Bistro 555

mixed greens, poached egg, bacon bites, dijon mustard vinaigrette

mixed green, goat cheese croutons, prosciutto and dijon mustard vinaigrette

mixed green, pears, blue cheese, walnuts and dijon mustard vinaigrette

duck livers, sauteed in a shallot tomato red wine sauce

chef jeremy's wild salmon rillettes with capers and garlic aioli

frogs legs sautéed with butter, shallots, garlic and parsley

chef’s pâté, rillettes, cured ham and dry sausage

chef’s homemade pate

shredded duck and pork paté

french onion soup gratinee

fish soup prepared “bouillabaisse” style

fresh mussels sautéed in a shallot and parsley cream sauce

snails baked in our wood oven with garlic and parsley butter

anchovies, black olives, swiss cheese

with prosciutto, goat cheese, mushroom, and swiss cheese

mussels, shrimp, scallops and swiss cheese

with an assortment of fresh grilled seasonal vegetables and swiss cheese

tender and juicy beef stew, in a hardy tomato and sweet bell pepper sauce, with black olives

cornish hen, partially de-boned, topped with “provençal herbs”, dijon mustard, and roasted in our wood oven

lamb shank with tomatoes, zucchinis, squashes, bell peppers and garlic

ribeye with sauteed shallots in a light red wine sauce, sauteed potatoes

honey and lavender roasted duck breast with sauteed potatoes

grilled pork chop with sage and mustard rub, ratatouille and roasted potatoes

fresh cod filet baked in our oven, coriander-olive oil potato salad, citrus vinaigrette

fresh grilled scotish salmon in a tomato, garlic, olives, capers and olive oil sauce

goat cheese filled ravioli, served over a garlic and provençal herbs ratatouille, topped off with shrimp and jumbo scallops

fresh rainbow trout sautéed with brown butter and almonds

fresh grilled bonite tuna steak on a bed of mixed greens, tomatoes, green beans, bell peppers, hard-boiled eggs,potatoes, onion rings, black olives*, anchovy filets, and fresh chopped basil , side of house vinaigrette