Bistro Menu
Three-Courses: $35
(Available from Tuesday to Saturday)
Cromesqui salad or soup
Hanger steak, Sea scallops or Risotto
Crème brulee or Tatin
Please see a la carte menu for descriptions of dishes
No Substitutions or split orders
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Gourmand Menu
Four-Courses: $45
Wine pairings $25
(Available from Tuesday to Saturday)
This menu is available for the entire table only
First Course :
Soupe du jour
Calamari and shrimp beignets*
Charles de Fere, Blanc de Blanc, NV
Second Course :
Herbed cheesecake, grilled baguette, Organic greens, gravlax, capers
Garnacha Blanca, Las Colinas del Ebro,Spain, 2007
Arugula and goat cheese cromesqui
Domaine de Chevilly, Quincy, 2006
Third Course :
“Lapin aux cerises”: Braised rabbit in a cherry-brandy sauce
Bourgogne Laforet, Joseph Drouhin, 2006
Vande Rose All Natural New York Strip, Long pepper sauce
Haut Medoc, Reflets du Château Cissac, 2005
Pan-roasted Halibut filet, spring mushrooms jus
Tavel, Château d’Aqueria, 2007
Fourth Course :
Valrhona double chocolate truffle cake, chocolate sauce
Late harvest Zinfandel, Dry Creek Valley, Dashe Cellars, CA 2006
Warm mango tatin, Muscat Beaume de Venise sabayon
Muscat Beaume de Venise, Domaine Coyeux, 03
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Michelle and Christophe Tasting menu:
This menu is available for the entire table only.
Five Courses $55
Wine pairing $30
First Course :
Chilled Asparagus & creme fraiche soup
Prosecco, Vigneto Giardino, Adriano Adami, Italy, 2007
Second Course :
Pan-seared Atlantic sea scallops
Gewürztraminer, Jean Luc Mader, Alsace, 2007
Third Course :
Foie-gras flan
Cadillac, Château Haut-Roquefort, 2005
Fourth Course :
Duck Magret, Orange-Banyuls reduction
Syrah, Pinot Noir, Zinfandel, “Meditrina”, Sokol Blosser, OR
Final Course :
Orange-Polenta cake, poached rhubarb strawberries
Moscato d’Asti, “Nivole”, Michele Chiarelo
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A la Carte Dinner:
Beginnings
Soupe du jour
Chilled Asparagus and creme fraiche soup
Arugula, goat cheese cromesqui, dry cherries, pistachios, Dijon-citrus vinaigrette
Caesar salad with Parmegianno pana cotta and white anchovies
Herbed cheesecake & housemade gravlax, baguette, organic greens, capers
Foie-gras flan, fleur de sel, micro herb salad, honey-spiced bread toast
Bastille signature duck charcuterie trio: confit, prosciutto and rillettes
House made pate with mustarda and pea shoot salad
Calamari and shrimp beignets*, sheep milk yogurt & harissa dip
Roasted fennel & Fava bean risotto, made with organic carnarolli rice
Entrees
Pan-roasted Halibut filet, Spring mushroom jus, orzo and braised greens
Pan-seared Atlantic sea scallops, Bouillabaisse sauce, fava bean & Fennel risotto
“Lapin aux cerises”: braised rabbit in a cherry-brandy sauce
“Poulet a l’estragon”: roasted All-natural Amish chicken, pommes puree
Moullard Duck breast & foie-gras, Orange-Banyuls reduction, Roasted fennel & Blood-orange confit
Bastille signature hanger steak, shallot cabernet sauce, pommes frites
Vande rose All Natural New York Strip, Long pepper sauce, pommes frites
Sides
Vegetable du jour - Pommes puree - Pommes frites with Béarnaise – New potatoes
Artisanal Cheeses
Great Hill Blue, Massachusetts: Raw cow’s milk blue cheese
Carmody, California: Raw cow’s milk, creamy and fresh
Sea Hive, Utah: Raw cow’s milk, salty and honey
Brebiou Coupe, France: Sheep’s milk, creamy
Monte Enebro, Spain: Goat’s milk
Rochetta, Italy: Blend of cow, sheep and goat milk cheese.
Goat d’Affinois, France: Goat’s milk double cream
18% gratuity will be added to all parties of 5 or more
Bastille
