- Spring 2007 at Bistro K
1st COURSE
Artichoke confit with basil and California goat cheese
$12.95
Frog Legs Enchiladas, Parsley and Garlic Puree, Guajillo Jus
$11.95
Sautéed duck hearts and confit of duck gizzards Black Truffle oil vinaigrette and Xeres Vinegar on a bed of Green Lentils and Sautéed Cep Mushrooms
$11.95
Torchon of Sonoma duck foie gras with Boston lettuce and toast
$14.95
Smoked Herring Salad Layered with Slices of Warm Potatoes, in light Vinaigrette and Sautéed Quail Egg
$12.50
Steamed Black Mussels with Mexican Saffron, Chorizo From Spain, and Espelette Chili Powder
$9.95
Smoked Haddock From Scotland, on a bed of Nutmeg scented mashed potatoes, and a Splash of Green Tea Sabayon
$12.25
Fresh Rabbit Albondigas Soup, Crunchy Cabbage and a side of Tomato Tartar
$10.95
Sautéed duck foie gras with lightly smoked eel, caramelized green apples and a splash of Xeres vinegar
$15.95
Young Spring Vegetable Ragu, Oxtail Raviolis Poached in the Bouillon with Duck feet, Serrano Chiles
$11.95
Poached Hen Egg “Sous Vide” with Pistachio Oil, Grilled Smoked Duck and Spanish Chorizo Nage (allow 20 minutes cooking time)
$9.95
Dungeness crab Remoulade, Diced of Pink Grapefruit Jelly, Sea Urchin, White Corn Liquid Gel and Black Olive Ice Cream
$13.95
FISH
Sautéed Sea Scallops, Ginger Bread Crumble, Red Beet Coulis, Roasted Peppers Fondue
$23.50
Sautéed John Dory, Spinach Tapioca Pudding, Kaffir Lobster Infusion
$23.95
Halibut Cheeks, Mussels and Little Neck Clam, Morels Coconut Infusion with Vanda Suavis Orchids
$21.50
Atlantic Monkfish, First of the Season White Asparagus from Europe, Panna Cotta with American Caviar, Red Wine Infusion
$24.95 MEAT, FOWL AND GAME
Veal Sweetbreads, Sautéed Arugula and Radicchio with Rice Cakes in a Yuzu Glaze, a Curry Kaffir Leave Infusion to Compliment
$19.95
Baby Pork Back Ribs Confit in Duck Fat, and Pork Belly Served with Tarbais Beans
$23.95
Duck Breast and Squab Pot au Feu, Poached with Young Leeks, Young Carrots, Chanterelle and Fava Beans in a Vanilla Scented “jus” with Tonka Bean
$24.95
Poached Veal Tongue, Red onion Marmalade Braised in Balsamic Vinegar, Chervil and Tarragon “Jus”, Potato Galette and Parmesan Tuille
$18.95
Braised Beef Cheeks in Beer, Pumpkin Spätzle, Oven Braised Rutabaga and Turnips
$22.95
Pintade Hen with “Pied De Veau”, Season Mushrooms, Braised Parsnips
$23.95
Slow cooked kid goat served in a crispy flour tortilla, Garlic and Shallot Confit Nage with Fresh Cilantro, Zucchini Flowers Tempura
$18.95
Lamb Loin, Stuffed with a Pastilla Filling and Wrapped in “feuille de Brick”, Roasted Pasilla Chiles Marinated in Argan Oil, Ras El Hanout Jus (Allow 15 Minutes cooking Time)
$26.95
Grilled Hanger steak, natural jus and mashed potatoes
$18.95 From the Garden
- Small/Large
Bistro K house salad $6.95
Soup of the day $6.95
Artichoke confit with basil and California goat cheese $12.95/18.95
Penne Regate, pesto, Parmesan, tomatoes and garlic confit $7.95/15.00
Frisée salad tossed with Roasted Pistachios, sweet corn
Tamale “Elote” and “Selles sur Cher” goat cheese ripened by Nicole $9.50
BISTRO K PRE-FREMONT CENTER THEATER DINNER 5.30 PM TO 7.00 PM ASK YOUR SERVER FOR TODAY’S SELECTION $26.00 PER PERSON DEGUSTATION MENU 5 COURSES INCLUDING DESSERT (THE ENTIRE TABLE)
ASK YOUR WAIT PERSON $55.00 PER PERSON
To ensure freshness, taste and a great experience, all dishes are cooked to order.
Some recipes are more complicated than others and depending upon the techniques needed for preparation, may require longer cooking time. From our minced herbs to our infusions, everything is prepared at the time the order is placed. Minimum Charge of $24.00 per Person Our Mission is to Provide Quality with Delicious, Nutritious Food, and Outstanding Customer Service to the Most Discriminating Client We Accept Visa, MasterCard, Amex
We will add 18% Service Charge on parties of 6 or more
comment
that is some crazy sh*t.