RESTAURANT WEEK MENUS (Valentine's Menus Below)

SUNDAY, JANUARY 22nd through FRIDAY, FEBRUARY 3rd

 

LUNCH & SUNDAY BRUNCH PRIX-FIXE
(a la carte will be available)

First Course
(choice of one)

Soupe du Jour
creamy truffle wild mushroom soup

Savarin
striped bass, scallop and saffron mousseline with jumbo lump crab salad

Salade Caesar
crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing  

Tartare
fresh Scottish salmon, mango, basil, capers, black olives, cornichons, tomato, lemon juice, extra virgin olive oil and wonton crisps

Main Course
(choice of one)

Cassoulet
traditional French white bean stew with lamb, pork and sausage

Saumon
pistachio and goat cheese-crusted Scottish salmon filet wrapped in  phyllo, carrot purée, creamy Swiss chard, light turmeric and cumin sauce

Risotto
parmesan-crusted chicken breast with creamy truffle wild mushroom risotto   

Omelette de Crabe
egg white omelette with jumbo lump crab, spinach, brie cheese

Dessert

Profiteroles
vanilla ice cream-stuffed mini puff pastries with chocolate sauce and crème anglaise

 

DINNER
(a la carte will not be available)

Starter

creamy truffle wild mushroom soup

Appetizer
(choice of one)

Tarte de Legumes
roasted eggplant caviar, caramelized onion, and red pepper tart with black olive and goat cheese tapenade, herb sauce, poached Sandy Ridge Farm egg

Calamars  
sustainably-harvested calamari stuffed with house-made provençal sausage, fresh herbs, saffron rice, piperade, jus de legumes  

Tartare
fresh Scottish salmon, mango, basil, capers, black olives, cornichons, tomato, lemon juice, extra virgin olive oil and wonton crisps

Paté
house-made country chicken liver paté, Dijon mustard, petite salad, cornichons, grilled croutons

Savarin
striped bass, scallop and saffron mousseline with jumbo lump crab salad

Moroccan
sampler plate of garlicky chickpea hummus, couscous salad, fire-roasted peppers and beets, grilled vegetables, and crispy pita  

Salade Boston
Boston bibb lettuce with crumbled gorgonzola cheese, apple, walnut pralines, and walnut vinaigrette

Salade Caesar
crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing  

 

Main Course
(choice of one)

Agneau
slow-braised lamb shank, creamy mashed potatoes, roasted carrots and turnips, shallot jus

Cassoulet
traditional French white bean stew with lamb, pork and sausage

Risotto  
parmesan-crusted chicken breast with creamy truffle wild mushroom risotto  

Bavette
fire-grilled hanger steak, string beans, roasted wild mushrooms, mashed sweet potatoes, garlic herb butter

Vol au Vent
butter-poached scallops in puff pastry with creamy Swiss chard and saffron mussel sauce

Dorade
pan-seared wild striped bass filet, ratatouille, red bliss potatoes, lemon beurre blanc

Saumon
pistachio and goat cheese-crusted Atlantic salmon filet wrapped in  phyllo, carrot purée, creamy Swiss chard, light turmeric and cumin sauce

Végétarien
stuffed zucchini, carrot purée, roasted red bliss potatoes, and creamy Swiss chard

 

Dessert
(choice of one)

Tart Tatin
warmed French caramelized apple tart a la mode

St. Tropez Cake
double-layer valhrona chocolate mousse cake with crème anglaise

Profiteroles
vanilla ice cream-stuffed mini puff pastries with chocolate sauce and crème anglaise

Crème Brûlée
caramelized vanilla bean flan

 

 

 

Bistro St. Tropez Valentine’s Dinner Menu 2012
Saturday, February 11th and Tuesday, February 14th
$55/guest plus drinks, tax and gratuity
(a la carte will not be served on February 14th)

First Course (choice of)

Creamy wild mushroom soup with truffle strawberry crème fraiche

1/2 dozen Little Shamogue oysters with champagne mignonette

Boston bibb salad with roasted red beets, grapefruit supremes, apricot goat cheese purses, walnut pralines, tarragon vinaigrette

PEI mussels perfumed with saffron in puff pastry millefeuille

Foie gras, black truffle and cognac mousse with cranberry grappa jam, mache salad, and brioche toast points

Crispy duck leg confit with fingerling potatoes, tomato basil pistou, arugula, crumbled gorgonzola, balsamic glaze

Main Course (choice of)

Lemon goat cheese risotto with roasted cherry tomatoes, raddichio, pea shoots, herb sauce

Butter-poached Maine lobster and pan-seared dayboat scallops with roasted butternut squash and saffron mussel sauce in puff pastry

Pistachio and goat cheese crusted salmon in phyllo with carrot flan, caramelized onions and apples, fresh dill lemon beurre blanc

Pan seared duck breast, fingerling potatoes, double smoked bacon, braised leeks, California baby spinach leaves,  pomegranate demi glace

Fire-grilled filet mignon with gruyere potato gratin, asparagus, wild mushroom cognac truffle sauce

Pan roasted organic French chicken breast with red and green pepper piperade, pear onion mashed sweet potatoes, pancetta sundried tomato cream sauce

 

Dessert

Duet of frozen grand marnier soufflé and chocolate mousse cake with crème anglaise

 

Bistro St. Tropez Valentine’s Brunch Menu 2012
Sunday, February 12th
$25/guest plus drinks, tax and gratuity

 

Starter (choice of)

Soupe aux Champignons
Creamy truffle wild mushroom soup with strawberry crème fraiche

Tartare
Scottish salmon, tomato, capers, olives, mango, avocado, ginger, lemon juice, olive oil, wasabi wonton crisp

Main Course (choice of)

Confit
Crispy duck leg confit, fingerling potatoes, tomato basil pistou, arugula, crumbled gorgonzola, fried Sandy Ridge Farm egg, balsamic glaze

Profiterole
Petit choux pastry stuffed with scrambled eggs, poached Maine lobster, spinach, hollandaise sauce

Dessert (choice of)

Assiette de Fromages
French cheese plate with seasonal fruit, walnut pralines and toasted crouton

Tropezienne Caramelized bananas with nutella a la mode