Each dish is carefully crafted by Chef/Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. All sauces and soups are made 100% in house & do not contain flour. No substitutions please. $5 supplement for items split by the kitchen (no charge for share plates)
Hors d'Œuvre
GougèresUSD 10.00
(6) Bite size French cheese puffs
Olives a la ProvençaleUSD 8.00
EscargotsUSD 19.50
(6) Burgundy escargot in the shell with herb garlic butter
Artichaut SpreadUSD 16.00
Warm artichoke, spinach dip served with olive bread crostini
Regiis Ova Ossetra Caviar*USD 119.00
30g tin with blini, crème fraîche & chives
Huîtres du Jour*USD 24.00
Half of a dozen oysters with a champagne vinegar mignonette - AQ
Chicken Liver MousseUSD 14.00
Another creation of Chef Paul chicken liver mousse with cognac, thyme.Is smooth and rich
Pâté en CrouteUSD 28.00
Created by Chef Paul: country style chicken pâté with green peppercorn en croute
Soupes et Salades
Salade RêveUSD 15.00
Mixed seasonal lettuces, garnished with olive tapenade, radish, cherry tomatos and Parmesan cheese with a lemon thyme vinaigrette
Salade de BetteraveUSD 18.00
Red and orange beets, garnished with arugula, orange segments, goat cheese & toasted walnuts. Lemon thyme dressing
Soupe a l'Oignon Gratinee**USD 17.00
Classic French onion soup with house made veal stock. Topped with croutons, Gruyère and Comté cheeses
Soupe Froide de Petits PoisUSD 14.50
Chilled English pea & mint soup
Les Plats Principaux
Noix de St JacquesUSD 48.00
Seared day boat scallops over risotto mixed with spring peas, mint & julienne cut butter lettuce
Flétan Poêlé**USD 41.00
Pan seared fresh local halibut over fava bean puree, with house made herb potato gnocchi & spring vegetables. Garnished with kumquat chips
Côte de Porc**USD 44.00
Beeler Family Farm pork chop with mashed potatoes, petit pois "À la Française" (pancetta, onions & wilted lettuce) garnished with boudin noir
Navarin d'AgneauUSD 38.00
Superior Farms US grass fed Lamb stew with bright spring vegetables
Ris de Veau RôtiUSD 39.00
Roasted veal sweetbreads over a creamy ragu of asparagus, morel mushrooms and Serrano ham. Veal jus
Risotto aux Petit PoisUSD 35.00
Risotto with spring peas, mint & julienne cut butter lettuce; vegan on request
Bistro Classics
Children's portion are available for petits gourmands Age nine & under $24
Moules Frites "Marinière"* **USD 32.00
Steamed PEI mussels in a white wine, shallots, garlic and cream broth served with fries
Steak Frites ClassiqueUSD 52.00
Angus Ribeye. Classic "bistro cut" 10 or 16 oz. 100% house made Peppercorn sauce & fries. Garnished with vegetables
Poulet Façon Coq au VinUSD 36.00
Red wine braised chicken leg & thigh with house made pancetta, pearl onions, and button mushrooms. Served over mashed potatoes
Le Bib Gourmand
$49. Three Course "classic" French dinner available Tuesday - Thursday / no substitutions
Rêve Salad
Choice of Bistro Classic Entrée or Risotto
10 oz Steak Frites $16 supplement
Trio of Mini Desserts
seasonal tart - opera cake - pâté de fruit
Accompagnements
Pommes Frites "Best in the East Bay"USD 7.00
Mashed PotatoesUSD 11.00
Belgian potatoes, butter & cream
LegumesUSD 11.00
Seasonal vegetables
Tribecca Ovens French BaguetteUSD 6.00
Additional 6 slices of bread & butter; first basket is complimentary
Gluten Free Mariposa Bakery BaguetteUSD 6.00
6" baguette