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LA RICHESSE DE LA MER EN VELOUTE
Seafood Bisque with Lobster Ragout and Basil Infusion
LA FONDUE ESQUISE D’OIGNON GRATINEE ARTISANAL
Homemade Onion Soup gratinated to perfection
LA VICHYSSOISE GLACEE ‘’ANTIGUAISE’’
A Chilled Apple Curry Soup with Mango Chutney and Toasted Coconut
LA CRÈME DE POTIRON ET SON CROUTON D’OLIVE VERTE
A delicious Antiguan Pumpkin Soup with Green Olive tapenade
LE MARBRE DE FOIE GRAS DE CANARD  ET ST. JACQUES, ECHALOTTES CONFITES ET CASSIS       
Warm Fresh Foie Gras and Sea Scallops set on a bed of “Mesculin Salad” Shallots, Blackcurrant Liqueur Vinaigrette
LA SALADE ROMAINE A LA CAESAR
A Traditional Caesar Salad, Shaved Parmigiano Reggiano, Chef’s Special Recipe
LA PETITE SALADE AUX MIGNARDISES DE CHEVRE TIEDE ET NOIX
Warm Goat Cheese Salad, Bouquet of Chicory Lettuce, Honey Mustard Dressing, Glazed Walnuts
LA SALADE DE JEUNE POUSSE D’EPINARDS, ST. DANIEL, ORANGE ET PARMESAN
Fresh Young Spinach Salad with Prosciutto, Shaved Parmesan, Extra Virgin Olive Oil Vinaigrette with Lemon Flavours, Orange Segments
LA SALADE ESTIVALE DU BISTRO AU SAUMON FUME
A Refreshing Mesculin Salad with Smoked Salmon, Feta Cheese, Cherry Tomato, Black Olive, Red Onions, Grape Salsa
LE CARPACCIO DE BŒUF ET SA SALADE ROQUETTE
Thinly Sliced of Beef, Olive oil, Capers, Lemon, Shaved Parmesan Arugula Salad
RAFRAICHISSEMENT INSOLITE DE SAUMON ET ST. JACQUES AU CITRON VERT ET FRAMBOISES
Duo of fresh Salmon Tartare and Scallops Carpaccio Green Asparagus, Raspberry, Olive Oil, Lime Dressing
L’ELEGANCE DE LANGOUSTE A L’ANANAS
Fresh Local Lobster Cocktail, Maria Rose Sauce with Black Pine-apple
L’ASSORTIMENT DE SASHIMI, GINGEMBRE ET SALADE DE WAKAMI
Duo of Fresh Salmon and Tuna Sashimi with a Wakami Salad
LE CARPACCIO DE MARLIN FUME MAISON
Surprisingly Refreshing Smoked Marlin Carpaccio in Extra Virgin Olive Oil, Passion Fruit, Pink Peppercorn Topped with Mesculin Salad
LES ESCARGOTS A LA BOURGUIGNONNE
Snails in Garlic Butter (Our famous specialty)
LE FEUILLETE DE FRUITS DE MER AU SENTEUR DU MIDI
Light puff pastry filled with seafood in a Creamy Tomato Basil Sauce
LE GATEAU DE CRABE EPICEE SAUCE SAFRAN
Succulent Crab Cake served with a light Saffron Champagne Pepper Lime Sauce
GRATIN DE COQUILLES ST. JACQUES ET CREVETTES THERMIDOR
Gratinated Sea Scallops and Shrimps in a delicate Mushroom Brandy Mustard Sauce
MACARONI ZITI RAFFAELE
Host Specialty with a Special Tomato Sauce with Cream, Parmesan Cheese, Fresh Basil
RAVIOLIS AUX EPINARDS FARCIS AU POTIRON ALFREDO
Homemade Spinach Raviolis Stuffed with Pumpkin In a Creamy Cheese Sauce
SPAGHETTI A LA LANGOUSTE “FACON DU CHEF”
Al Dente Tagliatelle Caressed with Lobster in a Spicy Five Peppercorn Sauce, Flambed with Cognac.
