Evening Menu
Menu
APPETIZERS
Salmon tartar, Bistango’s classic 12
Mackerel in white wine, candied lemon, fennel, and red onion 13
Perfect egg, matsutake mushroom and parmesan 14
Cesar salad, romaine heart, capers, parmesan, «lardons» 12
Mixed salad, mizuna, Boston lettuce, radishes, and shavings of clam butter 10
Dome of foie gras from the Duck Goulu farm, plums and buckwheat 19 (5 extra in the 4-course menu)
Beef tartar, Bistango’s classic 16
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Soup of the day 6
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MAIN COURSE
Beef tenderloin
Bleuberry sauce, potato chips, roasted beetrrot, ricotta 40 (60 in 4 course menu)
Grilled octopus
piperade and romano beans38 (58 in 4-course menu)
Arctic char
Jerusalem artichoke, fennel and apple-fruit 38 (58 in 4-course menu)
Breast of duck
endive tarte tatin, chanterelle and bordelaise sauce 38 (58 in the 4-course menu)
Guinea fowl
lobster bisque, gnocchi, and leek 39 (59 in 4-course menu)
Salmon tartar
Bistango classic, croutons, fries & salad 30 (50 in 4-course menu)
Beef tartar
Bistango classic, deep fried won ton, fries & salad 35 (55 in 4-course menu)
Lobster penne
lemon cream sauce, basilic, tomatoes & asparagus 32 (52 in 4-course menu)
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DESSERTS
Roasted fig with honey and lemon, pink grapefruit, and toasted bread cream 12
Tatin-style apple, apple sauce, and cider cream 12
Hot black chocolate tart, grand cru chocolate from St Domingue, 70% cacao12
Bon Appetit!