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Bistro L'Hermitage
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
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Lobster Bisque with Sherry Cream
French Onion Soup with Gruyere Crouton
Classic Caesar Salad, Eggs and White Anchovies
Mixed Green Salad with Vermont Goat Cheese, Candied Cashews & Balsamic Vinaigrette
Bibb Lettuce with Roasted Red Beets, Tomato, Walnuts & Light Roquefort Dressing
Eggplant & Goat Cheese Tart with Arugula and Pine Nuts
Crab & Shrimp Cake with Fennel Puree
Crispy Oysters with Avocado Mousse & Saffron Aioli
Pan Seared Sea Scallops with Golden Raisin Harissa Compote & Balsamic Drizzle
Ragout of Snails with Garlic Butter Sauce and Puff Pastry
Braised Veal Cheeks with Red Cabbage & Marsala Wine Sauce
Seared Duck Foie Gras with Apple, Toasted Brioche & Pea Tendrils
Pan Seared Filet of Salmon with Potato Puree, Baby Spinach & Saffron Coulis
Pan-Seared Chilean Sea Bass with Roasted Cauliflower, Mushrooms & Caper Beurre Blanc
Seared Peppered Tuna with Medley of Artichokes, Roasted Potatoes, Spinach & Tomato-Chive Beurre Blanc
Sautéed Garlic Shrimp with Israeli Couscous & Baby Spinach
Pan Seared Sea Scallops with Yukon Gold Potato, Leeks & Truffle Madeira Sauce
Seared New York Steak with Roasted Yukon Gold Potatoes, Baby Carrots, Roquefort Stuffed Sweetie Peppers & Red Wine Sauce
Traditional French Beef Stew with Potato Puree Green Beans & Red Wine Essence
Sautéed Veal Liver with Potato Purée, Green Beans, Caramelized Onion & Red Wine Sauce
Roasted Pork Chop with Baby Sweet Potatoes, Green Beans & Maple Dijon Glaze
Roasted Duck Breast with Israeli Couscous, Green Beans, Red Cabbage & Cherry Thyme Sauce
Roasted Chicken with Brussels Sprouts, French Fries & Meaux Mustard Sauce
Sautéed Mushrooms with Garlic and Parsley
Israeli Couscous with Parmesan & Scallions
Yukon Gold Mashed Potatoes
Sautéed Green Beans with Shallot Butter
Spinach with Garlic Cream
Champagne Risotto
Home made French Fries
Soup of the Day
Grilled Lamb Sausages with Ratatouille & Lamb jus
Burrata with Carrot Tarragon Salad Red Wine Poached Pear, Crispy Prosciutto & Pea Tendrils
Gratin of Mussels out of Shell, Braised Tomatoes & Garlic Cream
Smoked Salmon Tartar with Multigrain Toast & Pea Tendrils
Seared Beef Tenderloin, Herb Cheese Stuffed Potatoes, Asparagus, & Red Wine Sauce
Braised Lamb Shank with Bacon, Onion, Apricot Barley, Green Beans & Madeira Lamb Jus
Duck Leg Confit & Shrimp with Purse Pasta, Green Beans & Banyuls Sauce
Duo of Beef Tenderloin & Lobster Tail with Potato Puree, Baby Spinach, Red Wine & Tomato Chive Beurre Blanc Sauces
Duo Lamb Rack & White Sausage with Roasted Celery Root, Baby Spinach & Marsala Sauce
Crepes of the Day
Monday, February 13th, Tuesday, February 14th; with a Maximum of 60 Guests per hour/seating; Reservation Hours: 4-10PM
*Marked Items are Menu Choices; Tue-Sun: 4-5PM; Parties of 6 and under
Lobster Bisque with Sherry Cream
French Onion Soup with Gruyere Crouton
Mixed Baby Greens with Goat Cheese, Dried Cranberries and Pine Nuts, Balsamic Vinaigrette
Caesar Salad, Eggs and White Anchovies
Eggplant and Goat Cheese Tart with Baby Arugula
Crispy Oysters with Avocado Mousse & Saffron Aioli
Ragout of Snails with Shiitake Mushroom, Lardons of Bacon, Garlic & Parsley
Grilled Lamb Sausage with Spinach Tomato Garlic & Madeira Lamb Jus
Steamed Mussels with Shallot, Garlic & White Wine
Caesar Salad with Spanish White Anchovies; Served with a Choice of Tuna or Chicken
Bistro Omelet with Tomato, Spinach & Goat Cheese Choice of Fries or Salad
Pappardelle Pasta with Garlic, Olive, Tomato and Spinach
Roasted Chicken, French Fries & Meaux Mustard Sauce
Rainbow Trout, Champagne Risotto & Tomato Balsamic Drizzle
Garlic Shrimps with Israeli Couscous and Spinach
Sautéed Veal Liver with Fries, Green Beans, Caramelized Onion & Red Wine Sauce
Seared New York Strip Steak in Shallot-Cabernet Sauce, Haricots Verts and French Fries
Grilled Chicken Reuben with Warm Potato Salad
Hot Ham & Cheese Sandwich, Cornichons, Meaux Mustard & Fries
Pan Seared Angus Beef, Kiser Roll, Lettuce Tomato Red Onion, Blue Cheese & Fries
Open Face Croissant Tuna Sandwich with Olives-Harissa Tapenade & Fries
Crab & Shrimp Cake Sandwich with Aioli on Onion Brioche, French Fries
Lobster Bisque with Sherry Cream
French Onion Soup with Gruyere Crouton
Mixed Baby Greens with Goat Cheese, Dried Cranberries and Pine Nuts, Balsamic Vinaigrette
Caesar Salad, Eggs and White Anchovies
Spinach Salad with Warm Apple wood Bacon Dressing
Smoked Salmon with Capers, Toast Point and Crème Fraiche
Fresh Sliced Fruit Plate, Honey Yogurt Sauce
Crispy Oysters with Avocado Mousse & Saffron Aioli
Ragout of Snails with Shiitake Mushroom, Lardons of Bacon, Garlic & Parsley
Grilled Lamb Sausage with Spinach Tomato Garlic & Madeira Lamb Jus
Steamed Mussels with Shallot, Garlic & White Wine
Grilled Chicken Reuben with Warm Potato Salad
Crab Cake Sandwich with Aioli on Onion Brioche, French Fries
Grilled Hanger Steak and Eggs, Potatoes and Toast Point
Omelet of the day
Traditional Eggs Benedict with Hollandaise Sauce
Eggs Benedict with Sauteed Spinach & Smoked Salmon (Favorite)
Waffle or Brioche French Toast with Mixed Berries
Pappardelli Pasta with Garlic, Olive, Tomato and Spinach
Garlic Shrimps with Israeli Couscous and Spinach
Rainbow Trout, Champagne Risotto & Tomato Balsamic Drizzle
Seared New York Strip Steak in Shallot-cabernet Sauce, Haricots Verts and French Fries
Breakfast Potatoes
Sautéed Green Beans with Shallot Butter
Homemade French Fries
Spinach with Garlic Cream
Champagne Risotto
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