Bistro Bobette; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Vegetable soup— Pasta, pesto.
  • Country pate— Pickled vegetables, grain mustard.
  • Goat cheese crostini— With arugula salad, walnut vinaigrette.
  • Avocado, heart of palm, brandied tomato aioli

Course two

Choose one

  • Bistro steak— Red wine sauce, pommes frites.
  • Roasted lamb— Chickpea, vegetable couscous.
  • Duck confit— Green peppercorn sauce, roasted potato, portabello.
  • Sautéed trout fillet— Almond butter, haricot vert.
  • Shrimp risotto— With lemon herb butter.
  • Meatless chef’s choice
  • Seared flounder— Spring squash, white wine mushroom sauce.

Course three

Choose one

  • Chocolate pudding— Marshmallow, passion fruit coulis.
  • St. Germain crème brulee
  • Fresh seasonal fruit— Orange blossom sabayon.
  • Crepe— Banana, hazelnut cream.
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