Paris Bistro

Served at room temperature.

Served at room temperature.

Served at room temperature.

Beef slowly cooked with red wine and vegetables.

A delicious burger made from ground bison, diced pear and creamy brie cheese served on a brioche bun with lettuce, tomato, onion and bistro sauce. Served with Au gratin potatoes.

Chicken on a toasted croissant with a pesto sauce, lettuce, tomato and onions and American cheese.

Chicken slowly cooked in red wine, onions, bacon and mushrooms.

Hot French ham and cheese sandwich topped with an egg.

Hot French ham and cheese sandwich.

Thinly sliced beef, sauteed onions, mushrooms and Gruyere cheese served with au jus on crusty french bread.

Ground sirloin, lettuce, tomatoes, red onion, Dijon mustard and Gruyere cheese topped with an egg.

Lettuce, tomato, onion and bistro sauce.

Served with egg, onions, relish and romaine lettuce on a toasted croissant.

Veal slowly cooked in white wine creamy mushroom sauce.

Assortment of French cheeses and fruits.

Served with Dijon mustard cornichons and a bistro marmalade.

Crispy panko-fried green tomatoes served with tangy remoulade sauce, sweet onion marmalade and sriracha sauce.

A layer of fresh ahi tuna and creamy avocado Sriracha and balsamic reduction.

Please call restaurant for soup of the day.

Mixed greens with tomatoes, mushrooms, red onion, green pepper, cucumbers, mozzarella cheese and walnuts tossed in a citrus vinaigrette

Pears that are cored and slice then layered with a perfectly balance dressed spring mix, bleu cheese and walnuts.

Crisp romaine lettuce tossed in a creamy Caesar vinaigrette and served with crunchy garlic croutons and Parmesan cheese.

Grilled chicken, crisp apples, aromatic celery, grapes and crunchy walnuts, brought together with a light and creamy Greek yogurt dressing served atop a bed of Romaine hearts.

Crispy romaine heart lettuce topped with an assortment of tropical fruits and served with refreshing lime and honey Greek yogurt dressing.

A bouquet of hearts of Romaine lettuce tossed in creamy Caesar dressing and served inside a crispy garlic Parmesan cheese ring.

Lettuce, tomato, green beans, pepper, cucumber, tuna, anchovies, black olives and boiled eggs.

Blackened ribeye steak topped with blue cheese crumbles sauce, served with mashed potatoes and asparagus.

Beef slowly cooked with red wine and vegetables.

A select center cut filet served with a choice of peppercorn sauce of espresso sauce served with confit potatoes and asparagus.

8 oz. filet mignon roasted in the oven flambeed with brandy accompanied by three tiger shrimp pan-seared, then topped with a creamy espresso steak rub.

Veal slowly cooked in white wine creamy mushroom sauce.

Lightly breaded and pan fried chicken breast over pasta.

Chicken braised in red wine, lardons, mushrooms, carrots served on a bed of fresh pasta

A tender sauteed duck breast glazed with a classic al orange sauce. Served with mashed potato and sauteed spinach.

A Frenched chicken breast stuffed with sauteed spinach, goat cheese and Kalamata olives. Served with baby carrots and mashed potatoes

Unsalted butter, fresh lemon juice and chopped parsley served with risotto and asparagus.

Coasted with a mixture of pepper and herbs and served with confit potatoes and cherry tomatoes

Fresh pasta and tiger shrimp tossed with a creamy pesto sauce.

Roasted rainbow trout stuffed with feta and wrapped in thinly sliced zucchini then served on a bed of spaghetti squash with a fresh tomato basil sauce.

Salmon served on a bed of creamy mashed potato, sauteed spinach and finished with a savory tomato-basil sauce.

Fresh pasta, cheese, and bacon come together in this ultimate favorite creamy scallop dish.

A delicious burger made from ground bison, diced pear and creamy brie cheese served on a brioche bun with lettuce, tomato, onion and bistro sauce. Served with au gratin potatoes.

Rabbit slowly cooked in red wine sauce with prunes, onions, carrots and raisins. Served with boil potatoes and green beans.

Five chops, roasted in the oven, flambeed with brandy then topped with a porcini mushroom sauce or mint sauce. Served with mashed potatoes and sauteed spinach.

A savory frenched venison chop served with risotto and baby carrots. Finished with goat cheese and shallow quenelle and cherry-port sauce.

Fresh vegetables sauteed with house made pesto and olive oil then tossed with fresh pasta.

Grilled portobello mushroom cap, avocado slices, lettuce, tomato, onion and Dijon mustard served in a brioche bun.

An assortment on fresh vegetables of our chef's choice.

Served with potatoes au gratin.

Slice of American cheese on oatmeal bread.

With a choice of red or white sauce.

Served on a croissant.

Made with rich brioche bread, rum soaked raisins and cappuccino. Served with an espresso dessert sauce.

Two crepes. Our house made crepes flambeed with Gran Marnier and served with orange sauce.