Menu - Bistro Le Relais

Entrée: Branzino

stuffed filet served with broccolini and pommes en vapeur finished with beurre blanc

Dessert: Strawberry Campari Soufflé

served with vanilla bean crème anglais

Dessert: Strawberry Campari Sorbet

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Starters & Salades

Charcuterie plate

country style pâté, trio of French cheeses, served with crostini, onion marmalade, whole grain mustard and cornichons

Calamari

lightly dusted, sweet chili drizzle, roasted garlic aioli

Crab Cake

piquant sauce and roasted garlic aioli , arugula, lemon oil

Moules

mussels in white wine, cream & shallot broth with leeks,
served with pommes frites

Stuffed Onion

caramelized onion bowl filled with a variety of mushrooms sautéed with butter, shallot and cream, served with crostini

Escargots de Bourgogne

snails cooked in garlic herb butter

Steak Tartare

prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, pomme frites
Add cognac 5

Salade de Caesar

13/8

hearts of romaine, parmesan croutons,
creamy dressing, anchovies

Salade de Chèvre Chaud

13/8

warm goat cheese lightly toasted on a bed of bibb and frisée lettuces, dressed with balsamic and olive oil vinaigrette

Lyonnaise

radicchio and bibb lettuces, Dijon vinaigrette with walnut oil, bacon lardons, soft boiled egg, cherry tomatoes and brioche croutons add duck gesier 4

Burrata Salade

14 / 8

creamy Burrata served with mixed lettuces, snap peas, haricot verts and roasted pine nuts, finished with buttermilk dressing

Chilean Sea Bass

marinated in-house with bourbon honey sauce, served with ratatouille, and burgundy potatoes

Frenched Pork Chop

finished with baked apple tatin sauce, haricot verts and baked potato prepared with béarnaise sauce and herbs

Roasted Rack of Lamb

herb encrusted, gratin dauphinois, honey bourbon glazed baby carrots, creamy rosemary sauce

Filet Mignon (7 oz.)

Prime beef finished with port wine reduction, gratin dauphinois, grilled asparagus, maître d’ butter
Add foie gras 8 Add Lobster Tail 18

Cast Iron New York Strip (8 oz.)

creamy peppercorn Cognac sauce, haricot verts, pommes frites

Truite Picatta

rainbow trout lightly dusted with brioche, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc

Seared Salmon

clarified herb beurre blanc, haricot verts, mushroom risotto

Seared Sea Scallops

champagne tarragon beurre blanc, ratatouille, mushroom risotto

Shrimp Linguine

tossed in a light lemon cream sauce with asparagus, peas, & tomatoes, fresh parsley garnish
Vegetarian Style 28

Crème Brûlée

vanilla bean custard topped with a layer of hard caramel

Mousse au Chocolat

dark chocolate, Chantilly cream,
strawberry coulis

Caramel Flan

creamy custard drizzled with Bee Zee honey, finished with a layer of caramel sauce and mint

Profiteroles

12 / 7

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce

Pain Perdu