Berkeley Restaurant Week 2014

Bistro Liaison
Berkeley Restaurant Week
Dinner Menu
January 17-31, 2014
Entrees
Soupe du Jour
Chef’s inspiration of the season
*Salade de Chèvre
Mixed seasonal greens, Dijon vinaigrette, crumbled goat cheese & toasted walnuts
Les Moules
P.E.I. mussels steamed in white wine, garlic, shallots, butter, tarragon, parsley, spinach & Pastis
Plats Principaux
Coq Au Vin
Mary’s free-range chicken braised in red wine, carrots, onions, mushrooms & smoked bacon
Truite Amandine
Sautéed rainbow trout, beurre noisette, toasted almonds, lemon, parsley
*Tarte du Jour
Thin-crust vegetarian tart of the day with fromage blanc, Emmenthal cheese
& a selection of seasonal vegetables
Dessert
Sorbet
Seasonal sorbets garnished with almond tuile
Profiteroles
Choux pastry filled with vanilla bean ice cream, warm chocolate sauce, toasted almonds
Pain Perdu
Warm chocolate bread pudding, crème anglaise
$30 per person exclusive of beverages, tax & gratuity