Bartolotta's Lake Park Bistro Service List

A la Carte Menu

• Hors d'Oeuvres

  • Steak Tartare

    Chopped raw New York strip with capers, Dijon mustard, egg yolk, grilled baguette

    $29.00

  • Moules Marinière

    East Coast mussels steamed in white wine-cream broth, garlic, herbs, shallots, served with bistro frites

    $22.00

  • Escargots à la Bourgogne

    Traditional Burgundy snails with garlic-parsley butter, cherry tomato, and sautéed mushroom under flaky puff pastry crust

    $22.00

  • Rillettes de Salmon

    Smoked salmon, preserved lemon-cucumber relish, toasted brioche

    $17.00

  • Foie Gras Poêlé et Poires Pochées

    Seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche

    $32.00

  • Fricassée de Coquilles Saint-Jacques et de Crevettes

    Pan-seared sea scallops and shrimp with sautéed mushrooms, cherry tomato, shallot cream sauce, and leek and brioche breadcrumbs

    $26.00

• Soupe et Salade

  • Soupe à l'Oignon

    Our signature baked French onion soup with toasted baguette and gratinée Gruyère cheese

    $14.00

  • Salade au Roquefort

    Roquefort blue cheese with a salad of Granny Smith apples, Belgian endive, radicchio, and walnut in a red wine vinaigrette

    $19.00

  • Salade de Laitue

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

    $14.00

  • Œuf Mollet Avec Champignons

    Lightly breaded and fried soft-boiled egg with wild mushrooms, frisée lettuce, black truffle-brown butter vinaigrette

    $22.00

• Charcuterie et Fromage

  • Pâté de Campagne

    Country pork pâté served with cornichons, Meaux mustard, warm baguette

    $18.00

  • Mousse de Foie de Volaille

    Chicken liver mousse, apricot preserves, and toasted brioche

    $17.00

  • Assiette de Charcuterie

    French ham, country pork pâté, chicken liver mousse, Saucisson Sec, assortment of preserves and bread

    $29.00

  • Grand Plat de Fromage

    Tasting of French imported cheeses served with honeycomb, preserves, fruit, and cranberry-walnut bread

    $24.00

• Les Classiques

  • Tournedos de Bœuf au Poivre

    Pan-seared beef tenderloin medallions served with French beans, puréed potatoes, classic green-peppercorn brandy cream sauce

    $58.00

  • Sole Meunière

    True whole-roasted Dover sole with brown butter-lemon sauce, fingerling potatoes, French beans, and filleted table side

    $64.00

  • Entrecôte de Bœuf à la Poêle, Sauce Marchand de Vin

    Pan-seared boneless ribeye with oven-roasted Yukon Gold potatoes, sautéed wild mushroom medley and red wine demi-glace sauce

    $68.00

  • Poulet à la Crème, Hommage de Chef Jacques Pépin

    Roasted chicken in a rich chicken-double cream sauce with whipped potato purée, butter-bathed button mushrooms and a petit salad with tarragon vinaigrette

    $36.00

  • Steak Frites du "Lake Park Bistro"

    Grilled hanger steak with bistro frites with choice of red wine-shallot butter, Roquefort butter, or maître d'hôtel butter

    $49.00

  • Tranche de Saumon Rôti aux Lentilles, Sauce Beurre Blanc

    Oven-roasted salmon with braised French green lentils, caramelized Brussels sprouts, and beurre blanc sauce

    $42.00

• Plats Principaux de Saison

  • Plats Principaux de Saison

    Bacon-wrapped trout with brioche and herb stuffing. Served with carrots, pearl onions, button mushrooms, and rich red wine sauce

    $42.00

  • Confit de Canard

    Crispy confit duck leg, braised French lentils, watercress salad, duck breast prosciutto, and cassis duck sauce

    $40.00

  • Gratin de Quenelles Nature aux Champignons

    Light and airy dumplings with sautéed wild mushroom medley, braised leeks, mushroom and Madeira cream sauce, Comté cheese, and petite salad

