(a la carte menu listed below prix fixe)
23 Juin, 2012
DEGUSTATION MENU
$48 per person—wine pairing $30
Or enjoy 3-course tasting menu (starter, main course, & dessert) for $28 —wine pairing $15
Starter
Gazpacho
la vielle ferme blanc 2010, bourboulenc , grenache blanc , ugni blanc , vermentino
Appetizer
Pain Perdue
Savory French toast with house-cured Scottish salmon and cranberry grappa jam
guillaume 2010, chardonnay, fragrant, rich and mineral-scented
Main Course
Fletan
crab-crusted Alaskan halibut filet with potato galette, spinach, onion compote
chateau turcaud 2010, sauvignon blanc, semillon
or
Poulet
pan-roasted French chicken breast with red bliss potato, slow-cooked onions, peppers, tomato, pancetta and sage
domaine jaume “les collines” rouge 2009, grenache, syrah, black cherry fruits, smooth tannins and a touch of spice and earth
Cheese Course
bucheron (goat), seasonal fruit, croutons, walnut pralines
château viella madiran tradition, 2008, cabernet franc, tannat
Dessert
Croustillant
Puff pastry with vanilla ice cream, crème anglaise, fresh strawberries
armance b, NV, sparkling chardonnay
A LA CARTE MENU
Appetizers
Soupe du Jour 7
gazpacho
Salade Boston
Boston bibb lettuce with crumbled gorgonzola cheese, apple, walnut pralines, and walnut vinaigrette 8.5
Salade Caesar
crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing 8
Calamars
sustainably-harvested calamari stuffed with house-made provençal sausage, fresh herbs, saffron rice, jus de legumes 9
Tartare
Scottish salmon, tomato, capers, olives, mango, avocado, ginger, lemon and olive oil, wonton crisp 9
Escargots
crock of sautéed Burgundy snails and wild mushrooms in a herb garlic butter sauce 10
Moroccan
sampler plate of garlicky chickpea hummus, couscous salad, roasted beets, grilled vegetables, and crispy pita 9
Tarte de Legumes
roasted eggplant caviar, asparagus, caramelized onion, and red pepper tart with black olive and goat cheese tapenade, herb sauce,
poached Sandy Ridge Farm egg 8.5
Hûitres
1/2 dozen fire river oysters on the half shell with shallot mignonette 12
Foie Gras
foie gras mousse, toast points, cranberry grappa jam, cornichons, petit salade 14
Pate
House made country chicken liver pate, Dijon mustard, petite salad, cornichons, grilled croutons 10
Main
Truite
Oven-roasted local rainbow trout stuffed with sun-dried tomato and goat cheese, with American lentil ragout 24
Saumon
pistachio and goat cheese-crusted Scottish salmon wrapped in phyllo with carrot purée, ratatouille, curry sauce 23
Coquilles
pan-seared diver scallops with fingerling potatoes, red cabbage, spinach, and olive oil grapefruit lemon fondue 24
Ribeye
fire-grilled ribeye steak with hand-cut fries, string beans, wild mushrooms, and bordelaise sauce 24
Bavette
fire-grilled hanger steak with hand-cut fries, string beans, wild mushrooms, and maitre d’hôtel butter 24
Filet
fire-grilled filet mignon topped with crumbled gorgonzola, snap peas, potato gratin, and bordelaise sauce 29
Canard
pan-seared duck breast with potato gnocchi, broccoli rabe, and cranberry grappa sauce 26
Risotto
Parmesan-crusted chicken breast with wild mushroom risotto and truffle oil drizzle 20
Végétarien
stuffed zucchini, carrot purée, fingerling potatoes, snap peas, ratatouille and creamy Swiss chard 20
TO MAKE RESERVATIONS CALL 215-569-9269
Bistro St. Tropez 2400 Market Street 4th floor, Marketplace Design Center