Jules Bistro

Warm aged Westfield farm goat cheese, rosemary honey, grilled bread, and pomegranate.

House-made country pate, cornichons, cipolini onions, toast and greens.

Raw, chopped filet mignon, cocktail sauce, quail egg and watercress salad with mustard dressing.

Charred Portuguese octopus, chickpeas, baby potatoes, roasted tomatoes, olives, and salsa verde.

D'Artagnan foie gras terrine, brioche bread and onion chutney.

Raw tuna fish, seaweed salad, wasabi and ginger dressing.

House-smoked trout rillettes, arugula and apple salad, and a toasted baguette.

Handmade flatbread, smoked bacon, fromage blanc, caramelized onions, and comte.

Mushroom cassolette, sauteed figs and oyster mushrooms, shallots and garlic, marsala wine, veal reduction, tete de Moines cheese flowers, and frisee salad.

Roasted bone marrow, prune-armagnac marmalade, and a baguette.

Duck liver mousse, lillet gelee, apricot jam, and brioche toast.

Country pate, pork rillette, saucisson sec, and Bayonne ham.

Mixed cheese and meat. Choice of any 2 cheeses and duck prosciutto, saucisson sec, and Bayonne ham.

Frisee salad with warm bacon, walnuts, herbed vinaigrette, and a crispy poached egg.

Fried artichoke salad, baby arugula, roasted butternut squash, Parmesan cheese, and lemon-olive oil dressing.

Kale and Brussels sprouts salad, torn herbs, pistachios, crispy blue cheese, and balsamic dressing.

Buffalo mozzarella, heirloom tomatoes, basil pesto, and balsamic glaze.

Frisee salad, warm bacon, shallots, Roquefort cheese, walnuts and cobb dressing.

Grilled tuna steak, lettuce, potatoes, string beans, boiled egg, tomatoes, anchovies, olives and basil.

Burgundy snails baked in garlic-parsley butter.

Steamed P.E.I. mussels with white wine, garlic, rosemary and fries.

Steamed P.E.I. mussels with white wine, garlic, tomato and fries.

Tomato, red onion relish, french fries and salad.

32 oz. T-Bone from Niman Ranch Colorado, truffle potato wedges, string beans and bone marrow cocotte. Served with bearnaise or pepper sauce.

Pan seared skate wing with capers, garlic butter, and yukon gold mashed potatoes.

Grilled wild Coho salmon, red wine braised lentils, herbed baby carrots, and pomegranate.

Roasted Maine cod, mixed provencale vegetables, hard boiled egg and aioli.

Half lobster meat, poached codfish in a stew with shrimps, oysters, mussels, mushrooms and rouille sauce.

Grilled whole trout, haricot verts, and brown butter-almond vinaigrette.

Penne pasta, roasted butternut squash, and sage and walnut pesto.

Roasted organic half chicken, leeked-potato-fennel gratin, and natural jus.

Colorado grilled hanger steak, mushroom risotto with Parmesan cheese, truffle oil and shallots sauce.

Braised lamb shanks with caramelized onions, soft polenta, and spinach.

Roasted duck breast, wild rice, julienne celery roots, and blood orange sauce.

10 oz. Greeley Farm-Colorado strip with salad and french fries.

Braised boneless lamb shoulder, basmati rice and tomato relish.

Vegetable lasagna with tofu, eggplants, zucchinis, yellow squash, spinach, carrots, tomato and pesto sauce. Vegan.

Vegan.

Vegan.

Warm caramelized apple pie with vanilla ice cream.

Soft meringue, creme anglaise and caramel.

Warm molten chocolate cake with dark chocolate sauce and vanilla ice cream.

Warm pastry filled up with vanilla ice cream and chocolate sauce drops.

Homemade cheesecake with raspberry coulis.

Assorted fresh fruit sorbets. 3 scoops.