Bistro Bobette; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 14, 2013; 3:11 PM • by RVANews staff

1209 E. Cary Street

804.25.9116

bistrobobette.com

Reservations »

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Course one

Chose one

Bisque de courge — Butternut squash bisque
Pate de campagne et ses condiments – Country pate and accompaniments
Laitue iceberg au bleu avec poitrine fumée — Iceberg lettuce, smoked bacon, blue cheese dressing
Salade d’endive, cresson et pomme, vinaigrette violette — Roasted apple, endive, watercress salad, violet, with mustard vinaigrette
Salade de tomate, pasteque, oignon et romaine, vinaigrette de framboise — Watermelon, tomato, red onion, romaine salad, with raspberry vinaigrette

Choose one

Daube provençale et son gratin — Marinated beef stew in red wine topped with mac and cheese
Coq au vin et racines de saison — Boneless chicken stew in red wine and root vegetables
Steak grillé du bistro bordelaise avec ses pommes frites — Grilled bistro steak, red wine sauce, and french fries
Poitrine de veau farci servi sur risotto — Stuffed veal breast with pork and spinach wine sauce over risotto
Assiette végétarienne — Choice of four vegetable side
Filets de truite aux amandes haricot verts — Rainbow trout, almond, lemon butter sauce, and french string beans
Bourride de saison — Seasonal fish stew, saffron aioli garlic, and parmesan crouton

Choose one

Mousse au chocolate et miel — Honey chocolaté mousse
Creme brulee au sureau — Elderberry creme brûlée
Profitérole glade noisette — Hazelnut ice cream profiterole
Figue au sabayon de fleur d’oranger et amandes grillees — Figs and orange blossom sabayon topped with toasted almonds