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| starters |
| local greens with ratatouille and olive tapenade, goat cheese crostini |
6. |
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| arugula salad with blue cheese profiteroles, poached seckle pears and crispy almonds |
7. |
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| roasted parsnip and apple soup with truffled english pea |
8. |
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| lavender foie gras with asian pear and local greens |
14. |
| starters to be shared |
| wood oven roasted mussels and clams with spanish chorizo |
15. |
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| camembert cheese baked in croissant dough, fresh strawberry relish, wild strawberry syrup |
14. |
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| sopressata pizza with tomato coulis, fresh mozzarella cheese and picked basil |
10. |
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| pizza parisian with egg |
11. |
| entrees |
| smoked jambon risotto with grana padano |
12. |
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| prosciutto, sopressata and camembert cheese sandwich on toasted baguette |
11. |
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| croque monsieur or croque madame (with egg) and local greens |
11. |
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| braised pork shoulder "sandwich" with caramelized honey, organic watercress |
12. |
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| shrimp and wild rice gnocchi with lobster nage and ham hocks |
15. |
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| grilled steak salad with baby greens, olive crostini |
15. |
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| "pesci del giorno" with white asparagus and citrus vinaigrette |
15. |
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| grilled prime rib roulade with fingerling potatoes, and red wine |
19. |
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© 2009 methode bistro |
design by devmonkey |
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