35th Street Bistro Menu and Prices

Butter lettuce with roquefort, toasted hazelnuts, pear tomatoes & creamy roquefort dressing

Roasted acorn squash, baby spinach, red onion jam, bacon lardons, warm bacon vinaigrette & toasted pumpkin seeds

Roasted red beets, fromage blanc, baby arugula, almond praline, orange supreme & sherry vinaigrette

Pan-seared painted hills sirloin, caramelized shallots, maitre d'hotel butter & bistro matchstick frites

Herb crusted pan-roasted trout with haricots verts, roasted tomato quinoa, toasted almonds & beurre noisette

Classically homemade with pearl onions, crimini mushrooms, peas, carrots & chicken confit with a puff pastry, served with a small salad

Served with a small salad

Open-faced sandwich on toasted essential bakery pugliese served with a small salad and cup of soup du jour

French ham & gruyere cheese sandwich on house made brioche, fried egg & bechamel sauce served with a small salad

Grilled bread, arugula, tomato, red onion, avocado, applewood smoked bacon, fried egg, dijon and herbed aioli served with bistro frites

Painted hills ground chuck, applewood smoked bacon, arugula, tomato, red onion & cheddar, swiss or blue cheese on essential bakery brioche bun served with bistro frites

French ham & gruyere cheese sandwich with bechamel sauce on house made brioche, served with a small bistro salad

White wine, garlic & chili flake, served with bistro frites

House smoked chicken breast, organic mixed greens, dried tart cherries, fromage blanc, almond praline, maple vinaigrette

Spring mix with garden herbs, house made cracker & champagne vinaigrette

Marinated olives, served with house made cracker

Served with pickled shallot, whole grain mustard & cornichon

Served with honey, whole grain mustard & red onion jam

House made pork rillet served with red onion jam, whole grain mustard, cornichon and grilled bread

House made duck liver mousse served with grilled bread, red onion jam & cornichon

French pizza with caramelized onions, bacon & gruyere

French pizza with Roquefort, red onion jam, balsamic, pecans

Rich veal stock, caramelized onions, crouton, gruyere

Served warm with vanilla ice cream

Served warm with chocolate & salted caramel dipping sauces

Choice of two cheeses from the chalkboard