Absinthe Bistro & Bar

with nicoise olive tapenade and tomato provencale

with andouille, duck and smoked bacon

with fennel and chervil salad

with cornichon relish

with wilted chard, pearl pasta and mornay sauce

with roasted rutabaga, turnips and carrots

with grilled onions and mushroom polenta

with navy beans and chunks of mirepoix

with burgundy onion confit and olive oil smashed yukon gold potatoes

with sauteed shrimp, sun-dried tomatoes, artichokes, asparagus and chardonnay bechamel

with sauteed mushroom gnocchi and crispy fried onions

with tomato stewed parsnips, applewood bacon braised Swiss chard and roasted garlic aioli

with market berry compote and crusty baguette

with sliced green apples and pumpernickel

with candied pecans sliced pears and crusty baguette

with market berry compote and crusty baguette

with marinated olives and pumpernickel

with candied walnuts and pumpernickel

with fresh berries and crusty baguette

with sun-dried figs and pumpernickel

with sun-dried figs and pumpernickel

with sun-dried figs and pumpernickel

with vanilla bean creme anglaise

with pistachio biscotti

with raspeberry puree and candied hozelnutst

with market berry compote

with chocolate and creme anglaise