Rustique Bistro menu

Authentic Onion Soup Gratinée

Mixed Greens

with Asparagus, Vine Ripe Tomatoes and Dijon Vinaigrette

Caesar Salad Provençal

with Basil Croutons

Heirloom Tomatoes, Organic Cucumber

with Red Onion Caspian Vinaigrette

Endive and Arugula Salad

with Roquefort and Poached Pears

Soufflé au Fromage

Macaroni & French Cheese

with Mushrooms and Truffle Oil

Charcuterie

Páté de Foie, Saucisson and Parma Ham

Salmon Tartare

with Capers, Diced Cucumber and Dill

Escargots "Classique"

Le Grenouille

Frogs' Legs with Tomato Tarragon Vinaigrette

Crispy Calamari

with Spicy Romana Sauce

Black Mussels, White Wine, Thyme and Chili

Half-Order Old-World Risotto

Market Fresh Oysters. Champagne Mignonette

Market Fresh Fish Papillote

Roasted Chicken

with Pommes Puree, Melted Leek & Mushroom Sauce

Grilled Salmon

with Garlic Spinach and Potato Rösti

Old World Risotto

(Changes Nightly)

Pot-au-Feu

Braised Short Ribs of Beef and Horseradish Créme

Steak au Poivre Classic

(flat Iron), with Pommes Frites

Steak au Poivre American

(dry Aged Rib Eye), with Pommes Frites

Pan Roasted Trout

with Fennel, Lardons, Finger Potatoes Sage Butter

Duck Confit Cassoulet

Venison Loin

with Roasted Beets, Turnips, Huckleberry Port Wine Jus

Osso Buco

with Soft Polenta

Bouillabaisse

Fisherman's Stew

Plum-Basted Pork Medallions, Caramelized Fennel, Port & Vinegar "Deglaze"

Calf's Liver

with Bacon and Onions, Potato Purée and Sauce Dijon

Sautéed Sweetbreads

with Spinach and Wild Mushrooms

Fries In A Cone

Potato Puree

Macaroni And Mushrooms Au Gratin

Carmalized Brussels Sprouts

Garlic Spinach

Humboldt Fog

Aded American Goat with an Ash Layer

Tomme De Levezou

Smooth, Unpasterized Sheep from Savoire

L'edel De Clermon

Vacherin from The Jura. Nutty Tones and Creamy Palate

Valencay

Ash-Covered Goat Pyramid from The Loire

Fourme D'ambert

Un-Pasteurized Cow's Milk Blue from Auvergne

Brie De Meaux

The Un-Pasteurized Cow's Milk Classic from The Ile De France

Beaurfort

Un-Pasteurized, Gruyere-Style Cow's Milk From Savoie

Pecan Tart

with Ice Cream

Créme de la Créme Brulee

Profiteroles

with Warm Chocolate Sauce

House-Made Fruit Sorbet

French Cheese Plate

Choclolate Pot au Créme

Apple Tarte Tatin

Almond Pear Financier