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This location has been flagged as "Closed".
Bistro Des Amis
Menu
-
Les Entrées - First Courses
-
Camembert Chaud Et Fricassée De Champignons Sauvage
warm camembert and wild mushroom fricassée
10.00 -
Escargots En Pâte Feuilletée
snails sautéed in garlic, herb butter with puff pastry
10.00 -
Hudson Valley "Grade A" Foie Gras
chef dioron's signature dish of seared duck liver, fig/shallot jam, citrus gastrique
22.00 -
Mousse De Foie De Volaille Aux Pommes
chilled country style chicken liver, shallot and apple "potted pâté", clarified butter
9.00 -
Tartare De Saumon
salmon crudo, french preperation; cucumber, lemon, chives, dijon, capers
10.00 -
Poitrine De Porc Braisée
braised pork belly, mixed berry confit, dijon arugula
12.00 -
Assiette De Fromage
chef selected european & domestic cheeses; sheep, cow and goat
(3) : 16.00 (5) : 21.00 -
Poutine Quebecoise
french fries, mushroom ragout, roquefort cheese and truffle oil
14.00 -
Les Soupes & Les Salades - Soups and Salads
-
Soupe Gratinée à L'oignon
traditional french onion soup
9.00 -
Soupe Du Jour
chef's daily soup
8.00 -
Salade Maison
mixed greens, cucumber and roma tomato slices, tarragon vinaigrette
8.00 -
Salade Spéciale
arugula, fennel and shaved parmesan, lemon vinaigrette
10.00 -
Les Plats Principaux - Entrées
-
Boeuf Bourguignon Traditionnel
traditional dish of beef braised in burgundy, egg noodles with chives
24.00 -
Agneau Braisé
grass fed, free range australian lamb shank braised in red wine sauce
28.00 -
Poulet Paillard
pan roasted chicken scallopini topped with arugula parmesan salad
19.00 -
Pâtes Gratinées
orrchiette pasta with gruyere mornay sauce and truffle oil
17.00 -
Steak Frites
classic bistro fare; hereford flat iron steak, french fries, au poivre
26.00 -
Poisson Du Jour
fresh market fish with mediterranean crudo; olives, roasted peppers, capers, artichokes, french feta
Mkt : -
Confit De Canard
duck confit; crispy exterior and tender interior, berry compote
26.00 -
Saumon Norvégien Aux Pois De Printemps Et Menthe
norwegian salmon, spring peas and mint
23.00 -
Poulet Aux Champignons
frenched chicken breast, cremini mushroom sauce
19.00 -
Scallop French Brittany
seared and finished in a light seafood beurre blanc
26.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
Menu
-
Les Entrées - First Courses
-
Camembert Chaud Et Fricassée De Champignons Sauvage
warm camembert and wild mushroom fricassée
10.00 -
Escargots En Pâte Feuilletée
snails sautéed in garlic, herb butter with puff pastry
10.00 -
Hudson Valley "Grade A" Foie Gras
chef dioron's signature dish of seared duck liver, fig/shallot jam, citrus gastrique
22.00 -
Mousse De Foie De Volaille Aux Pommes
chilled country style chicken liver, shallot and apple "potted pâté", clarified butter
9.00 -
Tartare De Saumon
salmon crudo, french preperation; cucumber, lemon, chives, dijon, capers
10.00 -
Poitrine De Porc Braisée
braised pork belly, mixed berry confit, dijon arugula
12.00 -
Assiette De Fromage
chef selected european & domestic cheeses; sheep, cow and goat
(3) : 16.00 (5) : 21.00 -
Poutine Quebecoise
french fries, mushroom ragout, roquefort cheese and truffle oil
14.00 -
Les Soupes & Les Salades - Soups and Salads
-
Soupe Gratinée à L'oignon
traditional french onion soup
9.00 -
Soupe Du Jour
chef's daily soup
8.00 -
Salade Maison
mixed greens, cucumber and roma tomato slices, tarragon vinaigrette
8.00 -
Salade Spéciale
arugula, fennel and shaved parmesan, lemon vinaigrette
10.00 -
Les Plats Principaux - Entrées
-
Boeuf Bourguignon Traditionnel
traditional dish of beef braised in burgundy, egg noodles with chives
24.00 -
Agneau Braisé
grass fed, free range australian lamb shank braised in red wine sauce
28.00 -
Poulet Paillard
pan roasted chicken scallopini topped with arugula parmesan salad
19.00 -
Pâtes Gratinées
orrchiette pasta with gruyere mornay sauce and truffle oil
17.00 -
Steak Frites
classic bistro fare; hereford flat iron steak, french fries, au poivre
26.00 -
Poisson Du Jour
fresh market fish with mediterranean crudo; olives, roasted peppers, capers, artichokes, french feta
Mkt : -
Confit De Canard
duck confit; crispy exterior and tender interior, berry compote
26.00 -
Saumon Norvégien Aux Pois De Printemps Et Menthe
norwegian salmon, spring peas and mint
23.00 -
Poulet Aux Champignons
frenched chicken breast, cremini mushroom sauce
19.00 -
Scallop French Brittany
seared and finished in a light seafood beurre blanc
26.00
Disclaimer: Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.
