Paris 66 Bistro

Warm goat cheese on baguette, field greens, apples, walnuts, balsamic vinaigrette

Pan seared tuna, hard boiled egg, olives, haricots verts, corn, anchovies, house vinagirette

Salmon filet, field greens, cherry tomato, cucumber, pommes pailles, balsamic vinaigrette

Flat iron steak, gorgonzola, tomato, cucumber, housemade croutons, house vinaigrette

Heirloom tomatoes, oven roasted beets, red onions, buffalo mozzarella, balsamic reduction, housemade pesto

Eggplant, zucchini, squash on a bed of greens, balsamic vinaigrette

Ham, swiss, mushrooms, tomato provencale, sunnyside up egg

Chilled smoked salmon, dill creme fraiche, lemon

Buffalo mozzarella, fresh basil and tomato, housemade pesto

Saffron, white wine, beurre blac

White wine, garlic, minced onion, butter, parsley

White wine, tomato provencale, basil

Lemon oil, capers, shaved parmesan

A selection of artisanal cured meats, country pate, cornichons

A tasteful selection of three artisanal cheeses

Smails in garlic, parsley, anis butter

Lightly breaded artichoke hearts with garlic oil, balsamic reduction

Sauteed shrimp in garlic, white wine, herb butter, breadcrumbs

Salmon tartare with cucumbers, capers and dill, lemon oil

Citrus herb roasted chicken with frites and housemade aioli

Slow cooked in tomato paprika sauce, onions, garlic, peppers, potatoes

Leg of duck, au gratin potatoes, garlic butter sauce

10 oz flat iron steak, beurre maitre d hotel

Calf liver, sauteed onions, pommes puree

Filet, gratin potatoes, haricots verts, bordelaise sauce

Pan seared tuna steak served with pomegranate glaze crushed peppercorn, parmesan risotto, asparagus

Seared salmon filet, citrus beurre blanc, pommes puree

Medallions, lightly breaded, seared with lemon wheels, grated paree

Medallions, lightly breaded, served with lemon wheels, grated parmesan, vegetables

Housemade ravioles with goat cheese, sundried tomato tarragon cream sauce

Sauteed shrimp, garlic, fresh herbs, mushrooms, sundried tomatoes in a white wine sauce, tossed with liguini

1/2 rack of lamb, black truffle sauce, gratin potatoes, haricots verts

Paris 66 blend

Monin syrup, club soda