Bistro St. Tropez

Norwegian salmon, tomato, mango, black olive, capers, cornichons, basil, fresh lemon juice, olive oil and toasted croutons.

Sauteed burgundy snails and wild mushrooms in an herb garlic butter sauce.

Chickpea hummus, fire-roasted peppers, grilled vegetables, crispy pita.

Roasted tomato eggplant caviar, asparagus, carrots, cornichon, beets, poached egg on crispy feuillete, and herb sauce.

Fresh salmon, tomato, capers, avocado, mango, olives, basil with lemon olive oil, arugula, and crispy wonton.

Pan-seared stuffed calamari, pork, spinach, saffron Arborio rice, shrimp, fresh herbs, with piperade.

Burgundy snails and wild mushrooms in a herb garlic butter sauce.

Fresh Canadian salmon, tomato, capers, avocado, mango, olives, basil with lemon olive oil, and grilled croutons.

Slow cooked duck leg confit over braised lentils.

Grilled wild boar sausage, creamy polenta, Piperade and spinach, and red pepper coulis.

Foie gras mousse with toast point, cranberry chutney, arugula salad, sherry vinaigrette.

1/2 dozen hand-harvested little Shamogue oysters with sherry mignonette.

Farmers lettuce, roasted red beets, golden apple, crumbled Goat cheese, and tarragon vinaigrette.

Lobster lemon goat cheese tart with caramelized sweet onions, roasted red peppers, micro greens.

Slow cooked duck leg confit over braised lentils .

Sauteed PEI mussels with tomato, basil, shallots, fennel in a white wine parsley sauce.

Slow braised duck leg with soft leeks, French braised lentils with bacon and smoked ham

House cured verbana Scottish salmon filet, French brioche toast, red oak salad with poached eggs and smoked bacon.

House-made chicken liver pate with foie gras toast, watercress raddichio salad, mushrooms a la Grecque, olives, and grilled croutons.

New Jersey vine ripe tomato, fresh Mozzarella with fresh basil, roasted red pepper and arugula salad, and balsamic vinaigrette.

Scottish salmon house cured with verbena, French toast, herbed ricotta cheese, baby arugula and asparagus.

Sampler plate of garlicky chickpea hummus, couscous salad, roasted beets, grilled vegetables, and pita.

Scottish salmon, tomato, capers, avocado, mango, olives, basil with lemon olive oil, grilled croutons.

House-made country liver pate, farmers lettuce, cornichos, olives, roasted pepper, pickle mushrooms Dijon mustard, and grilled croutons.

Stuffed calamari with ground pork, lobster, saffron rice, shallots, basil, Piperade, and roasted red pepper sauce.

Boston lettuce with roasted beets, walnut pralines, Anjou pears, apricot goat cheese purse, walnut vinaigrette.

Honey glazed double smoked bacon, farmers lettuce, tomato, roasted corn, kalamata olives, and Blue cheese vinaigrette.

Crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing .

Jumbo lump crab meat and shrimp mousse, baby arugula, herb jus.

Roasted eggplant, basil and tomato soup, focaccia croutons with black olive tapenade.

Vine ripe tomato with fres basil, baby arugula, roasyed beets, grapefruit segment, and tarragon vinaigrette.

Creamy carrot soup with quinoa.

Crisp romaine hearts salad with herbed croutons, parmesan cheese and house-made Caesar dressing.

Parmesan polenta with tomato sauce and grilled wild boar sausage, slow cooked peppers.

Boston lettuce, apples, walnut praline Gorgonzola cheese, and walnut vinaigrette.

Raddichio and Belgium salad, roasted red beets, pickles mushrooms, golden apple, candied nuts, and walnut vinaigrette.

Raddichio and arugula salad, chicken satay brochette, steamed ccarrots and cucumber, candied nuts, ginger lemon vinaigrette.

Farm greens with golden apples, radicchio, crumbled Gorgonzola, and pralines walnuts, walnut vinaigrette.

1/2 dozen Fire River oysters with mignonette.

Grilled Norwegian salmon filet with tomato, string beans, roasted red bliss potato, red peppers, sliced eggs, cornichons, olives, mixed lettuce and shallot vinaigrette.

