Found in many Bistrots Parisiens, this appetizer even has an official fan club. Hard-boiled farm eggs, house mayonnaise and macédoine of diced vegetables as a garnish.

Slices of French salami and imported cerignola green olives.

We're showing off by using the Catalan name for the Barcelona version of delicious crusty baguette rubbed with fresh tomato and drizzled with olive oil. 2 slices to snack on as you read the menu.

Ahi tuna loin in a quick marinade of olive oil, Sherry vinegar and aromatics.

Snails in garlic and parsley butter you will see in every restaurant in Burgundy. 1 dozen presented in shells. Limited to a total of four orders per evening. plus one "I know Bernard" order.

There are many good pâtés recipes, some are smooth other coarse, made with pork, rabbit, duck or venison, presented in terrines or en croûte...you get the idea. They all have this in common: it's a great way to start dinner at your favorite bistro. Enjoy tonight's version with cornichons and Dijon mustard. Don't forget the beaujolais.

Hand-chopped beef tenderloin served raw with the customary condiments. House chips. complete this classic appetizer. We can double the size if you want it as a main course.

Steamed mussels.

We would not be a real French restaurant if we did not have snails. 6 of these delicacies are cooked with plenty garlic, tomatoes, shallots and thyme.

Bay scallops and leeks in a light cream sauce finished au gratin.

Roasted portabello filled with melting French cheeses, drizzled with balsamic-fig glaze.

Country style soup.

House salad.

Roasted red and golden beets, goat cheese croquette, apple and candied pecans, house vinaigrette.

Bayonne prosciutto, Spanish chorizo, Manchego cheese, tomatoes, shallot, olives, walnuts and mixed lettuce dressed in red pepper and Xeres vinaigrette.

Brioche sandwich with rosemary ham, Gruyere, Dijon and sauce Mornay, alongside mixed greens.

We never get tired of cheese. So many varieties, flavors and textures. There are over 350 distinct types in France alone!

Mussels are one of the most satisfying dishes on any menu. This recipe comes from the port of La Rochelle. The mussels are steamed with a touch of cognac, saffron, and curry then finished with a little cream. (traditional mussels marinières are also available, upon request).

Mussels are one of the most satisfying dishes on any menu. This recipe comes from the port of La Rochelle. The mussels are steamed with a touch of cognac, saffron, and curry then finished with a little cream. (traditional mussels marinieres are also available, upon request).

This is the official culinary term for French fries, but you can call them frites. They are hand cut, fried to golden perfection and served with green mayo. We also have ketchup.

Made with pate a choux, not potato like its Italian homonym. Saute in brown butter with lemon and parsley.

Substitution of vegetable with main course instead of potato.

Generously sized beef tenderloin, cooked at the order (no well done, please) topped with 2-peppercorns and Cognac cream sauce. Find a good cabernet and you're all set.

1 of the most loved bistro dishes, chicken thighs are slowly braised in a richly flavored red wine sauce with mushrooms, carrots, pearl onions and lardons. This favorite pairs well with Pinot Noir and Malbec.

Today's fresh fish. A nice fillet prepared in a traditional way such as meunière, amandine, grenobloise, dijonnaise, etc.

This dish from the working-class port of Sete is the forgotten cousin to bouillabaisse. We'll poach monkfish, cod or similar white fish and a couple of shrimp in a flavorful fish stock with plenty of tomatoes, garlic and spices. Aioli and baguette toasts are part of the bourride. A dry rose or a flavorful white Rhone would be a good choice.

Homemade French crepes, 3 of 1 kind per serving Choice of Grande marnier, cherries preserved or Nutella and banana.

Apple tarte.

Caramel custard.

Coffee Ice cream, coffee liquor, espresso and whipped cream.

Soft chocolate cake.