Menu

Selection Our Menu Options.
Brunch, Lunch, Dinner, DessertsChef’s Specials, Sample Thanksgiving Menu, Chef’s Tasting Menu Large Party (9 or more)

Brunch

Les Soupes et Salades

Bisque d’Homard     10
Lobster bisque with sherry cream

Soupe d’ Onion     10
French onion soup with gruyere crouton

Salade Verte     10
Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette

Salade Cesar     10
Caesar salad, eggs and white anchovies

Salade d’Epinards     10
Spinach salad with warm applewood bacon dressing

Saumon Fume     15
Smoked salmon with capers, toast point and creme fraiche

Plat de Fruits     13
Fresh sliced fruit plate, honey yogurt sauce

Les Accompagnements / Side Dishes

Puree de Pommes de Terre Petit Dejeuner    8
Breakfast potatoes

Haricots Verts     8
Sauteed green beans with shallot butter

Pommes Frites     8
Homemade french fries

Epinards a al Creme     8
Spinach with garlic cream

Risotto au Champagne     8
Champagne Risotto

Les Entrees

Sandwich De Poulet     16
Grilled chicken reuben with warm potato salad

Sandwich a Gateau de Crabe     22
Crab cake sandwich with aioli on onion brioche, french fries

Onglet de Boeuf et Ouef     21
Grilled hanger steak and eggs, potatoes and toast point

Omelet du Jour     15
Omelet​ of the day

Oeuf Benedict a la Tradition     16
Traditional eggs benedict with hollandaise sauce

Oeuf Benedict a la Norvegienne     18
Eggs benedict with sauteed spinach and smoked salmon

Waffle ou Pain au Brioche Grille     14
Waffle or brioche French toast with mixed berries

Pappardelli Vegetarian     16
Pappardelli pasta with garlic, olive, tomato and spinach
(with chicken 16, beef 18)

Crevettes Sauce d’Ail      23
Garlic shrimps with Israeli couscous and spinach

Truitte au Risotto     22
Rainbow trout, champagne risotto and tomato balsamic drizzle

Entrecote     28
Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries

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Lunch

Les Soupes et Salades

Bisque d’Homard     10
Lobster bisque with sherry cream

Soupe d’ Onion     10
French onion soup with gruyere crouton

Salade Verte     10
Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette

Salade Caesar     10
Caesar salad, eggs and white anchovies

Tare d’Aubergines au Fromage de Chevre     14
Eggplant and goat cheese tart with baby arugula

Les Hors d’œuvres
Friture d’Huîtres 13
Crispy Oysters with Avocado Mousse & Saffron Aioli

Escargots 14
Ragout of Snails with Shiitake Mushroom, Lardons of Bacon, Garlic & Parsley

Saucisse de Merguez 14
Grilled Lamb Sausage with Spinach Tomato Garlic & Madeira Lamb Jus

Moules Marinieres 14
Steamed Mussels with Shallot, Garlic & White Wine
Les Sandwiches
Sandwich De Poulet    16
Grilled chicken reuben with warm potato salad

Croque-Monsieur Classique    16
Hot ham & cheese sandwich, cornichons, Meaux mustard & fries

Sandwich au Thon    19
Open face croissant tuna sandwich with olives, harissa tapenade & fries

Gateau de Crabe & Crevettes    22
Crab & shrimp cake sandwich with aioli on onion brioche, French fries

Bistro Bleu Burger      18
Pan seared angus beef, kiser roll, lettuce tomato, red onion, blue cheese & fries

Les Entrees

Salad Caesar      with Chicken 16, Tuna 19
Caesar salad with spanish white anchovies, served with a choice of tuna or chicken

Bistro Omelette     15
Bistro omelet wtih tomato, spinach & goat cheese, choice of fries or salad

Pappardelli      Vegetarian 16, Chicken or Beef 19
Parpedelli pasta with garlic, olive, tomato and spinach

Poulet Roti a la Moutarde de Meaux     22
Roasted chicken, french fries and Meaux mustard sauce

Crevettes Sauce d’Ail     23
Garlic shrimp with Israeli couscous and spinach

Truite au Risotto     22
Rainbow trout, champagne risotto and tomato balsamic drizzle

