Food & Drink

Valentine’s Day

Saturday, February 14th | 195 per person | 95 optional wine pairing

Bistro du Midi will offer a special five-course tasting menu by Chef-Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Champagne selections and optional wine pairings will be available, curated by Beverage Director Benjamin Chesna.

Reservations will be accepted in both our downstairs Bistro and upstairs main dining room. Please note that our regular dinner, tasting and bar menus will not be available this evening.

RESERVE

First

Crispy Island Creek Oyster crème fraîche, chive, osetra caviar*

Taittinger Champagne, Brut, Remis, France NV

Second

your choice of

Bluefin Tuna Crudo avocado, black winter truffle, snow tuile*

Chateau Soucherie Anjou Blanc, France 2023

Black Truffle Foie Gras Terrine walnut, banana, fig, brioche

Château Guiraud Petit Guiraud, Sauternes 2020

Braised Wagyu Short Rib parsnip purée, crispy artichoke, gremolata

Thierry Germain - Domaine des Roches Neuves Clos del'Echelier, Saumur 2021

Third

your choice of

Beet Gnocchi goat cheese, apple, pumpkin seed

Domaine du Gros Noire Bandol Rose 2023

Ricotta Cappeletti lobster, black trumpet mushroom, lobster vanilla emulsion

Morey-Coffinet Bourgogne Blanc 2022

Black Truffle Tagliatelle saffron, parmigiano, fresh black winter truffle +25

Pietradolce Etna Rossa, Sicily 2022

Fourth

your choice of

Seared Scallops confit fennel, jumbo lump crab rouille, bouillabaisse emulsion*

Domaine de Vieux Lazaret Châteauneuf-du-Pape Blanc 2023

La Belle Farms Duck Breast chestnut, foie gras barbajuan, celery root, kale, duck jus*

Francois and Denis Clair Clos Mouches 1er Cru, Santenay 2021

Filet Mignon black truffle potato dauphinoise, spinach, sauce au poivre*

Chateau Montrose La Dame de Montrose, St-Estèphe 2015

Fifth

your choice of

Crème Brûlée chocolate-covered strawberry

Michele Chiarlo Moscato d'Asti, Piedmont 2023

Gâteau Basque raspberry crèmeux, jam

Patrick Bottex Bugey Cerdon, Savoie NV

Chocolate Soufflé chocolate sauce, chantilly +10

Broadbent 10-year Malmsey, Madeira

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

Dinner

Our Dinner Menu is available in our downstairs Bistro and upstairs Dining Room. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.

Cru, Shellfish, Caviar

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Tuna Tartare 25
avocado, lobster dashi, plankton tuile*

Ora King Salmon Crudo 28
pear, cabbage, fresno, buttermilk vinaigrette*

Jumbo Shrimp Cocktail 33
six pieces, cocktail sauce, horseradish

Selection of Oysters 24
mignonette, cocktail sauce, horseradish*

Petit Plateau 54
selection of assorted shellfish (serves one - two)*

Grand Plateau 138
selection of assorted shellfish (serves two - four)*

Golden Osetra Caviar 150
rich, buttery, creamy

Bistro du Midi Kaluga Caviar 160
light, clean, floral

Mer & Terre

Seared Scallops 54
chorizo, clams, fat moon mushroom, bok choy, lemongrass "chowder"

Ora King Salmon 48
lardon, brussel sprout, cippolini onion, brown butter squash emulsion*

Bouillabaisse du Midi 64
lobster, scallop, shrimp, calamari, mussels, clams

Green Circle Roasted Chicken 39
chou farci, foraged mushroom, sauce blanquette

La Belle Farms Duck Breast 49
chestnut, foie gras barbajuan, celery root purée, kale*

Greater Omaha Filet Mignon 67
pommes purée, almonds, romanesco, baby brussels, bordelaise*

