Patou Bistro

apple wood smoke salmon terrine with caviar

pepper seared ahi tuna with rice noodles, shredded cabbage, Julienne carrots, peanuts, cilantro, wasabi and ginger sesame glaze

mussel in white wine, garlic, herbs and lemon sauce

served with mixed greens, sliced apple, with lobster sauce

our homemade country pate served with cornichons, mustard and French baguettes

large snails baked in champagne and hazelnut chartreuse butter

a combination of white fish, shrimp, and squid, simmered with mushrooms, lemon comfit, parsley, cilantro and vermicelli in phyllo dough then baked to perfection

lightly breaded and deep fried tender calamari with spicy marinara sauce and capers aioli

stuffed flaky puff pastry shell with sauteed wild mushrooms in creamy lvory sauce

sampler of sweet English peas, marinated beets, carrot and chickpea salad, hummus, eggplant caviar, roasted peppers, avocado and Pita points

a delicious consomme with caramelized onions and apple brandy. Finished with herb croutons and Provolone cheese

garnished with lobster meat and creme fresh

select fresh greens with cherry tomatoes, apples, caramelized walnut and balsamic vinaigrette

mixed greens tossed in light champagne vinaigrette with garden fresh asparagus, marinated artichokes, charred red onions, radishes and carrots, topped with proscuitto, shaved gruyere and balsamic reduction

crispy fresh Romaine lettuce tossed in Caesar dressing and topped with garlic croutons and parmesan With grilled shrimp, add $5 with grilled salmon add $3 with chicken, add $3

a crepe stuffed with shrimp, scallops and fish in a cream sauce

a crepe with lump crab, garlic, shallots and herbs in cheese mornay sauce

a crepe with ham, asparagus and gruyere covered in mornay sauce

crepe filled with marinated beef, mushrooms, and onions in red wine sauce

a crepe stuffed with marinated chicken breast in a wild mushroom sauce

a crepe stuffed with fresh roasted vegetables in a light white wine sauce

grilled chicken breast, basil pesto, parmesan and cream sauce

complemented with cabbage, mashed potatoes and tomato butter sauce

seafood casserole Belgian style. Fresh fish, shrimp, scallops and mussels in a rich, creamy sauce. Garnished with julienne vegetables

sauteed trout in brown butter, lemon juice, and almonds. Served with mashed potatoes and vegetables

pan roasted organic chicken breast, in saffron sauce, served with olives, preserved lemons and herb crusted home fries

topped with orange sauce and served with vegetable couscous

braised half rabbit served very tender in a creamy mustard sauce with bacon and tarragon. Served with Yukon gold mashed Potatoes and braised cabbage

with sauteed shrimp, crab meat and bearnaise sauce, served with Potato gratin, and asparagus.

pan seared peppercorn crusted N.Y. strip steak, cooked to your preferred temperature and served with green peppercorn sauce, pomme frites and vegetables

Moroccan-spiced couscous with lamb shank, steamed root vegetables, chickpeas and raisins.

course 1, mixed green salad or soup, course 2 Atlantic salmon or chicken paillard or any crepe, course 3, any dessert

course 1, any appetizer, course 2, mixed green salad or soup, course 3, any entree, course 4, any dessert