Menu

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

Brunch

Les Soupes et Salades

Bisque d’Homard     9
Lobster bisque with sherry cream

Soupe d’ Onion     8
French onion soup with gruyere crouton

Salade Verte     8
Mixed baby greens with goat cheese, dried cranberries and pine nuts, balsamic vinaigrette

Salade Cesar     9
Caesar salad, eggs and white anchovies

Salade d’Epinards     8
Spinach salad with warm applewood bacon dressing

Saumon Fume     12
Smoked salmon with capers, toast point and creme fraiche

Plat de Fruits     10
Fresh sliced fruit plate, honey yogurt sauce

Les Accompagnements / Side Dishes

Puree de Pommes de Terre Petit Dejeuner    6
Breakfast potatoes

Haricots Verts     6
Sauteed green beans with shallot butter

Pommes Frites     6
Homemade french fries

Epinards a al Creme     6
Spinach with garlic cream

Risotto au Champagne     6
Champagne Risotto

Les Entrees

Sandwich De Poulet     14
Grilled chicken reuben with warm potato salad

Sandwich a Gateau de Crabe     18
Crab cake sandwich with aioli on onion brioche, french fries

Onglet de Boeuf et Ouef     17
Grilled hanger steak and eggs, potatoes and toast point

Omelet du Jour     13
Omelet​ of the day

Oeuf Benedict a la Tradition     14
Traditional eggs benedict with hollandaise sauce

Oeuf Benedict a la Norvegienne     15
Eggs benedict with sauteed spinach and smoked salmon

Waffle ou Pain au Brioche Grille     12
Waffle or brioche French toast with mixed berries

Pappardelli Vegetarian     14
Pappardelli pasta with garlic, olive, tomato and spinach
(with chicken 16, beef 18)

Crevettes Sauce d’Ail      19
Garlic shrimps with Israeli couscous and spinach

Truitte au Risotto     18
Rainbow trout, champagne risotto and tomato balsamic drizzle

Entrecote     23
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 Halles     10
French onion soup with gruyere crouton

Bisque d’Homard     11
Lobster bisque with sherry cream

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

Salade Laitue de Bibb     12
Bibb lettuce with roasted red beets, tomato, walnuts & light Roquefort dressing

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

Tatin d’Aubergines au Fromage de Chevre 14
Eggplant & goat cheese tart with arugula and pine nuts

Les Hors d’Oeuvres

Gateau de Crabes & Crevettes     16
Crab & shrimp cake with sauteed fennel puree and lobster cream sauce

Moules et Endives Gratines 16
Gratin of poached mussels and braised endives with Roquefort cream

Friture d’Huitres     14
Crispy oysters with avocado mousse and saffron aioli

Coquilles St. Jacques     16
Pan seared sea scallop with golden raisin harissa

Escargots     15
Ragout of snails with Shiitake mushrooms, lardons of bacon, garlic & parsley

Foie Gras     22
Seared duck foie gras with caramelized apples, toasted brioche & pea tendrills

Les Entrees​

Les Poissons

Truite     25
Rainbow trout with baby spinach, mashed potatoes and almond beure noisette

Filet de Saumon     26
Pan seared filet of salmon with potato puree, baby spinach & red pepper coulis

Filet de Dorade Coryphène 29
Sautéed mahi mahi filet with sunchoke puree, endives & golden balsamic reduction

Filet de Mérou 30
Pan-seared grouper with truffle risotto, asparagus & red wine sauce

Coquille St. Jacques     32
Pan seared​ sea scallops with yukon gold potato, leeks & truffle madeira sauce

Thon     32
Seared peppered tuna with medley of roasted artichoke bottoms, mushrooms, spinach, mushrooms & tomato-chive beurre blanc

Les Viandes

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

Jarret d’Agneau Braise     32
Braised lamb shank with roasted yukon gold potatoes, cauliflower, green beans & madeira lamb jus

Paillard et Joue de Veau 32
Sautéed duo veal paillard and braised veal cheeks with sweet potato gnocchi, red cabbage & truffle madeira wine sauce

Foie de Veau     26
Sauteed veal liver with potato purée, green beans, caramelized onion and red wine sauce

Porc Grillé 27
Grilled pork tenderloin medallions with pappardelle pasta, arugula & huckleberry wine sauce

Magret de Canard Roti 32
Roasted duck breast with celery puree, red cabbage, haricots verts & cherry thyme sauce

Poulet Rôti     26
Roasted​ chicken with 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 aux Truffle     8
Truffle risotto

Pommes Frites     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 15
Grilled Calamari with Ratatouille & Balsamic Reduction

Coquilles St Jacques Escabeche 16
Cold Marinated Sea Scallops and Vegetables in Banyuls with a Garlic Cream Sauce

Saucisse de Merguez 15
Grilled Lamb Sausage with Arugula, Golden Raisins & Goat Cheese

Confit Canard 16
Shredded Duck Leg Confit in Creamy Truffle Risotto

Les Entrées

Gâteau de Crabes & Homard (Market Price)
Duo of Crab-Shrimp Cake and Lobster Tail with Potato Puree, Baby Spinach & Tomato Chive Beurre Blanc

Duo Filet Mignon et Onglet de Boeuf (Market Price)
Beef Hanger Steak & Beef Tenderloin with Potato Puree, Baby Spinach & Red Wine Sauce

Carré d’Agneau (Market Price)
Roast Rack of Lamb with Madeira Lamb Jus, Haricots Verts & Roasted Yukon Gold Potatoes Radish

Crevêttes a l’Ail 28
Sautéed Garlic Shrimp with Israeli Cous Cous, Baby Spinach & Balsamic Drizzle

Suprême de Volaille au Boursin & Abricots au Madère 28
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 Valentines Menu

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

Les Hors d’Œuvres
Chaudrée d’Huitres
Oyster Chowder with Scallions

Crevettes aux Ails, Couscous d’Israël
Sautéed Garlic Shrimp with Israeli Couscous

Salade de Caesar
Caesar Hearts of Romaine

Raviolis d’Artichauts et Chèvre
Artichoke and Goat Cheese Ravioli with Saffron Sauce

Les Entrées
Filet Mignon ou Faux Filet
Pan Seared Ribeye or Filet Mignon with Potato Puree, Haricots Verts & Red Wine Sauce

Magret de Canard
Roasted Duck Breast with Israeli Couscous, Asparagus and Cherry Thyme Sauce

Corvina ou Coquilles Saint-Jacque
Seared Corvina or Seared Sea Scallops with Champagne Risotto Baby Spinach and Radish Coulis

Jarret de Porc Braise
Braised Pork Shank with Pappadelle Pasta, Braised Red Cabbage & Port Wine Sauce

Dessert
Crème Brulée a la Vanille de Tahiti
Classic Crème Brulée

Mousse aux Fruit Rouge & Chocolat
Passion Fruit, Raspberry & Chocolate Mousse, Berry Purée a la Génoise

Soupe au Chocolat Blanc & Rouge
Warm White Chocolate & Berry Soup, Truffle Essence and Dark Chocolate Pearls

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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