Bistro Toujours

chef's nightly creation

classic French onion soup with gratinee of provolone and gruyere

Washington state black mussels steamed in garlic consomme with white wine and aromatics, served with grilled focaccia

whole grain mustard sauce

fondue of French blue cheese, ruby port gelee, cubed filet mignon and brioche

lobster stuffed crepe with avocado, mango puree and micro greens

seared ahi tuna, garlic and parsley fingerling potato salad, white anchovy, poached egg, haricot verde and lemon thyme oil

mixed fresh greens, caramelized pears, sweet potato chips, candied pecans, and raspberry vinaigrette

almonds, crispy pulled smoked duck, bread sticks, Serrano pepper and goat cheese dressing

red and green apples with walnuts, baby celery, fourme d'ambert and a hint of truffle with fresh micro greens

roasted mushrooms, gruyère and spinach with white truffle vinaigrette

herb crusted Utah trout, pan seared with sweet roasted red and yellow peppers, crawfish, and linguini noir

mache, tomato, caramelized onion and herb oven roasted potato with sauce beurre noisette

pancetta, potato gnocchi, arugula pesto, bitter greens and sweet corn

wasabi potatoes puree, tempura vegetables, ginger sauce, Osetra caviar and chives

gratinée of caramelized onions, potato Anna with port infused veal demi and fourme d'ambert

wild mushroom stuffed charlotte, asparagus and sweet garlic demi glaze

pork ribs, crème fraiche potato puree, chard sweet corn, pearl onion and stout demi glaze

roasted garlic and apricot stuffed pork loin with Yukon potato puree, micro broccoli and blackberry brandy glace

wood - oven roasted strip, green peppercorn demi glaze and frittis