Apertif

Dubonnet

An aperitif invented in Paris in 1846 by Joseph Dubonnet

Lillet Blanc or Rouge

Lillet is an aperitif produced in Podensac
(a commune in the Gironde department) since 1887

Pastis l'ancienne

An aperitif rich in flavors and aromas,
Pastis à l’ancienne is an anis liqueur with lots of spices

Lucid Absinthe Superieure

Absinthe was most popular in 19th century Paris.
Artists, writers and poets like Picasso, Baudelaire, Hemingway, Degas, Manet, Toulouse-Lautrec and Oscar Wilde all indulged in it.

hors d'oeuvres

French Onion Soup

Au gratin with Gruyere and Provolone cheeses.

Chef Dominique's Daily Soup

Our signature soup of the day.

Bistro Salad

Organic mesclun greens, red onion, red peppers,
croutons, sherry vinaigrette.

Romaine Salad with Parmesan Cheese

With apple batonnet, fresh celery, roasted pine nuts,
and Balsamic vinaigrette.

Endive and Goat Cheese Salad

With a warm breaded goat cheese medallion,
red onion, roasted almonds, and sherry vinaigrette.

Artichoke Baked with Brie

Finished with Pommery mustard-butter sauce.

Escargot en Croute

A Bistro classic baked with maitre d’ butter and
topped with flaky puff pastry.

Pizza de la Maison

With Alouette and Provolone cheeses, sun-dried
tomatoes and a petite salad

Traditional Mussels Marinieres

Steamed with Chablis, shallots, garlic and herb butter;
served with French fries

 

Salads et pastas

Nicoise Salad

Grilled tuna, French green beans, red potatoes, onions, hard
boiled eggs, anchovy, olives, lemon vinaigrette.

Ravioli de Champignons, Sauce aux Morilles

Mushroom-filled ravioli in a morel and Port wine sauce

Angel Hair Pasta

With wood-roasted tomato sauce and pesto

Les Grands Classiques
les poissons

Seasoned Roasted Whole Fish

Infused with thyme and rosemary, served with
wood roasted vegetables.

Truite Roti, Haricot Vert, Huile veirge
aux Herbs et Echalotte

Roasted rainbow trout with green beans and green herb olive.

Wood Roasted Salmon 110

Seasoned with thyme, olive oil and served
with roasted vegetables.

Oven Roasted Sea Scallops

With rosemary polenta and green peppercorn sauce.

Sides

Pommes Frites
Angel-Hair Onions
Pommes Frites and Angel Hair Onions
Plenty of our famous frites and onions; enough to share
Wood Roasted Mushroom
Seasonal Roasted Vegetable Platter

Les grands classiques
Les Viandes

Cassoulet

Duck leg confit, braised lamb shoulder, ragout of white beans,
cooked with thyme, rosemary and tomatoes

Grilled Steak Frites 110

Classic Bistro New-York strip with crispy pommes frites and maitre d’ butter

Wood Roasted Steak au Poivre

New-York strip crusted with cracked black peppercorns, Cognac cream sauce and potato galette

Julia Child’s Roasted Duck with Peaches

Half roast duck with roasted peaches and Bistro 110’s pmme frites

Braised Lamb Shank

Served with braised carrots and salsifis in cumin scented jus

Carre d' agneau printanier couscous et
legumes jus menthole

Grilled rack of lamb with vegetable couscous and minty lamb jus

Wood-Roasted Half Chicken

With rosemary, thyme, served with roasted vegetables

Chicken Blanquette

Chicken pot pie en croute with a side of black pepper tagliatelle

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