Bistro 31

Chorizo picante, fingerling potatoes, saffron and calabrese chiles.

Salsa verde and celeriac remoulade.

Avocado, hearts of palm, orange, basil and chiles.

With creamy polenta, crispy pork belly, maitake mushrooms and parsely garlic butter.

Appetizer, entree served with pomme frites.

With pistachios served with cornichons, red wine onions and baguette.

Fresh burrata with tomato-citrus compote and crispy focaccia.

With housemade quince jam, brioche toast and frisee salad.

With gruyere crouton.

Red and green leaf lettuce, marcona almonds, sweet onions, manchego and aged sherry vinaigrette.

Romaine, red endive, avocado, pancetta, blue cheese, cooked egg and lemon dijon dressing.

Brioche croutons, white anchovies piquillo peppers.

Olive oil poached salmon, ruby grapefruit, watercress, feta and a mustard seed vinaigrette.

Shaved fennel, apples, bacon, almonds, dry cherries and citrus vinaigrette.

With roasted figs, shaved parmesan and walnut-white truffle emulsion.

Dungeness crab, sweet peas and lemon confit.

With lobster bolognese.

Melted cherry tomatoes and parmigiano reggiano.

Merguez sausage, broccoli rabe, sultanas, pine nuts and pecorino toscano.

With short rib ragout, oven roasted tomatoes and green olives.

On olive oil roll with crispy pork belly, gruyere, caramelized onions, tomato jam house made pickles and pomme frites.

Quiche of the day served with bistro greens.

Red onion chianti marmelade, pomme frittes and bearnaisse aioli.

With black truffle cream corn, fingerling potatoes and smoked paprika oil.

Avocado, heirloom tomato, bibb lettuce, smokehouse bacon, taragon aioli, pomme frites.

With roasted pear tomatoes, arugula salad, parmesan and balsamic reduction.

With sauteed escarole, bacon glazed chestnuts, caramelized apples and cider reduction.

Sauteed asparagus, fennel and sundried tomatoes, parsnip-horseradish puree and fresh dill.

Sauteed baby spring vegetables, cherry tomatoes, sicialian olive oil, capers and basil.

With petite ratatouille, bernaise aioli, yukon potato mousseline.

With sunny side egg and scallions served with petite salad.

With parmesan.

Melon and white balsamic glaze.

Dill and avocado.

With poached apples and walnuts.

Creme fraiche and shaved asparagus.

With garlic and chiles.

Garlic and corona beans.

Sea salt, piquillo aioli. (Add truffle salt $1.00).

Brandied cherries, pistachios and chocolate meringue.

Egg battered brioche toast stuffed with brie, topped with roasted figs, clover honey and toasted almonds.

With blueberry compote.

Cara cara oranges and citrus-thyme soup.

Blackberry, milk chocolate and pistachio gelato surrounded by chocolate fleur d'sel cookies.

Roasted persimmons and vanilla creme anglaise.

Chefs selection of artisan domestic and international cheeses with house made fruit compote, marcona almonds and toasted bread.