BISTR09

Truf/parm Frites

Potato Au Gratin

A generous serving of homemade sliced potatoes, butter, cream, and cheese.

Asparagus

Extra Veggies

Roasted Potatoes

Side Of Fruit

Frites And Mayo

Homemade style frites served with a garlic basil aioli.

Mashed Potatoes

Escargots

6 snails baked in a combination of diced parsley, white wine, garlic and some secret ingredients. Best in all of Texas!

Bibb Salad

With chocolate mousse.

Caesar Salad

Heart of romaine wrapped inside a parmesan twill, served with classic Caesar dressing and topped with anchovies, parmesan cheese, and homemade croutons

French Onion Soup

Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese

Tempura Shrimp

3 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping

Smoked Salmon Crostini

smoked salmon roses on toast points with capers, diced hardboiled egg, olive oil and mixed herbs

Frites Bourguignon

Bourguignon beef stew topped over frites. Very flavorful. Great for sharing.

Country Pate

Served with cornichons, berries, toast, and jam - this pate is made with ground pork, ham steak, bacon, and a mixture of spices.

Cheese And Charcuterie Board

Beautiful mixture of cheese, meats, fruit, jams, and bread for spreading. Selections subject to change.

Pear Gorgonzola Salad

Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor

French Nachos

Homemade potato crisps topped with raclette cheese, spicy salami, and diced cornichons

Braised Shortrib

Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.

Spaghetti Carbonara Add Quail

Spaghetti tossed in a parmesan cream sauce, peas, pancetta, shallots, and mushrooms. Served with a quail egg and quail legs.

Poulet Roti

Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables

B9 Burger

Ribeye and elk blend - bacon, lettuce, tomato, aoli, frites.

Duck Confit

Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.

N.y. Steak N Frites

Generous portion of our New York strip served in a demi-glace sauce with frites and mixed vegetables. Very flavorful!

Tuna Nicoise

(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

Chilean Salmon

Salmon fillet grilled with beurre rouge sauce and served with basil mashed potatoes and mixed vegetables.

Dover Sole

Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.

Spaghetti Carbonara

Spaghetti tossed in a parmesan cream sauce, peas, pancetta, shallots, and mushrooms. Served with a quail egg. Picture shown with quail legs.

Moules Frites

PEI mussels steamed in a white wine cream sauce. Served with garlic and shallots.

Pork Scallopini Picatta

Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.

Sauteed Flounder

A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.

Grilled Quail Risotto

A whole quail seasoned with salt, pepper, and thyme grilled and topped with it's own juices. Served with a quail egg, a french style parmesan risotto (crispier), and mixed vegetables/

Creme Brulee

A custard or "burned cream" made with sugar, cream, egg yolks, and vanilla. Brulee is blow torched to a fine crisp. Topped with powdered sugar and mixed berries.

Vanilla Ice Cream

Chocolate Mousse

Homemade whipping cream and chocolate swirled into a mousse. Served with berries.

Berries Tatin

Elk Scallopini

Steamed Artichoke

Avocado Crab Salad

Lobster Mac

Cheese Plate

Tuna Nicoise

(in the style of nice (france)). the style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. the tuna steak is seared on the outside and rare in the middle. basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.

Chicken Mousseline

Mussels & Frites

Sword Fish

Veal Liver

Steak N Frites

Creme Brûlée

Truffle Mushroom Soup

Bibb And Basil

Parmesan Risotto

French style parmesan risotto. Made with love

Potato Au Gratin

A generous serving of homemade sliced potatoes, butter, cream, and cheese.

Frites And Mayo

Homemade style frites served with a garlic basil aioli.

Mashed Potatoes

Veggies

Blend of butter sauteed vegetables. Assortment consists ( but not limited to) broccoli, carrots, asparagus, and mushrooms.

Asparagus