Bistro Bobette; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

— ∮∮∮ —

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

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 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

Course three

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
  • error

    Report an error

Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.

Leave a comment

Your email address will not be published. Required fields are marked with an asterisk (*).

Or report an error instead