Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, blood orange mignonette*  21

Petite or Grand Plateau, selection of assorted shellfish*  39/99

Crudo Tasting, chef’s daily inspiration*  mkt

Tuna Tartare, fresh wasabi, pekin duck cracklings, yuzu dashi*  19

Lamb Tartare, pine cone syrup, wild sorrel, spruce tip mustard*g*  16 

White Sturgeon or Osetra Caviar, blinis, traditional accompaniments* 65/99

Premiers Plats

Spring Garlic Soup, marcona almonds, prosciutto, asparagus 14

Arugula and Endive, hazelnuts, winter vegetables, sherry vinaigrette  12

Frisée & Bibb Lettuce, duck prosciutto, bacon, farm egg, haricots verts 15

Spanish Octopus, sesame, apricots, bok choy, plankton   21

Foie Gras Terrine, strawberries, gooseberry, white chocolate-foie gras truffle*  24

Charcuterie Selection, house accompaniments  24

Stinging Nettle Gnocchi, cricket creek farms feta, pine nuts, mint 22 

Black Pepper Tagliatelle, scituate lobster, grapefruit, vanilla lobster jus  26  

Doppio Ravioli of Hopkins Farm Lamb, chèvre, cumin, huckleberry 25

Mer & Terre

Crusted Halibut, manila clams, arugula rabe, pepperoncini*  37

Black Sea Bass, pork belly, pea tendrils, spring pea-carbonara emulsion* 36

Faroe Island Salmon, rhubarb, asparagus, fiddleheads, green onion soubise* 34

Bouillabaisse du Midi, lobster, shrimp, calamari, mussels  41

Crystal Valley Chicken, wild ramp risotto, morels, lemon verbena jus 29

Crescent Farms Duck Breast, cherries, kale, turnips, chamomile duck jus*  36

Brandt Beef Ribeye, celery root, swiss chard, smokey bleu “béarnaise”*  46

Filet Mignon, gem lettuce, romesco, almonds, sauce au poivre* 48

Légumes & pommes de terre

Fingerling Potatoes, duck fat, cracklings, calabrian aioli  9

Polenta Frites, vadouvan, parmesan  10

Wild Mushrooms, parmesan, white anchovy gremolata  12

Pommes Frites, espelette  8

Sugar Snap Peas & Fiddleheads, prosciutto, spring onions, almonds 11

Chef's Seasonal Tasting Menu

“Spring on the Garden”

“I love spring - the thought of warm weather, flowers blooming and knowing summer is around the corner. Best of all, the products are endless. From morel mushrooms, to wild ramps, even softshell crabs, there are so many inspirations that help me create menus. Here at Bistro du Midi we're offered one of the best views of spring: the Boston Public Garden. Sometimes during the day I take walks through the park; colorful tulips and fresh greenery feed my creativity. With "Spring on the Garden" I intend to deliver my passion for this season's best ingredients. 

Please enjoy! - Robert Sisca

Yellowfin Tuna Crudo, wild sorrel, fiddleheads, fresh wasabi 

Henriot, Brut Souverain, Champagne NV

Jumbo White Asparagus, iberico ham, rhubarb, green almonds, white sturgeon caviar

Nigl, Freiheit, Gruner Veltliner, Kremstal, Austria 2017

Crispy Soft Shell Crab, chorizo, morel mushrooms, arugula rabe, saffron aioli

La Chablisienne, Cote de Lechet 1er Cru, Chablis, Burgundy 2015

Seared Hudson Valley Foie Gras, green strawberries, white chocolate foie gras truffle 

Domaine Zind-Humbrecht, Gewurztraminer, Calcaire, ALsace 2016

Hopkins Farm Lamb, grilled loin, doppio avioli, ramps, huckleberry 

Domaine du Vieux Telegraph, La Crau, Chateauneuf-du-Pape, Rhone 2016

Hazelnut Mousse, feuilletine, coconut-lime sorbet

Castelnau de Suduiraut, Sauternes, Bordeaux 2012

Spring on the Garden  125

Wine Pairing  75

We kindly ask the entire table to participate in the same menu format.

