|
|
Starters |
|
| FRENCH
ONION SOUP GRATINEE topped with Swiss Gruyere |
6.95 |
CHILLED
SWEET WHITE CORN SOUP
Garnished with black truffle
oil and micro chives |
|
MESCLUN
GREENS AND SUMMER BEAN SALAD with sweet onions, Toasted
hazelnuts and balsamic vinaigrette
|
|
| BIDWELL
STREET CAESAR SALAD, herb croutons and Grana |
4.95/7.95 |
LOCAL
VINE RIPE TOMATOES AND WATERMELON
with chile-lime vinaigrette
and
couturier goat cheese
|
|
|
SAUTEED
VEAL SWEETBREADS with sweet peas a la Francaise and port wine reduction
|
9.95 |
CYPRESS
GROVE GOAT CHEESE SELECTION
Humbolt
fog and purple Haze drizzled with lavender honey |
6.95 |
| PRINCE
EDWARD ISLAND MUSSELS steamed with Smoked tomato mariniere
|
|
| BISTRO
APPETIZER PLATTER |
10.50 |
| ROASTED
GARLIC ESCARGOT with Burgundy wine butter |
7.95 |
| Dinner
Entrees |
|
BURGUNDY
WINE AND HERB BRAISED SHORT RIBS with potato gnocchi, sweet peas
and pancetta
|
19.95 |
| GRILLED
SEABASS with sautéed sweet white corn, bacon,
Red creamer
potatoes and light scallion- chive cream sauce |
|
PAN
SEARED SEA SCALLOPS with watermelon, jicama, radish
and coconut-passion
fruit sauce |
|
|
PESTO GRILLED PETALUMA FREE-RANGE
CHICKEN BROCHETTES
with cous
cous and fresh mozzarella stuffed vine ripe tomato |
|
|
ROASTED
ALL-NATURAL AUSTRALIAN RACK OF LAMB
with
potato gratin And
bing cherry-balsamic reduction
|
|
GRILLED
CERTIFIED ANGUS RIB EYE STEAK
with pommes frites and Maytag blue cheese-chive
butter |
|
HONEY
SOY GRILLED SNAKE RIVER FARMS KUROBUTA PORK TENDERLOIN With
basmati rice and honey glazed apricots
|
|
MUSCOVY
DUCK CONFIT with potato puree, port wine shallot confit and sweet
peas with proscuitto
Our
highly praised duck confit is a specialty of Gascony, France where
the method of marinating the duck in salt and cooking slowly in
fat result in a most tender meat with a distinguished well seasoned
flavor.
|
|
On
The Side |
|
Mashed
Potatoes
|
3.75 |
|
Seasonal
Vegetables |
3.75 |
Pommes
Frites |
3.75 |
PLEASE remember, all our food here at the Bistro is cooked to order.
So if you are on a time restraint, please let us know and we will do
our best.
THANK YOU
|
Richard
Righton, Proprietor
|
Wendi Mentink, Executive chef |
07/17/2006
|