Bistro Jeanty menu

Spinach au Beurre

Creamy Potato Gratin

Buttered Egg Noodles

Yummy with Coq au Vin

Ratatouille

Buttered Peas & Carrots

Haricots Verts

Frites

Macaronis au Gruyère et Jambon

Brussels Sprouts with Nuesky Bacon

Crème Caramel

Caramel custard with a Palmier cookie

mousse au chocolat

salted caramel, chocolate mousse

Vanilla Ice Cream with Chocolate Sauce

Try it with a shot of Armagnac over the top, Chef's favorite

Sorbet et Glace Maison

Today's house made sorbet and ice cream

Cabecou Au Miel

Laura Chenel goat cheese, marinated in olive oil served with Wayne's starthistle honey, candied walnuts and green apple

fourme d'ambert

rich, creamy blue from the Auvergne region with sundried fruit compote

pont l'eveque

creamy, fine texture, pungent aroma from Basse-Normandie with a prune compote

Tarte au Citron

Lemon meringue tart with candied orange sauce

Cypress Grove "Humboldt Fog"

Soft aged goat cheese served with port poached pear

Crème Brûlée au Chocolat

Chocolate mousse crème brulee

Rum-Raisin Bread Pudding

with vanilla ice cream

brillat savarin

rich, triple cream from Normandy with truffled salad

Epoisses

Full-flavored, creamy, marc de bourgogne washed rind from Burgundy with a sauternes poached pear

Crêpe Suzette

Warm crêpe with orange butter and orange liquor

Prunes a l'armagnac

Armagnac soaked prunes with vanilla ice cream

Plateau de Fromages

Selection of three cheeses with garnishes

Pont L'evêque

Creamy, fine texture with pungent aroma from basse-normandie with a prune compote

Cabecou Au Miel

Laura Chenel goat cheese served with wayne's star thistle honey, candied walnuts and green apple

Fourme d'Ambert

Rich, creamy blue from the Auvergne region with sundried fruit compote

Cypress Grove "Humboldt Fog"

Soft aged goat cheese served with port poached pear

Brillat Savarin

Rich, triple cream from normandy, with truffled salad

Epoisses

Full-flavored, creamy, marc de bourgogne washed rind from Burgundy with a sauternes poached pear

Plateau de Fromages

Selection of three cheeses with garnishes

Coeur de Laitue

Butter lettuce salad with mustard vinaigrette

Salade de Betteraves

Heirloom beets & mâche salad with feta cheese and citrus dressing

Salade Lyonnaise

Escarole salad with a soft boiled egg and a warm apple smoked bacon vinaigrette

Salade Mâraichère

Green bean salad with warm goat cheese oven roasted tomatoes, and honey vinaigrette

Langue d'Agneau

Warm lamb tongue and potato salad

Truite Fumée a L'huile

Home smoked trout and potato salad with olive oil

Flamiche aux Poireaux

Ham, leek and cheese quiche with a butter lettuce salad

Steak Tartare

Ground to order (not cooked) with croutons

Moules Sauce Poulette

Mussels, white wine, crème fraîche, lardons

Soupe a l'Oignon

Onion soup Gratinee

Crême de Tomate en Croute

Tomato soup in puff pastry

Pâté de Campagne

Country style pâté with cornichons

Friture d'Éperlans

Fried smelt with spicy aioli

Rillettes de Canard

Duck confit & goat cheese pâte

Quenelles de Brochet

Pike dumplings with lobster sauce

Camembert au Four

Baked in the box with a truffled salad

Parfait de Foie Blond

Duck foie gras mousse with brioche

Escargots

With garlic pastis butter

Os a Moëlle

Roasted Bone Marrow "Bordelaise"

Saumon Fumé Maison

House smoked scottish salmon carpaccio

Coq au Vin

Chicken, mushrooms, apple smoked bacon and red wine stew

Daube de Boeuf

Beef stew with mashed potatoes buttered peas and carrots

Epaule de Porc

Slow roasted pork shoulder with butternut squash gratin, brussels sprouts and lardons

Cassoulet

Baked beans, duck confit, toulouse sausage and apple smoked bacon

Sole Meunière

Petrale sole fillet with mashed potatoes, lemon caper butter sauce

Boeuf Bourguignon

Short ribs with roasted carrots pearl onions and buttered noodles

Steak Frites

Grilled rib eye steak with fries and béarnaise sauce

Blanquette de Lapin

Pancetta wrapped rabbit loin and braised leg with pappardelle pasta morels and truffle oil

Filet au Poivre

Black Angus tournedos with a black pepper crust, haricots verts and a creamy mushroom sauce