Lunch

Large plates

10

meatless

choice of three sides
24

grass fed beef rib eye*

black peppercorn brandy cream sauce
12

sautéed rainbow trout

almond butter
18

grilled salmon

pomegranate foam
17

bistro steak*

marchand de vin sauce
Sides

4

French string beans

sautéed with shallot
4

sautéed spinach

hint of garlic & nutmeg
4

chick pea fritters

fennel polen aioli
4

field greens

tarragon vinaigrette
4

pommes frites

curry ketchup
4

mac & cheese

béchamel parmesan, gruyere & Swiss cheese
4

fall squash

shallot and herb
4

Brussels sprout

sautéed onion
Crepes

Served with pommes frites or salad

15

chick pea

fresh crabmeat mushroom white wine cream
13

corn meal

chicken avocado cheddar cheese cilantro smoked paprika
13

buckwheat

va ham swiss cheese portabello soft egg
Lunch Salads

17

grilled tuna nicoise*

egg potato anchovy tomato pepper beans field greens tarragon
14

grilled chicken tender

seasonal fruit bacon celery spinach curry mustard dressing
17

salmon salad*

seasonal fruit pumpkin seed watercress black radish lime cilantro aioli
Sandwiches

“ ELT “ hard boiled Egg / bibb Lettuce / Tomato served with pommes frites or salad

14

ham & gruyere

va ham gruyere cheese French butter “ ELT “ croissant maison
15

chicken breast & mozzarella

basil evoo balsamic “ ELT “ mini baguette
12

hot portabello

squash spinach swiss cheese
11

*Hot* Bobette’s merguez crispy baguette

our lamb sausage w/ harissa mustard
12

*Hot* triple cut burger

lettuce tomato brioche bun
bacon / roquefort / camembert / goat cheese / swiss / cheddar / fried egg / sautéed onion / mushroom 3
13

*Hot* croque

va ham gruyere béchamel sauce toasted brioche
Small Plates

13

Ahi Tuna Tartare

tamari ginger scallion
12

French baked escargots

pernod garlic butter
21

seared duck foie gras*

wine poached pear
10

pheasant ravioli

leek spinach onion carrot parmesan cream
11

beet and mache lettuce

orange walnut vinaigrette
10

savory tart

brie cheese caramelized onion butternut squash
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.

Large plates

10

meatless

choice of three sides
24

grass fed beef rib eye*

black peppercorn brandy cream sauce
12

sautéed rainbow trout

almond butter
18

grilled salmon

pomegranate foam
17

bistro steak*

marchand de vin sauce

Sides

4

French string beans

sautéed with shallot
4

sautéed spinach

hint of garlic & nutmeg
4

chick pea fritters

fennel polen aioli
4

field greens

tarragon vinaigrette
4

pommes frites

curry ketchup
4

mac & cheese

béchamel parmesan, gruyere & Swiss cheese
4

fall squash

shallot and herb
4

Brussels sprout

sautéed onion

Crepes

15

chick pea

fresh crabmeat mushroom white wine cream
13

corn meal

chicken avocado cheddar cheese cilantro smoked paprika
13

buckwheat

va ham swiss cheese portabello soft egg

Lunch Salads

17

grilled tuna nicoise*

egg potato anchovy tomato pepper beans field greens tarragon
14

grilled chicken tender

seasonal fruit bacon celery spinach curry mustard dressing
17

salmon salad*

seasonal fruit pumpkin seed watercress black radish lime cilantro aioli

Sandwiches

14

ham & gruyere

va ham gruyere cheese French butter “ ELT “ croissant maison
15

chicken breast & mozzarella

basil evoo balsamic “ ELT “ mini baguette
12

hot portabello

squash spinach swiss cheese
11

*Hot* Bobette’s merguez crispy baguette

our lamb sausage w/ harissa mustard
12

*Hot* triple cut burger

lettuce tomato brioche bun
13

*Hot* croque

va ham gruyere béchamel sauce toasted brioche

Small Plates

13

Ahi Tuna Tartare

tamari ginger scallion
12

French baked escargots

pernod garlic butter
21

seared duck foie gras*

wine poached pear
10

pheasant ravioli

leek spinach onion carrot parmesan cream
11

beet and mache lettuce

orange walnut vinaigrette
10

savory tart

brie cheese caramelized onion butternut squash