Bistro Soleil

Bistro Soleil Christmas Eve Menu 

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hors d’oeuvres

 

 

escargot

sizzling escargots cooked in an

aromatic garlic herb butter sauce 12.50

 

carpaccio de filet de boeuf  

carpaccio of beef tenderloin marinated w. truffle oil,

topped w. capers and parmesan cheese 14.50

 

crevettes

jumbo shrimp cocktail w. marie rose sauce,

a blend of tomatoes, mayonnaise, lemon juice, cocktail sauce 16

 

 huîtres

oysters on the half shell Rockefeller, baked w. spinach, garlic,

and gratinée w. parmesan cheese and panko bread crumbs 16

 

 

saumon fumé fait maison 

homemade smoked salmon

served w. country bread and traditional garnish 13

 

pâté de campagne 

pork country pâté w. crostini,

cornichons served w. marmalade of shallots and figs 12

 

soupe à l’oignon

classic onion soup, gratinée w. swiss cheese 

cup 8.25 bowl 10.25

 

bisque de homard

blend of lobster meat, crab meat and

our combination of spices and vegetables,

simmered in a savory cream base

cup 10 bowl 13

 

 

 

all entrées are served with house salad

mixed field of greens tossed in our 

homemade black peppercorn and garlic vinaigrette

 

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les plats de resistances

 

all entrées are served with

seasonal vegetables and starch of the day

 

filet de boeuf wellington

beef tenderloin wellington w. porcini mushrooms

and herb stuffing, scented w. truffle oil,

wrapped in a puff pastry served w. a cabernet reduction

40

 

carré d’agneau

roasted New Zealand 

rack of lamb provençale 37

 

canard

slowly roasted crispy 

duck à l’orange 30

 

steak frites

10 oz lean NY steak served w.

green peppercorn brandy sauce,

w. parmesan rosemary fries 32

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risotto  et st. jacques

lemon zest and basil risotto topped

w. pan-seared jumbo sea scallops

and parmesan cheese 35

 

our signature entrée

pan-seared grouper filet

topped w. crab meat,

finished w. a lemon caper butter sauce 33

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saumon

blackened Atlantic salmon, 

served w. chargrilled pineapple ginger chutney 29

 

surf et turf

 8 oz chargrilled beef tenderloin

wrapped with bacon

and 8 oz roasted warm water lobster tail 53

 

les desserts

 

tarte tatin

homemade crispy warm apple tarte tatin

served w. vanilla ice cream topped

w. balsamic vinegar reduction 12

 

mousse au citron vert

light key lime mousse made

w.yogurt and sour cream

topped w. raspberry coulis 9.75

 

créme brulée

rich vanilla custard

carmelized w. sugar 10

 

chocolat fondant

delectable, lightly cooked,

warm dark chocolate cake,

w. vanilla ice cream 12

 

tarte framboise

buttery tart filled w.

vanilla custard topped w. raspberries

and powdered sugar 12.50

 

les bugnes

Josephine’s fresh beignets sprinkled

w. powdered sugar served w. a dip of chantilly 12

 

 

 

bon appétit