Hors d’Oeuvres
Minimum Order of 4 Dozen Each Required
All hors d’oeuvres are passed. Prices are listed per dozen.
COLD
TAPENADE
Provencal olives with capers, garlic and thyme on a toasted baguette 22
RILLETTES DE SAUMON
Smoked and poached salmon salad with lemon and chives 25
MOUSSE DE CANARD
Duck liver pâté with apricot confit on toasted brioche 20
SALADE DE TOMATES
Chopped tomato salad with shallots, garlic and basil with grilled country bread 22
ROTI DE BOEUF
Shaved top sirloin with horseradish crème fraiche and Watercress on dark rye 27
TARTARE DE THON
Chopped Yellowfin tuna with olives, capers and lemon 32
TOMATES ET JAMBON
Toasted baguette topped with tomatoes and Prosciutto ham 25
SALADE DE POULET
Grilled chicken salad with Meaux mustard mayonnaise and carrots 24
TARTINE DE CHEVRE ET SAUMON
Smoked salmon and herbed goat cheese on toasted baguette 26
HOT
FRITURE DE CREVETTES
Sesame seed and breadcrumb coated Gulf shrimp with sweet and sour sauce 36
CREVETTES EN “PATE BRIC”
Gulf shrimp and basil with remoulade wrapped in paper thin dough 36
TARTELETTE DE CHAMPIGNONS
Mushroom duxelle tarts with brie 28
BROCHETTES DE BOEUF
Hanger steak marinated and roasted with Béarnaise sauce 28
COMTÉ GOUGERES
Traditional baked dough puffed pastry with Gruyere cheese 19
TARTE FLAMBE
Thin crust Alsatian pizza with Gruyere cheese, sautéed onions and smoked bacon (optional) 25
PETITE CROQUE MONSIEUR
Traditional French ham and cheese sandwich with Cornichon pickle 27
SAUTE DE CRABE
Jumbo Lump Crabcakes with aioli and chives 32
HORS d’OEUVRES AVAILABLE TABLE SIDE
Prices indicated below are per person.
FROMAGE
A selection of imported French and domestic cheeses served with assorted breads and crackers. 10
CRUDITÉ
An assortment of raw vegetables, colorfully displayed and served with dips. 7
MARCHE DE LEGUMES ET FRUITS
An abundance of sliced fresh fruit, berries, and vegetable “Crudité” with house-made dips 11
LES APPETIZERS
Please select one:
STEAK TARTARE
Raw chopped filet mignon with capers, Dijon mustard, egg yolk and grilled baguette. 17
RAVIOLIS DE COURGE
Roasted squash ravioli with brown butter, Basque cheese, toasted hazelnuts and sage. 14
COQUILLES ST. JACQUES
Sautéed sea scallops with pork belly, celery root mousseline, green apple and black truffle vinaigrette. 17
PATE DE CAMPAGNE
House-made country pork pate with Meaux mustard, cornichon pickles and grilled baguette. 12
TERRINE DE CANARD TRUFFE
Duck liver mousse with black truffles, currant-port jelly, apricot marmalade and toasted brioche. 12
RILLETTES DU SAUMON
Cold poached and smoked salmon whipped with lemon mayonnaise, fennel salad and toasted brioche. 10
GRAND PLAT DE FROMAGE
Four cheese tasting with fresh fruit, preserves and raisin walnut ficelle. 22
LES SOUPES ET SALADES
Please select one:
SOUPE DU SAISON
Seasonal soup selection
SALADE VERTE
Mesclun field greens with shaved fennel, red onion, cherry tomatoes and English cucumber in sweet rice wine vinaigrette.
SOUPE A L'OIGNON
Our signature baked onion soup topped with toasted baguette and Gruyere cheese. Additional two dollars
TRANCHES DE BETTERAVES ET SALADE DE CRESSON
Thinly sliced roasted red and golden beets with watercress, fennel, French feta cheese and pistachios. Additional two dollars
OEUF MOLLET AVEC CHAMPIGNONS TRUFFE
Sauteed mushrooms with a fried whole soft cooked egg, frisee and truffle vinaigrette. Additional four dollars
SALADE AU ROQUEFORT
Granny Smith apples, Roquefort blue cheese and toasted walnut salad on a bed of radicchio, Belgian endive and frisée tossed in a light walnut oil vinaigrette. Additional four dollars
SALADE DE CHEVRE
Aged French goat cheese with balsamic vinegar, arugula, oranges, toasted hazelnuts and preserved cherry tomatoes. Additional four dollars
LES ENTREES
All entrees include vicchyssoise or salade verte, sliced baguette, and coffee, tea, soda. Other salads or soups ordered will be charged accordingly.
