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Hors d'Oeuvres |
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Soupes &
Salades |
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Gratinée des Halles |
7.50 |
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French
Onion Soup |
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Soupe de Légumes |
6.50 |
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Vegetable
Soup |
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Velouté de volailles |
6.95 |
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Chicken veloute,
creamy |
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Soupe de Moules Safranee |
6.95 |
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Creamy
mussels soup with saffron |
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Moules gratinees Au Beurre d’Ail
|
8.25/ 15.50 |
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Mussels baked in half-shell with garlic butter (Flat dish) |
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Coeur de laitue, vinaigrette moutarde |
5.95 |
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Bibb salad
dressed with house vinaigrette |
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Mesclun Salade |
6.95 |
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Mix greens
with house vinaigrette |
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Salade de magret et gésiers de canard |
9.95 |
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Smoked
duck breast, gizzards confits, green beans, mix greens and grilled
scallions |
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Maquereau fumé pommes à l'huile
|
7.75 |
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Marinated filet of smoked maquerel, steamed potatoes, red
onions, carrots and frisee salad |
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Salade verte au Roquefort
|
8.50 |
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Green salad with Roquefort cheese and walnuts |
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Salade Niçoise façon Bistrot
|
13.95 |
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Mix greens, vegetables, tomato,
black olives, bonito tuna, hard boiled egg and anchovy filets
dressed with house vinaigrette |
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Salade de chèvre chaud |
8.55 |
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Warm Goat Cheese Salad with walnuts |
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Salade d'artichaut et asperges |
7.95 |
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Baby artichoke, grilled asparagus salad and parmesan cheese |
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Salade Frisée aux lardons |
8.50 |
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Frisee salad with Sauteed bacon, egg and croutons |
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Petite fricassée de merguez |
6.95 |
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Small spicy
sausages made with lamb and beef sausage sautéed with tomatoes, chick peas and onions |
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Salade de Legumes Frais en Vinaigrette |
9.50 |
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Fresh vegetables and mixed greens dressed with ginger/lime
vinaigrette
with smoked
salmon |
12.95 |
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Back to Top |
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Tartines
- Open face Sandwich |
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Tartine à la tapenade, jambon cru et gruyère |
6.95/11.95 |
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Tartine with black olive puree,
prosciutto and Swiss gruyère
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Tartine en Bayaldi de légumes/basilic
|
6.95/11.95 |
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Tartine with mixed vegetables, basil oil and black olive puree
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Tartine Parisienne |
6.95/11.95 |
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Tartine with French ham, béchamel sauce and Swiss gruyère
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Tartine Baltique |
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Tartine with smoked salmon, tamara, onions and capers
|
7.95/13.95 |
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Patés, Foie
Gras & Confit |
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Foie gras frais
poele, risotto
de sorgo truffe |
14.95 |
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Sautted foie gras
with barley risotto and truffle sauce |
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Pâté de
campagne
Maison |
6.95 |
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Homemade country oate (pork) |
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Assiette de Cochonaille
|
13.95 |
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Assortment of
French cold cuts (beef and pork) |
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Confit de Canard, pommes rissoles |
15.95 |
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Duck leg confit with
frisée and sautéed potatoes |
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Moules Festival |
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Moules provençales a la facon
Hiba |
8.95/16.95 |
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Steamed
Mussels in white wine with tomatoes, thyme and
garlic |
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Moules Mariniéres |
8.50/16.50 |
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Steamed mussels
in white wine with onions, shallots, garlic and parsley
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Moules sauce Poulette |
8.95/16.95
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Steamed mussels
in cream sauce |
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La Traditionelle Mouclade des
Charentes |
8.95/16.95 |
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Steamed mussels
in a light cream sauce with light curry |
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Moules Catalanes |
8.95/16.95 |
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Steamed Mussels in white wine
with onions, peas, peppers, tomatoes and chorizo |
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Moules Normandes |
8.95/16.95 |
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Steamed mussels in cream sauce
with celery, leeks, mushrooms, potatoes and
bacon |
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Moules Roquefort |
8.95/16.95 |
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Steamed
Mussels in creamy Roquefort sauce |
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Moules au Pistou
|
8.95/16.95
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Steamed Mussels
with pesto, prosciutto and French ham |
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Moules Bretonnes |
14.95/25.95 |
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Steamed mussels with lobster bisque, lobster
meat, shrimps, mushrooms, celery, diced
tomatoes. |
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Ravioles de
Royan |
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Dauphinoise (l’original) |
8.50 |
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Mini raviolis in a cream sauce with Swiss
gruyere |
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Bretonne
|
8.95 |
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Mini raviolis, seafood, mushrooms and lobster
sauce |
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Aveyronnaise |
8.95 |
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Mini raviolis duck confit, gizzards, mushrooms
and cream sauce |
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Nicoise
|
8.95 |
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Mini raviolis, French ham, mushrooms and pesto
sauce |
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Les
Crozets de Savoie |
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Savoyarde (traditional)
|
8.95 |
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Gratin of buckwheat pasta, onions in cream sauce
with Swiss cheese |
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Croziflette
|
9.25 |
