Bartolotta's Lake Park Bistro

Our signature baked French onion soup with baguette and imported gruyere cheese.

A fried, soft boiled egg with sauteed mushrooms, frisee lettuce and black truffle vinaigrette.

Roasted red beets with red wine vinaigrette, French feta cheese, shaved fennel and watercress.

Roquefort blue cheese with a salad of granny smith apples, belgian endive, radicchio and walnuts in a red wine vinaigrette.

Bibb lettuce with herbs, hard boiled egg, radishes and a white wine-shallot vinaigrette.

Chicken liver mousse with apricot marmalade and toasted brioche.

Traditional burgundy snails baked with garlic parsley butter and mushrooms under a flaky pastry crust.

3 cheese tasting with preserves, fruit and cranberry walnut bread.

Yves camdeborde's country pork pate with toasted baguette, cornichons and meaux mustard.

A basket of fresh baked croissants with preserve.

Croissants, house-made chocolate chip banana bread and blueberry scone with preserves.

Seasonal fruit and berries, with vanilla scented greek yogurt, house-made granola and honey.

A salad of mixed greens, nicoise olive tapenade, hard boiled eggs, French beans, roasted peppers and yukon gold potato salad, with grilled chicken breast.

Buckwheat crepe with gruyere cheese, berkshire ham, sauteed mushrooms and sunny side up eggs.

Traditional benedicts with poached eggs, berkshire ham, toasted english muffin, bearnaise sauce and dauphinoise potatoes.

Sauteed lump crab meat with sauteed spinach, toasted english muffin, bearnaise sauce dauphinoise potatoes.

A 3 egg omelet with sauteed mushrooms and leeks and dauphinoise potatoes.

Grilled house-made pork sausage with 2 eggs, any styleand dauphinoise potatoes.

Pan seared beef tenderloin with 2 eggs, any style, dauphinoise potatoes and bearnaise sauce.

House made pork sausage with French green lentils, carrots and red wine sauce.

A classic parisian sandwich of ham, gruyere cheese and dijon mustard.

A classic parisian sandwich of ham, gruyere cheese and dijon mustard with mornay sauce, topped with a sunnyside up egg.

Grilled hanger steak with "bistro" fries and your choice of parsley butter, roquefort butter, red wine shallot butter sauce or bearnaise.

Chopped raw filet mignon with capers, dijon mustard, egg yolk and red onion served with a petit salad and bistro fries.

Prince edward island mussels steamed in a creamy white wine broth with garlic, shallots and herbs, served with bistro fries.

Thinly pounded and breaded chicken breast with spinach, lemon vinaigrette and cheese.

Brioche French toast with preserved, whipped creme fraiche, pure maple syrup and bacon.

Grilled yellowfin tuna with nicoise olive tapenade, roasted tomatoes, bibb lettuce and hard-boiled egg.

Grilled salmon with olive oil potatoes, arugula and nicoise olive tapenade.

Roasted tomatoes and brie cheese served on a toasted baguette with herb vinaigrette.

Grilled grass fed beef with brie or gruyere cheese, bibb lettuce, tomato jam and dijon mayonnaise.

The madame is a monsieur topped with mornay sauce and a sunnyside up egg.

Grilled yellowfin tuna, olive tapenade, roasted tomatoes, bibb lettuce and hard-boiled egg.

Grilled yellowfin tuna with mixed greens, nicoise olive tapenade, hard-boiled egg, French beans, roasted peppers, preserved tomatoes and yukon gold potatoes.

Salmon salad made with poached and smoked salmon, lemon mayonnaise and chives, served with preserved tomatoes, cucumbers, arugula and toasted brioche.

A classic parisian sandwich of ham, gruyere cheese and dijon mustard.

Your choice of either thinly pounded and breaded or marinated and grilled chicken breast with a frisee salad, lemon vinaigrette and basque cheese.

Sauteed choux pastry dumplings with brussels sprouts, mushrooms, sage and alpine style cheese.

Braised French green lentils with squash puree and an arugula salad.

Warm crepes with gran marnier sauce and Orange supremes.

Seasonal selection of 3 sorbets.

Warm flourless chocolate cake with creme anglaise and coffee ice cream.

A selection of French cheese and French inspired wisconsin cheese with preserves and raisin walnut bread.

A French butter cake filled with vanilla pastry cream and seasonal compote.

Marinated and grilled bone-in ribeye with seasonal mushrooms, bacon roasted potatoes, brussels sprouts and rich red wine sauce.

Grilled strauss lamb chops with olive oil potatoes, caramelized fennel, fava beans and black olives.

Grilled hanger steak with "bistro" fries and your choice of parsley butter, roquefort butter, red wine shallot butter sauce or bearnaise.

Pan-seared, lightly peppered beef tenderloin medallions with pureed potatoes, French beans and classic green peppercorn brandy cream sauce.

