Bistro Le Cep

A special seasonal soup, cooked fresh daily.

Traditional onion soup with gruyere cheese.

Chilled potato and leek soup.

Crisp house salad with your choice of dressing.

Sliced vine ripe tomatoes, sweet onion and blue cheese, served with house dressing.

Rye bread, pastrami, gruyere cheese, sauerkraut and 1000 Island dressing, baked to perfection, served with creamy cole slaw and homemade french fried potatoes.

Breast of chicken with spiced bartlett pear on field greens with peanut dressing.

Fresh shrimp, crabmeat, crab claws, smoked salmon, tuna and mussels served on crisp greens with vinaigrette dressing.

Healthy mediterranean salad, vine ripe tomatoes, cucumbers, arugula and olives served on crisp greens with feta cheese, virgin olive oil & vinegar dressing.

A specialty from Alsace Lorraine featuring ham, cheese, onions, cream and eggs, baked to perfection in a crusty pie shell, served with tomatoes and crisp greens.

Fresh filets of sole fried to a golden crisp, homemade french fried potatoes, cole slaw, and a tangy tartar sauce.

Potato crusted baked filet of fresh Alaskan salmon with green beans and bearnaise sauce.

Sauteed shrimp with roasted garlic served with grilled beefsteak tomato, white beans and fried onions.

Pan roasted fresh catch of the day in lemon butter sauce with capers served with fresh grilled vegetables of the season.

Braised chicken in red wine with carrots, mushrooms and onions.

Breast of chicken sauteed in olive oil with wild mushrooms topped with goat cheese and tomato concasse, served with spatzle and fresh green beans.

Pan roasted breast of chicken, stuffed with gruyere cheese and smoked black forest ham, served with seasonal fresh vegetables.

Half of a roasted duck with bigarade sauce, lentils and red cabbage.

Fresh mussels in a wine and garlic broth served with fresh herbs.

Succulent smoked salmon served with watercress, vinaigrette and calvados marinated apples.

Duck pate with cumberland suace.

Ripe avocado stuffed with crabmeat and shrimp served with fresh watercress.

Succulent burgundy snails in homemade seven herb garlic butter au gratin.

Pan seared sea scallop over tossed baby spinach and a saffron gastrique.

Chilled potato and leek soup.

Traditional onion soup with gruyere cheese.

Crisp romaine lettuce tossed wiht a light caesar dressing, served with a crusted goat cheese bruschetta.

Sliced vine ripe tomatoes, sweet onion and blue cheese, served with house dressing.

Pan roasted calves liver with apples, crisp bacon, and homemade french fried potatoes.

Grilled 13 oz certified black angus sirloin steak with green peppercorn sauce served with homemade french fried potatoes.

Pan roasted medallions of young Texas Hill Country wild boar served with plum sauce, wild rice, toasted pistachios and seasonal vegetables.

Tender 8 oz filet steak wrapped with bacon and grilled to perfection served with a pinot noir reduction, creamed potatoes and vegetables.

Crisp crab cakes topped with a light pimento sauce and served with angel hair pasta and fresh vegetables.

Fresh fish and shellfish simmered with onions, tomatoes, fennel, leeks, garlic, olive oil, and fresh herbs.

Fresh fillet of New England cod baked with herbs, seasonal vegetables, petit shrimp and crabmeat in parchment paper.

Potato crusted baked filled of fresh Alaskan salmon with green beans and bearnaise sauce.

Sauteed shrimp with roasted garlic served with grilled beefsteak tomato, white beans and fried onions.

Pan roasted catch of the day in lemon butter sauce with capers served with fresh grilled vegetables.

Pan roasted fresh fillet of chilean sea bass topped with a light veloute sauce with garlic leaf spinach and roasted potatoes.

Braised chicken in red wine with carrots, mushrooms and onions.

Breast of chicken sauteed in olive oil with wild mushrooms topped with goat cheese and tomato concasse, served with spatzle and fresh green beans.

Half of a roasted duck with a bigarade sauce, lentils and red cabbage.

Caramelized apple tart with vanilla ice cream.

Creamy custard glazed with caramelized sugar.

Alsatian farm cheesecake.

Fresh strawberries marinated in cherry brandy with a delicate vanilla sauce.

Hazelnut chocolate cake served with caramel sauce.

Dark Belgian chocolate mousse.

Five imported European cheeses with fresh fruit and crusty bread.

Fresh mussels in a wine and garlic broth and served with fresh herbs.

Succulent smoked salmon, served with fresh watercress vinaigrette, and calvados marinated apples.

Duck pâté with cumberland sauce.

Ripe avocado stuffed with crabmeat, shrimp, and served with fresh watercress.

Succulent burgundy snails in homemade and seven herb garlic butter au gratin.

Pan-seared sea scallop over tossed baby spinach and a saffron gastrique.

Crisp house salad with your choice of dressing Caesar, Italian, French, and blue cheese or house.

Sliced vine ripe tomatoes, sweet onion and blue cheese, and served with house dressing.

Rye bread, pastrami, Gruyere cheese, sauerkraut, and 1000 Island dressing, baked to perfection, served with creamy coleslaw, and homemade French fried potatoes.

Breast of chicken with spiced Barlett pear on field greens with peanut dressing.