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Gratin of buckwheat pasta, French ham, bacon,
onions and reblochon cheese |
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Bretonne |
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Gratin of buckwheat pasta, seafoods, mushrooms,
diced vegetables and lobster sauce |
9.95 |
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Main Courses
-
Cuisine du TERROIR |
|
Cassoulet du Bistrotier |
19.50 |
|
White bean stew with sausage, pork, lamb and
duck Confit |
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Blanquette de Veau |
18.95 |
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Veal stew in a light creamy
sauce with onions, mushrooms and rice |
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Navarin
d’agneau |
19.50 |
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Lamb
stew in a light tomato garlic sauce and baby
vegetables |
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Boeuf
Bourgignon |
19.50 |
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Beef
stew in red Burgundy wine sauce with onions,
mushrooms and pasta |
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Tripes à la mode de Caen
|
15.50 |
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Beef tripe stew
with white wine, herbs, celery and carrots |
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Casserole de Lapin à la moutarde |
17.95 |
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Rabbit stew in
a light creamy mustard sauce with carrot, onions, mushrooms and spätzles
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Back to Top |
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De La Basse
Cour |
|
Poulet rôti au
four
|
15.95 |
| One half oven roasted Chicken with French Fries |
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Volaille a la Provencale
|
16.95 |
|
Fricasse of chicken, vegetables in tomatoe sauce served with fusilli
pasta |
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Magret de canard
au poivre vert |
18.95
|
Pan seared maple leaf duck breast,
vegetable flan light creamy green peppercorns sauce
Chief recommends med-rare |
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Nos Poissons |
| Medallions de Lotte a la Dieppoise
|
18.95 |
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Monkfish medallion cooked in a light lemon cream sauce
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| Pave de Saumon sauce
vin blanc |
18.75 |
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Pan seared salmon, tagliatelle pasta, brasied portabello mushrooms and
asparagus |
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Fish of the day
- please ask your server |
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Nos Viandes
|
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Le Steak Maison
|
16.50
|
| Grilled Steak Frites with French Fries and béarnaise sauce
|
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Onglet à
l’échalotte
|
18.95
|
Hanger steak with French Fries
served with compote of shallot, red wine sauce
Chef recommends med-rare or under
|
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Tournedos au
Trois Poivres |
18.75
|
| Pan
seared Pave with French Fries and peppers cream sauce
|
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Tournedos Poele, Sauce Roquefort
|
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Pan seared pave, served with Roquefort sauce And French Fries |
20.95 |
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Entrecote
Grillée, Sauce Béarnaise |
21.95
|
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Grilled Rib eye, with French Fries and béarnaise sauce
|
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Filet de Boeuf
Grillé, Sauce Béarnaise
|
23.95
|
| Beef tenderloin with French Fries and béarnaise sauce
|
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Filet de Boeuf Poele Forestiere
|
26.95 |
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Pan seared beef tenderloin, sauté of wild mushrooms with mashed
potatoes and perigourdine sauce |
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Steak Tartare
|
16.75 |
| Raw ground beef, egg yolk, and condiments with French Fries
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Brochette de Boeuf facon Bistrot
|
18.75 |
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Grilled skewers of beef, bell pepper, tomato, red onion,
zucchini and yellow squash with French fries |
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Les Spécialitées du Bistrot |
|
Tartiflette Savoyarde |
8.25/15.50
|
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Potatoes, roblochon
cheese, onions and bacon |
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Bouchée à la reine
|
8.95/15.50 |
|
Chicken,
veal
sweetbreads and mushrooms in cream sauce over puff pastry
|
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Gratin d’endives au jambon
|
8.75 |
|
Braised endives
with French ham, Swiss gruyère and béchamel
sauce |
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Ravioles du Royan |
7.69 |
|
Mini herb raviolis
in a cream sauce with Swiss gruyère |
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Escargot à la Bourguignonne |
7.95 |
|
Snails with garlic
butter |
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Mergez grillées, taboulé version Bistrot |
11.75 |
|
Grilled spicy lamb and beef
sausages served with couscous salad |
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Back to Top |
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| Dessert du Jour |
$6.45 |
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| “La Tropezienne” |
$6.45 |
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Brioche with custard, orange
blossom and a light custard sauce |
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“Classique Crème Brulee” |
$6.45 |
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Classic Crème Brulee |
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“Gateau Quatre Quarts au Rhum
bananes, ananas et raisins” |
$6.45 |
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Rum Pound Cake with bananas,
pineapple and raisins |
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| “Fondant au Chocolat Semi Amer |
$6.45 |
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Bitterrsweet Chocolate Fondant |
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“Tarte
au Citron” |
$6.45 |
|
Lemon custard the French way with meringue… |
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| |
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| “Tarte aux pommes Normande” |
$6.45 |
|
Apple tart
|
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| Clafoutis aux poires et son coulis |
$6.45 |
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Traditional custard tart with pears and coulis |
|
| |
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| “Mousse au chocola a ma facon” |
$6.45 |
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Homemade chocolate mousse |
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| |
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| Poire Belle Helene |
$6.95 |
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Poached pear with Vanilla ice cream and chocolate sauce |
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“Chocolat Liegois” |
$6.95 |
|
Caramel fudge, chocolate ice cream. Chocolate sauce
and whipped cream |
|
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| “Café Liegois” |
$6.95 |
|
Coffee and vanilla ice cream, chocolate coffee sauce
and whipped cream |
|
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| Peche Melba |
$6.95 |
|
Poached peach, vanilla and strawberry ice cream and coulis of red berries |
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| Banana split with a French Twist |
$6.95 |
|
Two Banana halves with raspberry sorbet, chocolate and vanilla ice cream, raspberry and chocolate sauce and whipped cream |
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Back to Top |
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Bistrot Du Coin -
1738 Connecticut Avenue, NW -
Washington, DC 20009
Tél: 202 234 6969 - Fax: 202 234 6965
We are open 7 days a week, 364 days a year, only closed on
Labor Day, the 1st Monday of September. |
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