Dinner

Appetizers

19

combination plate

cheese & charcuterie
14

baked French escargots

pernod garlic butter
19

seared duck foie gras

quince jelly, apple cider
14

ahi tuna tartare

tamari ginger scallion
21

cheese plate

French & local
12

savory tart

Brie cheese caramelized onion butternut squash
16

pheasant raviole

leek spinach cheese black truffle cream sauce
12

beet fennel orange mache salad

walnut vinaigrette
add goat cheese 15
14

stuffed calamari

arborio rice spinach pine nut tomato saffron sauce
Main Dinner Courses

24

sauteed rainbow trout

French string beans, almonds brown butter
26

grilled organic salmon*

spaghetti squash Brussels sprouts pomegranate foam
26

bistro steak*

marchand de vin pommes frites
36

grilled grass fed beef rib eye*

chick pea fritter green peppercorn brandy sauce
33

beef tenderloin medallions*

Potato Gratin black pepper cognac sauce
36

pekin duck a l’orange

waffle fries
32

braised rabbit

mushroom onion smoked bacon spaetzle
29

veal pot au feu

carrot parsnip savoy cabbage potato horseradish sauce
Meatless

pick 4 for 21

4

sauteed spinach

slivered garlic & nutmeg
5

pommes frites

curried ketchup
5

truffle mac & cheese

black truffle oil
6

chick pea fritters

fennel pollen aioli
5

French string beans

sauteed with garlic
7

brussels sprout

sautéed onion
6

potato gratin

long bake in cream
7

fall squash

sauteed with shallot & herbs
5

herbs & onion spaetzle

Desserts

Ask for our featured Desserts of the Day

All desserts are made in-house daily. Some featured desserts include sorbets, ice creams, clafoutis, creme brûlée, chocolate mousse, profiteroles, and sabayon.
Wine

Ask for our Wine List

Bistro Bobette offers an all-French wine list including vintages from 1989 to the present.  We import exceptional wines from nearly every major wine region in France. Selections are terroir driven, created by independent growers and outstanding representatives of their individual appellations.  We sell all of our wine as retail for 30% off the menu price.

Appetizers

19

combination plate

cheese & charcuterie
14

baked French escargots

pernod garlic butter
19

seared duck foie gras

quince jelly, apple cider
14

ahi tuna tartare

tamari ginger scallion
21

cheese plate

French & local
12

savory tart

Brie cheese caramelized onion butternut squash
16

pheasant raviole

leek spinach cheese black truffle cream sauce
12

beet fennel orange mache salad

walnut vinaigrette
14

stuffed calamari

arborio rice spinach pine nut tomato saffron sauce

Main Dinner Courses

24

sauteed rainbow trout

French string beans, almonds brown butter
26

grilled organic salmon*

spaghetti squash Brussels sprouts pomegranate foam
26

bistro steak*

marchand de vin pommes frites
36

grilled grass fed beef rib eye*

chick pea fritter green peppercorn brandy sauce
33

beef tenderloin medallions*

Potato Gratin black pepper cognac sauce
36

pekin duck a l’orange

waffle fries
32

braised rabbit

mushroom onion smoked bacon spaetzle
29

veal pot au feu

carrot parsnip savoy cabbage potato horseradish sauce

Meatless

4

sauteed spinach

slivered garlic & nutmeg
5

pommes frites

curried ketchup
5

truffle mac & cheese

black truffle oil
6

chick pea fritters

fennel pollen aioli
5

French string beans

sauteed with garlic
7

brussels sprout

sautéed onion
6

potato gratin

long bake in cream
7

fall squash

sauteed with shallot & herbs
5

herbs & onion spaetzle