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.


for Thursday
17 October 2019

Fresh shiitake mushroom & pheasant confit soup  8
Salmon rillettes  8
Snails baked in foie gras w. lobster  18

Main Plates
Roast quail stuffed w. foie gras & pate w. wild pear compote  28
Pork rib confit w. apple compote  23
French style chili made w. filet  24
Filet medallions w. cassis sauce  30
Filet of beef daube w. chestnuts  24

Desserts (made in house)  7
Chocolate mousse
Apple clafoutis
Apple compote w. French vanilla ice cream
Sheba cake
Fruit rouge

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 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.

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


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

   Soup of the day8 / bowl  10

Quiche Lorraine9 / main plate 12

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

    Snails—six snails cooked in parsley garlic butter (Burgundy)  15
    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)  25

    Poached scallopsNantucket Bay sea scallops poached in a vermouth, shiitake mushroom, and cream sauce (Normandy)  25
    Ragout or daube—veal, goat, lamb, pork, or beef cooked in wine with mushrooms and onions (Occitane)  24
Duck confita duck thigh and leg confited and then roasted with herbs de Provence (Quercy)  25 

Cassoulet—French roast pork, duck confit, sausage, ragout, and lardon in a white bean casserole (Avignon)  26

    Plus specials of the day (see above)

Tasting Menu
     Six tasting courses at the discretion of Chef Jay in consultation with the customer—(when not too busy)  55

      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 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, 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 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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