Pastiche Bistro & Wine Bar

Appetizers

• Pastiche Onion SoupUSD 6.00

  classic onion soup topped with a baguette crouton and melted gruyere

• Roasted Marrow Bones with Fig Jam and CrostiniUSD 9.00

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

• Potato Batonettes with AioliUSD 6.00

  homemade french fries with garlic mayonnaise

• Mushrooms on BriocheUSD 7.00

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

• Frogs' LegsUSD 9.00

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

• Charcuterie PlateUSD 10.00

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

• Escargots BourguignonneUSD 11.00

  six escargots baked in garlic butter with toast points

• Oysters on the Half ShellUSD 12.00

  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 MarinièresUSD 9.00

  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 LyonnaiseUSD 6.00

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

• Pastiche SaladUSD 6.00

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

• Tomato and Fresh Mozzarella SaladUSD 7.00

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

• Beet Salad with Breaded ChèvreUSD 7.00

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

Entrees

• Raie Au Beurre NoisetteUSD 19.00

  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 LentilsUSD 21.00

  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 GnocchiUSD 19.00

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

• Ballotine De PouletUSD 21.00

  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 CerisesUSD 22.00

  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 RossiniUSD 28.00

  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

• CassouletUSD 16.00

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

• Pork MignonsUSD 18.00

  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 VeauUSD 27.00

  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'agneauUSD 28.00

  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 FritesUSD 18.00

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

• Beef Entrecôte Steak Au PoivreUSD 25.00

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

• RatatouilleUSD 12.00

  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 VinUSD 17.00

  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 BrûléeUSD 6.00

  traditional with fresh berries and a homemade cookie

• Angela's Lemon Tart with Meringue and Caramel SauceUSD 6.00

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

• ProfiterolesUSD 6.00

  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 CakeUSD 7.00

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

• Dulcey Chocolate Tart with Almond CrustUSD 8.00

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

• Cherri ClafoutisUSD 6.00

  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 HoneyUSD 7.00

  served with fresh berries and crème chantilly