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Classics
Salads
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Caesar Salad
A variation
on the classic preparation, like at Arnaud's
in N’'Awlins. With romaine and baby red
romaine. |
11.00
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Or Caesar after Cleopatra…Blue
With now
famous Maytag Blue Cheese. |
13.00
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A Warmed Bella Roma Tomato Salad
Perfect,
vine ripe plum tomatoes, warmed in a skillet
and tossed with an herbed balsamic vinaigrette. Garnished
with baby greens, herb toast and parmesan crisp. |
11.00
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Warm Duckling Spinach Salad
Maple Leaf
roasted duckling, warmed with a cognac, citrus-bacon vinaigrette. Tossed
with spinach, apples, red onions and candied walnuts. Has
won prizes.
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12.00
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Bistro
Classics
Small Plates
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The Great American Cheese Course
A selection of the world's best cheeses. All
of them American.
|
9.00 |
Nova Scotia Smoked Salmon
“The Best in the Free World.” Really.
From Willie Krauch's smokehouse in Tangier,
Nova Scotia.
On parade with capers, domestic caviars, and Key Lime crème fraîche. |
15.00
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Lobsterscargots
Lush chunks of Florida spiny lobster (instead of the chewy little slugs).
Slow baked in a crock with herbed spinach and seasoned garlic butter.
A Bistro original, often imitated. |
16.00
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Bistro "Kicker”" Grilled Jumbo Shrimp
The appetizer version. Key West jumbos,
grilled with the Bistro's own
“Kicker” sauce—a “light-spicy” grill that “kicks up” the flavor, splashed with a Grand Marnier and ginger-citrus reduction. |
12.00
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Death by Foie Gras
Seared Hudson Valley foie gras on a savory brioche bread pudding.
Garnished with a vanilla bean and sauternes reduction, nutmeg anglaise and an aged balsamic reduction. Decadent. |
24.00
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Bistro Classics
Gulf Coast Shellfish Martinis…Cocktails! |
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Perfect
Blue Crab
The
perfect blue crab bud is probably the best flavored
shellfish anywhere. These beautiful buds of jumbo
lump crab meat are lightly seasoned and tossed
with champagne vinaigrette. Garnished with
crab claws, roasted pepper coulis and Key Lime-chive
puree. |
13.00
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The Gulf
Coast “"Pas de Deux”"
Perfect
buds of blue crab dancing with “"Kicker"”
grilled
jumbo shrimp. Served with a symphony of Florida
fruit salsa, roasted pepper coulis and Key
lime chive puree. |
14.00
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“"Toute
la Gang"
All
of the above – (always the surest answer).
Canajun* grilled Key West tail and a "fest"” of blue crab
and “"Kicker"”grilled
shrimp. For sharing or entrée alternative.
*Canajun is a Canadian in N'Awlins. |
30.00
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Bistro Classics
Entrees
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Floribbean Grouper, a "Bistro Classic"
Gulf Grouper filet, crusted with coconut and crushed cashews,
pan-seared
, overn finished and caressed with red pepper
papaya jam.
|
36.00 |
Bistro Bouillabaisse, Famous
First,
you hire a bunch of pros to build a killer
broth. Poach to order
“"Novey"”lobster tails, jumbo shrimp, premium market fish,
shellfish
and calamari. Served with clever asides of herbed garlic toast and aioli.
Martha Stewart never could do this.” |
45.00
Lighter Portion:
$38.00
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Bistro Choice Aged Tenderloin
Simply "the best" wet
aged beef.
Peppered – With a bold, spiced cognac, black, green
and pink peppercorn demi-glace. Please tell us how peppery.
Charlemagne – Classic. Luscious béarnaise
and hunter's sauces.
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Market Price
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Rack of Domestic Lamb
Simply the
world's best, fresh domestic lamb from Iowa and
Colorado.
Herb-rubbed, pan-seared and oven-roasted, then finished with a port
Rosemary demi-glace. The taste tells you this lamb has not been frozen
and transported across a major ocean in the bottom of a ship.
2 chops: 40.00 3
chops: 50.00 4/5
chops: 60.00 |
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Roast Duckling
Dressed, slow-baked and crisped.
Pepper Sauce – Spicy three peppercorn,
cognac demi-glace.
Fruit and Berry Sauces – Ask your waiter. |
35.00
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Food Heaven
Worth dying for...The world's richest food
marriage - America's best fresh Iowa lamb crowned
with Maine lobster and Hudson Valley foie gras all
on a brioche bread pudding, circled with balsamic
reduction, nutmeg anglaise, and a sauternes reduction
with a nuance of four spice. Served with clever asides
of asparagus, dauphinoise potatoes and a puddle
of port ro
semary demi-glace for dipping.
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60.00 |
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Bistro Classics
Desserts
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Chocolate Truffle Terrine
Intense, award winning! The richest blend of bittersweet chocolate. With homemade wild berry Melba, praline and chef-made ice cream.
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10.00
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Bananas Tropical Foster
Bananas and mangos in a classic Foster.
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9.00
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Praline Alexandra
Bistro made praline—crushed and rolled in French vanilla ice cream and Frangelico, then kissed with fresh whipped cream.
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9.00
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Florida Key Lime Pie
Classic! With Key West lime juice and honey pecan crust.
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9.00
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Berry Celebration Cinnamon Crépes
Warmed bananasand seasonal berries, rolled in
a cinnamon dusted crépe, crowned with French
vanilla ice cream and shaved chocolate. |
14.00 |
Créme Brulee
Current with chef staff's creative and emotional
state. |
9.00
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