Pastiche Bistro & Wine Bar

Appetizers

• Pastiche Onion Soup6,00 $

  classic onion soup topped with a baguette crouton and melted gruyere

• Roasted Marrow Bones with Fig Jam and Crostini9,00 $

  sliced beef marrow bones, seasoned, roasted and topped with rachael's fg jam

• Potato Batonettes with Aioli6,00 $

  homemade french fries with garlic mayonnaise

• Mushrooms on Brioche7,00 $

  sliced mushrooms in a rich brandied cream served with slices of toasted brioche

• Frogs' Legs9,00 $

  four frogs' legs, in a light batter and deep-fried, with remoulade

• Charcuterie Plate10,00 $

  daily selection of pates, rillettes, cured meats and sausages served with whole grain mustard, cornichons and crackers

• Escargots Bourguignonne11,00 $

  six escargots baked in garlic butter with toast points

• Oysters on the Half Shell12,00 $

  half dozen to eight oysters*, depending on variety, shucked to order and served with lemon and mignonette (excluded from special pricing)

Monday Nights Only

• Moules Marinières9,00 $

  3/4 pound of mussels, steamed in butter and white wine with garlic, shallots and thyme; served with baguette slices (excluded from special pricing)

Salads

our dressings are made with imported extra-virgin olive oil and wine vinegars; we use minimal amounts of vinegar in order to not negatively affect the favors of the wine you may be drinking. each salad is made to order and if you'd like a little more vinegar please tell your server and we'll be happy to adjust accordingly

• Salade Lyonnaise6,00 $

  frisee lettuce tossed in a light dressing with bacon, roquefort, a lightly poached egg* and fresh baked croutons

• Pastiche Salad6,00 $

  seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions and chopped curried almonds

• Tomato and Fresh Mozzarella Salad7,00 $

  seasonal tomatoes and fresh mozzarella with fresh basil, frisee lettuce, estate evoo and reduced balsamic

• Beet Salad with Breaded Chèvre7,00 $

  sliced beets with seasonal greens, balsamic, evoo, and a lightly breaded medallion of goat cheese

Entrees

• Raie Au Beurre Noisette19,00 $

  lightly foured skate wing, sautéed and fnished with browned butter, capers and a few drops of fresh lemon juice, haricots verts and dauphinoise potatoes

• Grilled Salmon and Prawn with Braised Lentils21,00 $

  grilled salmon with french lentils slow-cooked with local bacon, brunoise vegetables and a touch of balsamic and pedro ximenez sherry, topped with a grilled prawn and choron sauce, with caramelized brussels sprouts

• Slow-Cooked Rabbit Leg with Gnocchi19,00 $

  tossed with mushroom ragout and fnished with shaved parmigiano-reggiano cheese, carrots and brussels sprouts

• Ballotine De Poulet21,00 $

  breast of chicken stuffed with roasted leeks, bacon and wild mushrooms, pan-roasted, and served with madeira sauce, haricots verts, baby carrots and roasted potatoes

• Magret De Canard Aux Cerises22,00 $

  rohan duckling breast, seared medium-rare to medium*, with door county cherries in a natural sauce fnished with a touch of pedro ximenez sherry, haricots verts, baby carrots and dauphinoise potatoes

• Beef Filet Rossini28,00 $

  5-ounce beef tenderloin petite flet*, topped with seared foie gras*, a button mushroom and truffe madeira sauce; with haricots verts, baby carrots, and dauphinoise potatoes

• Cassoulet16,00 $

  classic french dish of slow-cooked white beans with pork shoulder and belly, duck conft, smoked pork shank, sausage and lamb

• Pork Mignons18,00 $

  thick maple creek farms pork tenderloin flet mignons, wrapped in bacon, seared medium* and fnished with a riesling and dried apricot sauce, haricots verts and dauphinoise potatoes

• Paillards De Veau27,00 $

  lightly pounded medallions of veal tenderloin, seared quickly, served over pasta and fnished with morels and porcini mushrooms in a natural sauce, with haricots verts and baby carrots

• Carré D'agneau28,00 $

  pan-roasted medium-rare lamb rack* with mustard crumbs, haricots verts, baby carrots, roasted potatoes and a natural jus favored with a sprig of fresh rosemary

• Steak Frites18,00 $

  7oz. beef ny steak* with shallot butter and homemade frites

• Beef Entrecôte Steak Au Poivre25,00 $

  10oz. strip steak* crusted with cracked black peppercorns and fnished with a cognac and shallot demi glace, haricots verts and dauphinoise potatoes

• Ratatouille12,00 $

  tomatoes, eggplant, peppers, onions, fennel and zucchini, slow-cooked in a rich stew favored with niçoise olives, capers, garlic and a touch of red wine ; garnished with shaved parmigiano-reggiano cheese, basil evoo and crostini

• Coq Au Vin17,00 $

  chicken pieces, marinated in red wine with herbs and seasonings, then slow-cooked with bacon, onions, tomatoes and mushrooms; served with sautéed spaetzles

Desserts

• Crème Brûlée6,00 $

  traditional with fresh berries and a homemade cookie

• Angela's Lemon Tart with Meringue and Caramel Sauce6,00 $

  refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce

• Profiteroles6,00 $

  pate a choux pastries flled with scoops of locally-produced purple door ice cream, topped with homemade chocolate sauce and garnished with fresh berries

• Chocolate Ganache Cake7,00 $

  fourless chocolate cake topped with chocolate ganache and served with raspberry grand marnier sauce, crème anglaise and raspberry gelato

• Dulcey Chocolate Tart with Almond Crust8,00 $

  blond chocolate ganache in a crisp almond crust with crème anglaise and purple door espresso ice cream

• Cherri Clafoutis6,00 $

  door county cherries baked in a light egg batter, dusted with confectioner's sugar and served with fresh berries, creme chantilly and purple door vanilla ice cream

• Chèvre Cheesecake with Gingersnap Crust and Lavender Honey7,00 $

  served with fresh berries and crème chantilly