Bistro 110
110 E Pearson St, Chicago, IL 60611 (312) 266-3110Lunch
First Course Selections
Belgian endive salad with a warm breaded goat cheese medallion, roasted almonds and sherry vinaigrette.
crisp Romaine lettuce tossed with apple batonnet, fresh celery, roasted pecans and hazelnut vinaigrette.
mussels steamed with chablis, shallots, garlic and herb butter. Served with pommes frites.
baked casserole of shrimp, scallop and crab served with a creamy polenta and saffron sauce.
stuffed with brie and served with a pommery mustard butter sauce.
baked with maitre d' butter, topped with puff pastry.
with French and American cheeses.
seasoned with Rosemary and thyme.
bistro 110's signature soup baked in a crock with a gratin of gruyere and provolone cheeses.
bistro 110's signature soup of the day.
organic mesclun greens tossed with a sherry vinaigrette.
a classic! Chilled gulf shrimp served with a duet of cocktail sauces.
Entree Salads
arugula, red onions and walnut vinaigrette with sliced beets and Roquefort cheese.
fresh spinach tossed with peppers, almonds and French goat cheese.
grilled tuna, green beans, red potato, hard-boiled egg, anchovy, olives and lemon vinaigrette.
Chef's Quartet
lentil and bacon salad with dijon mustard vinaigrette; pork tenderloin medallion with green peppercorn sauce; poached pear filled with Roquefort cheese, toasted pinenuts and spiced honey caramel; chocolate fondue with kiwi
calamari salad with extra virgin olive oil; seafood casserole with saffron sauce; herbed goat cheese in crispy phyllo; peach melba
Selection du Boucher
roasted with rosemary and thyme, served with oven roasted vegetables.
A signature. Grilled choice 10oz. New York strip steak with pommes frites, house made steak sauce; topped with shallot-parsley butter.
Chef Bocuse's most famous dish. Fricassee of chicken served on a bed of fresh sauteed spinach with a morel mushroom creme sauce.
braised chicken, bacon and mushroom-filled crepe baked in a supreme sauce and finished with gruyere cheese.
Selection de la Mer
wood roasted with thyme and olive oil and served with a selection of roasted fresh vegetables.
jumbo sea scallops roasted in our wood burning oven served with Rosemary polenta and a green peppercorn sauce.
Pasta and Sandwiches
with wood-roasted tomato sauce and pesto.
oven roasted and served with lettuce, tomato confit, red onion, topped with garlic butter. Served with Belgian-style French fries.
with roasted vegetables, mozzarella and sun-dried tomatoes, served with a petite salad.
Seared ahi tuna sandwich with ginger-lime mayonnaise and a petite salad.
with bacon and gruyere cheese, served with a petite salad.
zuchinni, red peppers and shallot confit.
ham with gruyere cheese on brioche with a petite salad.
wild mushroom-filled ravioli in a savory sauce of morel mushrooms and port wine.
Sides
plenty of our famous frites and onions; enough to share.
crisp and delicate fried julienned onions.
our special thin, twice-cooked French fries.
a selection of seasonal vegetables roasted in our oak-fired oven.
From the Raw Bar
a half-dozen of our freshly shucked seasonal oysters, choose from both east and west coast oysters, served with mignonette sauce.
