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    • Home
    • Menu
    • About Us
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    • EuroDining
    • Events
    • Reading
  • Home
  • Menu
  • About Us
  • Do Nots
  • EuroDining
  • Events
  • Reading

The Metro Bistrot

The Metro BistrotThe Metro BistrotThe Metro Bistrot

Menu

Starters

1st Course

Mushroom soup

8 / 12

A soup made with a wild leek (ramps) and oyster mushroom base, sliced white mushrooms, and finished with a tablespoon of cream; a recipe from Paris.

Escargots

16

Six snails baked in their shells with parsley butter and no garlic: imported from Burgundy, France.

Quiche cevenol

10 / 14

An onion quiche made with sweet onions and local eggs; a traditional dish from the Cevennes mountains in the south of France.

French country paté

11

A traditional paté made with pork.

Ratatouille

8 / 14

A classic southern French medley of seasonal fresh vegetables cooked in olive oil; not a dish to use an excess of garden tomatoes.


Main Plates

Boursin stuffed shrimp

35

U-10 large shrimp stuffed with boursin cheese and baked in parchment.

Roast lamb shank

45

A lamb hind shank roasted with a demi-glace sauce and herbs de Provence; for the lamb starved.

Roast boar shank

40

A one pound shank roasted with a demi-glace sauce and herbs de Provence; only for the hungry.

Monkfish ragout

30

Fresh New England monkfish filets sauteed, then finished in white wine, artichokes, onions, and mushrooms. 

French Caribbean parmentier

30

Locally raised beef cooked with spices and foie gras, then baked with a dairy-free mash potato crust; a recipe from Guadeloupe. 

Duck confit

32

A duck leg and thigh cooked in duck fat for a day then roasted with herbs de provence and finished with black truffle salt. 

Roast quail

30

Boneless quail stuffed with fresh foie gras and meat stuffing with cranberries, finished with a southern French liquor sauce.

Cassoulet

32

A southern French white bean casserole cooked with lardon, French roast pork, house beef sausage, kielbasa, and duck confit.


Cheese plates

Cheese is served between a main course and dessert or in place of dessert (never as an appetizer).

Cheese plate (1 to 6 cheeses)

$6 per cheese per plate

A cheese plate with from one to six cheeses. The cheese choices are:  French brie, Welsh Red Dragon, camembert, local aged bleu, gruyere, or boursin.


Desserts

Desserts are made in house and are $10 each except for fruit compotes and fruits rouges which are $8.

Bread pudding

A white chocolate and pistachio bread pudding served warm, topped with butter pecan ice cream.

Cherry clafoutis

A gluten free custard style pie made with sour cherries; served with French vanilla ice cream.

Fruit rouge

Fresh strawberries and raspberries macerated in cognac; served over French vanilla ice cream.

Moka walnut cake

A cake made with walnut flour, chocolate, and espresso, and served with French vanilla ice cream. 


Tasting Menu 90

A six course meal prepared by Jay in consultation with the diner(s); 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.


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