dinner menu - Biff`s Bistro

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dinner menu - Biff`s Bistro
LES SOUPES ET SALADES
BIFF’S SOUPE DU JOUR
10
STEAK TARTARE
CREAM OF MUSHROOM SOUP
with tarragon
SEASONAL 100 KM GREENS
11
pickled mushrooms, garlic confit, späetzle
SMOKED STURGEON
14
maple bacon, romaine, pumpernickel croûtons,
aged Beemster cheese
OCTOPUS & CHORIZO SALAD
kale, fingerling potatoes, romesco sauce,
olives, toasted almonds
GOAT CHEESE MOUSSE
17 / 27
truffle porcini mayo, pickled mushrooms,
ketchup chips, egg yolk emulsion, gaufrettes
ESCARGOTS EN PERSILLADE
10
Biff ’s pickles, Champagne vinaigrette, herbs
SALADE CÉSAR
• POUR LA TABLE •
LES HORS D’ŒUVRES
17
15
17
citrus crème fraîche, beet & carrot slaw,
salted duck egg
FOIE GRAS DU JOUR
21
Chef ’s daily inspiration
with a glass of 2006 Southbrook icewine 12
POACHED SHRIMP COCKTAIL
celery & carrot slaw, pickled Anaheim
peppers, lime & ginger cocktail sauce
FRIED SMELTS
9
almond aïoli, coriander
FROGS’ LEGS
13
peanuts, tamarind, ginger
CRISPY PIGS’ EARS
with charred tomato aïoli
8
CHICKEN LIVER PARFAIT
with cornichons
14
PLATEAU DE CHARCUTERIE
small 18 large 28
15
spiced walnuts, pumpernickel, cranberry
CHARCUTERIE & FROMAGES
LES ENTRÉES
CHICKEN SUPRÊME
À L'AMÉRICAINE 25
ST-CANUT PORCELET
DUCK CONFIT
arugula, goat cheese cream, farmhouse onions
LEO’S CANESTRI PASTA
32
oysters, shrimp cocktail, mussels,
octopus, ceviche, Chef ’s additions 42
28
braised kale, smoked onion, cauliflower,
blueberry mustard jus
WILD MUSHROOM
DAUPHINOISE 22
crab nage, späetzle, fines herbes
38
PLATEAUX DE
FRUITS DE MER
choucroute, buttered new potatoes,
sauce charcutière
Dijon wine glaze, garlic & herb crust,
fennel confit, glazed vegetables,
roasted chicken jus
FOGO ISLAND COD QUENELLE
13
36
21
HERB-CRUSTED
ALBACORE TUNA
MOULES FRITES
Reblochon cheese, Chardonnay onions,
toasted sourdough, pickles
26
iceberg lettuce, smoked tomatoes, avocado,
buttermilk dressing, dill pommes allumettes
23
steamed mussels, pipérade,
marinated olives, Basque sausage
STEAK FRITES
THREE COURSES
with seasonal vegetables & frites
7oz flat iron 29 · 6oz beef tenderloin 36
37,95
MUSHROOM SOUP
-
SEASONAL 100 KM GREENS
GRILLED CALF’S LIVER
26
ROASTED LAMB SIRLOIN
parsnip purée, fingerling potatoes,
bacon & mustard vinaigrette, pear butter
PAN-SEARED TROUT
vegetables à la barigoule,
farmhouse bacon, sauce verte
36
braised turnip navarin, heirloom carrots,
lamb jus gras
30
BEEF BOURGUIGNON
L’ACCOMPAGNEMENT
SAUTÉED WILD MUSHROOMS
LÉGUMES DU JOUR
8
-
SALADE CÉSAR
34
pommes aligot, grilled Northern Woods
mushrooms, spring onion, red wine jus
FRITES with harissa rouille 8
-
CHICKEN LIVER PARFAIT
POMMES ALIGOT
CHICKEN SUPRÊME
À L'AMÉRICAINE
-
BEEF BOURGUIGNON
-
7
9
WILD MUSHROOM DAUPHINOISE
-
DUCK CONFIT
-
PAN-SEARED TROUT
½ PRI CED BOT TLES
Make the most of your weekend with half-priced
bottles of wine – available every Sunday evening!
ICE CREAMS & SORBETS
-
LEMON TART
-
Please inform us of any allergies. We will do our utmost to accommodate, though we are unable
to guarantee an allergen-free kitchen
t CHEF BILL OSBORNE t
TOASTED COCONUT
BAVAROIS

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