Le Bistro du Beaujolais

In the traditional French manner, Le Bistro du Beaujolais emphasizes the finest of French cuisine.   While pairing our quality foods and selections from the wine cellar, we create a dynamic approach for your dining pleasure.

 As we truly are a French bistro, we cellar only French wines.  Our wine selections allow serving by the glass, yet maintaining an extensive cellar inventory from regions allowing great value!

We also offer a Captain's Wine list with many Grands Crus available and a full Bar for Liquors and Cocktails.

Our entire wait staff can assist you with a selection of wine to accompany your dinner. 

Georges, our wine lover, remains at your service for any recommendations.

Georges your host, Claudie the chef and all the members of Our team wish you "un Bon Appetit".

à la Carte

Nos Soupes – Soups

Soupe du Jour ..................................................................Cup   4.25                   Bowl   6.25

Home Made Soup of the Day

Soupe à l’Oignon Traditionnelle....................................................................                  6.25

Home Made Traditional French Onion Soup

Nos Salades – Salads

Petite Mesclun Salade ................................................................................                   4.95

Mesclun Salad with French Vinaigrette Dressing

Salade a l'Aubergine Grillee et aux Carottes .................................................                   6.95

Carrots in Salad topped with Grilled Eggplant, Orange flavor and Vinaigrette Dressing

Salade d'Endive aux Pommes et aux Noix ....................................................                    7.95

Belgian Endives Salad topped with Apple Fruit and Walnut Pieces

Salade de Betteraves et Pommes au Chevre et sa Vinaigrette Chocolat .........                      8.95

Apple and cooked Red Beets julienned with Goat Cheese, Walnut and Chocolate Raspberry Vinaigrette

Nos Entrées – Appetizers

Moules Marinière....................................................................................                      6.95

Mussels steamed in White Wine with Garlic and Parsley

Saint-Jacques servies avec une Sauce a l'Orange ........................................                       7.95

Pan seared Scallops served with an Orange Dipping Sauce

Bouchees au Crabe ................................................................................                       8.95

Endive Leaves stuffed with Crab Meat Quenelle and Roasted Red Pepper Coulis

Mini Vol au Vent d’Escargots ..................................................................                       8.95

Escargots sautéed in Butter, Garlic and Parsley served on Puff Pastries with Mesclum Salad

Cuisses de Grenouilles à l’Ail et au Persil ................................................                       9.95

Frog Legs sautéed in Butter, Garlic, Parsley and White Wine with Mesclum Salad

Assiette de Charcuterie et Salade ...........................................................                      10.95

Assortment of French Pâté, Dry and Garlic Sausages around a Side of Mesclun Salad

Vegetarian

Roulade d'Aubergine Farcie aux Legumes, sur Lit d'Humus ........................                      20.95

Eggplant Roulade stuffed with Vegetables, lentils and Goat Cheese on Humus Bed

Nos Poissons – Seafood

Aile de Raie a la Vinaigrette Tiede aux Echalotes ....................................                      19.95

Baked Skate Wing served with a Warm Shallot Vinaigrette

Truite farcie au Crabe ...........................................................................                      22.95

Baked Trout stuffed with Crab Meat

Saumon cuit au Four servi avec une Creme a l'Orange ..............................                       23.95

Oven baked Salmon served with a lightly Creamy Orange Sauce

Saint-Jacques servies sur une Fondue d'Endive .......................................                       24.95

Pan-seared Scallops served on a Bed of sauteed Belgium Endives with Cheese

Nos Viandes - Meats

Poulet Grille aux Pistaches et Fromage de Chevre ....................................                      19.95

Broiled Airline Chicken Breast with Grilled Pistachio and Goat Cheese

Boeuf Bourguignon ...............................................................................                       20.95

Beef and Carrots slowly stewed in Red Wine

Côte de Porc a la Compote de Pommes et Cerises ..................................                        22.95

Grilled Pork Chop served with an Apple Cherry Chutney              

Pavé de Romsteak Sauce au Bleu .........................................................                         23.95

Grilled Angus Beef Sirloin topped with a Blue Cheese Cream Sauce

Lapin a la Moutarde ...........................................................................                         24.95

Slowly stewed Rabbit in a Creamy White Wine and Dijon Mustard Sauce

Magret de Canard Rôti Sauce Bistro du Beaujolais ..................................                         25.95

Roasted Duck Breast served with a Cherry Port Wine Reduction

Carré d’Agneau Mariné en Croute de Chèvre .........................................                         26.95

Rack of Lamb Marinated in Olive Oil, Shallot, Garlic and Rosemary with a Goat Cheese Crust

Cote de Veau a la Normande ...............................................................                         32.95

Grilled Veal Chop topped with a creamy Mushroom and Pommeau flavored Sauce

All Fish and Meat Entrees are garnished with Vegetables and Starch

 Notre “Assiette de Fromages“- Cheese Plate

Our Selection of Desserts

Our Desserts are homemade daily, so ask for all available Selections

Our Policy for Payment by Credit Card is a Minimum of a $15.00 Purchase
If you are limited on time, please let your waiter/waitress know. Thank you.