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Chagall Bistro
house herb-cracker & fried onions.
warm black olive baguette, micro greens salad & pepper-anchovy-caper coulis .
french cornichon & petite frisée salad.
saffron, almond, cilantro scented roll with sweet & sour apricot coulis.
green asparagus, french string beans, artichoke bottom & lemon-olive oil vinaigrette.
3 min soft egg, white truffle dressing, brioche crouton & pastrami julienne.
lightly fried sweetbread, baby arugula and mizuna,toasted pine nuts & balsamic-ginger dressing.
warm beef tongue with beet-ginger pickles & sage-mustard emulsion.
prime beef raw tartare with cornichons, capers, shallots, chives, yolks, mustard & purple potato chips.
lemon confit, avocado salad & russian cavia cream.
slow cooked rice topped with veal shoulder braised in cream sauce, assorted winter mushroom & glazed pearl onion.
with herb roasted vegetables, raisins, almonds & harissa broth.
with irwin farm mushrooms. roasted fingerling potato and oregon morel sauce.
roasted breast parsley crusted, leg confit in balsamic reduction & white bean compote.
provencal gratin, basil mashed potato, lamb natural jus reduction.
burgundy truffle consommé, baby vegetable, fingerling potato, dijon and cornichons.
leek, green pea and french string bean fricassée & black truffle reduction.
provencal crock-pot of lamb shoulder in rose wine with baby vegetables & crispy herb polenta.
with housemade french fries & green pepper corn sauce.
lemon confit-chive emulsion & market green vegetables.
with green asparagus. basil oil-asparagus tips compote and shaved black truffle & chablis emulsion.
with fries.
with tomato sauce.
with fries.
with fries.
slow baked apple with caramel sauce in napoleon puff pastry.
honey & cointreau scented crème brûlée with brown sugar crust.
rum soaked brioche ith cream & caramelized banana.
pear tart without dough, hot rum and chocolate shooter & vanilla ice cream.
caribbean bitter sweet chocolate & hazelnut cream.
caramelized pear, prune, apricot, grape and kiwi, cinnamon, roasted pistachio & vanilla ice cream.
strawberry pastry cream in verrine, vanilla cake & blueberry chantilly.
lime, lemon and passion fruit served in caramel cup with raspberry coulis.
imported from france
imported from france
imported from france
with mixed seasonal mushrooms & chive
(v). oven baked eggs with tomato,capers & black olives
with beef pastrami & hollandaise sauce
(v). with spinash & vegan "cheese" creamy sauce
with house smoked salmon & lemon sabayon
(v)
platter with assorted sides and challah toast points
homemade brioche with a heart of duck pate and jelly, side of frisée salad with black truffle dressing
warm beef tongue with granny smith apple and celeriac salad & old fashion mustard sauce
(v). raw yellowfin tuna seared with chutney of fruits and vegetables, micro green salad & wasabi coulis
lightly fried sweetbread, baby arugula and mizuna, toasted pine nuts & balsamic-ginger dressing
romaine with chicken strips & dijon dressing
green asparagus, french string beans, artichoke bottom & lemon-olive oil vinaigrette
8 min boiled egg, baby tomato, black olives, fingerling potato & anchovy-caper dressing
with fries
with tomatoe sauce
with fries
with fries
pistachio-hazelnut ice cream cake, dark chocolate tuile &cocoa emulsion
tahitian vanilla flavored
blueberry-red-wine syrup and strawberry salad with raspberry jam & lemon juice
raspberry truffled chocolate cake, mint syrup & orange saffron coulis
lime, lemon and passion fruit served in caramel cup with raspberry coulis
served with chantilly & a caramel sauce
vegan cream cheese, prune compote, orange comfit & zest
rioja, 2011
merlot / tannat blend, 2011
malbec, 2013
cabernet sauvignon, 2013
bordeaux, 2011
prosecco, 2010
sparkling rosé brut
french colombard, 2009
chardonnay, 2011
pinot grigio, 2011
moscato, 2011
riesling, 2011
Menu for Chagall Bistro provided by Allmenus.com
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