Bistrot Lepic & Wine Bar

Proceeds go to the Lepic's Chef Team☻!

Warm it in the oven at 400 degrees for 8'

Organic baby green salad with fried cherry tomato

Fresh dill, extra virgin olive oil and fresh squeezed lemon

Onion tart with bacon, Gruyere and baby green salad

Crusty boneless pig feet, onion mustard sauce

Snails baked in garlic butter

Seared duck foie gras served with seasonal aspic & Port wine

Shiitake & Hen-of-the-woods sauteed with olive oil and butter

Assorted cold cuts, cornichons and Kalamata olives

3 Cheese plate, Chef's Choice served with quince compote

Spring green salad with grilled salmon, shrimp & fish of the day

Salmon in potato crust, butternut squash sauce with Frisee salad

Pan seared trout, roasted almond, spinach & pomme purée

Sauteed veal kidneys with sauteed potato Dijon mustard sauce (market availabilities)

Pan seared beef medallions, creamy polenta, mushroom jus & veggie du jour

Three veal cheeks braise Osso-Bucco style, served with Orecchiette pasta, basil and truffle oil.

Seared beef tournedos filet, peppercorn sauce, served with French fries & mixed green salad

Duck leg confit served with mix salad and French fries

Vegetarian mushrooms risotto served with Spring vegetables and Parmesan cheese

Thinly cut French fries

Our organic vegetables are coming from the Amish Path Valley Farms

Small portion of orecchiette pasta served with butter and Parmesan cheese

Homemade Yukon gold potato purée

Creamy and delicious

Fresh spinach sauteed with garlic and olive oil

Orecchiette Pasta sauteed with butter and Parmesan cheese

Grilled steak served with French Fries

Warm chocolate tart served with crème Anglaise

Puff pastries filled with Vanilla or Hazelnut ice-cream & Chocolate sauce

Soft meringue served with "creme Anglaise", sliced almonds and caramel sauce.

Pastry cream and almond cake served with caramel sauce.