Traditional burgundy snails with garlic-parsley butter and mushrooms under a flaky pastry crust.

Sauteed choux pastry dumplings with brussels sprouts, mushrooms, sage and alpine style cheese.

Sauteed sea scallops with sweet carrot puree, spring peas, oyster mushrooms and beurre blanc.

Classic chopped raw filet mignon with mustard, capers, red onionand egg yolk.

Pan-seared foie gras on brioche French toast with apples, apricot preserves and sauternes cream.

Prince edward island mussels steamed in a creamy white wine broth with shallots, herbs and "bistro" fries.

Fig clafoutis with honey ice cream, salted pine nut brittleand sweet balsamic.

A warm molten cake with candied hazelnuts and hazelnut ice cream.

A selection of 3 house-sorbets.

Rum and pineapple soaked cake with roasted vanilla pineapple, fresh mango and chantilly cream.

Cream cheese mousse with a sable crust, fresh raspberries and raspberry sorbet.

Baked lemon tart with honey meringue and candied lemon pee.

Classic layered cake of coffee genoise, coffee buttercream and ganache with toasted almond ice cream and candied almonds.

From our friend yves in paris, valrhona chocolate mousse with a praline crustand coconut coconut sorbet.

Chicken liver mousse with apricot preserves and toasted brioche.

A selection of French inspired cheeses with nut bread, fruit preserves and honey. One, 3 or 5 cheese plate.

Yves camdeborde's country pork pate with toasted baguette, cornichons and meaux mustard.

A tasting of both the country pork pate and chicken liver mousse.

A tasting of country pork pate, chicken liver mousse and 3 cheeses.

Mediterranean sea bass baked in parchment with mussels, shrimp, lemon, fingerling potatoes and broccolini.

True dover sole sauteed with brown butter and fresh lemon. Served with French beans, sauteed potatoes and oyster mushrooms. Filleted tableside.

Roasted alaskan halibut with asparagus, caramelized fennel, fingerling potatoes and basil.

Grilled scottish salmon with nicoise olive tapenade, arugula and olive oil potatoes.

Spice and herb marinated rotisserie chicken with pureed potatoes, sauteed mushrooms and mushroom veloute.

Roasted aged breast and slow cooked D.c. leg with braised green lentils, Swiss chard and red wine sauce.

Carrot cake with coconut whipped ganache, dried pineapple and toasted coconut ice cream.

Seared lamb loin, rhubarb rosemary compote, rhubarb lamb jus, green lentils, watercress and smoked bacon.

Smoked rainbow trout, spring asparagus, hazelnuts, house mayonnaise and micro greens.

Cow's milk cheese, truffle honey, preserves and baguette.

Our signature baked French onion soup with baguette and imported gruyere cheese.

Sauteed mushrooms with a fried, soft boiled egg, frisee lettuce and black truffle vinaigrette.

Roasted and sliced red beets with French feta cheese, watercress and shaved fennel.

Roquefort blue cheese, granny smith apples, belgian endive, radicchio and walnuts in a red wine vinaigrette.

Bibb lettuce with herbs, hard boiled egg, radishes, and a white wine-shallot vinaigrette.

Our signature baked French onion soup with toasted baguette and gruyere cheese.

Bibb lettuce with hard-boiled egg, radishes, carrots, red onion and herbs in a white wine vinaigrette.

Roasted red beets with horseradish creme fraiche, watercress and shaved fennel.

Roquefort blue cheese with a salad of granny smith apples, belgian endive, radicchio and walnuts in a red wine vinaigrette.

Sauteed mushrooms with a fried, soft-boiled egg, frisee lettuce and black truffle vinaigrette.

Lightly peppered medallions of beef tenderloin with a brandy peppercorn cream sauce, French beans and potato puree.

Grilled hanger steak with bistro fries and your choice of parsley butter, roquefort butter red wine shallot butter sauce or bearnaise sauce.

House made pork sausage with French green lentils, carrots and red wine sauce.

Sauteed strauss veal cutlet with lemon-white wine butter sauce, mushrooms and potatoes.

Prince edward island mussels, steamed in a creamy white wine broth with garlic, shallots and herbs served with bistro fries.

Sauteed choux pastry dumplings with brussels sprouts, mushrooms, sage and alpine style cheese.

Spice and herb marinated rotisserie chicken with pureed potatoes, sauteed mushrooms and mushroom cream sauce.

Roasted chicken in a savory crepe with mushrooms, chard and leeks, topped with a creamy mushroom sauce.

Grilled scottish salmon with a nicoise olive tapenade, arugula and olive oil potatoes.

Sauteed rainbow trout with brown butter, mushrooms and French beans.

Chopped raw filet mignon with capers, dijon mustard, egg yolk and red onions, served with a petit salad and bistro fries.

Crispy slow cooked D.c. leg with braised green lentils and red wine D.c. sauce.