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    Bistrot Leo Dinner

    Uploaded by

    Eater NY
    The opening dinner menu for Bistrot Leo

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bistrot Leo Dinner

    Uploaded by

    Eater NY
    9K views1 page
    The opening dinner menu for Bistrot Leo

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    The opening dinner menu for Bistrot Leo

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9K views1 page

    Bistrot Leo Dinner

    Uploaded by

    Eater NY
    The opening dinner menu for Bistrot Leo

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    JA MB ON OYS T E R S CRUDITÉ

    butter, bordeaux mignonette smoked


    baguette, onion
    mustard east and west coast aioli
    18 half dozen 19 11

    L E S HOR S D ’ OEU V R E S
    SOUPE DU JOUR chef selection 12
    PORK RILLONS frisée salad, dijon 14
    POTATO MILLE FEUILLE three sauces 13
    SMOKED SALMON RILLETTE crème fraîche, dill, pumpernickel 16
    STEAK TARTARE cornichon, fresno chili, bone marrow sabayon 21
    FOIE GRAS TORCHON hazelnuts, fruit compote, brioche 24
    ESCARGOT BOURGOGNE garlic, herb butter, h alf dozen 21
    MOULES MARINIÈRES garlic, parsley, chili,grilled filone 19

    L E S SA L A DE S E T L EGUME S
    PETIT FARCI ratatouille, basil 12
    CAROTTES VICHY lemon-pepper yogurt, herb salad 15
    WARM BEET SALAD cambozola blue, orange, chive 16
    CRAB SALAD bibb lettuce, jonah crab, grapefruit, avocado 21
    ROCKET SALAD gala apple, pecorino cheese, mint vinaigrette 15
    LOBSTER NIÇOISE oeufs farcis, haricots verts, cherry tomato, fingerling potatoes 26

    L E S PL AT S PRINCIPAUX

    SPAGHETTI cockles, parsley, chili oil 23


    POULET À LA BRIQUE lemon jus, brown butter 31
    BLACK SEA BASS potato scales, crème fraîche, veal reduction 35
    SALMON EN PAPILLOTE cherry tomatoes, quinoa, caramelized fennel, broccoli 32
    ATLANTIC WILD COD olive oil poached, chorizo, capers, white bean purée 32
    STEAK FRITES pommes frites, market greens, sauce béarnaise 38
    BEEF FILET AU POIVRE green peppercorns, whipped crème fraîche 43
    LE HAMBURGER tomate, brioche, pomme frites 23
    GRILLED “LONG RIB” black garlic bordelaise, calabrian chili (for two) 68
    EIGHT-BONE LAMB CROWN asparagus gratinée, sauce gribiche, lamb jus (two to four) 168

    PL AT D ’ACCOMPAGNEMEN T
    10
    SPAETZLE | SAUTÉED VEGETABLES | PETIT POIS | SPINACH | POMMES FRITES

    executive chef B R I A N L O I A C O N O

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