Fresh shrimp, crabmeat, crab claws, smoked salmon, tuna, and mussels. Served on crisp greens with vinaigrette dressing.

Healthy mediterranean salad, vine ripe tomatoes, cucumbers, arugula, and olives. Served on crisp greens with feta cheese, virgin olive oil, and vinegar dressing.

A specialty from Alsace Lorraine featuring ham, cheese, onions, cream, and eggs, baked to perfection in a crusty pie shell, and served with tomatoes and crisp greens.

A special seasonal soup and cooked fresh daily.

Traditional onion soup with Gruyere cheese.

Chilled potato and leek soup.

Braised chicken in red wine with carrots, mushrooms, and onions.

Breast of chicken sautéed in olive oil with wild mushrooms topped with goat cheese and tomato concasse, served with spätzle, and fresh green beans.

Pan-roasted breast of chicken, stuffed with Gruyere cheese and smoked black forest ham, and served with seasonal fresh vegetables.

Pan-roasted breast of chicken, stuffed with Gruyere cheese and smoked black forest ham, and served with seasonal fresh vegetables.

Fresh fillets of sole fried to a golden crisp, homemade French fried potatoes, coleslaw, and a tangy tartar sauce.

Potato crusted baked filled of fresh Alaskan salmon with green beans and bearnaise sauce.

Sautéed shrimp with roasted garlic served with grilled beefsteak tomato, white beans, and fried onions.

Pan-roasted fresh catch of the day in lemon butter sauce with capers and served with fresh grilled vegetables of the season.

Caramelized apple tart with vanilla ice cream.

Creamy custard glazed with caramelized sugar.

Alsatian farm cheesecake.

Poached half pear with vanilla ice cream, topped with chocolate sauce, and whipped cream.

Fresh fruit sherbet with seasonal berries.

Meringue and praline ice cream with chocolate sauce.

Black bing cherries in kirsch and over French vanilla ice cream.

Chocolate dumpling, served with vanilla custard, and vanilla ice cream.

Fresh strawberries, marinated in cherry brandy, and with a delicate vanilla sauce.

Hazelnut chocolate cake and served with caramel sauce.

Dark belgian chocolate mousse.

Four imported European cheeses with fresh fruit and crusty bread.

Fresh mussels in a wine and garlic broth and served with fresh herbs.

Succulent smoked salmon, served with fresh watercress vinaigrette, and calvados marinated apples.

Duck pâté with cumberland sauce.

Ripe avocado stuffed with crabmeat, shrimp, and served with fresh watercress.

Succulent burgundy snails in homemade and seven herb garlic butter au gratin.

Pan-seared sea scallop over tossed baby spinach and a saffron gastrique.

Crisp house salad with your choice of dressing Caesar, Italian, French, and blue cheese or house.

Crisp Romaine lettuce tossed with a light Caesar dressing, served with a crusted goat cheese, and bruschetta.

Sliced vine ripe tomatoes, sweet onion and blue cheese, and served with house dressing.

Traditional onion soup with Gruyere cheese.

Chilled potato and leek soup.

Pan-roasted calves’ liver with apples, crisp bacon, and homemade French fried potatoes.

Grilled 13 oz. Certified black angus sirloin steak with green peppercorn sauce and served with homemade French fried potatoes.

Pan-roasted medallions of young Texas hill country wild boar served with plum sauce, wild rice, toasted pistachios, and seasonal vegetables.

Crisp crab cakes topped with a light pimento sauce, served with angel hair pasta, and fresh vegetables.

Fresh fish and shellfish simmered with onions, tomatoes, fennel, leeks, garlic, olive oil, and fresh herbs.

Fresh fillet of new England cod baked with herbs, seasonal vegetables, petit shrimp, and crabmeat in parchment paper.

Potato crusted baked filled of fresh Alaskan salmon with green beans and bearnaise sauce.

Sautéed shrimp with roasted garlic served with grilled beefsteak tomato, white beans, and fried onions.

Pan-roasted fresh catch of the day in lemon butter sauce with capers and served with fresh grilled vegetables of the season.

Pan-roasted fresh fillet of Chilean sea bass topped with a light velouté sauce, served with garlic leaf spinach, and roasted potatoes.

Braised chicken in red wine with carrots, mushrooms, and onions.

Breast of chicken sautéed in olive oil with wild mushrooms topped with goat cheese and tomato concasse, served with spätzle, and fresh green beans.

Pan-roasted breast of chicken, stuffed with Gruyere cheese and smoked black forest ham, and served with seasonal fresh vegetables.

Caramelized apple tart with vanilla ice cream.

Creamy custard glazed with caramelized sugar.

Alsatian farm cheesecake.

Poached half pear with vanilla ice cream, topped with chocolate sauce, and whipped cream.

Fresh fruit sherbet with seasonal berries.

Meringue and praline ice cream with chocolate sauce.

Black bing cherries in kirsch and over French vanilla ice cream.

Chocolate dumpling, served with vanilla custard, and vanilla ice cream.

Fresh strawberries, marinated in cherry brandy, and with a delicate vanilla sauce.

Hazelnut chocolate cake and served with caramel sauce.

Dark belgian chocolate mousse.

Four imported European cheeses with fresh fruit and crusty bread.