Foie de Veau     22
Sauteed veal liver with fries, green beans, caramelized onions & red wine sauce

Entrecote     28
Seared New York strip steak in shallot-cabernet sauce, haricots verts and French fries

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Dinner

Les Soupes et Salades

Gratine des Hâlles     10
French onion soup with gruyere crouton

Bisque d’Homard     12
Lobster bisque with sherry cream

Salade Cesar Classique     10
Classic Caesar salad, eggs and white anchovies

Salade Lâitue de Bibb     12
Bibb lettuce with orange segments, tomato, walnuts & light Roquefort dressing

Salade Verte     10
Mixed green salad with Vermont goat cheese, candied walnuts & balsamic vinaigrette

Tatin d’Aubergines au Fromage de Chèvre 15
Eggplant & goat cheese tart with arugula and pine nuts

Les Hors d’Oeuvres

Gateau de Crabes & Crevettes     16
Crab & shrimp cake with cucumber salad & golden balsamic drizzle

Merguez      16
Grilled lamb sausages with ratatouille and lamb jus

Friture d’Huîtres     15
Crispy oysters with avocado mousse and saffron aioli

Coquilles St. Jacques     17
Pan seared sea scallop with crispy brussel sprouts & honey soy & golden balsamic

Escargots     15
Ragout of snails with Shiitake mushrooms, pork belly, garlic & parsley

Foie Gras     24
Seared duck foie gras with caramelized peaches, toasted brioche & pea tendrills

Les Entrees​

Les Poissons

Truite     26
Rainbow trout with baby spinach, mashed potatoes and caper beurre blanc

Filet de Saumon     28
Pan seared filet of salmon with broccoli, potato puree & ratatouille

Filet de Vivaneau   30
Sautéed red snapper filet with artichoke, fennel, spinach & saffron sauce

Filet de Mérou 32
Pan-seared grouper mélange of peach, sunchokes, scallions & banyuls sauce

Coquille St. Jacques     34
Pan seared​ sea scallops with yukon gold potato, leeks & truffle madeira sauce

Thon     34
Seared peppered tuna with medley of baby yukon gold potatoes, mushrooms, spinach & tomato-chive beurre

Les Viandes

Entrecote     32
Seared new york steak with potato puree, spinach & red wine sauce

Paillard et Joue de Veau 36
Sautéed duo veal paillard & white sausage with creamy white polenta, asparagus & truffle madeira sauce
Foie de Veau     27
Sauteed veal liver with potato purée, green beans, caramelized onion and red wine sauce

Porc Grillé 28
Grilled pork tenderloin & pork belly with pappardelle pasta, arugula & maple dijon glaze

Magret de Canard Roti 33
Roasted duck breast with Israeli couscous, haricots verts & cherry thyme sauce

Poulet Rôti     26
Roasted​ chicken with soy brussels sprouts, french fries, & meaux mustard sauce

Les Accompagnements/ Side Dishes

Fricassee de Champignons     8
Sauteed​ mushrooms with garlic and parsley

Couscous d’Israel     8
Israeli couscous with parmesan and scallions

Puree de Pommes de Terre     8
Yukon gold mashed potatoes

Haricots Vert     8
Sauteed green beans with shallot butter

Epinards a la Creme     8
Spinach with garlic cream

Risotto au Champagne     8
Champagne risotto

Pommes Frites Maison     8
Homemade french fries

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Desserts

Creme Brulee a la Vanilla de Tahiti 10
Classic creme brulee

Mousse au Chocolat aux Perles Croquantes 10
Chocolate mousse with pearl croquantes

Fondant au Chocolat 10
Lava chocolate cake with vanilla ice cream

Fruits Rouges Gratines 10
Fresh berry gratin with sabayon sauce

Millefeuilles aux Framboises 10
Raspberry napoleon with vanilla cream & berry coulis

