Bistro 501

501 Main St
Lafayette, IN 47901

(765) 423-4501

Appetizers

  • Smoked Salmon
    •  
  • Smoked salmon served on toasted baguette slices with a dill-caper creme fraiche and caper relish.
  • Tempura Shrimp
    •  
  • Six deep-fried shrimp in a tempura batter and served with mango-apple salsa and a ginger soy sauce.
  • French Farm House Pâté
    •  
  • Rustic pate made with livers, brandy, and cream. Served with cornichons and Dijon mustard.
  • Apple Brie en Croute
    •  
  • An individual imported brie wheel topped with chopped apples, and baked wrapped in puff pastry. Garnished with seasonal fruit.
  • Roman Pizza
    •  
  • Individual-sized pizza topped with pesto, red onions, goat and feta cheeses, sun-dried tomatoes, and garnished with kalamata olives.
  • Escargot 501
    •  
  • Imported helix snails baked in a rich garlic and goat cheese cream sauce, surrounded by a flaky pastry.
  • Pommes Frites
    •  
  • Traditional French fried potatoes. Hand cut in our kitchen and flash fried in extremely hot oil to ensure crispness.
  • Cheese Board
    •  
  • The chef's selection of imported cheese from around the world. Served with seasonal fruits.
Soups & Salads

  • Soup Du Jour
    •  
  • Made fresh daily.
  • Country French Onion Soup
    •  
  • Traditional French onion soup topped with a toasted French bread crouton and melted cheese.
  • Caesar Salad
    •  
  • A traditional salad of romaine lettuce tossed with Caesar dressing and presented in a parmesan bowl. Topped with anchovies. You may also add your choice of grilled chicken or grilled steak.
  • Fried Goat Cheese Salad
    •  
  • Mixed field greens with artichoke hearts, kalamata olives, oyster mushrooms, and fried goat cheese. Tossed in a Champagne basalmic vinegrette and topped with candied pecans.
  • Spinach Salad
    •  
  • Fresh spinach greens served with red onions, bacon pieces, roasted cashews, and feta cheese. Tossed in a sweet creole vinaigrette.
  • Petite Salad
    •  
  • A mixture of fresh greens with sliced roma tomatoes, red onion, and fresh grated parmesean cheese. Your choice of one of our house made dressings.
Entrées - The Garden

  • Hearty Pot Pie
    •  
  • A hearty stew of apricots, chick peas, potatoes, carrots, parsnips, onions, and garlic, simmered in a rich red wine, brandy, and rosemary sauce. Topped with a flaky pie crust.
  • Vegetable Napoleon
    •  
  • A layered entree of eggplant, spinach, artichoke, olives, herbed cheese, and tomato-caper salsa. Topped with toasted goat cheese and basalmic vinegar reduction.
  • Wild Mushroom Pasta
    •  
  • Penne pasta tossed with spinach and mushrooms in a Madiera cream sauce. You may also add grilled chicken.
Entrées - The Sea

  • Moules Bistro
    •  
  • A traditional mussles dish, steamed in a shallot, tomato, and saffron broth.
  • Linguini Pescatore
    •  
  • Linguini pasta tossed with sauteed shrimp, mussels, asparagus, and diced tomatoes. Served in a white wine and garlic herb butter sauce.
  • Seafood Cannelloni
    •  
  • Three cannelloni filled with lobster, scallop, and shrimp accompanied by sauteed asparagus and finished with a sherry-lobster cream sauce and blue crab claw meat.
  • Arctic Char
    •  
  • Seasoned and pan-seared Artic Char served with herbed tomato risotto and asparagus, topped with a dill cucumber sauce and basalmic reduction.
  • Blackened Grilled Salmon
    •  
  • Served with wilted spinach and pommes frites. Topped with a lemon-lime vinaigrette.
  • Pecan Crusted Trout
    •  
  • Pecan-crusted and pan-seared rainbow trout filet. Served with carrot cous-cous and sauteed asparagus. Topped with an orange buerre blanc.
Entrées - The Grill

  • Steak Frites
    •  
  • Pepper crusted center New York strip. Served with pomme frites and finished with a rich brandy-shallot sauce.
  • Filet Mignon
    •  
  • A center cut of filet of beef tenderloin topped with your choice of herbed bleu cheese, sauteed mushrooms, or a red wine and chive butter compound. Served with green beans.
  • Braised Standing Short Rib
    •  
  • Braised short rib with vegetables, port wine, and herbs. Served with sauteed asparagus and a demi-madiera reduction sauce.
  • Grilled Rack of Lamb
    •  
  • Seasoned New Zealand rack of lamb, served with green beans and a savory mint sauce.
  • Black and Bleu Burger
    •  
  • A half-pound of beef, blackened and topped with bleu cheese, grilled and served with bacon, lettuce, tomato, onion rings, and Dijon mustard. Served with pomme frites.
  • Stuffed Chicken en Croute
    •  
  • Spinach, Boursin cheese, and herb-stuffed chicken breast wrapped in puffed pastry, and served with asparagus. Topped with a kalamata olive, tomato, cream sauce.
  • Roast Duck Breast
    •  
  • Seared and roasted duck breast presented with a mandarin orange risotto, asparagus, and port wine-grape sauce.
  • Slow-Roasted Pork Shanks
    •  
  • Roaster pork shanks served with sauteed asparagus and topped with a port winepeppercorn sauce.

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