Gourmand Menu
Four-Courses: $49
Wine pairings $25
(Available from Monday to Saturday)
First Course :
Roasted corn and tomato risotto
Tavel Rose, Chateau d’Aqueria
*Duo of Foie gras (add $10)
Cru, Kluge Estate Winery, Charlottesville, VA
Soupe du jour
Sommeliers pick
Second Course :
Heirloom tomato & fresh mozzarella
Prosecco, Adriano Adami, Italy
Terrine of summer vegetables and petite salad
"Evolution" 12th Edition, Sokol Blosser, OR
Salmon gravlax, cromesqui of soft-boiled egg
Jurancon Sec, Domaine Castera
Third Course :
Moullard *duck breast, blackberry-cassis gastric
Merlot, Joseph Carr, Napa Valley, CA
Creek Stone Farm Ribeye*, pepper dry rub
Crozes-Hermitage, Vidal Fluery
Grilled *Branzino filet, Provencal ratatouille
Marsanne, Domaine du Tunnel, St. Peray
Optional Cheese Course: (add $9)
Trio of Artisanal cheeses
Fourth Course :
Valrhona chocolate cake, blackberries
Late harvest Zinfandel, Dashe Creek Valley, CA
Pistachio Baklava
Orange cardamom Anglaise, peach compote
Malmsey Madeira, 10 yr, Blandys
Peach & Cornmeal Tart
Tarragon, blueberries, crème fraiche
Moscato d’Asti, “Nivole” Michele Chiarlo, Italy
Menu is available for the entire table only
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Bistro Menu
Three-Courses: $39
Wine pairings $20
(Available from Monday to Saturday)
First Course :
Salade Bastille
St. Veran, Domaine Fussiacus
Soupe du jour
Sommeliers pick
Beignet of Oysters
Blanc de Blanc, Charles de Fere NV
Second Course :
* Grilled hanger steak, shallot-cabernet sauce
Haut Medoc, Reflets du Château Cissac
* Skate wing filet, caper-lemon butter sauce
Chardonnay, Acre, Central Coast, CA
Organic free-range Amish chicken breast, sauce diable, summer vegetables
Gamay, “Le Bois Jacou” Jean Francois Merieau
Third Course :
Raspberry crème brûlée, Almond biscotti
Moscato d’Asti, “Nivole” Michele Chiarlo, Italy
Plum Financier
Plum compote, ginger sabayon
Jurancon Selection, Domaine Larredya
Key Lime Cheesecake
Coconut macaroon, mango
Moscato, ST Supery
No Substitutions or split orders
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A la Carte Dinner:
Beginnings
Soupe du jour
Salade Bastille: Organic greens, cherry tomato, fennel, cucumbers, olives
Green & shell bean salad, cherry tomato, mushrooms, Fresh herbs, Balsamic vinaigrette








Heirloom tomato & fresh mozzarella, Banyuls-olive oil vinaigrette
Bastille Caesar: romaine & radicchio, Parmesan and white anchovy Panacotta
Terrine of summer vegetables and goat cheese, eggplant, pepper, zucchini, confit tomato
House made organic salmon gravlax, crosmesqui of soft boiled egg, petite salad
Beignet of Oysters with mignonette mayonnaise, tartare sauce
*Duo of Foie gras and summer stone fruits
Roasted corn and tomato risotto, made with organic carnarolli rice
Entrees
*Filet de loup de mer grille, ratatouille Provencale, emulsion au citrons et aux herbes
Grilled *Branzino filet, Provencal ratatouille, lemon-basil emulsion
*Saumon sauvage du Pacifique, vinaigrette aux capres et olives, concombres et tomates
Pan-roasted wild Pacific salmon, capers-olive vinaigrette, warm cucumber and tomato salad
*Ailes de raie a la Grenobloise, pommes rissolees
Pan-roasted skate wing filet, caper-lemon butter sauce, rissolees potatoes and vegetables
*Magret de Canard, Gastrique au cassis et a la mure, Trevise grille, fruits d’ete
Pan-seared Moullard *duck breast, blackberry-cassis gastric sauce,
Sautéed stone fruits, grilled Treviso
*Entrecote grille, marinade au poivre, sauce choron, pommes frites
Creek Stone Farm Ribeye*, pepper dry rub, tomato infused béarnaise sauce, French fries
Onglet grille, reduction aux echalottes et vin rouge, pommes frites
Grilled hanger steak, shallot-cabernet sauce, French fries
Poulet fermier grille, sauce diable, garniture de legumes estival
Organic free-range Amish chicken breast, sauce diable, summer vegetables
Sides
Summer vegetables
Side Salad
Pommes frites with sauce choron
Artisanal Cheeses
Humboldt Fog, Cypress Grove Chevre, CA
Red Cloud, Haystack Mountain Dairy, CO
Pleasant Ridge Reserve, Upland Cheese Company, WI
Pont L’Eveque, France
Tomme de Savoie, France
Bayley Hazen Blue, Vermont
Garrotxa, Spain
19% gratuity will be added to all parties of 5 or more