Tarte Aux Citrons 10
Lemon meringue tart with berry coulis

Crepe Croustillante a la Banane 10
Crispy​ crepe, flambe bananas, banana cake & Baileys tapioca

l’Hermitage Gourmand Panache 12
Grand Trio

Tarte aux Pommes, Glace Vanille 10
Baked apple tart with vanilla ice cream

Pouding au Pain 9
Bread pudding with creme Anglaise & vanilla ice cream

Crepes du Jour 9
Crepes of the day

Sorbets et Cremes Glacees 8
Selection of sorbets & ice creams

Assiette de Fromages 14
Chef’s selected cheese plate

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Chef’s Specials

Les Hors d’Œuvres

Soupe du Jour 12
Soup of the Day

Calamars Grillés 16
Grilled Calamari with Grilled Pineapples Ratatouille & Balsamic Reduction

Moules Gratines    16
Gratin of Mussels out of Shell, Braised Tomatoes & Garlic Cream

Crevettes Pochées, Sauce de Pastèque    16
Poached Shrimp with Quinoa Salad & Watermelon Cocktail Sauce

Pates en Sac au Poire et Fromage   15
Purse Shaped Pasta with Pear, Cheese & Garlic Cream Sauce

Les Entrées

Duo de Filet Mignon et Homard    (Market Price)
Seared Beef Tenderloin & Roasted Lobster Tail with Potato Puree, Asparagus & Both Red Wine, Beurre Blanc Sauces

Duo Filet Mignon et Onglet de Boeuf (Market Price)
Beef Hanger Steak & Shrimp with Champagne Risotto, Baby Spinach & Red Wine Sauce

Carré d’Agneau (Market Price)
Roast Rack of Lamb with Vegetable Tart, Sunchokes & Madeira Lamb Jus

Crevêttes a l’Ail 34
Sautéed Garlic Shrimp with Israeli Cous Cous, Baby Spinach & Balsamic Drizzle

Suprême de Volaille au Boursin & Abricots au Madère 30
Herb Crusted Chicken Napoleon with Herb Cheese, Green Beans & Apricot Madeira Sauce

Dessert

Les Crêpes du Jour 10
Crepes of the Day

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Sample Thanksgiving Menu

Sample menu is subject to change from freshest ingredients to perfect plating.

Les Hors d’Œuvres

Soupe de courge musquée
Butternut Squash Soup with Crispy Prosciutto
Or
Ravioli aux Champignons Sauvage en Forme de Croissant
Crescent Shape Wild Mushroom Ravioli with Chive Butter
Or
Joues de Veau Braisées
Braised Veal Cheek with Pea Tendrils, Pappardelle & Madeira Sauce
Or
Salade Verte
Mesclun Salad, Cranberries, Candied Walnuts & Balsamic Vinaigrette
Or
Caesar
Classsic Caesar Salad with White Anchovies

Les Entrées

Roulade de Dinde Farcie a la Tradition
Stuffed Turkey Roulade with Potato Puree, Green Beans, Cranberry and Turkey Jus
Or
Entrecote
Seared New York Steak with Sweet Potato Puree, Baby Spinach & Red Wine Sauce
Or
Carré d’Agneau et Merguez
Duo of Lamb Rack & Merguez/Lamb Sausage with Fingerling Potatoes, Green Beans & Marsala Lamb Jus
Or
Porc
Roasted Pork Tenderloin with Fingerling Potatoes, Asparagus & Huckleberry Wine Sauce
Or
Filet du Vivaneau
Sautéed Filet of Red Snapper with Saffron Risotto, Spinach & Port Wine Sauce
Or
Crevettes
Sautéed Garlic Shrimp with Israeli CousCous & Baby Spinach

Dessert

Tarte de Citrouille Maison
Individual Pumpkin Pie with Whipped Cream
Or
Crème Brulée a la Vanille de Tahiti
Classic Crème Brulée
Or
Mousse au Chocolat
Chocolate Mousse and Chocolate Pearls
Or
Tarte Aux Amandes
Baked Almond Tart with Vanilla Ice Cream
Or
Tarte aux Pommes
Apple Tart with Vanilla Ice Cream

Sample menu is subject to change from freshest ingredients to perfect plating.

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Chef’s Tasting Menu

Five Courses Menu 75

Five Courses Menu Paired with Wine 115

Seven Courses Menu 90

Seven Courses Menu Paired with Wine 140

Per table only. Not available on Saturday

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