course :
* steak
* Pan-roasted Salmon
Basset Farm Chicken
Optional Cheese Course:
(add $12 or $19 with wine pairing)
Trio of Artisanal cheeses
Third Course :
Apple Tatin
crème caramel
Valrhona Manjari chocolate marquise
No Substitutions or split orders
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A la Carte Dinner:
Beginnings
Soupe du jour
Betteraves biologiques et salade d'endives, noix roties, pana cotta au bleu
Salad of local organic beets, blue cheese pana cotta, endives, toasted walnuts
Pate du jour, petite salade, cornichons et croutons
Pate selection, petite salad, pickles and crostini
Salade de frisée, pommes et noix de pecan, cromesqui de chèvre chaud
Frisee, apples, spiced pecans, goat cheese cromesqui
Beignet aux Calamars & rouille
Beignets of Calamari, served with rouille aïoli
Assiette de Charcuterie de Canard Maison
Bastille Duck charcuterie : prosciutto, rillettes, confit with Cranberry mustarda
Poitrine de porc fermier, salade de lentils du Puys
Crispy Berkshire pork belly and green lentils salad
Terrine de foie-gras confit, gelee de raisins de Concord, brioche
Terrine of Foie gras confit, concord gel, brioche
Risotto biologique a la truffe et aux champignons
Black truffle and mushrooms risotto
Entrees
*La Bouillabaisse du marche:
Market seafood poached in a saffron & Pernod mussel broth
Garnished with vegetables, country bread and rouille aioli
*Filet de Saumon d’elevage biologique d’Ecosse, Beurre rouge, Lentils du Puys
Pan-roasted Scottish Salmon filet, red wine & butter sauce, French green lentils “Du Puys”
*Noix de Saint -Jacques, fenouil et endives caramelisees, vinaigrette au oranges confites
Local Sea Scallops, roasted fennel and orange caramelized endives, preserved citrus vinaigrette
Coq au vin de poulet fermier, pommes puree, garniture traditionnelle
Slow simmered chicken from Bassett Farm (VA) in a rich red wine sauce,
Pommes puree, lardons, baby onion, carrots and mushrooms
*Magret de Canard et Cassoulet, reduction au vin rouge
Cassoulet and Moullard duck breast, mulled wine reduction
Baked white bean stew with duck confit, pork belly, duck sausage
Choucroute et cochon noir: filet, poitrine et joues braisees, jus au cidre epice
Berkshire pork tasting and housemade sourkraut: tenderloin, braised cheeks and belly, spiced cider jus, sourkraut of fresh green cabbage
*Entrecote Béarnaise, pommes fondantes, epinards poiles
Grilled Angus Grass fed beef Ribeye steak, duck Béarnaise sauce,
pommes Macaire gratin, winter vegetables
Artisanal Cheeses
Comte
Pave d’Affinois
Tomme de Savoie
Bucheron
Saint-Marcelin
Mimolette
Roquefort
19% gratuity will be added to all parties of 5 or more
Bastille
Sample menus, subject to change without notice
