Executive Chef Amanda Langler | Executive Sous Chef Austin Reichold
Haute Bistro Menu
Haute Bistro Menu
75
CUSTOMIZE YOUR MEAL
SELECT ONE FROM EACH OF THE following:
Hors D’Oeuvres
your small starter appetizer
Gourmandises
your small middle course
PLATS PRINCIPAUX
your main course
DessertS
your small dessert course
Hors D’Oeuvres
your small starter appetizer
Vol au vent aux langoustines et champignons
Langoustines and wild mushrooms in a puff pastry shell with Jerusalem artichoke and chestnuts. Served with a white wine cream sauce ($15 supplemental)
Poitrine de porc confit choucroute
Crispy confit pork belly, braised green cabbage, whole grain mustard, cornichon, and Riesling pork jus
Tarte au chèvre - François Pasteau
Fresh goat cheese tart with caramelized Belgian endive, fresh ginger, honey-mustard sauce
Gourmandises
your small middle course
Soupe de navets aux escargot
Creamy turnip soup with Matignon of celery root, parsnip, and onion with escargot in garlic and parsley butter
Burrata a la truffe noire et a la courge poivre
Black truffle burrata with honey nut squash purée, roasted delicata squash, with a toasted pinenut thyme vinaigrette. Served with toasted baguette ($10 supplemental)
Coquilles St. Jacques avec crème de escholate et roe de truite
Pan-seared sea scallops with sautéed mushrooms, trout roe, shallot cream sauce, leeks, and brioche breadcrumbs
PLATS PRINCIPAUX
your main course
Caille farci avec sauce au porto et aux myrtilles
Walnut and pear stuff quail with caramelized celery root purée, braised Swiss chard, and leeks with a huckleberry port wine sauce
Boeuf bourguignon avec pommes de terre au fromage au chèvre
Beef cheeks braised in red wine with carrots, pearl onion, bacon, mushroom, goat cheese, and chive potato purée ($10 supplemental)
Poitrine de poussin farcie rotie et veloute d'estragon
Roasted monkfish tail with pomme anna, brussels sprout leaves, and red wine lobster sauce
DESSERTS
your last course
Tarte tatin
Caramelized apple and puff pastry tart with Madagascar vanilla bean ice cream and candied sage
Mousse au chocolat “Yves Camdeborde”
Dark Chocolate Mousse with a praline crust, fresh apricot, dark chocolate ganache, caramelized hazelnuts, raspberry sorbet
Sorbet maison
Three scoops of sorbet du jour
Join Bartolotta Rewards!
Make your dining experience more rewarding.
A La Carte Menu
Menu subject to change based on availability of ingredients.
Charcuterie Et Fromage
Rillettes de salmon
Smoked salmon, preserved lemon-cucumber relish, toasted brioche 17
Mousse de Foie de Volaille
Chicken liver mousse, apricot preserves, and toasted brioche 17
Pâté de Campagne
Country pork pâté served with cornichons, Meaux mustard, warm baguette 18
Assiette de Charcuterie
French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread 29
Grand Plat de Fromage
Tasting of French imported cheeses served with preserves, fruit, cranberry-walnut bread 24
Soupe et Salade
Soupe à l’Oignon
Our signature baked French onion soup with toasted baguette and gratinée Gruyère cheese 12 / 15
Salade de Laitue
Bibb lettuce with hard-boiled egg, shaved carrots, radish, red onion, and herbs in a white wine vinaigrette 14
Salade au Roquefort
Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette 19
Oeuf Mollet avec Cèpes Champignons
Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette 22
Hors D'oeuvres
Escargots à la Bourgogne
Traditional Burgundy snails with Pernod garlic-parsley butter under flaky puff pastry crust 20
Moules Marinières
East Coast mussels steamed in white wine-cream broth, garlic, herbs, shallots, served with bistro frites 22
Steak Tartare
Chopped raw filet mignon with capers, Dijon mustard, egg yolk, grilled baguette 29
Foie Gras Poêlé et Poires Pochées
Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche 32
Coquilles St. Jacques avec crème de escholate et roe de truite
Pan-seared sea scallops with sautéed mushrooms, trout roe, shallot cream sauce, leeks, and brioche breadcrumbs
Les Classiques
Filet de boeuf au Poivre
Pan-seared beef tenderloin medallion, puréed potatoes, French beans, classic green-peppercorn brandy cream sauce 52
entreCôte de Boeuf Grillée
16 oz grilled boneless ribeye, bacon-roasted fingerlings potatoes, caramelized Brussels sprouts, sauce béarnaise 64
Steak Frites du Lake Park Bistro