Prime Brandt NY Strip 79
roasted sunchoke, carrot, watercress, sauce au poivre*

Premier Plats

Arugula & Endive Salad 18
bleu cheese, walnut, radish, winter vegetables

Golden Beet Salad 21
lardon, egg, goat cheese, frisée, fougasse

Fromager d’Affinois Cheese Cake 45
kaluga caviar, smoked crème fraîche, bonito

Black Truffle Cauliflower Soup 25
foraged mushroom, sweet potato, black winter truffle

Spanish Octopus 29
pine nut, castelvetrano olive, caper, chorizo oil*

Foie Gras Terrine 31
brioche, banana, walnut, fig

Charcuterie Board 26
niçoise & castelvetrano olives, chardonnay mustard

A5 Japanese Wagyu 57
crispy potato, cauliflower, pomegranate, béarnaise*

Beet Gnocchi 29
goat cheese, apple, pumpkin seed, basil

Swiss Chard Tortellini 32
ricotta, foraged mushroom, black winter truffle

Legumes & Pommes de Terre

Roasted Carrots 18
pine nut, apple, sage, brown butter

Pommes Purée 12
garlic butter, chives

Foraged Mushroom Tartine 19
fromager d’affinois, garlic confit, sourdough

Baby Brussels Sprouts 17
almonds, pancetta, lime

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

CHEF’S SEASONAL TASTING MENU

Winter On The Garden

Our Winter Tasting Menu celebrates the flavors I look forward to all year. Every menu should be a journey, and my hope is that these courses allow you to experience my most treasured, indulgent ingredients. From Nantucket Bay scallops (available only a few months) to Winter Black Truffles from Périgord, France, the season evokes dishes that are both comforting and celebratory. I’ ve added a new dish this year, braised Wagyu that truly melts in your mouth – a luxurious remedy for the winter air just beyond the window – and of course, our white truffle tagliatelle returns for its 15th year, a favorite among our longest-serving patrons. As many of us do with a new year on the horizon, I find myself reflecting: smiling at the memories, learning from the lessons, and feeling that familiar, hungry excitement for what lies ahead. I wish the same for you and can’t wait to welcome the New Year together.

Robert Sisca, Chef Partner

RESERVE

First

Nantucket Bay Scallop Crudo black winter truffle, blood orange, snow tuille*

Julien Schaal Riesling, Rangen Grand Cru, Volcanique 2020 | Darjeeling Sparkling

Second

Dover Sole almond, kale, caper, parsley, beurre noisette

Domaine de la Cadette Vezelay, Bourgogne Blanc 2020 | De la Terra Lion’s Mane Tea

Third

Seared Foie Gras walnut, banana, fig

Carmes de Rieussec Sauternes 2019 | Banana Shrub

Fourth

White Truffle Tagliatelle truffle crème, parmesan, chive, fresh alba white truffles

Cascina Morassino Barbaresco, Morassino 2019 | Spirulina Lebanese Lemonade

Fifth

Rosewood American Wagyu strip loin, short rib, winter squash purée, braised endive*

Chateau Lafon Rochet Saint-Estephe 2016 en magnum | Rosemary Cassis Jus

Sixth

Pomegranate Bombe cinnamon mousse, orange & pomegranate granita

Cave Messias Late Bottled Vintage, Port 2017 | Coffee Milk Punch

Tasting Menu 175 | Wine Pairing 95 | Non-Alcoolisé 65

In celebration of Valentine’s Day Weekend, we will be serving a special tasting menu on February 13th, 15th, and 16th. The experience will feature festive, chef-curated dishes and is priced at $195 per person. Menus will not be available in advance.

Our Tasting Menu is served daily in our Dining Room upstairs. We kindly request that the entire table participate in the tasting menu. Beverage pairings are optional. Reservations are encouraged but not required.

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy

Bar Menu

Our Bar Menu is available all day in our downstairs Bistro. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.