    $31.00

• Les Accompagnements

  • Frites Bistro

    Bistro French fries with Belgian aioli

    $9.00

  • Champignons

    Sautéed seasonal mushrooms

    $12.00

  • Purée de Pommes de Terre

    Potato purée

    $11.00

  • Pommes de Terre Rôties

    Roasted Yukon Gold potatoes

    $12.00

  • Choux de Bruxelles Caramélisés

    Caramelized Brussels sprouts

    $12.00

  • Haricots Verts

    Buttered French beans

    $12.00

Haute Bistro Menu

• Hors d'Oeuvres

  your small starter appetizer

  • Pâté de Canard et de Porc

    Country duck and pork pate wrapped in bacon and studded with golden raisins, toasted hazelnuts, and port wine. Served with arugula, cornichons, red onion compote, and baguette

  • Croquette de Porc Confit, Chou Braisé et Jus au Riesling

    Lightly-breaded and fried confit pork with creamy braised cabbage, shallots, cornichon, and Riesling pork jus

  • Tartare de Thon

    Fresh yellowfin tuna tossed in a creamy mustard dressing with capers, cornichons, and raw onion. Topped with a hard-boiled quail egg and crispy potato. With herbs de Provence crostinis ($10 supplemental)

• Gourmandises

  your small middle course

  • Gratin de Macaronis et d'Endives, Jambon de Bayonne

    Braised endive and pasta with Gruyère cheese sauce, gratinéed with brioche breadcrumbs. Topped with crispy Bayonne ham

  • Quenelles de Flétan au Cidre

    Light and airy halibut quenelles with hen of the woods mushrooms, poached apples, and French cider cream sauce ($10 supplemental)

  • Chou-Fleur et Poireaux Vinaigrette

    Roasted cauliflower and braised leeks with walnut and herb pistou and mousseline sauce

• Plats Principaux

  your main course

  • Truite Farcie au Lard, Sauce Matelote

    Bacon-wrapped trout with brioche and herb stuffing. Served with carrots, pearl onions, button mushrooms, and rich red wine sauce

  • Tournedos de Veau À l'Oseille

    Pan-seared veal tenderloin medallion with potato purée, braised Swiss chard, and creamy sorrel sauce

  • Pigeonneau Rôti, Galette de Pommes de Terre Farcie

    Marinated and roasted squab breast with confit squab and butternut squash stuffed potato cake. With fennel salad and a honey, rosemary, and port wine squab jus

• Desserts

  • Desserts

    Your choice from our dessert menu

Dessert Menu

• Desserts

  • Tarte à la Crème au Citron Vert

    Lime cream, vanilla shortbread tart and raspberry gel

    $15.00

  • Mousse au Chocolat "Yves Camdeborde"

    Valrhona Guanaja Dark Chocolate Mousse, praline crust, toasted coconut and coconut ice cream

    $15.00

  • Crème Brûlée à la Vanille en Gousse

    Madagascar vanilla bean custard, caramelized sugar, fresh fruit

    $15.00

  • Soufflé à la Noix de Coco

    Light and airy coconut soufflé with pineapple and star anise coulis, roasted pineapple and dusted with powdered sugar

    $18.00

  • Clafoutis aux Pommes

    Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze and Cognac ice cream

    $15.00

  • Trois Boules de Sorbet du Jour

    Three scoops of sorbet du jour

    $15.00

Sunday Brunch

• Pour la Table

  • Panier a Pâtisserie

    An assortment of six of freshly baked pastries with jam

    $18.00

  • Œufs Mimosa

    Six French-style deviled eggs with whole grain mustard, chives and smoked trout

    $14.00

  • Escargot a la Bourgogne

    Traditional Burgundy snails with Pernod garlic parsley butter, tomato, and sautéed mushrooms baked under flaky puff pastry crust

