Bistro Le Bliss

White cheese fondue, French fries, truffle oil.

With minced red onion, tomatoes, capers, and assorted crackers.

In beurre maitre d'hotel and Parmigiano-reggiano.

With artichoke puree, lemon caper vinaigrette, fresh grated horseradish and Peruvian peppers.

Fresh basil, arbequina olive oil, d'espelette, fleur de sel, balsamic glaze.

With arugula, roasted fingerlings, pickled onions, dark rye toast point and sunflower vinaigrette.

With maple dried cranberry, pecan chutney and baguette crisps.

Lobster tail meat, black caviar, toasted baguette with gribiche sauce.

Field greens, herb quinoa, French cut beans, nicoise olives, hard boiled egg, roma tomatoes, white albacore tuna, tarragon vinaigrette.

Romaine lettuce, hard boiled egg, roma tomatoes, cucumbers, avocado, scallions, housemade Russian dressing.

Spinach, pine nuts, lardons, red onion, roma tomatoes and creamy balsamic vinaigrette.

Field greens, roma tomatoes, French cut beans, nicoise olives, feta, scallions, fresh herbs, with sunflower oil vinaigrette.

Roasted beets, Roquefort blue, dried cherries, pecans, red onion, roma tomatoes, cucumbers, field greens, creamy balsamic vinaigrette.

5 oz. beef tenderloin, sauteed spinach, poached egg, frenched onion demi glace, grilled sourdough bread.

Grilled aubergine, summer squash, Portobello, field greens, red onion, balsamic, olive oil, grilled sourdough.

Toasted whole grain, tomatoes, avocado, toasted pecans.

Roma tomatoes, French feta, arugula, pine nuts, tarragon vinaigrette, toasted whole grain.

Roasted acorn puree, asparagus, arugula, pomegranate cream sauce.

Slow cooked creamy bolognese sauce over tagliatelle pasta.

Two New Zealand double bone lamb chops, garbanzo puree, sauteed spinach, cranberry glace.

Gluten-free spaghetti, San Marzano tomato sauce, fresh basiland Parmigiano-reggiano.

Morel and shiitake mushrooms with caramelized onions and sliced filet strips in sour cream espagnole sauce over tagliatelle.

Assorted seafood in vegetable saffron broth and rouille toast.

Consomme de boeuf with stew of carrots, turnip and fingerling potatoes.

Slow cooked free range half chicken in rich burgundy wine stew with carrots, mushrooms, pearl onions, and fingerling potatoes.

Filet with 2 oz. seared foie gras, potatoes confit with morel bordelaise sauce.

Israeli couscous with summer squash ribbons, sun-dried tomato pistou, mascarpone cheese, lemon-Dijon beurre blanc, fried capers.

Hand cut USDA prime strip loin, roasted brussel sprouts, arugula, fingerling potatoes salad with truffle tarragon vinaigrette and morel bordelaise sauce.

On toasted baguette, beaufor whole grain mustard and Emmental cheese.

French pan bread, Gruyere cheese, white sharp cheddar, pickled red onion, arugula.

In house roasted turkey breast, French Emmental cheese, caramelized onion, horseradish remoulade and chicken au jus.

French Emmental cheese, sauerkraut and horseradish remoulade.

8 oz. house blend patty, toasted brioche, frenched onions, foie gras schmear, Gruyere cheese.

Toasted brioche, red onion jam, Gruyere cheese, roma tomato confit.

Toasted baguette, grilled chicken, jambon de paris, Emmental cheese, lettuce, tomatoes, nicoise olive aioli.

Grilled white French pan bread, tomatoes, Gruyere cheese.

Eastern european style.

Served a la mode.

Dark Belgian chocolate and vanilla ice cream.

Delicious.

Variety of delicious teas.

Badoit, pellegrino or perrier.