Hors d’Oeuvers

East Coast Oysters 4 each
mignonette, cocktail sauce, horseradish*

Clams 2.5 each
cocktail sauce, horseradish

Shrimp Cocktail 5.5 each
cocktail sauce, horseradish

Bistro Plateau 54/138
selection of assorted shellfish*

French Onion Soup 22
gruyère, sherry, crostini

Charcuterie & Cheese 10/11 per selection
traditional accouterments*

Truffle Frites 14
parmesan, chives

Salads

Seared Tuna Niçoise Salad 32
white anchovy, potato, haricots verts*

Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese
add chicken 11, salmon* 18, shrimp 15, steak* 25

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Truffle 28
wild mushroom, arugula, lemon

French Onion 27
prosciutto, caramelized onion, fig, raclette cheese

Entrées

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Steak Frites 45
prime bavette, truffle parmesan fries, beurre maître d’hôtel*

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

Lunch

Fruits de Mer

East Coast Oysters 4 each mignonette, cocktail sauce, horseradish*

Narragansett Bay Clams 2.5 each cocktail sauce, horseradish*

Jumbo Shrimp Cocktail 5.5 each cocktail sauce & horseradish

1/2 Chilled Lobster mkt cocktail sauce, saffron aioli

Petit Plateau 54
selection of assorted shellfish, (serves one - two)*

Grand Plateau 138
selection of assorted shellfish, (serves two - four)*

Golden Osetra Caviar 150
rich, buttery, creamy

Bistro du Midi Kaluga Caviar 160
light, clean, floral

Salades

Arugula & Endive Salad 18
bleu cheese, walnut, radish, autumn vegetables

Golden Beet Salad 21
lardon, goat cheese, egg, frisée, fougasse

Seared Tuna Niçoise Salad 32
white anchovy, potato, haricots verts*

Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese

Add chicken 11, salmon* 18, shrimp 15, steak* 25

Hors D’oeuvres

French Onion Soup 22
gruyère, sherry, crostini

Black Truffle Cauliflower Soup 25
foraged mushroom, sweet potato, burgundy truffle

Tuna Tartare 25
sesame, avocado, lobster dashi, plankton tuile*

Ora King Salmon Crudo 28
pear, cabbage, fresno, buttermilk vinaigrette*

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Spanish Octopus 29
pine nut, potato, castelvetrano olive, caper, chorizo oil*

Foie Gras Terrine 31
banana, walnut, cherry

Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard

Cheese Selection 11 per selection
local & imported cheese, raisin pecan bread, house chutney & jam

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Truffle 28
wild mushroom, arugula, lemon

French Onion 27
prosciutto, caramelized onion, fig, raclette cheese

Entrées

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Faroe Island Salmon 38
lardon, brussel sprout, cippolini onion, squash emulsion*

Grilled Chicken Sandwich 21
smoked bacon, lettuce, tomato, calabrian chili aioli

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*

Steak Frites 45
prime bavette, truffle parmesan frites, beurre maître d'hôtel*

Omelette 18
spinach, fromager d’affinois, chives*

Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives*

Garnitures

Foraged Mushroom Tartine 19
fromager d’affinois, garlic confit, sourdough

Pommes Frites 12
piment d’espelette

Baby Brussels Sprouts 17
almonds, pancetta, lime

Bouchon Lunch

AVAILABLE DAILY

Join us for our Lyonnaise inspired, three-course lunch.

Menu

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

New: Garden View Afternoon Tea

Served Thursday through Sunday between 2 & 4pm | 75 per adult | 45 per child | Reservations Required

Something new is brewing at Bistro du Midi! Experience Garden View Tea: a fresh take on afternoon tradition with Parisian flair, featuring inventive bites and pâtisserie by Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe.

Join us this December for Teddy Bear Tea - learn more here.

Reserve

Tea Selection

Our teas are thoughtfully sourced from J’enwey Tea Co., a local purveyor known for their artisan blends and sustainable practices.

