Wine Spectator Award of Excellence honors Bistro on the Boulevard for having one of the most outstanding restraurant wine lists in the world.

Bistro Prix Fixe
Three Courses (Appetizer, Entree, Dessert)
that change according to the chef's whim
$29.00
And be sure to try a Bistro Wine Feature to pair with it!


Try A French Soda
Made with all natural syrups. Blueberry, Apple, Kiwi, Cherry, Grape, Melon, Caramel, or Orange Topped with Fresh Whipped Cream $3.95


STARTERS

Grilled Andouille Sausage with Portabella Mushroom Tempura
with Harissa 8.5

Fried Calamari
A Bistro Favorite! Graham Cracker Crusted,
served with Lemon Black Peppercorn Aioli 8.5

Hummus and Romesco with Pita Crisps
Classic Hummus with Chickpeas, Tahini, Garlic and Lemon Romesco Dip made with Roasted Red Peppers and Ground Almonds 7.5

Bruschetta
with Roasted Tomatoes, Pesto, Garlic and House-made Mozzarella 7.5

Grilled Shrimp Taco
with Jicama Slaw and Avocado 7.

Eggplant Crisps
Herbed Feta and Ricotta Stuffed Eggplant, Fried and Served with Harrisa 8.

Escargot Thiebault
Infused with Garlic Butter, Pastis and Cream over Sauteed Greens 8.5

Veal Sweetbreads
Sautéed Medallions over Buttered Spinach with Bacon Sherry Vinegar 11.



SOUPS AND SALADS

French Onion Soup Gratinee
with French Croutons and Gruyere Cheese 6.5

Signature Black Bean Soup
served with a drizzle of Sherry 5.5

Yesterday’s Soup
Always better the next day! 6.

Bistro Salad
Mixed Baby Greens with Balsamic Vinaigrette 6.

Classic Caesar Salad
with Croutons & Parmigiano-Reggiano 6.56

Spinach Salad
Baby Spinach with Dried Cranberries, Cashews and Local Honey Dijon Vinaigrette 7.

Greek Salad
Romaine Lettuce with Feta Cheese, Kalamata Olives, Artichoke Hearts, Red Onions and Marjoram Vinaigrette 6.5

Peppered Goat’s Cheese Salad
Warm Fresh Chevre on a bed of Mesclun Greens with Peppadews and Walnut Vinaigrette 8.

Shitake Mushroom Salad
Sautéed Shitake Mushrooms with Tomatoes and Red Onions in a Sherry Vinaigrette 9.


Wherever possible, we use local, natural Or organic products and proudly support our area’s family farms.



BISTRO SPECIALTIES


Horseradish Encrusted Atlantic Salmon
with Sautéed Baby Spinach and A Lemon Poppy Vinaigrette 9.

Glazed Whitefish
with Roasted Onions and Garlic, Sunflower Seeds and a Dry Vermouth Emulsion 17.

Great Lakes Walleye Murat
with Diced Potatoes, Artichokes, Tomatoes and Red Wine Demi-Glace 19.

Seared Sweet Sea Scallops
with Sautéed Shiitake Mushrooms, Lobster Broth and Angel Hair Pasta 24.

Duck Confit
Duck Legs slowly braised with Garlic and Herbs, Sautéed Crisp and served with Garlic Parsley Potatoes and Mixed Greens with a Walnut Vinaigrette 21.

Untraditional Eggplant Parmesan
A Lighter, Fresher Version Featuring Japanese Eggplant Layered with Tomatoes, Basil and Fresh Mozzarella 14.

Roasted Rack of Lamb Provencal
New Zealand Rack of Lamb with a Garlic- Parsley Crust, served with Roasted Potatoes and a Cabernet Reduction 26.

Sesame Tuna
Black and White Sesame Encrusted Tuna over Soba Noodles and Asian Vegetables Served with Sesame, Honey and Soy Vinaigrette 24.

Tavern Style Meat Loaf
With Onion Mushroom Gravy and Herb Roasted Potatoes 14.

Pan Fried Lake Perch
Panko Coated Lake Perch with Savoy Cabbage Slaw, Golden Raisins and Cashews 21.

Lamb Chops Milan
Parmesan Battered Lamb Chops with Pesto Demi-Glaze. Served with Ratatouille Provencal of Seasonal Vegetables 15.

Hand Rolled Pizza
Sausage, Sun-dried Tomatoes and Mozzarella 12.5 Goat Cheese, Spinach and Mozzarella 12.5


ENTREES


Fish
Salmon 22.
Whitefish 17.
Walleye 18.
May be prepared simply Broiled, Grilled, Poached or Sautéed
served with Vegetables, Bistroni and your choice of:

Herb Butter              Tartar Sauce             Demi-Glaze


Chicken
19.
Boneless Chicken Breast Grilled or Sautéed
served with Vegetables, Bistroni and your choice of:

Piccata
with Artichokes, Sun-dried Tomatoes, Capers, Lemon and White Wine

Madeira
with Mushrooms, Madeira and Demi-Glaze


Beef
14-ounce Rib-eye  26.
8-ounce Filet Mignon  31.
14-ounce NY Strip Steak  28.

Grilled or Seared
with your choice of Baked, Mashed or French Fried Potatoes,
Vegetables and your choice of:

Bordelaise Sauce
Demi-glace with Shallots and Red Wine

Bistro Bearnaise
Tarragon-Shallot Emulsion

Diane
Demi-glace with Black Peppercorns, Green Peppercorns,
Grain mustard, Cognac and Cream
 
 Mushroom Madeira Sauce
Demi-glace with Mushrooms and Madeira

Maitre d’Hotel
Herb Butter

Gray Brothers’ West Virginia Steak Sauce
Balsamic Worcestershire Reduction


Please note: All menus are representative of our offerings and are subject to change without notice.