Grilled chicken breast with crispy slab bacon, avocado, tomato, sliced eggs, black olives, crumbled Bleu cheese, romaine, and Bleu cheese vinaigrette.

Shrimp, scallops and jumbo lump crab meat, arugula and radicchio salad with tomatoes, roasted peppers, grapefruit supremes, and vinaigrette.

Chopped salad of grilled chicken, shrimp, cucumber, tomatoes, avocado, corn, Gorgonzola, bacon, crisp greens, and thousand island dressing.

Crispy romaine hearts salad with herbed croutons, Parmesan cheese, and house-made Caesar dressing.

Grilled filet mignon topped with mushrooms and poached egg, caramlized onion, roasted potato & beets, artisanal lettuce, apricot Goat cheese puree, and balsamic vinaigrette.

Chicken satay brochettes with spinach, radicchio, Belgium endive, steamed carrots, pickled white mushrooms, roasted beets and pineapple with lemon ginger vinaigrette.

Crisp romaine hearts salad with herbed croutons, parmesan cheese, and house-made Caesar dressing.

Chilled scallops, shrimp, and lump crab meat with artisan greens, tomatoes, asparagus, grapefruit and tarragon vinaigrette.

Double-layer valrhona chocolate mousse cake with chocolate sauce and creme anglaise.

Caramelized French apple tart with creme anglaise.

Grilled filet mignon with roasted Yukon potatoes, string beans, gorgonzola cheese and mushroom bordelaise sauce.

Fire-grilled hanger steak, braised French green lentils with smoked bacon, French string beans, and garlic herb butter.

Grilled sirloin steak with a mushroom and potato gratin,French string beans, bordelaise sauce.

Grilled filet mignon with roasted Yukon potatoes, creamy greens, crumble Bleu cheese, and bordelaise sauce.

Grilled sirloin steak with home made French fries, string beans, pistou sauce, and herb butter.

Oven roasted French chicken breast, piperade, red bliss potato, sun dried tomatoes, pancetta cream sauce.

Pan roasted chicken breast with roasted potato, piperade with pancetta cream sauce.

Traditional French white bean stew with lamb, pork, sausage, and duck confit.

Grilled filet Mignon, broccolini with basil and tomato, roasted mushrooms, potato gratin, and bordelaise sauce.

Traditional French white bean stew with lamb, pork, sausage, and duck let confit.

Rosemary-braised lamb shank, roasted carrot, onion and mashed potatoes, roasted shallot lamb jus.

Slow-braised lamb shank, creamy Parmesan polenta, roasted carrots, and turnips and shallot jus.

Parmesan crusted chicken breast with a creamy wild mushroom risotto and truffle oil drizzle.

Pan roasted French chicken breast with roasted potato, piperade with pancetta cream sauce.

Oven roasted French chicken breast, piperade, red bliss potato, and sundried tomato pancetta cream sauce.

Pan seared Branzino, with creamy risotto, mussels, peas, lemon zest, mint, and tarragon oil.

Parmesan crusted chicken breast with creamy wild mushroom risotto.

Herb and Goat cheese-crusted Canadian salmon filet wrapped in phyllo, carrot pur?e, piperade, and curry emulsion.

Slow cooked French quarter legg, creamy Parmesan polenta, roasted carrot, turnips, and spinach with red wine sauce.

Pan roasted monkfish on the bone, onions, tomatoes, mussels, cockles clams, golden saffron broth, and rouille croutons.

Potato Goat cheese and olive crusted striped bass, spinach, cherry tomatoes, with saffron sauce.

Pan roasted breast of pheasant with his leg confit, wild rice, creamy spinach, juniper, and sage sauce.

Pan roasted diver scallops, farro ragout with double smoked bacon and red pepper coulis, saffron sauce.

Poached lobster tail on puff pastry with creamy greens, PEI mussels, asparagus, Americaine sauce.

Pan roasted calamari stuffed with sausage, fresh herbs and spinach, smoked bluefish brandade, little necks, PEI mussles, Tomato basil and fresh herb sauce.

Taragon herb butter poached lobster claw, diver scallops and shrimp, corn pancake, wilted spinach, sauce vierge.

