Bistro Bobette; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Lobster broth — With rouille and garlic crouton
  • Country pate — With pickled vegetables and grain mustard
  • Goat cheese crostini — With arugula salad and walnut vinaigrette
  • Avocado With heart of palm and brandied tomato aioli
  • Roasted beet — With apple, dried cranberry, mache salad, and herb vinaigrette
  • Spicy calamari — With seaweed, mesclun, radish, and peanut vinaigrette

Course two

Choose one

  • Bistro steak — With red wine sauce and pommes frites
  • Roasted lamb — With chickpea and vegetable couscous
  • Duck confit — With green peppercorn sauce, roasted potato, and wild mushroom
  • Sauteed trout fillet — Almonds butter and haricot vert
  • Shrimp risotto — With lemon herb butter
  • Meatless chef’s choice
  • Seared flounder — With spring squash and white wine mushroom sauce

Course three

  • Honey chocolate mousse
  • St Germain creme brûlée
  • Fresh seasonal fruit — With orange blossom sabayon
  • Wheat crepe — With banana and hazelnut cream
  • Ice cream or sorbet
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