Bistrot Margot

Artichoke hearts, creamed spinach and hollandaise.

Two poached eggs atop an English muffin with artichoke hearts, creamed spinach, and hollandaise.

Traditional French onion soup.

Romaine and iceberg lettuce, chicken, bacon, cucumber, roasted red pepper, tomatoes, roasted corn, hard-boiled egg, crumbled bleu cheese, and red wine vinaigrette.

Boston lettuce, spinach, bacon, egg, and walnut vinaigrette.

Romaine, fresh garlic croutons, shaved Romano cheese.

Sirloin steak, two eggs any style, breakfast potatoes, haricots, and your choice of sauce.

Mussels simmered in white wine and fresh herbs.

Over medium egg, grilled ham and onion, tomato, lettuce, and mayonnaise served with breakfast potatoes.

Brioche French toast with apple cinnamon butter, sausage, fruit and maple syrup.

Two eggs prepared to your liking with homestyle potatoes, bacon and toast.

Seared rare tuna, field greens, eggs, baby new potatoes, tomato wedges, nicoise olives, haricots verts, and tarragon vinaigrette.

Smoked salmon on a bagel with cream cheese, onion, tomato, capers and a side of fresh fruit.

Fresh ground sirloin burger on Brioche bun, lettuce, tomato, homemade mayonnaise and Dijon mustard served with pommes frites.

Two poached eggs atop an English muffin with sauteed spinach and tomato, Hollandaise.

Two poached eggs atop an English muffin with duck leg confit, portabello, and orange Hollandaise.

Two eggs any style atop home style potatoes mixed with andouille sausage, scallions, and red pepper, served with Bearnaise sauce and bacon.

Prosciutto, port-poached pear, and Brie cheese on baguette, served with mixed greens.

Grilled country ham and Gruyere cheese served Parisian style with pommes frites.

Savory crepe stuffed with eggs, Gruyere and pesto.

Vanilla yogurt, house-made granola, fresh fruit and multi-grain toast.

Buttermilk biscuits with sausage and bacon gravy, topped with two sunnyside up eggs, side sausage.

Fluffy pancakes stacked high served with candied walnut butter, sausage and maple syrup.

Roasted tilapia served plain or blackened on focaccia with lettuce, tomato, tartar sauce and served with a field green salad.

Potato galette with diced sausage, scallions, and red pepper, topped with three eggs any style, finished with bernaise.

Potato shells stuffed with scrambled eggs, cheddar cheese and crispy bacon topped with horseradish creme fraiche and scallions. Served with roasted shallot haricot verts.

2 poached eggs and canadian bacon, on an english muffin and topped with hollandaise, served with home style potatoes and haricots verts.

2 poached eggs, smoked salmon, on an english muffin and topped with hollandaise, served with home style potatoes and haricots vertS.

The best of the benedicts! A flight of one of each of all three styles.

Bistrot macaroni and cheese: penne pasta with mornay sauce and prosciutto, served with mixed greens.

Thinly sliced beef on a baguette with peppercorn sauce, pommes frites.

Shrimp with green olives, scallion, tomato, cilantro, garlic, and a lemon butter sauce.

Country-style pate and chicken liver mousse.

Puff pastry, Brie cheese, honey red wine vinaigrette, balsamic, and spicy candied walnuts.

Chef's risotto of the day featuring seasonal ingredients.

Chef's cheese selection with accompaniments.

P.E.I mussels, white wine, shallots, beurre blanc, and herbs.

Snails simmered in garlic butter.

Pan seared scallops, spinach, breaded artichokes, nicoise olive butter.

Blackened scallops served over polenta with arugula salad and pureed avocado.

P.E.I Mussels, white wine, shallots, beurre blanc, and herbs.

Boston bibb, spinach, bacon, egg, and walnut vinaigrette.

Romaine, garlic, croutons, shaved Parmesan, and Caesar dressing.

Snails simmered in garlic butter.

Puff pastry, Brie cheese, honey-red wine vinaigrette, balsamic, and spicy candied walnuts.

Country style pate and chicken liver mousse.

Slow-cooked onion soup, garlic croutons, Gruyere, and Parmesan.

Slow-cooked onion soup, garlic croutons, Gruyere, and Parmesan.

Traditional French onion soup.

Traditional French onion soup.

Seared rare tuna, field greens, eggs, baby new potatoes, tomato wedges, Nicoise olives, and haricot verts, in a tarragon vinaigrette.

Romaine, garlic croutons, shaved Parmesan, Caesar dressing, and grilled chicken breast.

Lettuce, chicken, bacon, cucumber, roasted red pepper, tomatoes, roasted corn, egg, Bleu cheese, and red wine vinaigrette.

Baby spinach, red peppers, Goat cheese, grilled shrimp, and warm bacon vinaigrette.

