Bistro Bobette; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 8:29 PM • by RVANews staff

• 1209 East Cary Street
• 804.225.9116
• Website

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Course one

Choose one

• Bisque de courge — Butternut squash bisque.
• Paté de campagne et ses condiments — Country pate and accompaniments.
• Laitue iceberg au bleu avec poitrine fumée — Iceberg lettuce smoked bacon blue cheese dressing.
• Salade de poireaux tièdes vinaigrette violette — Warm leek salad capers violet mustard vinaigrette.

Course two

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 a la bearnaise avec ses pommes frites — Grilled bistro steak bearnaise french fries.
• Blanquette de veau servi sur risotto — Veal stew with creamy white wine sauce carrot leeks mushrooms over risotto.
• Assiette végétarienne — Choice of 4 vegetable sides from regular menu.
• Filets de truite aux amandes haricot verts — Rainbow trout almond lemon butter sauce french string beans.
• Bourride de saison — Seasonal fish stew saffron aioli garlic and parmesan crouton.
• Moules au curry et pommes frites — Steamed mussels in curry sauce celery onion carrot served with french fries.

Course three

Choose one

• Mousse au chocolate et miel — Honey chocolate mousse.
• Creme brulee au sureau — Elderberry creme brulee.
• Profitérole glace noisette — Hazelnut ice cream profiterole.
• Tarte aux poires amandine — Almondine pear tart.

October 14, 2012 8:29 PM 0