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DINNER MENU

As of September 11th, 2015 -- Menus change regularly based on seasonal ingredients -- Please call for most recent menu

DEGUSTATION MENU
$45  per person—wine pairing $30
Or enjoy our  3-course tasting menu (starter, main course, & dessert)  for $35—wine pairing $18
Starters

 Soupe

Carrot soup with quinoa
Effet Papillon blanc 2013, Rousillon: grenache blanc, clairette

Appetizers

Salade Maison

Farmers lettuce, roasted red beets, golden apple, crumble goat cheese, tarragon vinaigrette

Manoire de la Firetiere 2014, Loire: muscadet

Or

Tomate mozzarella et Roquette

New Jersey vine ripe tomato, fresh mozzarella with fresh basil, roasted red pepper and arugula salad, balsamic vinaigrette
Bolognani 2014, Veneto: pinot grigio

Main Course

Coquilles
Pan roasted diver scallops, farro ragout with double smokied bacon and red pepper coulis, saffron sauce
Chateau Turcaud "Entre-deux-Mers" 2014, Bordeaux: sauvignon blanc, semillion, muscadelle

Or

Poulet

Pan roasted French chicken breast, roasted corn, Portobello mushroom, baby California spinach, sundried tomato and pancetta sauce
Domaine Jaume Cotes du Rhone 2014, Rhone: grenache, syrah, mourvedre

Cheese Course

Fromage

 Bucheron (goat), seasonal fruit, croutons, walnut pralines
Chateau Turcaud 2013, Bordeaux: merlot, cabernet sauvignon, cabernet franc

 Dessert

St tropez

Double layered valhrona chocolate cake with chocolate sauce and crème anglaise

Bele Casel NV, Veneto: prosecco

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A la Carte

Appetizers

Soupe
Creamy carrot soup with ginger 9

Escargot
      Burgundy snails and wild mushrooms in an herb garlic butter sauce  12

Salade Maison
Farmers lettuce, roasted red beets, golden apple, crumble goat cheese, tarragon vinaigrette  10

Saucisse du sanglier
Grilled wild boar sausages, creamy polenta, piperade, and spinach, red pepper coulis  14

Tomate mozzarella et Roquette

New Jersey vine ripe tomato, fresh mozzarella with fresh basil, roasted red pepper and arugula salad, balsamic vinaigrette   12

Salade de lardons

Honey glazed double smoked bacon, farmers lettuce, tomato ,roasted corn,  Kalamata olives, blue cheese vinaigrette  12

Tartare de thon

Fresh Ahi runa, tomato, capers, avocado, mango, olives, basil with lemon olive oil, arugula, crispy wonton 14

Main Course

Boeuf

Grilled filet mignon, broccolini with basil and tomato, roasted mushrooms, potato gratin, bordelaise sauce  34

Coquille

Pan roasted diver scallops, farro ragout with double smoked bacon and red pepper coulis, saffron sauce 28

Vegetarien

Herbed lemon goat cheese risotto with roasted cherry tomatoes and baby arugula salad,  saffron sauce  24

Bavette

Fire-grilled hanger steak, braised French green lentils with smoked bacon, French string beans, garlic herb butter 28

 Entrecote

Grilled sirloin  steak with home made French fries, grilled asparagus, tomato and basil, herb butter  34


Saumon

Herb and goat cheese-crusted Canadian salmon filet wrapped in phyllo, carrot puree, piperade, curry emulsion 24

Risotto
Parmesan crusted chicken breast with creamy wild mushroom risotto 24

Thon

Black pepper corn and thyme crusted Ahi tuna with quinoa salad, arugula, black olive vinaigrette, lavender oil, home made chilli oil 34

 

 

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Bistro St. Tropez uses locally sourced produce and provisions and sustainably harvested seafood whenever possible. We are committed to observing healthy green business practices.

Bon Appetit!

Chef Patrice