Restaurant Week Menu 2016

Restaurant Week Menu 2016
January 22 - February 4th
After the success of our James Beard Restaurant Week Prixe Fixe Menu,
Bistronomic has decided to honor another great chef and present to you our…
Julia Child Prixe Fixe Menu
All recipes are from Mastering the Art of French Cooking Cookbook
Dinner $33, add a Cheese Plate $44
Appetizers
Parmentier Soup | Nichols Farm Leek | Yukon Gold Potato | Crème Fraîche
Page 37 –vegetarian
Chilled Vegetables à la Grecque | Coriander Seeds | Extra Virgin Olive Oil
Nichols Farm Winter Vegetables Page 536 –vegetarian
Chicken Liver Mousse | Cognac | Allspice | Crusty Bread Page 560
PEI Black Mussels Marinières | Scallion | Thyme | Chardonnay Wine Page 26
Entrees
Beef Bourguignon | Bacon Lardons | Handmade Linguini Pasta
Beaujolais Wine Reduction Page 315
Bouillabaisse | Seasonal Fish & Shellfish | Saffron | Baguette Croutons Rouille Aïoli
Page 52
Old Fashioned Chicken Fricassee | Glazed Onions | Seasonal Mushrooms Vermouth
Wine Reduction Page 258
Handmade Potato Gnocchi Gratinés | Mushrooms Ragout | Parmesan Shaving |
Gruyere Cheese Page 182 -vegetarian
Dessert
Île Flottante | Caramel Almond Soufflé | Crème Anglaise Page 622
Clafouti Aux Poires | Vanilla | Cognac Page 656
Executive Chef: Martial Noguier | Chef de Cuisine: Jerome Bacle
Seasonal ingredients are personally sourced from Chicago’s Green City Market by Chef Martial
Please feel free to contact my personal phone number at 312 | 543 | 2250 for any comments or concerns.
Sincerely, Chef Martial
Bistronomic