Where Capitol Hill Dines

Please note that these menus are subject to change according to market availability.

Bistro Bis
Winter Restaurant Week Lunch

$20.15
one appetizer, entrée & dessert per person, not including
applicable supplements, à la carte items, sales tax or gratuity


Appetizers

Parsnip Soup Hivernale
with sweet potato, dates, spiced walnuts and vanilla oil

Endive Salade
crisp endive with shaved nashi pear, charred onion,
mascarpone, pistachio and pomegranate vinaigrette

Steak Tartare Attila
hand cut sirloin with quail egg, porcini jam, salsify salad and crisp potato …Add 3.50

Salade Maraîchère
local field greens with market vegetables, fresh tarragon and lemon vinaigrette 

Moules Marseillaise
steamed bouchot mussels with fennel, garlic, tomato, saffron, pernod and fresh herbs …Add 3.50

Pâté de Campagne
country style pork pâté with pistachios, mesclun salad, toasted baguette and mustard sauce

Beet Salade au Citron
roasted heirloom beets with arugula, hazelnuts,
orange supremes, chèvre and champagne vinaigrette 

Carrot Salade
spice roasted carrot with chickpea, bulgur wheat, arugula, parsley and cumin-yogurt vinaigrette

Onion Soup Les Halles
rich beef broth with caramelized onions, sourdough croûtons and gruyère cheese 

Salmon Cru
citrus cured salmon with truffle-celeri purée, juniper-
peanut crumble, apple-celeri salad and lemon vinaigrette
 

Entrées

Confit de Canard
crisp rendered duck leg with moroccan spice glaze, warm chickpea-farro salad and cilantro 

Salade Grecque
with chicken breast, grilled romaine, sunny side up egg,
pickled  peppers, olives, feta cheese and lemon-oregano gelée

Flounder Conti
sautéed filet with marinated beluga lentils, ginger-
parsnip purée, cilantro-mint pesto and apple-herb salad 

Daube d’Agneau
braised lamb stew with roasted cauliflower, white bean raviolis, apricot compote and feta cheese

Risotto Forestière
creamy arborio rice with wild mushrooms, butternut
squash, mission figs, sage butter and smoked gouda 

Trout l’Ardenaise
sautéed with capers, lemon supremes, haricots verts, pommes rissolé and lemon-brown butter 

Tuna Salade Niçoise
rare seared tuna with fennel, olives, haricots verts, fingerling
potatoes, peppers and anchovy-red wine vinaigrette…Add 4.50

Coq au Vin
red wine braised chicken with button mushrooms, rutabaga,
pearl onions, pommes mousseline, fennel spice and herbed jus

Salmon au Potiron
seared filet with kale, forbidden black rice, toasted pumpkin seed and pumpkin hollandaise 

Steak Frites
pan roasted sirloin strip with pommes frites, mesclun salad and red wine shallot butter… Add 8.00
 

Pour la Table
Pommes Frites   8.50
Gratin of Macaroni and Gruyère  8.50
Brussels Sprouts with lardons and cranberries  8.00
Haricots Verts with hazelnuts  8.00
 

Dessert

Bis’ Apple Croustade
caramelized apples wrapped in crisp butter pastry,
vanilla bean crème anglaise and calvados sauce

Torte au Chocolat
hazelnut dacquoise, chocolate cremeux
peanut butter crunch and raspberry sauce

Citron Tart
citrus sponge, lemon curd,
blueberry coulis and vanilla meringue

Mousse au Chocolat Blanc
white chocolate mousse, blood orange
gelée and pomegranate coulis

Gâteau au Sabayon
sabayon bavarian, pistachio financier,
pear chibouste and pistachio sauce 

Seasonal Berries
crème anglaise and fresh mint…Add 4.00

Glace or Sorbet
selection of house made ice creams or sorbets

Artisanal Cheese Selection
plate of three handcrafted cheeses…Add 4.00
…each additional selection…Add 2.00

plate of three handcrafted cheeses…Add 4.00
…each additional selection…Add 2.00

 

Posted 1-6-2015