Bastille 2

Restaurant Week: Winter 2017
Tuesday, January 30th – Sunday, February 5th
Three-Course Dinner prix fixe: $35
(Choice of one Appetizer or Salad, one entree and one dessert)
Prix fixe not available for sharing, no discounts applicable
Extra charge of 25c for each container “to-go”
Les Hors D’Oeuvres
Les Plats du Jour
Escargots Forestiers
Sautéed snails with garlic, bacon and mushrooms
*Saumon biologique poelé GF
Seared Norwegian Salmon* filet, leek fondue,
Roasted sunchoke and spinach risotto
Beignets de crevettes
Served with spicy guacamole and lime
Plancha & Quinoa salad
Jumbo shrimp & sea scallops cooked on the plancha,
preserved lemon vinaigrette, warm Quinoa salad,
tomato, piquillo, fennel, scallions, pine nuts
Foie Gras Terrine
(Suppl. $5)
Five-spice cured foie gras terrine,
Cranberry chutney, pain d’epices
Moules du jour, pommes frites GF
Daily preparation of steamed Maine mussels
Plateau de charcuteries
Daily selection with condiments
Coq au Vin GF
Free range chicken thighs braised in a rich red wine
sauce with shallots, mushrooms, carrots, bacon
Pommes Aligot & Broccolini
Assiette de Fromages
Daily cheese selections
Les Salades & Soupes
Magret de canard aux pommes
Moullard duck breast, Spiced cider gastrique,
caramelized apples, cabbage, bacon and spätzle
Soupe du jour GF
Daily housemade soup
Betteraves & chèvre chaud
Roasted organic beets, arugula salad, toasted walnuts,
Crispy goat cheese cromesqui, shallot vinaigrette
Salade Caesar
Romaine, Parmesan, Country bread croutons,
60º chicken egg*, lemon anchovy vinaigrette
Cassoulet au canard
Traditional twice baked white bean stew, with pork,
duck confit and smoked duck sausage
Sunchoke and spinach risotto GF
Carnarolli risotto, roasted sunchokes & spinach
Onglet à l’échalotte, pommes frites GF
Grilled *Hanger steak, aka Butcher’s cut
Cabernet-shallot sauce, pommes frites, watercress
Les Desserts
Tartelette au Pamplemousse
Pink grapefruit cream tart, toasted meringue, grapefruit-Aperol sorbet, caramelized grapefruit
Classique Crème Caramel GF
Vanilla bean custard, bourbon raisin compote, pear sorbet, sablé Breton
Gâteau Noir GF
Valrhona chocolate truffle cake, Salted caramel, bacon, Malt ice cream, chocolate crunch
Profiterole Liégois
“Choux” pastries filled with housemade espresso ice cream, Valrhona chocolate fudge, coffee bean crunch
Gâteau Praliné GF
Praline cheesecake, Valrhona chocolate, caramelized hazelnuts, Valrhona Chocolate Frangelico ice cream
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.
Chef/Owners Michelle & Christophe Poteaux
1/5/2017