Coquilles St. Jacques avec Roquette - Sauteed sea scallops with an arugula salad, lemon dressing, oranges and toasted hazelnuts. 16
Escargots - Traditional Burgundian snails seasoned with garlic-parsley butter and baked with mushrooms and diced tomato under a flaky puff pastry crust. 14
Pate de Campagne - Housemade country pork pate with Meaux mustard and pickles. 12

Terrine de Canard Truffee - Duck liver mousse with black truffles, currant-port jelly and apricot marmalade. 12
Saucisson Sec et Jambon - Selection of dry sausages and ham with pickled vegetables. 12
Grand Plat de Fromage - Three cheese tasting with fresh 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.
Veloute d' Asperges - Creamy asparagus soup with basil and lemon olive oil. Bowl 9, cup 6
Potage de Pois Refroidi - Chilled Spring pea soup with creme fraiche and mint. Bowl 9, cup 6
Tranches de Betteraves - Thinly sliced roasted beets with watercress, fennel, French feta, oranges and pistachios. 12

Oeuf Mollet avec Champignons - Sauteed asparagus with a fried whole soft-cooked egg, frisee and a truffle vinaigrette. 14
Salade au Roquefort - Roquefort blue cheese with a salad of 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 - Mixed greens with market vegetables, hard boiled egg, and mustard red wine vinaigrette 9

Steak Tartare - Chopped raw filet mignon with capers, Dijon mustard,egg yolk and red onion. Served with a petit salad and "Bistro" fries. 18
Filet Mignon au Poivre - Seared beef tenderloin with pureed potatoes, sugar snap peas, and a peppercorn-Cognac cream sauce. 28
Steak Frites du Bistro - Grilled onglet hanger steak with French fries and red wine-shallot sauce, Bearnaise sauce or Roquefort butter. 23
Croque Monsieur - Classic Parisian sandwich of ham and Gruyere cheese with Dijon mustard and Bistro fries. 15
Salade Nicoise - Provencal salad of fresh grilled tuna, sweet red bell peppers, hard boiled eggs, Nicoise olives, and green beans on a bed of field greens. 24
Moules Marinieres - Prince Edward Island mussels steamed in a creamy white wine broth with garlic and herbs. Served with our "bistro" fries. 16
Saumon Roti avec Pois Chiche - Pan seared organic salmon with chickpeas, arugula, fennel, carrot and cumin seed vinaigrette. 18

Rillettes de Saumon - Poached and smoked salmon salad with lemon mayonnaise, cucumber, mesclun greens and dill. 16
Salade Poulet Grille - Marinated and grilled chicken breast with a Romaine lettuce, bacon croutons and Meaux mustard dressing. 15
Fletan Roti avec Legumes Printanier - Roasted wild Alaskan halibut with Spring vegetables and arugula-pistachio pistou. 23
Gnocchi a la Parisienne - Choux pastry dumplings with Spring vegetables and Basque sheep's milk cheese. 16
Canard Confit - Crispy slow cooked duck leg with a salad of arugula, plums and Marcona almonds with a red wine gastrique. 18
Omelette aux Fines Herbes - French style omelette with Gruyere, asparagus and fine herbs served with a petite green salad and toasted brioche. 15

Lake Park Bistro

Lunch Menu