Food & Drink

Dinner

Cru, Shellfish, Caviar

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

Tuna Tartare 25
sesame, 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

Halibut 49
chorizo, clams, fat moon mushroom, bok choy, lemongrass "chowder"

Ora King Salmon 47
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

Culver Farm Duck Breast 49
leg confit, lardon, flageolet beans, burgundy jus*

Greater Omaha Filet Mignon 67
pommes purée, spinach, burgundy black truffle bordelaise*

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

Premier Plats

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

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

Fromager d’Affinois Cheese Cake 67
kaluga caviar, smoked crème fraîche, bonito

Sweet Corn Soup 23
mvm shiitake, tomato confit, sea bean, burgundy black truffle

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

Foie Gras Terrine 31
banana, walnut, cherry

Charcuterie Board 26
niçoise & castelvetrano olives, chardonnay mustard

A5 Japanese Wagyu 57
hen of the woods, shishito peppers, shoyu*

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

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

Legumes & Pommes de Terre

Honeynut Squash 18
pine nut, apple, sage, brown butter

Pommes Frites 12
piment d’espelette

Pommes Purée 12
garlic butter, chives

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

Sweet Corn 17
pancetta, lime, parsley

*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

Fall & Foraged

For 16 years, we’ve loved sharing the flavors of the season with you, and fall will always be my favorite. As a chef and father of twin boys, free time is rare... but when I can, I head outdoors to fish or hunt, grateful for the bounty the earth shares with us. Fall brings hearty game, wild mushrooms, and warming spices, along with the perfect opportunity to gather and celebrate the harvest together.

Fall is also a season of change and discovery: the leaves turn, flavors shift, and it’s the perfect time to try something new. This year, for the first time ever, we’re offering a thoughtfully curated zero-proof pairing from our Beverage Director, Ben Chesna — a fresh way to capture the richness of autumn in every sip. Bon appétit!.

Robert Sisca, Chef Partner

RESERVE

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

We kindly request that the entire table participate in the tasting menu. Beverage pairings are optional. Reservations encouraged, but not required.

First

Halibut Crudo apple, grape, autumn tuile*

Trimbach, Pinot Blanc, Alsace 2022 | Darjeeling Sparkling

Second

Steel Head Trout sweet potato, chestnut mushroom, burgundy truffle, cauliflower emulsion*

Julien Schaal, Riesling, Rosacker Alsace Grand Cru 2020 | De la Terra Lion’s Mane Tea

Third

Seared Foie Gras walnut, banana, cherry

Château Coutet, Barsac 2008 | Banana Shrub

Fourth

Saffron Tagliolini Pasta blue claw crab ragout, santa barbara uni, lemon oil

Marc Kreydenweiss, Or Ange, Costières-de-Nîmes 2020 | Spirulina Lebanese Lemonade

Fifth

Venison sweet corn, lyonnaise potato, elderberry venison jus*

Le Puy Emilien, Right Bank Bordeaux 2021 | Rosemary Cassis Jus

Sixth

Concord Grape Vacherin meringue, grape sorbet, sweet cream ice cream

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

Bistro Classics

Starters & Salades

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

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

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

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

Bistro Burger 28 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 18
bleu cheese, walnut, radish, autumn vegetables

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

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

Chopped 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

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*

Bistro Burger 28
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

Sweet Corn 17
pancetta, lime, parsley

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 31
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 18
bleu cheese, walnut, radish, summer vegetables

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

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

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

Heirloom Tomato Salad 28
jumbo lump crab, frisée, basil

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 19
black forest ham, mornay, gruyère

Croque Madame 21
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

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.