Bienvenue à Bistro 29!



- 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- figs, candied almonds, blue cheese & sultanas vinaigrette 9

- Vol-au-Vent of Sweetbreads- with salsify & chanterelles in puff pastry with mixed greens  14

- “Bistro” Escargots- with garlic herb compound butter & 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

- Olive Oil Poached Sardines- with chorizo spice, onions , garlic & fresh pasta 10

- Warm Goat Cheese Custard-with heirloom tomato chutney, mixed greens & herbed potato chips 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



- Sautéed Sole- with parsnip purée, green peppercorn cream & apple-tarragon salad 24

- Pan Seared Day Boat Scallops- with Engish pea emulsion, corn beignets & crispy corn-mache salad 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 haricot vert 24

- Shannon Ranch Lamb Shank “Pré-Salé”- white wine-anchovy braised with ratatouille, fried parsley & crispy garlic 25

- Steak Frites- bistro filet, pink peppercorn sauce with pommes frites, arugula, crispy shallots & point reyes blue cheese butter 23

- Chicken Paillard- with roasted kabocha squash, caper brown butter & roasted shallots 22

- Sweet Potato Gnocchi à la Parisienne-with roasted cauliflower, caramelized fennel, chanterelles & fromage blanc cream  19