Bistro Toulouse (3 for $20 Lunch, 3 for $22 Brunch, 3 for $35 Dinner)

Lunch Menu - 3 Courses for $20

First Course

Choice of:

Mixed Green Salad
Cup of Soup du Jour

Entree

Choice of:

Onion Soup Gratinee
Roasted Chicken Crepe
Duck Confit Crepe
Truffle Mushroom Crepe
Croque Monsieur
Daily Special

Sweet Finale or Wine

Choice of:

Lavender Crème Brulee
Roasted Apple Bread Pudding
Glass of French White or Red Wine

Tax and gratuity are not included
No Splitting, No Substitutions

Brunch Menu - 3 Courses for $22

Brunch Cocktail

Choice of:

Bloody Mary or Classic Mimosa

Entree

Choice of:

Salad Lyonnaise
Pain Perdu
Eggs Benedict
Braised Pork Hash
Quiche du Jour
Roasted Chicken Crepe

Sweet Finale

Choice of:

Beignets with Bourbon Syrup
Chocolate Mousse
Lavender Crème Brulee

Tax and gratuity are not included
No Splitting, No Substitutions

Dinner Menu - 3 Courses for $35 - Add a Wine Pairing for an Additional $16

First Course

Choice of:

Mixed Green Salad

Roasted tomato, Seasonal vegetables, Sherry vinaigrette
(Wine pairing: Coeur Clementine, Cotes de Provence, France, 2016)

Mushroom Soup

Truffle oil, Pistachio, Chive
(Wine pairing: Cote Est, Lafage, Roussillon, France, 2016)

Seared Pork Belly

Polenta, Brussel sprouts, Sherry gastrique
(Wine pairing: Barbera d’Asti, Michele Chiarlo, Piedmont, Italy, 2011)

Entrees

Choice of:

Garbure

Duck confit, Roast pork, White beans, Root vegetables
(Wine pairing: Cotes du Rhone, “Cercius,” Michel Gassier, France, 2015)

Gratin of Winter Squashes

Goat Cheese, Sage Pesto, Lentils, Arugula
(Wine pairing: Morgon, Jean Ernest Descombes, Beaujolais, France, 2015)

Short Rib Bourguignon

Pomme Puree, Pearl onions, Roasted Mushrooms
(Wine pairing: Bordeaux Superieur, Chateau de Parenchere, France, 2012)

Today's Fresh Catch

Butternut Squash Puree, Swiss Chard, Sage Beurre Blanc
(Wine pairing: Chateau La Freynelle, Bordeaux, France, 2016)

Sweet Finale

Choice of:

Lavender Crème Brulee

Lavender tuile, Fresh berries
(Wine pairing: Sauternes, La Fleur D’Or, France, 2011)

Roasted Apple Bread Pudding

Caramel Sauce, Chantilly Cream
(Wine pairing: Moscato d’Asti, Michele Chiarlo, Piedmont, Italy, 2016)

Chocolate Mousse

Brown-butter blondie, Chantilly cream
(Wine pairing: Banyuls, Gerard Bertrand, Rousillon, France, 2013)

Duo of French Cheeses

Bucheron, Morbier, Honey, Apple butter
(Wine pairing: Pinot Noir, La Closerie Des Lys, Languedoc, France, 2014)

Tax and gratuity not included. No splitting. No substitutions.

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