Menu | Bartolotta's Lake Park Bistro

Hors d'Oeuvres varies - Celery root remoulade, marinated olives, leeks in vinaigrette, roasted beets and French-style deviled egg with anchovy. 15
Saumon Marine - House-cured salmon with a citrus, fennel, feta, olive and apple salad. 13
Tartare de Boeuf - Classic chopped raw filet mignon with mustard, capers, red onion and egg yolk. 17
Coquilles St Jacques Mornay - Sea scallops with mushrooms, leeks, bechamel and Gruyere cheese. 16

Mouclade - Steamed P.E.I. mussels with curry, white wine and cream, served with a side of bistro fries. 15
Escargots Bourguignons - Traditional Burgundy snails with garlic-parsely butter and flaky pastry. 15
Moelle Rotie - Roasted bone marrow with shallot confit. 14
Foie Gras Poele - Sauteed duck liver with apples and Sauternes cream. 21
Fromage - A selection of French and domestic French inspired cheeses with nut bread, fruit preserves and honey. One, three or five cheese plate 6/15/24

Soupe a l' Oignon - Classic French onion soup with imported Gruyere cheese and baguette. 11
Garbure - A rustic ham and cabbage soup from Gascony with root vegetables and cheese, thickened with bread. 11
Potage de Champignons - Creamy mushroom soup with Madeira wine and black truffles. 12

Oeuf Mollet avec Champignons Truffe - Sauteed mushrooms with a fried whole soft cooked egg, frisee and truffle vinaigrette. 14
Roquefort - Radicchio, Belgian endive and frisee with walnuts, apple, Roquefort blue cheese with red wine vinaigrette. 12
Betteraves - Roasted golden and red beets with pistachio, sheep's milk feta, navel oranges and sherry vinegar. 13

Laitue - Bibb lettuce with herbs, hard boiled egg, radishes and a white wine-shallot vinaigrette. 9
Grand salade de Lyonnaise - Frisee lettuce with barcon lardons, sauteed chicken livers, shallots and a poached egg. 17

Steak Frites - Grilled hanger steak with bistro fries and choice of Bearnaise, Roquefort butter, red wine shallot butter or parsley butter. 26
Steak au Poivre - Filet mignon with brandy-peppercorn sauce, French beans and potato puree. 37
Tagine d'Agneau - Lamb stew with cous cous, pistachios and Picholine olives. 27

Porc au Pruneau - Roasted pork tenderloin with brandy, prunes, creme fraiche and potato-cauliflower mash. 27
Entrecote Rotie - Roasted bone-in Strauss Free Raised ribeye with Bordelaise sauce, mushrooms and bone marrow. 45
Entrecote Rotie pour Deux - 38oz, carved for two. 88

Dover Sole Meuniere - True Dover sole with lemon, brown butter and French beans, Filleted tableside. 52
Saumon a la Bearnaise - Sauteed Scottish salmon with tarragon, fingerling potato and chard. 29

Truite de Riviere - Rainbow trout with a warn lentil and watercress salad. 27
Loup en Papillote - Mediterranean sea bass baked in parchment with mussels and fingerling potato. 30

Canard Confit aux Lentilles - Slow-cooked duck leg with braised French green lentils. 28
Pigeon Roti - Roasted squab with foie gras sauce, Brussels sprouts and root vegetables. 35

Poulet Roti - Rotisserie chicken, herbes de Provence, risolle potato and roasted garlic jus. 21

Lake Park Bistro