Le Bistro
                                                      150 Madison
 
COUNTRY FRENCH CUISINE
Chef Hamid Serdani
(Vegetarian Options Available - Call to discuss)
 
 
Hors D’oeuvres   Country Style Farmer’s Pate Mustard, caramelized onions and cornichon ten Baked Brie in Phyllo Pastry Apple confit, hazelnuts, blackberry port wine reduction twelve Escargots Garlic, almonds, pernod, parsley butter nine Flambéed Sea Scallops On roasted sweet potatoes and curry sauce fourteen Calamari Steak and Tomato Tartlet With lemon caper sauce  twelve Lobster and Seafood Crêpe French crêpe filled with lobster, shrimps, scallops, dungeness crab, with salad bouquet and smoked salmon mornay sauce fifteen   Soups Le Bistro Lobster Bisque    Cognac cream puff    ten Traditionnel French Onion Soup Gruyer croûton seven    Salads Bistro Organic Salad Mixed greens, pine nuts, provençal croûton and herb vinaigrette seven Salad Niçoise á la Mediterranean Mix greens, black olives Niçoise, artichokes, cucumber tomatoes, red onions and lemon confit dressing ten Duck Confit Salad Succulent duck confit with greens, grapefruit, cherry tomatoes and cucumber-avocado drizzle  twelve Dukkah Prawns, Asparagus and Mesclun Leaf Salad Sautéed tiger prawns with Egyptian spices and cherry tomatoes over red bell pepper pesto   twelve Poached d’Anjou Pear Butter leaf lettuce, blue cheese, candied pecans, pancetta  and champagne vinaigrette  ten Roasted Beet Salad French green beans, goat cheese and horseradish vinaigrette nine     Entrées    Pan Seared Filet Mignon Angus beef tenderloin wrapped bacon  with pepper maitre d’ butter and port wine jus   twenty eight Beef Tenderloin Medallions and Prawns Grilled Angus beef medallions and prawns with old port wine reduction twenty eight Grilled New York Steak With shallots and pinot jus twenty five Côtes de Veau Roasted veal chops with port jus and exotic mushroom fricassée thirty Pork Tenderloin á la Marocaine With Moroccan couscous, dried fig and apricot confit coconut curry sauce twenty five   Lamb Osso Buco Slow braising lamb shank with rosemary sauce twenty five                          Mediterranean Saffron Chicken Tagine With artichokes, olive Niçoise, fennel and carrots, served with pilaf rice twenty two   Vegetarian Mushroom Napoleon Layers of potatoes, sautéed spinach, mushrooms, butternut squash,  with ricotta and balsamic reduction eighteen Desserts seven dollars Gâteau du Jour Ask your server Bourbon Bread Pudding with butterscotch and ice cream Chocolate Mousse with chantilly creme Crème Brûlée Tahitian vanilla bean Crispy Apple Strudel with vanilla ice cream CHOCOLATE FONDUE Imported Spanish Dark Chocolate, Angel food cake, fresh seasonal fruit ten dollars (single) fifteen dollars (double) ASSORTED CHEESES Ask your server for today’s selection We accept Visa, Mastercard, American Express, Discover $5 split entree charge, 18% gratuity for parties of eight or more 4/08