Bistro Voltaire - Chicago Chef Week

Bistro Voltaire
Chicago Chef Week 4-Course Prix Fixe $44
2016
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Foie Gras Maison
classic foie gras with a walnut, shallot and raisin chutney
Cuisses de Grenouilles
sautéed frog legs with garlic
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Calamar Grille en Marinade de Cerise
grilled squid marinated in a sherry sauce
Salade de Chevre Chaud Mariné
curly endive and radicchio, marinated goat cheese, Dijon vinaigrette
Escargots de Bourgogne
escargot baked in garlic, butter and olive oil
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Bouillabaisse de Marseille
Provencal seafood stew tomato and herb broth
Filet de Beouf Rossini
petite filet mignon with bordelaise sauce, foie gras, pommes soufflé
Cotelettes d’ Agneau
rack of lamb, cherry reduction, fingerling potato, haricot vert
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Profiteroles
Moelleux au Chocolat Trio de Gelato