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over mushroom ragout & natural jus
provencal or pistou
with a strawberry rhubarb chutney, parsley oil infusion and house-made brioche
clams, rock shrimp, and mussels with vegetables and a champagne sauce
snails in pernod garlic butter
with wilted escarole, smoked plum tomatoes and rouille
with yellow & green squash, red bell pepper puree, basil, oven dried tomatoes, roasted garlic confit, and goat cheese with fresh herb oil
cold tuna, hard boiled egg, fresh tomatoes, green peppers, haricots verts, and a red wine vinaigrette.
(house-made pate assortment) country, duck ala orange, and garlic & rabbit sausage
garnished with fresh herb creme fraiche, onions, capers, egg, and grilled brioche
with dried apricot and toasted walnut fruit bread
with champagne vinaigrette
watercress, baby spinach, roquefort, walnuts, and raspberry vinaigrette
frisee lettuce, lardon, poached egg and warm brown-butter vinaigrette
linguini with tiger shrimp, mussels, fresh fish of the day with a light creamy pesto sauce
over garlic broccolini with a warm tarragon vinaigrette
with a parsley brown butter
with garlic croutons and saffron lobster broth
sauteed dover sole with capers, croutons and toasted almonds
over linguine with a garlic chive butter
chicken slowly braised in red wine, pearl onions, and mushrooms over fingerling potatoes
with pistou spaetzle, sauce forestiere
over rosemary risotto & a balsamic garlic butter
over garlic linguine with rosemary sauce
with honey mustard persillade, garlic mashed potatoes & rosemary
filled with brie and rosemary or au poivre. served with your choice of fresh cut pomme frittes or garlic mashed potatoes
on pan-roasted potatoes with classic red wine sauce
over field greens with capers, red onions with a honey mustard vinaigrette.
over mixed greens with oven dried tomatoes, fresh basil, & a champagne vinaigrette
thinly sliced tenderloin over minature greens with grilled red onions, roasted shallots, with a sweet balsamic vinaigrette
with roasted garlic toast points & shaved parmesan.
(3 to 4oz./s) sauteed mushrooms with port wine reduction
wilted garlic spinach & rosemary sauce
wild rice & white wine cream sauce
over french green lentils
couscous & champagne sauce
wilted escarole & saffron sauce
herb risotto & shallot sauce
(3 to 4oz./s) garlic potatoes with burgundy wine reduction
herb roasted potatoes & thyme sauce
with sun-dried tomatoes shaved parmesan and creamy pesto sauce
filled with couscous red bell peppers, fresh basil, garlic confit and mushrooms with a creamy tarragon sauce.
Menu for Bistro Kirkou provided by Allmenus.com
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