Bistro Vida

prosciutto, saucisson, pate, olives, cornichons

selection of three artisanal cheeses

selection of seasonal fresh fruit

Fried calamari with aioli mayonnaise.

fried calamari with aioli mayonnaise

Sauteed sea scallops with garlic, white wine, and herbs.

Sauteed prawns with garlic, tomatoand white wine.

Burgundy snails with parsley-garlic butter

Gruyere and emmental cheese.

Duck liver pate marinated in port wine, with olives, cornichones and baguette.

country style pate with cornichons and baguette

French fries

Tuna tartare with scallions, ginger, cilantro, yuzu juice, and extra-virgin olive oil.

Provencal fish stew in a saffron broth with croutons and rouille.

shrimp cocktail

Seared sea scallops over asparagus risotto.

1/2 dozen. Oysters on the half shell.

Linguine pasta with manila clams, red and yellow cherry tomatoes, garlic, white wine.

mussels steamed with white wine, shallot, garlic, parsley, finished with creme fraiche, served with French fries

mussels steamed with white wine, shallot, garlic, and parsley, served with French fries

Grilled loch duart salmon with beurre blanc and seasonal vegetables.

Pan seared fillet of sole with beurre noisette, served with haricots verts and roasted fingerling potatoes.

Warm marinated olives.

french toast with maple syrup

granola with seasonal fruit and yogurt

Sauteed wild mushrooms.

Sauteed brussels sprouts.

Sauteed spinach.

Served with three entrees (entrees change daily, please ask server for more information).

two eggs baked with prosciutto

three-egg omelette with ham and cheese

three-egg omelette with sautéed spinach and goat cheese

three-egg omelette with smoked salmon and goat cheese

three-egg omelette with brie and fines herbes

4oz. steak with scrambled eggs

penne pasta with manila clams, red and yellow cherry tomatoes, garlicand pesto

mussels steamed with white wine, shallot, garlicand parsley, served with French fries

grilled chicken with roasted tomatoesand arugula salad

roasted free-range chicken with green beans, herbed chicken jusand French fries

veal stew with tomato and herbes de Provence, served over fettuccine

Beef stewed in a red wine sauce with lardons, pearl onions, and baby carrots, served over mashed potatoes.

Blood sausage with sauteed apples and caramelized onions, served with mashed potatoes.

Duck confit, Toulouse sausage, and white beans stewed with ham hock.

Chicken braised in red wine with lardons, mushrooms, and pearl onions, served over buttered egg noodles.

Couscous with merguez sausage, chicken breast, lamb chopand spicy harissa sauce.

Grilled ham & cheese sandwich on Texas toast with sauce Mornay "madame"served with a fried egg on top served with French fries.

Pork tenderloin sauteed with onions and creme fraiche, served with potato gratin "dauphinois".

Sauteed gnocchi with brussels sprouts, cherry tomatoes, and beurre noisette.

Grilled New Zealand lamb chops in demi glace, basil sauce with a puree of peas and baby carrots.

Roasted free-range chicken with mashed potatoes, green beans, and herbed chicken jus.

Pan-seared ribeye and sauce Béarnaise, served with French fries.

green salad with herb vinaigrette

Watercress endive salad, Fuji apples, roquefort and walnuts with walnut vinaigrette.

Green salad with herb vinaigrette.

hearts of romaine, croutons, parmesan cheese

grilled prawns, baby spinach, grapefruit and avocado

arugula, tomatoes, fresh mozzarella and basil

Mixed greens, warm goat cheese, roasted beets, with herb vinaigrette.

butter lettuce, seared ahi tuna, red bell pepper, artichoke, cucumber, tomato, hard-cooked egg, scallions, olives, red onion, anchovy fillets, extra-virgin olive oil

bacon and cheese custard tart

cucumbers, brie, olive tapenade, baguette

grilled chicken, roasted bell peppers, ciabatta

grilled vegetables on peasant bread

tomatoes, mozarella, and prosciutto on peasant bread

roasted red bell peppers and gorgonzola