The Left Bank Bistro

Milk-soaked overnight, blended with marsala, herbs, butter, crème fraîche, paired with seasonal accouterments, and toast points.

Six grilled shrimp, and classic lemon butter herb sauce.

Our crispy Belgian-style fries are served with choice of sauce, malt vinegar aioli, truffle ketchup, or curry remoulade.

Traditional creamy firm foie served with seasonal jam and toast points.

Caramelized onion, gruyere, olives, and creme fraiche.

Selection of 3 or 5 of chef's current favorite sliced cured meats, cheeses, cold-pickled cornichons, assorted nuts, seasonal fruit, olives accompanied by crisp crackers, whole grain mustard, and honey.

Ahi tuna seared rare, gem lettuces, egg, olive, green bean, caper, tomato, and tarragon potato with creamy roasted shallot vinaigrette.

Arugula, mixed greens, fennel, baby red, golden beets, chickpeas, candied walnuts accompanied by goat cheese crostinis, and dill dijon vinaigrette.

A melange of lettuces, endive, cucumber, green beans, mirin vinaigrette, and toasted crouton.

Coke, diet coke, sprite, and ginger ale.

Refreshing and delicious.

Sweetened and unsweetened.

Steamed honey green tea, bourbon smoked white, creamy honey oolong, lavender chamomile kick, cinnamon oolong chai, lemon candied ginger, and lavender chamomile.

A full-flavored and concentrated form of coffee.

Double shot of espresso with a dash of frothy steamed milk.

Hot or iced.

Espresso and steamed milk foam.

Double shot of espresso poured on top of hot water.

Double shot of espresso with warm steamed milk.

Hot or iced.

Cheddar cheese on brioche. Served with choice of frites, green beans or fresh fruit.

All natural black Angus beef with Cheddar cheese on brioche roll.

Cavatappi pasta and bachamel sause.

Milk-soaked overnight, blended with marsala, herbs, butter, creme fraîche, paired with seasonal accoutrements, and toast points.

6 grilled shrimp and classic lemon butter herb sauce.

Our crispy Belgian-style frites are served with choice of sauce malt vinegar aioli, truffle ketchup, or curry remoulade.

Ahi tuna seared rare, gem lettuces, egg, olive, green bean, caper, tomato, and tarragon potato with roasted shallot vinaigrette.

A melange of lettuces, endive, cucumber, green beans, mirin vinaigrette, and toasted crouton.

Assortment of croissants, pain au chocolate, and fruit danish. Accompanied with nutella, jam, butter, and honey.

Three farm fresh eggs, herbs, wild mushrooms, comté cheese, Mornay sauce, and side of brown sugar black pepper bacon.

Two farm fresh eggs, brown sugar black pepper bacon, lyonnaise potatoes, and toasted brioche. Served with butter and jam.

Key West shrimp, Anson Mill grits, creamy creole sauce, shaved comté cheese, and sweet pepper relish.

Slow braised boneless short rib potato hash, two farm fresh eggs, and red wine shallot demi-glace.

Brined herb-grilled chicken, grapes, walnuts, celery in a creamy tarragon house dressing, pickled onion, gem lettuce, and warm croissant.

Hand crafted, all natural black angus beef and wild mushroom duxelle, brie cheese, lettuce, pickled onion, bacon jam, house aioli, and a side of bistro frites.

8 oz. Seasoned and grilled hanger steak, topped with bleu cheese, red wine demi-glace, house aioli, and a side of bistro frites.

Hudson Valley duck confit, candied pecan waffle, herb butter, and dried cherry maple syrup.

Battered brioche, Grand Marnier brulee, fresh berries, spiced Chantilly cream, and warm maple syrup.

Miso stewed short rib, shiitake pâté, garlic aioli, pickled carrot, daikon, fresh Thai basil, cucumber, cilantro, jalapeno, green onion, and baguette.

Brined herb-grilled chicken, grapes, walnuts, celery in a creamy tarragon house dressing, pickled onion, gem lettuce, and warm croissant.

Hand crafted Angus ground beef and wild mushroom duxelle with brie cheese, mesclun lettuce, pickled onion, bacon jam with house aioli, and a side of bistro frites. Served with frites or green salad.

8 oz. Seasoned and grilled hanger steak, topped with bleu cheese butter, red wine demi-glace, house aioli, and a side of bistro frites. Served with frites or green salad.

Salmon, sweet potato succotash, corn veloute, and basil vinaigrette. Served with frites or green salad.

Our take on the traditional dish, burgundy wine braised chicken with lardons, pearl onions, and mushroom finished with brandy.

Grilled filet mignon, green peppercorn brandy cream, rosemary garlic potato puree, and with market vegetables.

Grilled mixed vegetables served over risotto with a saffron curry sauce.

Handcrafted, all-natural black Angus beef and wild mushroom duxelle, brie cheese, lettuce, pickled onion, bacon jam, house aioli, and a side of bistro frites.

14 oz, bone-in chop, seasoned, and grilled. Served over roasted garlic potato puree, grilled asparagus, and red wine demi-glace.

Duck, grilled haricot verts, spiced ginger carrot puree, brandy glazed figs, and pistachios.

Red wine braised beef, herb rice, baby carrots, pearl onion, and roasted mushrooms.

Local snapper, grilled ratatouille mash, champagne-citrus beurre blanc, and herb oil.

Salmon, romanesco, roasted baby carrots, corn veloute, pea shoots, and citrus vinaigrette.

Decadent puree of potato and roasted garlic infused with rosemary.

Cavatappi pasta, bechamel sauce, and parmesan gratinee.

Creamy risotto with fresh saffron threads, white wine, shallot, and parmigiano reggiano.