First Course Selections
Artichoke Baked with Brie Our signature appetizer since 1987! An artichoke stuffed with brie, served with a pommery mustard butter sauce. 8.95
Escargots en Croute A Bistro classic baked in a rich maitre d' butter sauce and topped with flaky puff pastry. 9.95
Traditional Mussels Marinieres Mussels steamed with Chablis, shallots, garlic and herb butter.
Served with pommes frites. 10.95
French Onion Soup Bistro 110's signature soup baked in a crock with a
gratin of Gruyere and Provolone cheese. 6.95
Soup du Jour Bisto 110's signature soup of the day 5.95
Salade Capri Juicy roma tomato and fresh mozzarella salad with sweet basil, red onion, and balsamic vinaigrette. 7.95
Bistro Salad Mesclun greens tossed with a sherry vinaigrette 5.95
Romaine Salad with Roquefort Croutons Romaine lettuce served with apple batonnet, roasted pecans, fresh mint, and a hazelnut vinaigrette 6.95
Endive and Goat Cheese Salad Belgian endive salad with a warm goat cheese medallion and sherry vinaigrette 7.95
Salade de Betterave Facon "Carpaccio," Roquette aux Noix et Roquefort Salad of beet carpaccio and baby arugula with roasted walnut vinaigrette and Roquefort cheese 8.95
Favorites
Steak Au Poivre et Gallette de Pomme de Terre 14oz New York strip steak crusted with cracked black peppercorns in a cognac cream sauce and potato gallette 31.95
Seared Sea Scallops with Rosemary Polenta Jumbo sea scallops roasted in our wood-burning oven served with rosemary polenta and a green peppercorn sauce 25.95
Cassoulet Toulousain Traditional stew of duck confit, homemade garlic sausage, lamb stew and white beans. 19.95
Wood-Roasted Salmon Fillet Roasted with thyme and olive oil and served with your choice of roasted vegetables or mashed potatoes. 19.95
(Prepared with Wild Line caught salmon. Market Price)
Roasted Half Chicken With rosemary and thyme, served with your choice of roasted vegetables or mashed potatoes 18.95
"La Vraie" Salade Nicoise Grilled tuna, green beans, red potato, hard-boiled egg, anchovy, olives and lemon vinaigrette 14.95
Ravioli de Champignons, Sauce aux Morilles Mushroom-filled ravioli in a savory sauce of morel mushrooms and port wine 18.95
Bistro 110 Classics
Beef Wellington Beef Wellington "Bistro 110" style. Served over sauteed spinach with a port wine demi glace. 32.95
Tuna "Fillet Mignon" with Wild Mushrooms Seared Ahi Tuna with mashed potatoes, wild mushrooms and a pink peppercorn vinaigrette 24.95
Confit de Canard pommes roties aux Champignons, sauce Bordelaise a l'huile de truffes Roasted duck confit leg with wild mushroom and potato ragout, Bordelaise sauce finished with truffle oil. 21.95
Chicken and Morels "Paul Bocuse" Chef Bocuse's most famous dish. Fricassee of chicken served on a bed of fresh sauteed spinach with a Morel cream sauce. 23.95
Bistro 110 Steak and Frites Grilled 10oz. New York strip steak served with pommes frites and house made steak sauce; with shallot-parsley butter. 26.95
Sides
Pommes Frites and Angel Hair Onions Plenty of frites and onions;
enough to share 6.95
Wood-Roasted Mushrooms Seasoned with rosemary and thyme 8.95
Pommes Frites 110 Our special thin twice cooked French Fries 3.95
Angel-Hair Onions Crisp and delicate fried julienne onions 3.95
Roasted Vegetable Platter A selection of seasonal vegetables roasted in our wood-burning oven 8.95