Bistro Versailles

Appetizers

• grilled asparagus w/ lemon-scented red beet emulsion
• escargot w/ garlic & parsley butter
• mussels w/ white wine, shallots, thyme, butter, parsley

Salads

• organic mixed greens w/ Dijon vinaigrette
• Caesar salad (request w/o croutons)
• selection of 5 vegetables, virgin olive oil, white balsamic, can add egg
• red beets w/ arugula, Roquefort, candied walnuts, sherry vinaigrette
• curly chicory lettuce w/ bacon, poached egg, blue cheese, vinaigrette
• Nicoise salad w/ tuna, cured olives, egg, potatoes, green beans, tomatoes, bell peppers, anchovies, lemon dressing
• warm green lentils w/ shallots, tofu, rice vinaigrette
• can add free range grilled chicken, grilled/poached organic salmon, grilled/poached wild shrimp, grilled NY strip to any salad
• Entrees
• quinoa w/ fall vegetables
• rice-based gluten free pasta w/ wild shrimp, olive oil, garlic, shallots, tomato, Pastis
• fish & meat cooked simply such as salmon, sole, chicken, duck, & NY strip