LES VIANDES
ENTRECOTE AUX CHAMPIGNONS
Garlic marinated bone-in ribeye with caramelized Brussels sprouts, pureed potatoes and seasonal mushrooms in a rich red wine sauce. 49
DAUBE D'AGNEAU A L'AVIGNONNAISE
Braised domestic lamb in red wine with minted carrots, cauliflower, black olives and green breadcrumbs. 34
MIGNON DE VEAU ROTI
Strauss free raised veal tenderloin with caramelized Belgian endive, root vegetables, sauteed mushrooms and tarragon. 45
ONGLET DE BOEUF
Marinated and grilled hanger steak with potato puree, sautéed spinach and red wine shallot butter sauce. 35
FILET MIGNON AU POIVRE
Pan seared beef tenderloin with pureed potatoes, sugar snap peas, and a peppercorn-Cognac cream sauce. 46
LES POISSONS
TRUITE DE RIVIERE
Rainbow trout with sautéed cauliflower, mushrooms, beurre blanc, and thyme. 37
LOUP DE MER
Sauteed Mediterranean sea bass with fingerling potatoes, sauteed spinach, lemon butter sauce and basil. 37
SAUMON GRILLE AUX LENTILLE DU PUY
Grilled Scottish salmon with braised green lentils, Brussels sprouts and red wine vinegar sauce. 33
LES VOLAILLES ET PATES FRAICHES
COQ AU VIN
Pan-seared chicken braised in red wine and thyme, with pearl onions, baby carrots, bacon,
mushrooms, and potato puree 34
CANARD "DEUX FACON"
Slow cooked duck leg and roasted Magret breast with pureed potatoes, Savoy cabbage and red wine sauce. 37
POULET ROTI A LA BROCHE
Roasted chicken with pureed potatoes, glazed root vegetables and mushroom cream sauce. 29
LEGUMES DE SAISON
Chef's seasonal vegetarian creation. Market Price
DUETS
FILET MIGNON ET CREVETTES
Pan-seared petit filet mignon and jumbo gulf shrimp served with seasonal vegetable, potato puree,
and Béarnaise sauce 54
FILET MIGNON ET SALMON
Pan-seared petit filet mignon and salmon filet served with seasonal vegetable, potato puree
and red-wine sauce 52
FILET MIGNON ET HOMARD
Pan-seared petit filet mignon and Maine lobster with sugar snap peas, potato puree
and Béarnaise sauce 68
DESSERTS
Please select one:
Prices are per person.
BISCUIT AU CHOCOLAT
A warm chocolate-almond cake around a chocolate ganache center with crème Anglaise and mint ice cream. 9
TARTE AU CITRON
Chilled lemon curd with lavender-honey meringue and marinated berries. 9
CREMES GLACEES
A selection of three house-made ice creams served in a tuile cookie. 8
SORBETS
A selection of three house-made sorbets served in a tuile cookie. 8
LE TRIO
Dessert trio of miniature crème brûlée, chocolate gormondiese and a warm honey Madeleine. 9
TARTE DU JOUR
Seasonal Tart. 9
CREPES CARAMEL
Crepes filled with caramel pastry cream, topped with bittersweet chocolate sauce, toasted hazelnuts and caramelized bananas. 9
PUDDING A LA CITROUILLE
Warm pumpkin bread pudding with currants and walnuts, served with a caramel sauce and spiced ice cream. 9
SWEETS TABLE
Lake Park Bistro can provide a wonderful miniature dessert and coffee bar.
Prices below are per dozen.
MINIATURE CRÈME BRÛLÉE
A Bistro classic, made with Madagascar vanilla beans and finished with caramelized sugar 24
CHOCOLATE COVERED STRAWBERRIES
Double dipped in dark chocolate and then drizzled with white chocolate 27
CHOCOLATE CUPS WITH MOUSSE
Delicate chocolate cups filled with your choice of espresso or white chocolate mousse 22
CHOCOLATE GORMONDIESE
One of our favorites, this dessert falls somewhere between a chocolate cake and a soufflé 25
POTS DE CRÈME
French style custard in your choice of vanilla, coffee, chocolate, or all three 25
HONEY MADELEINES
Traditional French warm butter cookie 24
LEMON CURD OR PASTRY CRÈME TARTS
Chilled lemon curd or pastry crème tarts in a cookie shell and topped with fruit 24