Grilled hanger steak with bistro frites with a choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter 39
Coq Au Vin
Red wine-marinated and braised organic chicken, potato purée, bacon lardons, pearl onions 36
Sole Meunière
True whole-roasted Dover Sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side 62
Tapenade de Saumon
Oven-roasted Scottish salmon, olive oil potatoes, rapini, olive–caper tapenade 40
Plats Principaux De Saison
Poitrine de poussin farcie rotie et veloute d'estragon
Roasted monkfish tail with pomme anna, brussels sprout leaves, and red wine lobster sauce
Confit de Canard
Crispy confit duck leg, braised French lentils, watercress salad, duck ham, cassis duck sauce 40
Rutabaga et Pavé de Comté
Baked rutabaga and French Comté cheese, artichoke mousseline, roasted pepper coulis, watercress 29
Les Accompagnements
Frites Bistro
Bistro French fries with Belgian aioli 9
Champignons
Sautéed seasonal mushrooms 12
Purée de Pommes de terre
Potato purée 11
Pommes de terre Rôties
Bacon-roasted fingerling potatoes 12
Choux de Bruxelles
Sautéed Brussels sprouts 14
Haricots Verts
Buttered French beans 12
Desserts
Mousse au Chocolat “Yves Camdeborde”
Dark Chocolate Mousse with a praline crust, dark chocolate ganache, caramelized hazelnuts, fresh apricot, raspberry sorbet 12
Crème Brûlée à la Vanille en Gousse
Madagascar vanilla bean custard, caramelized sugar, fresh fruit 12
Profiteroles
Choux puff filled with Valrhona milk chocolate ice cream, Madagascar vanilla bean ice cream, and orange ice cream served with a warm Valentine Coffee and Valrhona dark chocolate ganache 12
Tarte tatin
Caramelized Honeycrisp apples and puff pastry tart with Madagascar vanilla bean ice cream and candied sage 12
Tarte au Citron
Lemon curd, clover honey meringue, sable crust, and fig compote 12
sorbet maison
Three scoops of sorbet du jour 12
Join Bartolotta Rewards!
Make your dining experience more rewarding.
Three-course Brunch Menu
Price based on choice of entrée
CUSTOMIZE YOUR MEAL
SELECT ONE FROM EACH OF THE following:
Premiere Plat
your small starter appetizer
PLATS PRINCIPAUX
your main course
DessertS
your small dessert course
Premiere Plat
Soupe du Jour
A cup of our seasonal soup preparation
Soupe à l'oignon
Our signature baked French onion soup with baguette and Gruyère cheese
Fruits et Yaourt
Fresh fruit, vanilla and honey greek yogurt, house-made granola
rillettes au salmon
Smoked and poached salmon with dill and chives, preserved lemon and cucumber relish, watercress and toasted brioche
Salade de Laitue
Bibb lettuce with herbs, carrots, red onion, radish, white wine Dijon Vinaigrette
Chèvre Chaud
Warm goat cheese with apricot and walnut preserves, petit salad, toasted baguette ($3 supplemental)
pâté de Campagne
Country pork pâté served with cornichons, meaux mustard, and toasted baguette
Plats Princepaux
Salade Lyonnaise
Frisée and Radicchio lettuce tossed with bacon lardons, shallots, dijon vinaigrette. Served with a chicken liver mousse crostini 45
Omelette
Traditional French-style omelette with melted leeks, sautéed mushrooms, Gruyère cheese, herbs. Served with a petite salad 52
Oeufs Pochés "Benedict"
Traditional eggs benedict preparation with poached eggs, Berkshire ham, toasted English muffin and hollandaise sauce. Served with dauphinoise potatoes 56
With smoked salmon and fresh dill + $2
Pain Perdu
Brioche French toast with pear butter, pure maple syrup, powdered sugar, bacon 45
steak frites du "Lake Park Bistro"
Grilled 8oz bavette steak with French fries and béarnaise sauce 62
Saumon rôti
Pan-roasted salmon with haricot vert, fingerling potatoes,
beurre blanc 58
quiche lorraine
Classic savory baked egg tart with spinach, bacon, caramelized onions, and gruyere cheese. Served with dauphinoise potatoes with a petite salad 50
paillard de poulet
Herb-marinated and thinly pounded chicken breast with fingerling potatoes, arugula salad, lemon-caper vinaigrette 48
Desserts
Petit plateau de Fromage
Small plate featuring two French-inspired cheeses with fresh fruit, preserves, honey, toasted bread
CITRON POT DE CRÈME BASQUE
Baked lemon custard with fresh raspberries, Chantilly cream, crispy meringue
Crepe Suzette au “Lake Park Bistro”
White chocolate-filled crepes with an orange Grand Marnier sauce and orange supremes
Gâteau au Chocolat Sans Farine
Rich flourless chocolate cake with candied hazelnut, banana ice cream, brûléed bananas
