1st Courses
A soup made with fresh shiitake mushrooms, leeks, and shallots in chicken boullion.
Snails baked in their shells with a simple parsley butter (no garlic); imported from France.
A classic southern French starter or side, made from zucchini, onions, peppers, garlic, olive oil, peeled eggplant, and a little tomato then baked with cheese; never a dumping ground for unused tomatoes.
A slice of French country paté served with French bread and cornichons.
A spread type dish served on crackers made from cooked Faroe Island salmon mixed with shallots, butter, and vodka.
A quiche made with local eggs, onions, lardon, and cheese, with a hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.
Fresh Faroe Island salmon prepared simply with olive oil and lemon then baked in parchment.
Boneless quail stuffed with foie gras and pate then roasted and finished with a southern French peach liquor sauce: delicate and rich dish.
A southern French white bean casserole made with French roast pork, lardon, Woodstock goat merguez sausage, house beef kielbasa, and duck confit.
Four large shrimp stuffed with boursin cheese and baked in parchment.
Fresh, native swordfish seared and then baked in French vermouth and olive oil with an oregano, shallot, and bread crumb crust; moist and not dry; a Julia Child classic from the Cordon Bleu school in Paris.
A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.
A stew-like dish made with veal, shiitake mushrooms, chestnuts, parsnips, and onions, then cooked in French white wine for half a day.
Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).
The 3 cheese plate consists of a French brie and a Welsh mustard cheddar along with a Massachusetts bleu. We also serve boursin and an English cheddar siracha for the five cheese plate.
All desserts are made in house and are $7 each.
A tart made with fresh apricots and pistachios; served with French vanilla ice cream.
Fresh strawberries and raspberries macerated in French brandy, southern French raspberry liquor, and brown sugar served with local French vanilla ice cream.
A dense pecan tart made with Belgian chocolate.
A chocolate cake made with chestnut flour.
Fresh apricots baked in goat cheese and finished with vanilla ice cream.
A six course meal prepared by Chef Jay in consultation with the diner; only for gourmands, the adventurous, and the hungry - in body and soul.
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.
Copyright © 2019 Metro Bistrot - All Rights Reserved.
Powered by GoDaddy