Bistro Bobette; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 8:23 PM • by RVANews staff

— ∮∮∮ —

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 dʼendive, cresson et pomme, vinaigrette violette — Roasted apple, endive, watercress salad with 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 bordelaise avec ses pommes frites — Grilled bistro steak red wine sauce french fries
  • Poitrine de veau farci servi sur risotto — Stuffed veal breast with pork and spinach wine sauce over risotto
  • Assiette végétarienne — Choice of 4 vegetable side
  • Filets de truite aux amandes haricot verts — Rainbow trout almond lemon butter sauce french string beans

Course three

Choose one

  • Mousse au chocolate et miel — Honey chocolate mousse
  • Creme brulee au sureau — Elderberry creme brûlée
  • Profitérole glace noisette — Hazelnut ice cream profiterole
  • Fruits de saison meringue chantilly — Seasonal fruits vanilla meringue chantilly
  • error

    Report an error

October 12, 2014 8:23 PM 0

There are no reader comments. Add yours.