The  Metro Bistrot


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


The Menu and Specials 


Dinner Specials
for Saturday
8 December 2018

Curried squash soup  7
Salmon rillettes  8
Sautéed foie gras w. truffle salt  16

Pork ragout  23
Beef daube  24
Curried goat ragout  25
Filet au cassis  30

Peach cake  7
Sheba cake  7
Livernois Farm heirloom poached pears  7

Tasting Menu
(also served at lunch)
Curried butternut squash soup
Snails baked w. heirloom shallots & foie gras
Poached oysters w. shiitake mushrooms & vermouth sauce
Chicken Ascona
(see recipe at recipe page)
Couet Farm cheese
Livernois Farm heirloom poached pears

If you can, call ahead and reserve a special item.
We have limited quantities.

Luncheon Specials
for Wednesday
8 December 2018

menu prix fixe  $15
(for lunch only; 3 courses)
Squash or tourin soup

Baked swordfish or
a main course of baked ratatouille or
a main course of quiche Lorraine

Poached pears

menu prix fixe  $20
(for lunch only; 3 courses)
choice of soup or house pâté

Faroe Island salmon or
beef daube or
any of the main courses
in the prix fixe menu above

dessert of the day or a 3 cheese plate

Our Menu

Our menu changes somewhat each day or week based on the freshness and availability of foods 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.
However, for lunch Wednesday thru Friday, we feature a two three course set menus for $15 or $20 (called a "formule" or a "menu prix fixe" in French ). For example, a luncheon special usually features a choice of either fish in parchment or a French stew
as a main dish with a choice of soup for starters and ending with a dessert.

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 so bad) and not what is served in your typical French bistrot in deep 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).*
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 French bistrot in Southbridge (i.e. in exile) if we thought the customer is always right and we never were. Ahh, shades of Starbucks.

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


    Tomato soup—a tomato, bread, onion, and garlic soup (Bordeaux)  7 / bowl  9

   Soup of the day—shiitake mushroom soup (Paris)  7 / bowl  9

Quiche du jourtoday's quiche (Lorraine)  9 / main plate 12

Country pâtéa slice of traditional French country-style pâté  (Lozére)   

    Snails—six snails cooked in parsley garlic butter (Burgundy)  14
    Baked ratatouille—a vegetable medley baked with a light cheese topping (Provence)  8 / main plate  12

Main Dishes

     Faroe Island Salmon—salmon baked in parchment with olive oil and lemon (Paris)  23

    Poached scallopsNantucket Bay sea scallops poached in a vermouth, shiitake mushroom, and cream sauce (Normandy)  24
    Ragout or daube—veal, goat, lamb, pork, or beef filet cooked in wine with mushrooms and onions (Occitanie)  23
Duck confita duck thigh and leg confited and then roasted with herbs de Provence (Quercy)  23 

Cassoulet—French roast pork, duck confit, house sausage, ragout, and lardon in a white bean casserole (Avignon)  25

    Plus specials of the day (see above)

Clafoutisa slice of a custard based fruit tart made with fruit (southern France)  7

     Poached pears—organic, Livernois farm heirloom pears poached in red wine  7

     Chocolate mousse—a classic French dark chocolate pudding  7

Cheese plate—a selection of five cheeses  14; a selection of three cheeses  8


    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, The Winebuyer's Outlet in Sturbridge, Marty's in Dudley, Yankee Spirits in Sturbridge, or Pomfret Spirits in Pomfret, Connecticut.

Seating and Opening Hours
Lunch: Wed—Fri 11:30 am to 2:30 pm
Dinner Wed—Sat 5:30 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 Firenze / 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.
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 undercooked 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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