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110 E Pearson St Chicago, IL 60611
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bistro 110's signature soup baked in a crock with a gratin of gruyere and Provolone cheese.
bisto 110's signature soup of the day.
organice mesclun greens tossed with a sherry vinaigrette.
a classic! Chilled gulf shrimp served with American and French brandy cocktail sauce.
large Mediterranean mussels steamed in white wine, shallots, butter, garlic and herbs. Served with pommes frites.
baked casserole of shrimp, scallop and crab served with a creamy polenta and saffron sauce.
traditional French dish cooked in a garlic herb butter and topped with a pastry crust.
a blend of French and American cheeses.
baked in our special wood burning oven, stuffed with brie and served in a Pommery mustard butter sauce.
tomato and fresh mozzarella salad with basil, red onion and balsamic vinaigrette.
Belgian endive salad with a warm goat cheese medallion and sherry vinaigrette.
Romaine lettuce served with apple batonnet, roasted pecans, fresh mint, and a hazelnut vinaigrette.
gilled tuna, green beans, red potato, hard-boiled egg, anchovy, olives and lemon vinaigrette.
fresh spinach tossed with peppers, almonds and French goat cheese.
salad of beet carpaccio and baby arugula with roasted walnut vinaigrette and Roquefort cheese.
roasted with Rosemary and thyme, served with your choice of oven-roasted vegetables or creme fraiche mashed potatoes.
beef Wellington 'bistro 110' style. Served over sauteed spinach with a port wine demi glace
Chef Bocuse's most famous dish. Fricassee of chicken served on a bed of fresh sauteed spinach with a Morel cream sauce.
grilled 10oz. New York strip steak served with pommes frites.
served with creme fraiche mached potatoes, grilled vegetables and a green peppercorn sauce.
14oz New York strip steak crusted with cracked black peppercorns in a cognac cream sauce and potato gallette.
seared ahi tuna with mached potatoes, wild mushrooms and a pink peppercorn vinaigrette.
Jumbo sea scallops roasted in our wood burning oven served with rosemary polenta and a green peppercorn sauce.
wood roasted with thyme and olive oil and served with your choice of roasted fresh vegetables or creme fraiche mashed potatoes.
penne pasta and shrimp with tomatoes, olives and garlic.
wild mushroom-filled ravioli in a savory sauce of morel mushrooms and port wine.
with wood-roasted tomato sauce and fresh pesto.
plenty of frites and onions; enough to share.
seasoned with rosemary and thyme.
our special thin twice cooked French Fries.
crisp and delicate fried julienne onions.
a selection of seasonal vegetables roasted in our oak-fired oven.
