Bistro Petit Menu

shaved idaho potato, korean sweet potato, carrot, parsnip, taro root with herbs and sea salt.

grilled long stem artichoke heart, toasted baguette with saffron aioli.

oyster, shiitake, honshimeji, maitake, enoki, white truffle oil, garlic, herbs and toast.

fried anchovies, citrus chilli dipping sauce.

three cheeses, black truffle panko, thyme and white truffle oi.

slow-cooked duck leg, arugula, frisee, spinach and pomegranate. with pomegranate vinaigrette and foie gras toast.

pan-seared hudson valley foie gras, roasted seasonal fruit, brioche toast and rhubarb gelee.

grilled haloumi cheese, spicy watermelon reduction, pickled watermelon rind and mint.

quinoa, chickpeas, soy bean, jicama, cucumber, tomato, grapes with honey lemon vinaigrette.

buffalo mozzarella, crispy papadum, basil puree, basil seed, sea salt and vincotta sauce.

natural grass-fed american wagyu beef, lettuce, tomato, red onion, cornichon.

burger add ons: kimchi, maytag blue cheese, applewood smoked bacon

burger add ons: avocado, aged cheddar, organic fried egg

burger add ons: foie gras

organic grass-fed beef, roasted new potato with rosemary, roasted bone marrow, roasted garlic and peppercorn sauce.

braised colorado lamb shank, grilled asparagus, perilla panko crust, rice gnocchi, turnip puree with lamb jus.

braised grass-fed short rib, glazed carrot, chipolini onion, shiitake mushroom, sliced smith apple, grated horseradish, crushed baked potato with garlic confit.

fisherman's stew. mussels, scallops, pollack, shrimp, fried tofu, rice gnocchi, konbu, white wine, korean chili paste and homemade kimchi.

farro, red chard, wild mushrooms, parmesan cheese and white truffle oil.

handmade fettuccini, braised ham hock, baby arugula, housemade kimchi and ham hock tomato sauce.

french fries. hand-cut idaho potato, mediterranean sea salt and spanish smoked paprika with hickory smoked ketchup.

white so sauce, korean chilli powder, garlic, lemon juice and toasted almonds.

made to order fresh cinnamon beignets.