The  Metro Bistrot

 

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"Nouvelle cuisine: nothing on the plate, Lots on the bill." Paul Bocuse

 

The Menu and Specials 
We serve vegetarians and vegans with pleasure.

 





Specials for Thursday
12 December 2019

Appetizers
Real French onion soup  7
Snails baked in foie gras w. lobster finished w. black truffle salt  18

Main Plates
Filet medallions w. cassis sauce  30
Roast quail stuffed w. pate & foie gras  28
Pork ragout cevenol  25
Beef daube  25

Desserts (made in house)  7
Cherry clafoutis w. French vanilla ice cream
Spice cake w. French vanilla ice cream
Sheba cake w. pistachio ice cream
Fruits rouges w. vanilla ice cream
Apple compote w. vanilla ice cream

If you can, call ahead and reserve a special item. 

We have limited quantities.

Our Menu
Our menu changes somewhat each day or week based on the freshness and availability of foods, the cooks' boredom, and the number of items we are able to offer. Consequently, we try to update the menu on this website to reflect these changes and specials.

WARNING
We do not serve butter with our bread or oil with spices (that's not even Italian, but Californian), much to the shock of many a customer. These are Anglo-American creations (because the bread is mostly so bad) and not what is served in your typical French bistrot in France, except those which have become over-run by Anglo-nordic tourists, especially in Paris or in certain areas in the south of France, usually east of the Rhône. Still, if you like, you may BYOB (bring your own butter; there is now a corkage fee of $5 for the first bottle and $10 for two or more, but no butter charge).*
Finally, let me say that certain items must be cooked in a certain way, and if not, are terrible. We will not ruin a dish to please a customer. We know that everyone has to cook enough meals at home and can ruin food for themselves; I certainly have done enough of that. We believe we should not have to do that even if it means not pleasing a customer. We would not be a wannabe French bistrot in Southbridge (i.e. in exile) if we thought the customer is always right, and we never were.

*From The French Way by Ross Steele "At meals the French usually break bread with their hands and eat it without butter." p. 10

METRO BISTROT
         Menu
Starters                                                                                                                                             

    Soup of the day7 / bowl  10

   
Quiche Lorraine9 / main plate 12

    
Country pâtéa slice of traditional French country-style pâté   

    Snails—six snails cooked in parsley garlic butter (Burgundy)  15
   
    Baked ratatouille—a vegetable medley baked with a light cheese topping  8 / main plate  12

Main Dishes

     Faroe Island Salmon—salmon baked in parchment with olive oil and lemon  25

    Poached scallopsNantucket Bay sea scallops poached in a vermouth, mushroom, and cream sauce  26
   
    Daube or ragout Cevenol—veal, lamb, pork, or beef cooked in wine with mushrooms, chestnuts, and onions  25
 
    
Duck confita duck thigh and leg confited and then roasted with herbs de Provence  25 

    
Cassoulet—French roast pork, confit, sausages, and pork belly in a white bean casserole  26

    Plus specials of the day (see above)

Tasting Menu
    
     Six different courses at the discretion of Chef Jay in consultation with the customer—(when not too busy)  60


Desserts
   
      See daily specials above  7 each
    

     
Cheese plate—a selection of five cheeses  16; a selection of three cheeses  9

Beverages


    San Pellegrino lrg  5  coffee or tea  3   espresse  3  dbl espresse  5 

BYOBwe charge a corkage fee of $5 for the first bottle and $10 for two or more 
For a good selection of French wines to go with our food, we recommend the selections at Austin Spirits on Main Street, Southbridge, Yankee Spirits in Sturbridge, Marty's in Dudley, or Pomfret Spirits in Pomfret Center, Connecticut.

Seating and Opening Hours
We no longer serve lunches.
Dinner Wed—Sat 5 to 9 pm
Sunday: Open on Holidays*
We are closed Monday and Tuesday, and non-holiday Sundays.
Reservations are advised for Friday and Saturday evenings.

*A note on our Sunday holiday openings: The French do not have a Sunday brunch
with gobs of eggy dishes and bastardized or so-called creative combinations of food like chicken Florentine
(i.e. a dish of a cooked chicken breast with spinach done some which way;
it does not come from Florence and is not made there except, maybe, in Anglo-American tourist hotels).
And if a brunch is found in France, it exists for Anglophone tourists, usually in Paris.
So, we serve our usual menu on holiday Sundays with daily specials as would be found in a bistrot.

 
All dishes may be ordered to take-out, but please call ahead for orders of three or more.

Consuming raw or under-cooked meats, shellfish, or fresh shell eggs
may increase your risk of food borne illnesses, especially if you have certain medical conditions.
Before placing your order, please inform your server if a person in your party has a food allergy.

Why is there a "t" at the end of Bistrot?

The "t" in our name of the Metro Bistrot is the original French spelling; the word in French comes from Russian probably meaning "fast". However, with the Anglo-American adoption of the French word, the silent last letter (as usually found in French), in this case the "t", was dropped off. Given Anglo-American pragmatism, the thinking seems to have been, "Why keep an extra letter in a name, silent and not pronounced; it just isn't necessary." Here at the Metro we have brought it back for authenticity and the story.

 

   
   

 

 

     


   
     


   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

     

 

 

  

  

 

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