Squid ink pappardelle with shrimps PEI mussels, mushrooms, and saffron creamy sauce.

Pan-seared duck breast, wild rice braised leeks with green peppercorn red wine sauce.

Corn crepe soft shell crab, warm asparagus, potato, shaved fennel and arugula salad, olive, tarragon vinaigrette.

Pei mussels, white wine shallots, tomato, and basil broth with French fries.

Potato-goat cheese and olive crusted striped bass filet with white beans, arugula ,cherry tomato, basil oil.

Stuffed rainbow trout with Goat cheese, lemon zest, with white bean ragout, home made chili oil, and pistachio oil.

Black pepper corn and thyme crusted ahi tuna with quinoa salad, arugula, black olive vinaigrette, lavender oil, and home made chili oil.

Herbed lemon Goat cheese risotto with roasted cherry tomatoes and baby arugula salad, saffron sauce.

Pan roasted Monkfish on the bone, onions, tomatoes, fennels, PEI mussels, potato, golden saffron broth, and rouille croutons.

White wine steamed Grouper, asparagus, roasted corn, cherry tomato, carrots, lemon zest, celery, tarragon.

Fire-grilled ground black angus sirloin beef burger with tomato, red leaf lettuce, and red onion on a fresh soft roll with hand-cut fries.

Fire-grilled filet tips with sauteed wild mushrooms, caramelized onions, truffle oil and melted brie on a fresh soft roll with hand-cut fries.

Parmesan-crusted chicken breast with creamy wild mushroom risotto.

Traditional rice hot pot with shrimp, PEI mussels, chicken, Italian sausage, fire-roasted peppers, and sweet peas.

Jumbo lump Maryland crabcake sandwich with red leaf lettuce, tomato, and tarragon gribiche on a brioche roll with hand-cut fries.

Fire-grilled 8 oz. organic turkey burger with gorgonzola and sauteed wild mushroom on a fresh soft roll with hand-cut fries. Served with petite salad verte.

Smoked Virginia ham sandwich on sourdough with cheese mornay sauce. Served with petite salad verte.

Fire-grilled ground black angus sirloin beef burger with tomato, red leaf lettuce, and red onion on a fresh soft roll with hand-cut fries. Add goat, mozzarella, swiss, cheddar, brie, American, or gorgonzola cheese for an additional charge. Served with petite salad verte.

Jumbo lump Maryland crabcake sandwich with red leaf lettuce, tomato on a brioche roll. Served with petite salade verte.

Oven-roasted turkey breast, Swiss cheese, homemade mayonnaise, bacon, lettuce, and tomato on French bread. Served with petite salad verte.

Grilled eggplant, roasted peppers, spinach, zucchini, caramelized onions, basil, and mozzarella on a house-baked oregano focaccia bread. Served with petite salad verte.

Fire-grilled filet tips with sauteed wild mushrooms, caramelized onions, truffle oil, and melted brie on a fresh soft roll. Served with petite salad verte.

Blacked chicken breast with romaine lettuce, fire-roasted red peppers, mango, chili aioli wrapped in a grilled flour tortilla. Served with petite salad verte.

Grilled Norwegian salmon, with mango cranberry chutney, lettuce, tomato, onion, soft roll. Served with petite salad verte.

White meat chicken salad with grapes, golden delicious apple, walnut pralines, celery, and Dijon mayonnaise on French baguette. Served with petite salad verte.

Smoked bacon, red leaf lettuce, tomato, hard-cooked egg, and avocado with light mayonnaise on whole grain bread. Served with petite salad verte.

Tuna salad with black olives, capers and sun-dried tomato in pita. Served with petite salad verte.

Grilled hanger steak with braised lentil, asparagus, herb butter.

Baked with turkey, fresh thyme and Swiss cheese.

Egg white omelette with jumbo lump crab meat, spinach, Brie, tomato and basil with petite salade verte.

Fresh herb omelette with sun-dried tomato, and Goat cheese, with petite salade verte.

Norwegian salmon filodough and Piperade with carrot mousse and curry sauce.

Double-layer valrhona chocolate mousse cake with chocolate sauce and cr?me anglaise.

Caramelized French apple tart with cr?me anglaise.