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Hors d'Oeuvres |
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Soupes &
Salades |
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Gratinée des Halles |
6.95 |
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French
Onion Soup |
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Soupe de Légumes |
5.50 |
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Vegetable
Soup |
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Velouté de volailles |
6.50 |
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Chicken veloute |
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Soupe de Moules Safrane |
6.95 |
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Saffron
mussels soup |
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Coeur de laitue, vinaigrette moutardée |
5.95 |
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Bibb salad
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 fumé |
8.95 |
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Smoked
duck breast and gizzards, green beans, mix greens and grilled
scallions salad |
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Maquereau fumé pommes à l'huile
|
7.25 |
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Smoked maquerel with frisee, steamed potatoes and red onions
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Salade verte au Roquefort
|
7.50 |
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Green salad with Roquefort cheese and walnut |
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Salade Niçoise façon Bistrot
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Mix greens, vegetables, tomato, black olives, bonito tuna, hard boiled egg and anchovies filets |
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Salade de chèvre chaud |
8.25 |
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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 and grilled asparagus salad |
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Salade Frisée aux lardons |
7.69 |
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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 lamb and beef sausage sautéed with tomatoes, chick peas and onions |
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Tartines
- Open face Sandwich |
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Tartine à la tapenade, jambon cru et gruyère |
6.95/10.95 |
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Tartine with black olive puree, bayonne ham and Swiss gruyère
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Tartine en Bayaldi de légumes/basilic
|
6.95/10.95 |
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Tartine with mixed vegetables, basil oil and black olive puree
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Tartine Parisienne |
6.95/1095 |
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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
|
7.95/11.95 |
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Patés, Foie
Gras & Confit |
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Foie gras frais sur risotto
de sorgo truffé |
14.95 |
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Sautéed foie gras
with sweet sorghum risotto and truffle |
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Pâté de
campagne
Maison |
6.50 |
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Homemade country
paté (pork) |
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Caillette de la Drôme Maison |
6.75 |
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Homemade country
pâté with spinach, Swiss chard, and herbs
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Pâté en croute
aux pruneaux |
7.95 |
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Homemade country pate with
plums in pastry dough |
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Assiette de Cochonaille
|
12.95 |
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Assortment of
French cold cuts |
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Confit de Canard, pommes rissolées |
14.75 |
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Duck confit with
frisée and sautéed potatoes |
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Moules Festival |
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Moules provençales a la facon
Hiba |
8.25/14.95 |
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Steamed
Mussels in white wine with tomatoes, thyme and
garlic |
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Moules Mariniéres |
8.25/14.95 |
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Steamed mussels
in white wine with onions, shallots, and parsley
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Moules sauce Poulette |
8.25/14.95
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Steamed mussels
in cream sauce |
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La Traditionelle Mouclade des
Charentes |
8.25/14.95 |
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Steamed mussels
in a light cream sauce with curry |
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Moules gratinées à l’ail (Flat dish) |
7.75/14.50
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Mussels in garlic
butter |
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Moules Catalanes |
8.95/15.95 |
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Steamed Mussels in white wine
with onions, peas, peppers, tomatoes and chorizo |
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Moules Normandes |
8.95/15.95 |
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Steamed mussels in cream sauce
with celery, leeks, mushrooms, potatoes and
bacon |
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Moules Roquefort |
8.95/15.95 |
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Steamed
Mussels in creamy Roquefort sauce |
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Moules au Pistou
|
8.25/14.95
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Steamed Mussels
with pesto, prosciutto and French ham |
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Moules au Pastis |
8.95/15.95 |
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Steamed Mussels with fennel,
celery and Pastis |
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Main Courses
-
Cuisine du TERROIR |
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Cassoulet du Bistrotier |
17.95 |
|
White bean stew with sausage, pork, lamb and
duck Confit |
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Blanquette de Veau |
17.95 |
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Veal stew in a light creamy
sauce with onions, mushrooms and rice |
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Navarin
d’agneau |
18.95 |
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Lamb
stew in a light tomato garlic sauce and baby
vegetables |
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Boeuf
Bourgignon |
18.95 |
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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 |
|
Rabbit stew in
cream sauce with carrot, onions, mushrooms and
spätzles |
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De La Basse
Cour |
|
Poulet rôti au
four
|
14.95 |
| One half oven roasted Chicken with French Fries |
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Magret de canard
au poivre vert |
17.95
|
Pan seared maple leaf duck breast, potato-carrot gratin, light creamy green peppercorns sauce
Chief recommends med-rare |
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Nos Poissons |
| Medallions de Lotte a la Dieppoise
|
18.00 |
| Monkfish medallion cooked in a light lemon cream sauce
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| Pave de Saumon sauce Champagne |
18.00 |
| Pan seared Salmon, leeks, polenta in a champagne sauce |
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Fish of the day
- please ask your server |
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Nos Viandes
|
|
Le Steak Maison
|
15.95
|
| Grilled Steak Frites with French Fries and béarnaise sauce
|
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Onglet à
l’échalotte
|
17.95
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Hanger steak with French Fries and shallot sauce
Chef recommends med-rare or under
|
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Tournedos au
Trois Poivres |
18.75
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| Sauteed Pave with French Fries and peppers cream sauce
|
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Steak Tartare
|
16.75 |
| Raw ground beef, egg yolk, and condiments with French Fries
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Filet de Boeuf
Grillé, Sauce Béarnaise
|
23.95
|
| Beef tenderloin with French Fries and béarnaise sauce
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Rib Eye Grillé, Sauce Béarnaise |
21.95
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Grilled Rib eye, with French Fries and béarnaise sauce
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Les Spécialitées du Bistrot |
|
Tartiflette Savoyarde |
6.95/12.95
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Potatoes, roblochon
cheese, onion and bacon |
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Bouchée à la reine
|
9.75 |
|
Chicken and mushrooms
sweetbread in cream sauce over puff pastry
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Gratin d’endives au jambon
|
8.75 |
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Braised endives
with French ham, Swiss gruyère and béchamel
sauce |
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Ravioles du Royan |
7.69 |
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Mini herb raviolis
in a cream sauce with Swiss gruyère |
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Escargot à la Bourguignonne |
7.95 |
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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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| 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 |
| Rum Pound Cake with bananas,
pineapple and raisins |
|
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| “Fondant au Chocolat Semi Amer |
$6.45 |
| Bitterrsweet Chocolate Fondant |
|
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“Tarte
au Citron” |
$6.45 |
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Lemon custard the French way with meringue… |
|
| |
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| “Tarte aux pommes Normande” |
$6.45 |
| Apple tart
|
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| Clafoutis aux poires et son coulis |
$6.45 |
| Traditional custard tart with pears and coulis |
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| |
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| “Mousse au chocola a ma facon” |
$6.45 |
| Homemade chocolate mousse |
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| Poire Belle Helene |
$6.95 |
| 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 |
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Two Banana halves with raspberry sorbet, chocolate and vanilla ice cream, raspberry and chocolate sauce and whipped cream |
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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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