    $22.00

• Premiere Plat

  • Soupe du Jour

    A cup of our seasonal soup preparation

  • Soupe à l'Oignon Gratinée

    Our signature baked French onion soup with baguette and Gruyère cheese

  • Pâté de Campagne

    Country pork pâté served with cornichons, Meaux mustard and toasted baguette

  • Rillettes au Salmon

    Smoked and poached salmon with dill and chives, preserved lemon and cucumber relish, watercress and toasted brioche

  • Salade de Laitue

    Bibb lettuce with herbs, carrots, red onion, radish, white wine Dijon Vinaigrette

  • Crabbe au Gratin

    Lump crab with onion, leek, and celery warmed with béchamel sauce. Lightly broiled with brie cheese. Served with endive spears and toasted baguette ($10 supplemental)

  • Fruits et Yaourt

    Sweet cream yogurt with fresh berries, lavender honey, and cocoa nib granola

  • Croquette de Chèvre

    Breaded and lightly fried goat cheese medallion with fresh grapes, Honeycrisp apples, toasted walnuts, shallot, frisée, and poppy seed vinaigrette ($5 supplemental)

• Plats Principaux

  • Galette Bretonne

    Savory buckwheat crepe filled with duck confit, roasted mushrooms, and celery root purée. Topped with two sunny-side-up eggs and petit salad

    $52.00

  • Omelette aux Blettes et aux Oignons Caramélisés

    Traditional French-style omelette with braised Swiss chard, caramelized onion, and herb and garlic Boursin cheese. Served with a petite salad with champagne vinaigrette

    $54.00

  • Œufs Pochés "Benedict"

    Classic savory baked egg tart with butternut squash, leeks, fresh sage, and goat cheese. Served with dauphinoise potatoes with a petite salad

    Smoked Salmon and Fresh Dill

    $58.00

  • Pain Perdu

    Brioche French toast with pear butter, pure maple syrup, powdered sugar, and bacon

    $45.00

  • Steak Frites du "Lake Park Bistro"

    Grilled 8 oz hanger steak with french fries and béarnaise sauce

    $62.00

  • Saumon Rôti Avec Sauce Beurre Rouge

    Pan-seared and roasted Scottish salmon with potato purée, French green beans, and red wine butter sauce

    $58.00

  • Quiche Lorraine

    Classic savory baked egg tart with zucchini, asparagus, leeks, and Gruyère cheese. Served with a petite salad and dauphinoise potatoes

    $50.00

  • Paillard de Poulet

    Thinly pounded and breaded chicken breast with crispy duck fat potatoes and a petit salad of arugula, radicchio, toasted almond, Ossau Iraty sheep's milk cheese, and lemon-caper vinaigrette

    $48.00

• Les Accompagnements

  • Frites Bistro

    Bistro French fries with garlic aioli

    $9.00

  • Haricot Verts

    French green beans with shallot

    $12.00

  • Pommes de Terre Rôties

    Roasted fingerling potatoes

    $11.00

  • Champignons Sautées

    Sautéed seasonal mushrooms

    $12.00

  • Tranches de Lard

    Three strips of crispy bacon

    $10.00

  • Œufs Prefere

    Two eggs, any style

    $6.00

• Desserts

  • Petit Plateau de Fromage

    Small plate featuring two French-inspired cheeses with fresh fruit, preserves, honey, toasted bread ($5 supplemental)

  • Petit Clafoutis aux Pommes

    Caramelized Honeycrisp apples baked in an almond cake, topped with apple glaze. Served with whipped crème fraîche

  • Gâteau aux Chocolat Sans Farine

    Rich dark chocolate flourless cake with crème anglaise and fresh berries

  • Petite Crème Brûlée

    A petite version of our signature baked vanilla custard with Madagascar vanilla bean and caramelized sugar crust. Topped with fresh berries

  • Gâteau Paris-Brest

    Crispy pate a choux filled with hazelnut praline mousseline. Topped with powdered sugar and caramelized hazelnuts