Les Soupes |
| LA RICHESSE DE LA MER EN VELOUTE Seafood Bisque with Lobster Ragout and Basil Infusion |
| LA FONDUE ESQUISE D’OIGNON GRATINEE 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 Sundried Tomato Crouton and Fresh Herbs |
Les Salades |
| LE MARBRE DE FOIE GRAS DE CANARD, ECHALOTTES CONFITES ET CASSIS Warm Fresh Foie Gras set on a bed of “Mesculin Salad” Shallots, Blackcurrant Liqueur Vinaigrette |
| LA SALADE ROMAINE A LA CAESAR A Traditional Caesar Salad, 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, ASPERGES ET PARMESAN Fresh Young Spinach Salad with Prosciutto, Shaved Parmesan, Extra Virgin Olive Oil Vinaigrette with Lemon Flavour and Grill Asparagus |
| LA SALADE SPECIAL DU BISTRO AU SAUMON FUME A Refreshing Salad Mesculin with Smoked Salmon Feta Cheese, Cherry Tomato, Black Olives, Red Onionsand Grape Salsa |
Les Hors D’Oeuvres Froids |
| LE MINI STEAK TARTARE SERVI AVEC SES TOASTS Best Quality Fillet Steak Tartar served with Toast |
| LE CARPACCIO DE MARLIN FUME MAISON Surprisingly Refreshing Smoked Marlin Carpaccio in Extra Virgin Olive Oil, Passion Fruit, Pink Peppercorn Topped with Mesculin |
| L’ ELEGANCE DE LANGOUSTE AU MELON MARINE Fresh Local Lobster Cocktail, Maria Rose Sauce with marinated melon |
| L’ASSORTIMENT DE SASHIMI, GINGEMBRE ET SALADE DE WAKAMI Trio of Fresh Salmon, Tuna Sashimi and Thai Calamari Salad |
Les Hors D’Oeuvres Chauds |
| LES ESCARGOTS A LA BOURGUIGNONNE Snails in Garlic Butter (Our famous specialty) |
| LE FEUILLETE DES CARAIBES Light puff pastry filled with seafood in a creamy tomato Basil sauce |
| LE GATEAU DE CRABE EPICEE SAUCE SAFFRAN 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 |
Les Pates |
| 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 Spaghetti with Fresh Lobster, Tomato Five Peppercorn Sauce, Black Olives Flamed in Cognac |
| LINGUINI A LA POELEE DE FRUITS DE MER Linguini Tossed with Fresh Seafood, Light Creamy Herb Sauce, Parmesan Cheese |
Les Plats Vegetariens |
| LE MILLEFEUILLE DE LEGUMES PROVENCALES Layers of Eggplant, Tomato, Zucchini, Mozzarella Gratinated, Spicy Light Tomato Sauce with Basil |
| LES CREPES FARCIES FACON BOMBAY Stuffed Crepes with Mixed Vegetable Gobi Spicy Curry Sauce |
Les Poissons Et Crustaces |
| 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 AU COULIS DE POIVRON ROUGE FLAMBEE A LA GRAPPA Succulent Medallions of Lobster in a Roast Red Bell Pepper Lime Sauce Flamed with Grappa |
| FILET DE VIVANNEAU AUX CAPRES ET BETTERAVES ROTIES Grilled Fresh Snapper Filet set on a bed of Roast Beets, Capers, Lime Butter Sauce |
| LA BLANQUETTE DE COQUILLES ST JACQUES, CURRY ET CORIANDRE Sauted Sea Scallops, Simmered in a light spicy curried sauce With Cilantro flavour |
| 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 SAISI ‘’ SALSA NOUVELLE LOUISIANNE’’ Blackened Fresh Salmon served with a Tomato Pineapple, Mango Salsa and Ginger Flavour |
| LE FILET DE DORADE CORRIPHENE SAUCE CHAMPAGNE AU SAFFRAN, OIGNONS CONFITS Grilled Fresh Mahi Mahi cooked to perfection Set on a Bed of Spinach, Champagne saffron Lime Sauce,Carmalized Onions. |
| DELICE DE CREVETTES GEANTES BRAISEES AU GINGEMBRE Sautéed King Prawns simmered in a delicate Ginger white wine Sauce, Laced with leeks |
Les Viandes |
| 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 |
| ESCALOPE DE VEAU A LA MILANAISE Breaded Prime Veal Striploin Medallions Milanaise Style |
Les Desserts |
| 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 |
