Le Bistro Tahoe

Choose four courses $82*+

Bisque, Foie, Oysters, Caviar, Papaya, Lamb, Veal, supplemental *+cost

Bread

• Pain au Levain (bread) $4.00

Soup

• Soup of the day$7.00

• North Atlantic Lobster Bisque en Croute +8$18.00

Appetizers

• Flame Broiled Eggplant & Vegetable ratatouille$18.00

• Red Crab cakes with sweet pepper remoulade$18.00

• Pate de Campagne; Pork, Veal, Duck, Porcini, Truffle$18.00

• Organic Idaho Potato Gnocchi “Cuscini”, Morels, white truffle$18.00

• Baked Escargots Bourguignonne$18.00

• Maine Lobster Ravioli with creamy Marinara$18.00

• Poached Shrimp, Cocktail Sauce “Amoureuse”$18.00

• Wild Smoked Salmon with Crème Fraiche, Seaweed Pearl$18.00

• Napoleon of Ahi & Hamachi, Waffle potato chips, wasabi, balsamic$18.00

• Hudson Valley Foie Gras pate endive Salad, fig dressing +6

  • A la Carte$24.00

• Hudson Valley Seared Foie Gras, Absinthe Pear, Arugula +17

  • A la Carte$35.00

• Russian Ossetra Caviar, potato pancake, Crème Fraiche +30

  • A la Carte$48.00

• New Brunswick Beausoleil Oysters on half shell, ginger mignonette +6

  • A la Carte$24.00

Salads

• Mixed baby lettuce, carrot, cucumber, tomato, balsamic$14.00

• French Roquefort Wedge with red Onion, Bacon, Date

  14

• Baby Arugula with creamy Strawberry-Poppyseed dressing, fresh Pear, Pine nuts$14.00

• Le Bistro Caesar with White Anchovy & Reggiano$14.00

• Fresh Asparagus, Dijon vinaigrette, Organic Beet, Pecan$14.00

• Haricots Vert (green beans) Toasted Almonds, Honey-Ginger dressing$14.00

• Green Papaya salad, Atlantic Lobster Thai lime-chili dressing +12

  • A la Carte$26.00

Entrees

• Prime Filet Mignon, Cabernet-Port Reduction, Crispy Onions$48.00

• New Zealand Rack of Lamb with French lentils & Tamarind Jus$52.00

• Chilean SeaBass, Steamed Greens, Saffron sauce, Black Garlic$40.00

• Breast or Confit of Duck with green beans and Mandarin sauce$42.00

• Marcho Farms Veal Chop$50.00

  • Mushroom Amontillado sauce$5.00

• Organic Sonoma Chicken “Coq au Vin” Pinot Noir, wild mushrooms$34.00

• North Atlantic U10 Scallops “Coquille St. Jacques” Valley Ford Bechamel$42.00

Le Dessert or Cheese Plate - 18

Wines by the glass

• Roederer Brut Sparkling$14.00

• Spottswoode Sauvignon Blanc$14.00

• Paul Pernot, Chardonnay$15.00

• Lange, Pinot Noir, Oregon$16.00

• Chateau Larruau, Cab-Merlot Margaux$17.50

• E. Guigal, Syrah, Crozes-Hermitage$16.00

Dessert Wines by half glass

• Doisy Daenes, Sauternes$16.00

• Fonseca Bin 27 Port$14.00

• Dows LBV 2016 Port$18.00

• Fonseca 20 yr Tawny Port$22.00

Corkage $30. three bottles maximum per group

Service charge- 20% added to parties of six or more