Bistro du Midi Black
Full-bodied black tea with malty depth and a refined finish

Beacon Hill Breakfast
Hearty black tea blend with a hint of maple

Lady Blue Earl Grey
Hints of blue cornflower deliver a floral elegance to the bold bergamot essence

Japanese Sencha
A fresh, grassy green tea with a delicate umami balance (lightly caffeinated)

Moroccan Mint
Blend of black & green teas, infused with spearmint & peppermint (lightly caffeinated)

White Peach Rose
Delicate peach and floral rose petals offer a light, yet flavorful infusion (lightly caffeinated)

Sweet Orange Cinnamon
Warming black tea & rooibos blend featuring citrus & cinnamon (caffeine-free)

Bourbon Vanilla Rooibos
Creamy, rich, & naturally sweet bourbon infused delight (caffeine-free)

Egyptian Chamomile
Soothing flavors of honey & golden delicious apples with a light finish (caffeine-free)

Savory & Sweet

Amuse-Bouche chef’s daily creation

Scones with devonshire cream, lemon curd, and fruit jam

Buttermilk & Cream Scone

Fruit Scone

Angel Biscuit

Sandwiches

Earl Grey-Cured Ora King Salmon gruyère, osetra caviar, pain de mie

Truffle Egg Salad black truffle, fine herbs

Foie Gras & Duck Rillettes pickled red onion, brioche

Cucumber & Avocado mint, cream cheese, pain de mie

Pastries

Éclair

Assorted Seasonal Verrine

Assorted Macarons

Seasonal Tart

Opera Cake

Dipped Madeleines

Brunch

Fruits de Mer

East Coast Oysters 4 each
mignonette, cocktail sauce, horseradish*

Narragansett Bay Clams 2.5 each mignonette, cocktail sauce, horseradish*

Jumbo Shrimp Cocktail 5.5 each mignonette & horseradish

1/2 Chilled Lobster Cocktail mkt price* cocktail sauce & saffron aioli

Petit Plateau 54
selection of assorted shellfish* (serves one - two)

Grand Plateau 138
selection of assorted shellfish* (serves two - four)

Island Creek Kaluga Caviar 140
rich, buttery, creamy

Bistro du Midi Kaluga Caviar 160
light, clean, floral

Hors D’oeuvres

Viennoiserie 6 each
selection of fresh baked pastries

Açaí Bowl 14
banana, berries, granola

French Onion Soup 22
gruyère, sherry, crostini

American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*

Tuna Tartare 25
sesame, avocado, lobster dashi, plankton tuile*

Foie Gras Terrine 31
banana, walnut, cherry

Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard

Cheese Selection 11 per selection
local & imported cheese, raisin pecan bread, house chutney & jam

Salades

Arugula & Endive Salad 18
bleu cheese, walnut, radish, summer vegetables

Golden Beet Salad 21
lardon, goat cheese, egg, frisée, fougasse

Seared Tuna Niçoise Salad 32
white anchovy, potatoes, haricots verts*

Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese

Add chicken 11, salmon* 18, shrimp 15, steak* 25

Flatbreads

Margherita 24
tomato, fresh mozzarella, basil, parmesan

Petit Déjeuner 25
'nduja, prosciutto, potato, sunny side eggs

Truffle 28
wild mushroom, arugula, lemon

Entrées

Ricotta Pancakes 17
almond, toasted coconut, blueberry, maple syrup

Crêpes Suzette 16
vanilla ricotta crème patisserie, orange

Omelette 18
spinach, fromager d’affinois, chives

Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives

Salmon Benedict 22
smoked grapefruit tea-cured salmon, lemon-chive hollandaise*

Prosciutto Benedict 19
prosciutto, lemon chive hollandaise*

Duck Confit “Foieffle” 27
belgian waffle, quince, maple syrup, foie butter

Bavette Steak & Eggs 45
poached farm egg, beurre maître d'hôtel, sourdough toast*

Croque Monsieur 20
black forest ham, mornay, gruyère

Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*

Brandt All Natural Beef Burger 28
gruyère, foie gras-truffle butter, sesame bun*

Moules Frites 32
mussels marinière, pommes frites, saffron aioli

Garnitures

Home Fries 10
Bacon or Sausage 9
Pommes Frites 12
Sourdough Toast 4
Two Eggs Any Style 7

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.