Smoked salmon with french green lentil salad, dill creme fraiche.

Arugula, red pepper, cucumber, mandarin orange, citrus vinaigrette.

Boston bibb, spinach, bacon, egg, and walnut vinaigrette.

Roasted red and golden beets with watercress, goat cheese, tarragon vinaigrette, balsamic reduction.

Field greens, grilled pears, pistachios, Bleu cheese, dried cranberries, and red beet vinaigrette.

Romaine, garlic croutons, and shaved Parmesan cheese.

Belgian endive, candied walnuts, Bleu cheese, apples, and red wine vinaigrette.

Roasted red beets with watercress, walnuts, Goat's cheese, tarragon vinaigrette, and balsamic.

Your choice of two: Soup, Salad, or Half Sandwich, served with a mini creme brulee.

Sirloin butt steak, garlic parsley butter, and hand cut frites.

Eggs Benedict with homestyle potatoes, haricots verts, and hollandaise.

Bistrot macaroni and cheese, served with mixed greens.

Grilled pork loin served with pasta gratin and asparagus, finished with a wild mushroom sauce.

Grilled chicken paillard and pesto with a field green salad tossed in tarragon vinaigrette.

Pan-seared whitefish, yukon gold potatoes, haricots verts, and lemon-caper amandine sauce.

Blackened scallops served over polenta with arugula salad and pureed avocado.

Veal medallions, potato galette, haricot verts, red cabbage, and mushroom cream sauce.

Pan-seared walleye pike atop angel hair galette, topped with vegetable Julienne, finished with Nicois olive beurre blanc.

Pan roased dijon basted chicken breast, green peas, carrots, new potatoes, dijon beurre blanc.

Duck breast and duck leg confit, green lentils, spinach, green peppercorn sauce.

Sauteed whitefish, Yukon gold potatoes, haricots vert, and lemon-caper amandine sauce.

Grilled salmon fillet over succotash of lima beans, red pepper, new potatoes, and spinach; beurre rouge.

Pan fried fillet of flounder over orzo pasta with spinach, scallions, and tomato, finished with chive compound butter.

Ham and Gruyere cheese Parisian style with hand-cut frites.

Grilled chicken with bacon, lettuce and tomato on croissant with basil mayonnaise; mixed green salad.

Thinly sliced beef on a baguette bun with peppercorn cream sauce, served with hand-cut frites.

Fresh sirloin burger on a brioche bun with lettuce, tomato, mayonnaise, and Dijon mustard. Served with hand-cut frites.

Roasted turkey on multi-grain toast with smoked Gouda cheese, bacon, lettuce, tomato, and basil mayonnaise. Served with hand-cut fries.

Confit tuna mixed with diced vegetables and mayonnaise, served on multi-grain toast with lettuce, tomato and onion. Served with mixed greens.

Sliced, grilled sirloin, on tomato focaccia with roasted portabella, Goat cheese, arugula, and red paper aioli. Served with mixed green salad.

Grilled chicken on a classic kaiser with Fresh Mozzarella, fresh basil, tomato, red onion, and finished with basil aioli and balsamic.

Peppercorn-crusted NY strip, blackp peppercorn cream sauce, and hand-cut frites.

Sirloin butt steak, garlic parsley butter, and hand-cut frites.

Roasted, center-cut filet mignon served with rosemary Yukon gold potatoes, grilled asparagus, and bordelaise.

Marinated and pan seared monkfish served over a Gruyere, leeks, and bacon tart with a sage brown butter sauce.

Roasted tilapia, beets, carrots, walnuts, and balsamic-brown butter.

Pan-seared whitefish, yukon gold potatoes, haricots verts, and lemon-caper amandine sauce.

Grilled salmon served over saffron potato risotto with a black truffle butter.

Dijon-crusted rack of lamb, with ratatouille and mashed potatoes, finished with lamb jus.

Center cut pork chop marinated and grilled served with pasta gratin and asparagus, finished with a wild mushroom sauce.

Thin-pounded, Parmesan-crusted veal, with pate a choux gnocchi, grilled asparagus, capered citrus butter, and cherry tomatoes.

Pork tenderloin marinated and grilled served with pasta gratin, asparagus, finished with wild mushroom sauce.

Brined and roasted chicken with natural jus, served with hand-cut frites.

Roasted duck with wild mushroom polenta and haricots verts in a bigarade sauce.

Pan roasted, dijon basted, chicken breast, with green peas, carrots, new potatoes, and dijon beurre blanc.

French fries.

Whipped smooth.

Baked pasta with cheese.

Eclair shells filled with vanilla ice cream, topped with chocolate sauce.

With Bailey's Creme Anglaise.

Chocolate and fresh raspberry terrine, with creme anglaise and whipped cream.

Warm apple tart with caramel sauce and vanilla ice cream.