Hors d'Oeuvres Varies - Celery root remoulade, marinated olives, leeks in vinaigrette, roasted beets and French-style deviled egg with anchovy. 12
Saumon Marine - House-cured salmon with a citrus, fennel, feta, olive and apple salad. 13
Coquilles St Jacques - Sauteed sea scallops with watercress, oranges, fennel and oil cured black olives. 16

Pate de Champagne - Housemade country pork pate with Meaux mustard and pickles. 12
Mousse de Volaille - Chicken liver mousse with apricot marmalade. 12
Grand Plat de Fromage - Three cheese tasting with fruit, preserves and raisin-walnut baguette. 17

Soupe a l Oignon - Our signature baked onion soup topped with toasted baguette and melted Gruyere cheese. Bowl 10, cup 7.
Garbure - A rustic ham and cabbage soup from Gascony with root vegetables and cheese, thickened with bread. Bowl 9, cup 6
Potage de Champignons - Creamy mushroom soup with Madeira wine and black truffle. Bowl 10, cup 7.
Oeuf Mollet - Fried soft boiled egg with frisee, sauteed mushrooms and truffle vinaigrette. 14

Betteraves - Roasted golden and red beets with pistachios, sheep's milk feta, oranges and sherry vinegar. 13
Roquefort - Radicchio, Belgian endive and frisee with walnuts, apples and Roquefort blue cheese with red wine vinaigrette. 12
Laitue - Bibb lettuce with herbs, hard boiled egg, radishes and a white wine-shallot vinaigrette. 9

Steak Frites - Grilled hanger steak with bistro fries and choice of Bearnaise, Roquefort butter, red wine-shallot butter or parsley butter. 24
Steak au Poivre - Filet mignon medallions with brandy-peppercorn sauce, French beans and potato puree. 29
Tagine d'Agneau - Lamb stew with cous cous, pistachio and Picholine olive. 22
Croque "M. ou Mme" - Classic Parisian sandwich of ham and Gruyere cheese with Dijon mustard and Bistro fries. 14 Broiled with Mornay sauce topped with a sunnyside up farm egg. 16
Saumon a la Bearnaise - Sauteed Scottish salmon with tarragon, fingerling potatoes and swiss chard. 23
Truite de Riviere - Rainbow trout with French beans, capers, lemon and brown butter. 24
Thon a la Nicoise - Tranditional salad from Southern France of tuna in olive oil with egg, peppers, olives and capers. 23
Loup en Papillote - Mediterranean sea bass baked in parchment with mussels and fingerling potato. 30

Rillette de Saumon - Poached and smoked salmon salad with lemon-mayonaise, cucumber, bibb lettuce and preserved tomatoes. 22
Mouclade - Steamed P.E.I. mussels with curry, white wine and cream, served with a side of bistro fries. 15
Canard Confit aux Lentilles - Slow-cooked duck leg with braised French green lentils. 22
Poulet Roti - Rotisserie chicken, Herbes de Provence, potato puree and roasted garlic jus. 21
Grande Salade Lyonnaise - Frisee lettuce with bacon lardons, sauteed chicken livers, shallots and a poached egg. 15
Omelette aux Fines Herbes - French style omelette with Gruyere, mushrooms, leeks and fine herbs served with a petite green salad and toasted brioche. 15
Gratin de Moacroni au Fromage - Elbow pasta and French ham in a Mornay sauce baked with breadcrumbs. 14

Lake Park Bistro

Lunch Menu