Gourmand Menu
Four-Courses: $49
Wine pairings $25
(Available from Tuesday to Saturday)
First Course :
Black truffle and mushroom risotto
Pinot Gris, Heimberger, Beblenheim, Alsace 2007
Duo of Foie gras (add $10)
Cru, Kluge Estate Winery, Charlottesville, VA
Boudin blanc
Mâcon Verze, Le Grand Cheneau 2008
Second Course :
Organic chicken liver mousse
Rose “La Cueille” Vin Du Bugey-Cerdon, NV
Endive salad
Viognier "La Violette" Jean-Luc Colombo, 2007
Frisee & duck sausage salad
Jurancon Sec, Camin Larredya, France 2005
Third Course :
Duck magret, spiced pineapple sauce
Crozes-Hermitage, Vidal Fluery 2005
NY Strip, Madeira truffle sauce
Haut Medoc, Reflets du Château Cissac 2005
Striped Bass filet, caper-preserved lemon sauce
Riesling, Schloss Vollrads, Germany 2007
Optional Cheese Course: (add $9)
Trio of Artisanal cheeses
Fourth Course :
Ginger spice cake, Banana raisin, walnuts
Moscatel do Douro, Portugal
Pineapple tatin, Caramel, Rosemary cream
Jurancon Selection, Domaine Larredya, 2005
Sweet Potato Crème Caramel, Cranberry
Cru, Kluge Estate Winery, Charlottesville, VA
Menu is available for the entire table only
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Bistro Menu
Three-Courses: $39
Wine pairings $20
(Available from Tuesday to Saturday)
First Course :
Beets salad, blue cheese, walnuts
Viognier "La Violette" Jean-Luc Colombo, 2007
Soupe du jour
Sommeliers pick
Calamari and shrimp beignets
Rose “La Cueille” Vin Du Bugey-Cerdon, NV
Second Course :
Hanger steak, classic bordelaise sauce
Haut Medoc, Reflets du Château Cissac 2005
Sea scallops, Lobster roe emulsion
Black truffle and mushroom risotto
Chardonnay "Geode" Santa Barbara, CA 2007
Scottish Salmon, Cranberry mustarda,
Braised cabbage & glazed turnips
"Evolution" 12th Edition, Sokol Blosser, OR
Third Course :
Passion fruit crème brûlée
Moscato d’Asti, “Nivole” Michele Chiarlo, Italy
Prune Brioche Bread pudding
Pedro Ximenez Sweet Sherry
Pineapple tatin, Caramel, Rosemary cream
Jurancon Selection, Domaine Larredya, 2005
No Substitutions or split orders
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A la Carte Dinner:
Beginnings
Soupe du jour
Endive salad, orange supremes, toasted pecans, goat cheese vinaigrette
Beets salad, blue cheese, spice candied walnuts, walnut vinaigrette
Frisee salad, grilled duck sausage, apple, celery root “remoulade”, grapes, Gruyere, Dijon
Pan-roasted Boudin blanc, pommes puree, frisee, Dijon vinaigrette
Organic chicken liver mousse, cranberry gelee, cornichons, frisee, baguette
Duo of Foie Gras: pan-seared & torchon, Apple-cranberry chutney, Brioche toast
Baked Raclette cheese with layers of Yukon potatoes and caramelized onion
Calamari and shrimp beignets, sheep milk yogurt & harissa dip
Black truffle and mushroom risotto, winter greens
Entrees
Bar de l’Atlantique, émulsion aux capres et citron confit, Tajine de légumes
Striped Bass filet, caper-preserved lemon vinaigrette
Moroccan-style winter vegetable Tajine
Saumon biologique d’Ecosse, beurre monté au cidre, choux confit, airelles, navets glaces
Pan-roasted Scottish Salmon, Cranberry mustarda,
Braised cabbage & glazed turnips
Saint-Jacques et homard du Maine en duo, jus au sauternes, risotto a la truffe noire
Duo of sea scallops and Maine lobster, Sauternes wine emulsion,
Black truffle and mushroom risotto, winter greens
Magret de Canard a l’ananas et aux épices, purée de patates douces, choux confit
Pan-seared Moullard duck breast, spiced sweet & sour pineapple sauce,
Sweet potato puree, cabbage confit
Onglet grille, sauce bordelaise, pommes frites
Char grilled hanger steak, classic bordelaise sauce, French fries
Boeuf fermier de Virginie, carottes, petits légumes, pommes purée, condiments
Bastille “Pot-roast”: all natural grass-fed Virginia beef chuck, slow roasted with carrots & winter vegetables, pommes puree & condiments (sea salt, cornichons, Dijon, horseradish sauce)
Faux-filet, sauce Financiere, pommes Macaire, petits legumes glaces
Creekstone Farm All natural beef Strip steak, Madeira-truffle sauce,
Yukon potato gratin, seasonal baby vegetables
Sides
Vegetable du jour - Side Salad - Pommes frites with horseradish mayonnaise
Artisanal Cheeses
Achelse Blue Belgium: Cow’s milk marbled blue curds, dense and creamy with mild flavor
Menuet, Dancing Cow Cheeses, Vermont: Raw Cow’s milk, Firm with earthy flavor
Vermont Ayr, Crawford Family Farm, Vermont: Raw Cow’s milk. Creamy texture, smooth finish
St Andre, France: Cows milk, Triple cream, “just like creamy butter”
Gran Canaria, Carr Valley, Wisconsin: Cow, sheep & goat’s milk, olive oil rubbed, intense flavor
Black Pepper d’Affinois, France: Cow, double cream, Brie-style, black peppered delicate rind
Mountain Gorgonzola, Italy: Pasteurized cow, rich and zesty, earthy salty tang, very long finish
18% gratuity will be added to all parties of 5 or more
Bastille
Sample menus, subject to change without notice
