Our Menu
Wine Menu Coming Soon!
Salads
There will be a service charge for all split orders.
Chef Serge Salad
Sauteed Vegetable Red, Green and Gold Peppers; Spring Onions, Pecans, Cherry Tomatoes, Pine Nuts, Dried Cranberries, Smoked Salmon, Olive Oil and Balsalmic Vinegar over a bed of Mesclun.
Caesar Salad
Romaine Hearts, Garlic Crouton and Caesar Dressing.
With Chicken
Mixed Baby Greens Salad
Mesclun Salad, Cherry Tomatoes and aged balsalmic vinaigrette.
With Chicken
With Salmon
Asian Beef Salad
Sauteed Aged strip Beef with Spring Onions, Garlic, Sesame over Organix Mixed Greens and a Sesame Teriyaki Vinaigrette.
Grilled Portabello Mushroom
Portabello Mushroom Marinated in Herbs, Spices, Roasted Garlic and Balsalmic Orange Vinaigrette over a bed of Mixed Greens.
Bistro Grill Salad
Farmer's Market Mixed Green Salad Marinated Wild Mushroom, Avocado, Grilled Marinated Harts of Palm, Asparagus, Cherry Tomatoes tossed with a French Vinaigrette.
Salad D'endives
Endive with Pink Grapefruit, Avocado, Baby Spinach, Toasted Sunflower Seeds and a French Orange Vinaigrette.
Tartare de Thon
Spiced yellow fine tuna tartar.
Appetizers
There will be a service charge for all split orders.
Peking Duck
Chopped Marinated Duck and Spring Onion wrapped in Wonton served with a Poached Asian Pear and Ginger Teriyaki Sauce.
Vol au Vent de Ris de Veau a la Parisienne
Veal Sweetbreads over Puff Pastry, Wild Mushroom, Herbs, Red Onions and Balsalmic Vinegar Sauce.
Merguez
Home Made Spicy Lamb Sausages and Couscous Salad.
L'aissette du bistro
Bistro Sampler for two, Mini Peking Duck, Moroccan Cigars, Mini Merguez, and Mini Beef Teriyaki Skewers served with three sauces.
Florida Style "Crab Cakes"
With Avocado Guacamole and a Spicy Tomato Salsa.
Soups
There will be a service charge for all split orders.
Soup a L'oingnon
French Onion Soup with Garlic Croutons.
Soup de Poulet de grand maman
Grandma's Chicken Soup.
Soup du jour M/P
Soup of the Day.
Bison (from the grill)
Bison Bistro Burger
With Portabello Mushroom, Grilled Tomato Barbeque Sauce and Fried Onions.
La cote de Bison
Bison Rib, stronger flavor than the beef, very tender meat and juicy 14 oz.
L'entrecote de Bison
12 oz Bison Rib-eye.
Beef (from the grill)
Not responsible for well-done steaks. Executive Chef temperature suggestion is medium.
Served only with grilled tomato and fried onions, no substitutions.
There will be a service charge on all split orders.
L'entrecote
12 oz Rib-eye.
L'entrecote
14 oz Rib-eye.
La cote de boeuf
Prime Rib on the Bone (for 1 person). 16 oz.
La cote de boeuf Royal
Prime Rib on the Bone (for 2 persons). 34 oz. Choice of two side dishes.
La surprise du Boucher (Ladies cut) M/P
From the top of the Rib-eye, very very tender, by reservation only. 10 oz.
The rib-eye is a flavorful cut of beef, well marble with fat. Do not order if you prefer a lean cut of beef.
Les Specialites
There will be a service charge on all split orders.
No substitutions.
Steak Au & Poivres
Pepper Encrusted Tournedos with Brandy Flambe Peppercorn Sauce. 10 oz.
Petit "Filet"
Our Leanest out from the Eye of the Rib. 8 oz.
Tournedos du Bistro
Our Leanest out from the Eye of the Rib. 10 oz.
Bistro Grill Delmonico P/A
Served with Grilled Tomato, Fried Onions and a Soy Scallion Ginger Sauce.
Cote de Veau Rotis, Sauce aux Champignons Sauvages
Roasted Veal Chop with Wild Mushrooms Sauce aux Porto.
Tagines D'agneau
Lamb Stew, Cubes of Lamb Cooked with Apricots, Fennel, Ginger, Oranges, Chick Peas and Herbs, served over a bed of Couscous.
Poitrine de Canard a Lorange
Roasted Breast of Duck with Roasted Apples, Orange Confits and Crispy Sweet Potato.
Whole Fish
Freshly caught whole fish, grilled or deep fried. Priced per pound after cleaning and scaling. We recommend approximately one pound per person. Fish vary by weight and availability is dependent on market condition. Our waiters de-bone your fish unless otherwise instructed; Allow twenty to thirty minutes to prepare.
Red Snapper (Atlantic)
Moist-Lean with Distinctive Sweet Flavor.
Tsipoura-Denis (imported)
Red Sea Royal Dorado, a Fish with a Mild Flavor.
Pink Snapper (imported)
New Zealand snapper (limited).
Barbouria (imported)
Pan Fried Red Mullet Sweet and Flavorful.
Pampano (Atlantic)
Mild, Flaky, White Fish, with a Rich Flavor.
Mucht (imported)
St Peter Mild, Flaky, Sweet with a Mild Flavor.
Fish (Filet or Steak)
Chilean Sea Bass (imported)
(Pacific Ocean) Incrusted Sesame with Asian Teriyaki and Stir Fried Vegetable.
Wild King Salmon
Grilled Steak of Salmon or Seared Filet of Salmon over a Bed of Warm Lentil Salad.
Tuna
Lime-Marinated Tuna with Southwestern Pesto.
Dover Sole (imported)
Whole Dover Sole Meuniere sauce served with sauteed spinach.
Pasta
There will be a service charge for all split orders.
Spaghetti Bolognaise
Spaghetti with Meat Sauce.
Fettuccini Carbonata
Fettuccini with Slices of Corn Beef and a Creamy Mushroom Sauce.
Penne a la Verde
With Spinach, and a Basil, Chive, Parsley, Garlic Creamy Sauce.
Pasta Provencale
A Mediterranean mixture of Red Bell Peppers, Garlic, Tomatoes, Basil and Zucchini cooked in an olive oil and tossed with pasta.
Side Dishes
Rice Pilaf
French Fries
Fried Onions
Sauteed Onions and Mixed Mushrooms
Mashed Potatoes
Grilled Asparagus
Sauteed Baby Vegetable
Sauteed Garlic Spinach
Sauteed Spinach with a Creamy Sauce