house herb-cracker & fried onions.
warm black olive baguette, micro greens salad & pepper-anchovy-caper coulis .
french cornichon & petite frisée salad.
saffron, almond, cilantro scented roll with sweet & sour apricot coulis.
green asparagus, french string beans, artichoke bottom & lemon-olive oil vinaigrette.
3 min soft egg, white truffle dressing, brioche crouton & pastrami julienne.
lightly fried sweetbread, baby arugula and mizuna,toasted pine nuts & balsamic-ginger dressing.
warm beef tongue with beet-ginger pickles & sage-mustard emulsion.
prime beef raw tartare with cornichons, capers, shallots, chives, yolks, mustard & purple potato chips.
lemon confit, avocado salad & russian cavia cream.
slow cooked rice topped with veal shoulder braised in cream sauce, assorted winter mushroom & glazed pearl onion.
with herb roasted vegetables, raisins, almonds & harissa broth.
with irwin farm mushrooms. roasted fingerling potato and oregon morel sauce.
roasted breast parsley crusted, leg confit in balsamic reduction & white bean compote.
provencal gratin, basil mashed potato, lamb natural jus reduction.
burgundy truffle consommé, baby vegetable, fingerling potato, dijon and cornichons.
leek, green pea and french string bean fricassée & black truffle reduction.
provencal crock-pot of lamb shoulder in rose wine with baby vegetables & crispy herb polenta.
with housemade french fries & green pepper corn sauce.
lemon confit-chive emulsion & market green vegetables.
with green asparagus. basil oil-asparagus tips compote and shaved black truffle & chablis emulsion.
with tomato sauce.
slow baked apple with caramel sauce in napoleon puff pastry.
honey & cointreau scented crème brûlée with brown sugar crust.
rum soaked brioche ith cream & caramelized banana.
pear tart without dough, hot rum and chocolate shooter & vanilla ice cream.
caribbean bitter sweet chocolate & hazelnut cream.
caramelized pear, prune, apricot, grape and kiwi, cinnamon, roasted pistachio & vanilla ice cream.
strawberry pastry cream in verrine, vanilla cake & blueberry chantilly.
lime, lemon and passion fruit served in caramel cup with raspberry coulis.
imported from france
imported from france
imported from france
with mixed seasonal mushrooms & chive
(v). oven baked eggs with tomato,capers & black olives
with beef pastrami & hollandaise sauce
(v). with spinash & vegan "cheese" creamy sauce
with house smoked salmon & lemon sabayon
platter with assorted sides and challah toast points
homemade brioche with a heart of duck pate and jelly, side of frisée salad with black truffle dressing
warm beef tongue with granny smith apple and celeriac salad & old fashion mustard sauce
(v). raw yellowfin tuna seared with chutney of fruits and vegetables, micro green salad & wasabi coulis
lightly fried sweetbread, baby arugula and mizuna, toasted pine nuts & balsamic-ginger dressing
romaine with chicken strips & dijon dressing
green asparagus, french string beans, artichoke bottom & lemon-olive oil vinaigrette
8 min boiled egg, baby tomato, black olives, fingerling potato & anchovy-caper dressing
with tomatoe sauce
pistachio-hazelnut ice cream cake, dark chocolate tuile &cocoa emulsion
tahitian vanilla flavored
blueberry-red-wine syrup and strawberry salad with raspberry jam & lemon juice
raspberry truffled chocolate cake, mint syrup & orange saffron coulis
lime, lemon and passion fruit served in caramel cup with raspberry coulis
served with chantilly & a caramel sauce
vegan cream cheese, prune compote, orange comfit & zest
merlot / tannat blend, 2011
cabernet sauvignon, 2013
sparkling rosé brut
french colombard, 2009
pinot grigio, 2011
Menu for Chagall Bistro provided by Allmenus.com
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