Dinner
Bienvenue à Bistro 29!
Starters
- Butter Lettuce Salad- fine herbs, radish, buckwheat crêpe dentelle & creamy fromage blanc vinaigrette 9
- Seared Goat Cheese Crottin- endive, grilled pears & hazelnut salad with banyuls vinaigrette 10
- Soupe des Johnnies- onion-cider soup with buckwheat crêpe dentelle & gruyère cheese 9
- Baby Gem Salad- fuyu persimmons, pomegranate seeds, candied almonds, blue cheese & sultanas vinaigrette 9
- Sautéed Veal Sweetbreads- with pain d’épice perdu, wild mushrooms & sherry reduction 14
- “Bistro” Escargots- with garlic herb compound butter, salsify & toast points 12
- Seafood Cassoulet Breton- prawns, mussels, calamari & crab with tarragon, tomato & green garlic braised flageolet beans 11/21
- Steamed Mussels- with Pernod cream sauce -or- white wine saffron-tomato broth & panisse “frites” 15
- Warm Escarole Salad – with olive oil croutons, lemon-anchovy vinaigrette, egg & boquerones 10
- Charcuterie Board- selection of three cured meats with Dijon mustard & cornichons 15
- Cheese Board- selection of three cheeses with honey, toasted nuts & fruit chutney 15
Entrées
- Sole à la Meunière- sautéed sole with lemon parsley butter & artichoke- mushroom barigoule 23
- Pan Seared Day Boat Scallops- with green garlic purée, cognac cream, crispy tarragon & apple 25
- Cassoulet- confit of duck leg with garlic flageolet beans, apple wood smoked slab bacon & Toulouse sausage 25
- Daube of Beef- red wine- Piment d’Espelette braised beef with potato-St Jorge cheese croquettes
& sautéed rainbow swiss chard 24
- Shannon Ranch Lamb Shank “Pré-Salé”- white wine-anchovy braised with thyme roasted potatoes, carrot-english pea matignon
& crispy garlic 25
- Steak Frites- bavette de boeuf sauce échalotte with pommes frites, arugula, crispy shallots & maître d’hôtel butter 23
- Brick Roasted Chicken- half roasted chicken with tarragon cream sauce & truffle pommes frites 22
- Gnocchi à la Parisienne- Fromage blanc gnocchi with English peas, green garlic, wild mushrooms &
meyer lemon-parmesan broth 19