Lavendou Bistro

Left bank French onion soup.

Lobster bisque.

Mixed green salad.

Traditional Caesar salad.

Crispy warm goat cheese, Parma ham, and pine nuts on a bed of baby greens.

Shrimp, spinach, and pine nuts in phillo pastry. Served on a bed of baby greens.

Quail salad with wild mushrooms on a bed of mesclun with warm vinaigrette.

Chef?s Terrine.

Snails with garlic, butter, and parsley.

Duck liver terrine with Sauternes aspic.

Steamed mussels in a white wine cream sauce and saffron.

Sea scallops sauteed with tomatoes and basil.

Chef?s house smoked salmon.

Mixed wild mushrooms served in pastry.

Assorted appetizers.

Snails with garlic, butter, and parsley.

House Smoked Salmon

Left bank French onion soup.

Vegetable plate with linguini.

Chicken, mushroom, and spinach crepes.

Crispy warm goat cheese and proscuitto with mixed baby greens.

Grilled vegetable salad with roasted chicken and Parmesan cheese.

Traditional Caesar salad.

Quail salad with wild mushrooms and artichokes.

Classic tuna salad from Nice.

Spinach salad with shrimp.

Tenderloin with cracked black pepper, mushrooms, cognac, and cream sauce. Served with pommes frites.

Grilled New York strip with porcini mushrooms and artichokes with a white wine sauce. Served with pommes frites.

Grilled rib eye with merlot butter. Served with pommes frites.

Grain-Fed veal medallions sauteed with wild mushrooms in port sauce. Served with roasted potatoes.

Grilled tenderloin steak with merlot butter and pommes frites.

Grilled lamb chops served with grilled vegetables and pommes frites.

Rack of lamb with rosemary sauce. Served with ratatoille and roasted potatoes.

Pork scallopini with capers, tomatoes, and lemon butter sauce.

Roast chicken with olive sauce.

Pork tenderloin with lavender honey. Served with roasted potatoes.

Veal scallopini with capers and lemon butter sauce.

Grilled vegetables of the day on a bed of linguini.

Pasta with sun-dried tomatoes, asparagus, mushrooms, and fresh basil.

Roasted duck with Cassis sauce. Served with wild rice.

Roasted chicken with olive sauce. Served with pommes frites or roasted potatoes.

Grilled fillet of salmon with chardonnay cream sauce.

Broiled sole with lemon butter and chives sauce.

Steamed mussels in white wine cream and pommes frites.

Trout sauteed with almonds.

Grilled salmon filet with basil white wine sauce. Served with eggplant caviar.

Shrimp, scallops, spinach, mushrooms, and cream sauce in a pastry shell.

Grilled tilapia Provencal with grilled vegetables, drizzled extra-virgin olive oil, and tapenade.

Sauteed trout with almonds and crab meat.

Fettuccine with salmon, sea scallops, shrimp, and mussels.

Grilled sushi grade ahi tuna with a cucumber relish.

Steamed fillet of salmon with dill and lime.

Not valid with any other promotion. Choice of mixed green salad or onion soup (additional charge) and choice of roasted chicken or pasta proven?al with tomatoes & basil. Add a dessert du jour for half the price.

A tray of assorted cheese.

Assorted cheese platter.

Apricot and almond tart.

French apple tart.

Chocolate tart with frangipane and citrus zest.

A sampler plate of our three tarts: apricot, apple, and chocolate.

Thin baked apple tart with vanilla ice cream.