|
Brunch at Bartolotta's Lake Park Bistro is a unique affair.
No where else in the city can our beautiful park location, the unrivaled view of Lake Michigan,
great service, and the magnificent food combine to be one of Wisconsin 's best brunches.
Our brunch is not a buffet. Lake Park Bistro's brunch is a three course plated meal starting with an appetizer, then an entree, and finishing with dessert. Brunch includes a glass of Champagne, a Mimosa, or a glass of orange juice. The price of brunch is fixed to the entree you choose. Regardless of your appetizer or dessert choice, the brunch price is based on your entree price.
We invite you to join us for a mid-day meal worth remembering.
L'Appetizers
PATE DE CHAMPAGNE
House made country pork terrine with Meaux mustard, cornichons, and petite salad.
MOUSSE DE CANARD
House made duck liver mousse with black truffles, apricot preserves and toasted brioche.
ASSIETTE DE FROMAGE
A pair of French cheeses with fruit preserves and nut bread.
FRUITS ET YAOURT
Macerated berries with vanilla yogurt, Acacia honey, and toasted granola.
POTAGE DU JOUR
Our seasonal soup selection.
SOUPE À L'OIGNON
Our signature baked onion soup topped with toasted baguette and Gruyere cheese.
BISQUE DE CRUSTACES
Creamy shellfish bisque with crab meat, sweet herbs and brandy.
SALADE MAISON
Mesclun greens with sweet herbs, cherry tomatoes, and English cucumbers, in a rice wine vinaigrette.
SAUMON FUMÉ
Cold-smoked Atlantic salmon marinated in extra virgin olive oil and lemon with a tomato-cucumber salad and toasted brioche.
SALADE DE ROQUEFORT
Radicchio, frisee and Belgian Endive tossed with Granny Smith apples, toasted walnuts, and Roquefort Blue Cheese.
CREVETTES GRILLÉES
Shrimp marinated in olive oil, garlic, and black pepper with roasted tomato and sweet herbs over toasted baguette in a shellfish sauce. an additional two dollars
HUîTRES POCHÉES
Champagne poached west coast oysters with wilted spinach Champagne cream and American caviar. an additional two dollars
Les Entrees
OEUFS POCHÉS AU JAMBON
Traditional eggs Benedict with ham, toasted crumpets, Hollandaise sauce, and Dauphinoise potatoes. 24
PAIN PERDU
Brioche French toast an dbacon with apricot preserves, maple-rum syrup, and vanilla cream. 22
GALETTE D'OEUF
A fresh buckwheat crepe is layered with Gryuere cheese, sliced ham, sauteed mushrooms and two sunny side up eggs. 23
CRABE ET OUEFS POCHÉS
Peekytoe crab-cakes topped with poached eggs, Hollandaise sauce, spicy red pepper butter, and Dauphinoise potatoes. 27
TARTE FLAMBE
Alsatian tart of Gruyere cheese, bacon, and onions on puff pastry crust with a fried egg and a petite house salad. 25
OMELETTE PARMENTIER
A baked omlette with potatoes, Gruyere cheese, and sauteed Basque style peppers. 25
OEUFS MOLLET
Sauteed mushrooms with two fried soft-boiled eggs, frisee lettuce, and black truffle vinaigrette. 27
SAUMON GRILLÉ
Grilled Scottish salmon, with Nicoise olive tapenade, olive oil potatoes, arugula, and lemon vinaigrette. 27
GRANDE SALADE À LA NICOISE
Provencal salad of grilled tuna, red bell peppers, hard-boiled egg, Nicoise olives, boiled potatoes, and string beans over mesclun greens. 28
SALADE DE POULET GRILLÉ
Grilled chicken breast, Romaine lettuce, bacon croutons, and Meaux mustard dressing. 21
STEAK FRITES
Grilled hanger steak with "bistro" fries and your choice of Roquefort butter or red wine shallot butter sauce. 32
FILET MIGNON AU POIVRE
Pan-seared peppercorn-crusted beef medallion with pureed potatoes, sugar snap peas, and classic green-peppercorn Cognac cream sauce. 37
CROQUE MONSIEUR
Classic Parisian sandwich of ham and Gruyere cheese with Dijon mustard and "bistro" fries. 25
RILLETTES DE SAUMON
Poached and smoked salmon salad with lemon mayonnaise, cucumbers, & mesclun greens. 24
Les Desserts
GATEAU D'ANGE
Petite angel food cake with Chantilly cream and berries.
CRÊPES AU NUTELLA
A staple in the "crêperies" of Paris. Fresh crêpes filled with Nutella.
SORBETS DE FRUITS
An assortment of housemade fruit sorbets with a tuille cookie.
GATEAU AU CHOCOLAT
A flourless chocolate cake with fresh strawberries and raspberry sauce.
PETITE CREME BRULEE
Classic creme brulee and warm honey madeleines.
PUDDING DE PAIN
Warm banana bread pudding with a rum flavored caramel sauce.
|
