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 Easter Sunday
April 2020
(serving 12 - 4 pm)

Curried butternut squash soup  7 / 9
Baked snails w. shallots & foie gras  15
Salmon rillettes  8

Main Plates
Chicken Ascona (w. foie gras)  27
Pork ragout cevenol  25
Lamb shank confit  28
Beef filet sautéed w. cassis sauce  30

Desserts (house made)  7
Sheba cake w. pistachio ice cream
Cherry clafoutis
Red fruit 

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 local availability of foods, the chefs' boredom, and the number of items we are able or want to offer. Consequently, we try to update the menu on this website to reflect these changes and specials.

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 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. internal 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


    Soup of the day7 / bowl  10

Quiche Lorraine9 / main plate 12

Country pâtéa slice of traditional French country-style pâté (now imported from New Jersey)   

    Snails—six snails in shells cooked in parsley garlic butter (imported from France)  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 sea scallops poached in a vermouth, mushroom, and cream sauce  26
    Daube or ragout—veal, lamb, pork, goat, or beef cooked in wine with mushrooms, chestnuts, (or curried) and onions  25
Duck confita duck thigh and leg confited and then roasted with herbs de Provence  25 

Cassoulet—French roast pork, duck confit, sausages, and pork belly w. white beans  26 / half portion  14

    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

      See daily specials above  7 each

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


    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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