Steak Tartare - Chopped raw filet mignon with capers, Dijon mustard, egg yolk and grilled baguette. 17
Escargots de Bourguignons en Croute - Traditional Burgundian snails baked with garlic-parsley butter, diced tomato and mushrooms under a pastry crust. 15
Foie Gras Poele - Sauteed duck liver with Sauternes poached stone fruit, balsamic-port syrup and brioche. 22
Fromage - Great cheese is a staple of any French meal & ours is served with an accomaniment and baguette. Now the only decision is a one, three, or five cheese selection. 7/ 18/ 25

Coquilles St. Jacques - Sauteed sea scallops with braised artichokes, Nicoise olive, fennel and fine herbs. 17
Moules Marinieres - Prince Edward Island mussels steamed in a creamy white wine broth with shallots and herbs, served with Bistro fries. 16
Gnocchi a la Parisienne - Choux pastry dumplings with spring vegetables and Basque sheep's milk cheese. 15/ 22

Pate de Champagne - Housemade country pork pate with Meaux mustard and cornichon. 12
Terrine de Canard Truffee - Duck liver mousse with black truffles, currant-port jelly, and apricot marmalade. 12
Charcuterie de Saison - Seasonal terrine, pate or rilettes. Market

Grand Plat de Charcuterie - Tasting portion of our terrine de canard, pate de campagne and our daily charcuterie selection. 24
Saucisson sec et Jambon - Selection of cured ham and sausages with pickled vegetables. 12

Soupe a l' Oignon - Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. 10
Veloute d' Asperge - Creamy asparagus soup with basil and lemon olive-oil. 9

Potage de Petit Pois - Chilled English pea soup with poached Maine lobster, creme fraiche and mint. 14

Tranches de Betteraves - Thinly sliced roasted red and golden beets with watercress, fennel, French feta cheese and pistachios. 12
Oeuf Mollet avec Champignons Truffe - Sauteed asparagus with a fried whole soft cooked egg, frisee and truffle vinaigrette. 14
Salade au Roquefort - Roquefort blue cheese with Granny Smith apples, Belgian endive, raddicchio and walnuts in a red wine vinaigrette. 12

Salade de Chevre - Aged goat cheese with balsamic vinegar, arugula, oranges, toasted hazelnuts and preserved cherry tomatoes. 13
Salade Maison a la Marche - Mixed greens with seasonal vegetables, hard boiled egg and red wine vinaigrette. 9

Entrecote aux Champignons - Garlic marinated bone-in ribeye with caramelized Brussels sprouts, bacon roasted potatoes and seasonal mushrooms in a rich red wine sauce. 41
Cote d'Agneau Grillees - Marinated and grilled lamb chops with Spring peas, olive oil mashed potatoes, and white wine lamb sauce. 39

Steak Frites du Bistro - Grilled hanger steak with "bistro" fries and choice of Roquefort butter, red wine shallot butter sauce, or Bearnaise sauce. 26
Filet Mignon au Poivre - Pan-seared peppercorn encrusted filet of beef with pureed potatoes, sugar snap peas and classic green peppercorn Cognac cream sauce. 37

Truite Poelee - Rainbow trout with braised artichokes, mushrooms, white wine butter sauce and thyme. 29
Loup de Mer en Papillote - Mediterranean sea bass with shrimp, mussels, and broccolini steamed in parchment. 34
Saumon Roti - Organic salmon with a salad of chickpeas, arugula, fennel, carrot and cumin seed vinaigrette. 27

Sole Meuniere - True Dover sole with brown butter and fresh lemon. Served with French beans, and sauteed potatoes with oyster mushrooms. Filleted tableside. 52
Fletan Roti - Roasted Alaskan halibut with spring vegetables and an arugula-pistachio pistou. 30

Canard "Deux Facon" - Slow cooked duck leg and roasted Magret breast with duck fat potatoes, spring onions and red wine sauce. 29

Poulet Roti a la Broche - Rotisserie chicken with pureed potatoes, seasonal vegetables, and mushroom cream sauce. 21

Lake Park Bistro

Dinner Menu