Bastille

SPECIAL EVENTS

Online reservations

Restaurant week – Summer 2008

Available from Tuesday, August 12th to Saturday, August 16th

Dinner prix fixe: $35.08

First Course

Soupe du jour

Goat cheese cromesqui, baby arugula, fresh berries, roasted shallots dressing

Calamari and shrimp beignets, sheep milk yogurt & harissa dip

Heirloom tomatoes and Buffalo mozzarella, fresh basil pesto, roasted garlic crostini

Parmegianno pana cotta, Spanish white anchovies, cucumber, caesar-dressing

Farmer’s market salad, balsamic vinaigrette

Duo of foie-gras on brioche toasts and seasonal chutney

(Supplemental: $10)

House made duck charcuterie tasting: confit, prosciutto and rillettes

(Supplemental: $5)

Entrée

*Sautéed Atlantic Sea scallops, Fine Sherry reduction, Paella-style rice

*Pan-roasted Sea Bass filet, brown butter caper sauce,

Smashed Yukon potato with olive oil and sea salt, sautéed cucumbers

Slow roasted All-natural chicken “a la Basquaise”, with tomato, sweet peppers,

Espelette, onions & garlic jus, served with whole grain red rice

*Grilled Parisian Bistro steak, long pepper sauce, pommes frites

*Pan-roasted Moullard Duck magret, Banyuls-fig sauce, roasted corn risotto

Risotto du jour, made with organic dry-aged carnarolli rice

Cheese course 

(Optional Course: Add $9)

Local Artisanal cheese plate with house made condiments

Dessert

Farmer’s market fruit clafouti with sabayon

Lemon Verbena crème brûlée

Warm local peach tatin, with sherry cinnamon sabayon

Valrhona Manjari chocolate pot de crème

Taxes and gratuities not included. Automatic 18% gratuity charge on all parties of 5 or more

Also Available from Tuesday August 12th to Saturday August 16th:

Hot Summer nights dinner $29

Three-Course Prix fixe including:

Any salad or soup

Bistro steak, Scallops, Chicken or Risotto

Seasonal Crème brûlée or Peach tatin or Clafouti