LINGUINI A LA POELEE DE FRUITS DE MER
Linguini Tossed with Fresh Seafood, Light Creamy Herb Sauce, Parmesan Cheese
LE MILLEFEUILLE DE LEGUMES PROVENCALES
Layers of Eggplant, Tomato, Zucchini, Mozzarella Gratinated, Spicy Light Tomato Sauce with Basil
L’ASSIETTE PRINTANIERE FACON BOMBAY
Assorted Curry Vegetable Medley Bombay Style
LA LANGOUSTE GRILLEE DE NOS ILES
Whole Grilled Fresh Local Lobster with Melted Butter
LA SOLE DOUVRE “PORTION” POELEE AU BEURRE DE CITRON VERT
Whole Dover Sole Meuniere Filleted at your table
MEDAILLONS DE LANGOUSTE VAPEUR SAUCE CHAMPENOISE AU SAFFRAN
Succulent Medallions of Lobster Steamed in Champagne Saffron Sauce with Green Asparagus
FILET DE VIVANNEAU BRAISE AU GINGEMBRE ET TOMBEE DE POIREAUX
Fresh Snapper Filet, Braised in Ginger White Wine Sauce Laced With Leeks
LES COQUILLES ST JACQUES “NOUVELLE” LOUISIANNE AU POIVRON ROUGE
Blackened Sea Scallops, Simmered in a Roast Red Pepper Lime Sauce
LA SYMPHONNIE DE L’OCEAN FRAIS AU BASILIC
Trio of Lobster, Mahi Mahi, Snapper Filet in a Light Basil Sauce, Black Olive Tapenade
PAVE DE SAUMON GRILLE ‘’SAUCE CILANTRO’’
Grilled Fresh Salmon “Cilantro White Wine Sauce”
DORADE CORRIPHENE AUX EPINARDS ET BETTERAVES GLACE A L’ORANGE
Grilled Mahi Mahi Set on a Bed of Spinach, Orange Glazed Beets, Thyme, Lime Butter Sauce
DELICE DE CREVETTES GEANTES AU CURRY ET LAIT DE COCO, BANANE PLANTAIN
Sautéed King Prawns Tossed in a light Spicy Curry Sauce Garnished with Fried Plantains
LE TOURNEDOS DE FILET DE BOEUF “ANGUS” GRILLE MINUTE
“Black Angus” Beef Tenderloin, grilled with a choice of Sauces (Peppercorn, Beaujolais, Mushroom, Béarnaise). SPECIAL ROSSINI (additional 25.00 EC)
LE CANARD “APILIUS” EPICE A L’ECORCE D’ORANGE ET MIEL DOUX
Crispy Long Island Duck Flamed with a Grand Marnier Caramelized Orange Sauce
LE CARRE D’AGNEAU AUX HERBES DE PROVENCE
Young Roasted Rack of Lamb from Australia, with a Mustard and Breadcrumb Crust
MEDAILLONS DE VEAU “NORMANDE”
Medallions of Veal in a creamy Wild Mushroom Sauce
LE SUPREME DE POULET “NOUVELLE ORLEANS”
Blackened Tender Chicken Breast Louisiana Style With Pineapple Sweet and Spicy Rum Sauce
L’AIGUILLETTE DE CANARD A LA GRAINE  DE MOUTARDE ET AU VINAIGRE DE FRAMBOISES
Juicy Grilled Duck Breast, Fresh Young Spinach, old fashion Raspberry Mustard Sauce
LE FILET MIGNON DE PORC GRILLE, GORGONZOLA ET ONIONS ROUGES CONFITS
Succulent First Choice of Pork Tenderloin Glazed With Gorgonzola Cheese Sauce, Marmalade of Red Onions
L’ENTRECOTE DE BOEUF GRILLEE, AU MARSALA
Juicy Grilled New York Strip Loin Steak, flambéed with Marsala, Shallot, Red Wine Sauce
LA POITRINE DE POULET A L’ESTRAGON SAUCE PORTO
Grilled Chicken Breast simmered with Tarragon, Port Red Wine Sauce
If you would like Crepe Suzettes (for 2) for dessert,
Please ask for this when placing your main order. Le Bistro offers a selection of delicious homemade Desserts & Coffee.All prices include 15% ABST and are subject to 10% Service Charge

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