Wine pairings are optional

Bistro Menu 

Served Nightly from 5pm to 10pm in the street-level Bistro

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's Crudo*, 1lb mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2.50, shrimp cocktail 4.5, 1/2 lobster mkt

Hors d'oeuvres

Spring Garlic Soup 14

marcona almonds, chorizo, asparagus

Lamb Tartare* 16

pine cone syrup, wild sorrel, spruce tip mustard

Tuna Tartare 17

fresh wasabi, pekin duck cracklings, yuzu dashi*

Crudo Tasting mkt

chef’s daily inspiration*

Foie Gras Terrine* 24

strawberries, gooseberries, white chocolate-foie truffle

Spanish Octopus  21

sesame, apricots, bok choy, plankton

Charcuterie Selection 6 per

daily selection of cured meats, house-made pâtés & terrines

Cheese Board 7 per

local and imported cheeses, raisin pecan bread, house chutney & jam

Salades

Arugula & Endive 12

hazelnuts, seasonal vegetables, sherry vinaigrette

Frisée & Bibb Lettuce 15

duck prosciutto, bacon, farm egg, haricots verts

Chopped  15

iceberg lettuce, bacon, egg, avocado, onion, bleu cheese, sherry vinaigrette

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

add Chicken (5) Salmon* (8) Shrimp (10) Steak* (12)

Flatbreads

Margherita 17

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 16

chilis, pecorino,

black pepper

Entrées

Bouillabaisse du Midi 41

lobster, shrimp, calamari, mussels

Moules Frites 19

mussels marinière, pommes frites, saffron aïoli

Crusted Halibut 36

manila clams, arugula rabe, pepperoncini*

Faroe Island Salmon 32

rhubarb, white asparagus, fiddleheads, green onion soubise*

Les Croques 15/17

black forest ham, mornay, gruyère (monsieur) sunny side eggs (madame)

Bistro Burger 17

prime short rib, gruyère, sesame bun*

(smokey bleu or clothbound cheddar add 3)

Stinging Nettle Gnocchi 22

cricket creek farms feta, pine nuts, mint

Black Pepper Tagliatelle 26

maine lobster, grapefruit, vanilla lobster jus 

Crystal Valley Chicken 29

wild ramp risotto, morels, lemon verbena jus

Crescent Farms Duck Breast  35

cherries, kale, turnips, chamomile duck jus*

Bavette Steak Frites 26

truffle parmesan fries, buerre maitre d'hotel*

Filet Mignon* 48

gem lettuce, romesco, green almonds, sauce au poivre

Garnitures

Wild Mushrooms 12

Pommes Frites 8

Sugar Snap Peas & Fiddleheads 11

Lunch Menu

served weekdays 11:30am to 3pm

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's crudo*

1lb Mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2.50

shrimp cocktail 4.5, 1/2 lobster mkt

Salades

Arugula & Endive 12

hazelnuts, seasonal vegetables, sherry vinaigrette

Frisée & Bibb Lettuce 15

duck prosciutto, bacon, farm egg, haricots verts

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

Chopped  15

iceburg lettuce, bacon, egg, avocado, onion, bleu cheese, sherry vinaigrette

add Chicken (5) Salmon* (8) Shrimp (10) Steak* (12)

Flatbreads

Margherita 17

tomato, fresh mozzarella, basil

Truffle 16

wild mushrooms, arugula, lemon

Cacio E Pepe 16

chilis, pecorino, black pepper

Les Garnitures

Wild Mushrooms 12

Pommes Frites 8

Sugar Snap Peas & Fiddleheads 11 

Tour de Rosé

Ora King Salmon Crudo 19
fiddleheads, grapefruit, saffron crisps

Softshell Crab Sandwich 21
bibb lettuce, tomato, ramp aioli

Poulet Frites 24
statler breast, arugula, truffle parmesan fries

Brunch Menu

Served Weekends 11am-3pm

Raw Bar

Petit Plateau 39

6 oysters*, 6 clams*, 3 shrimp cocktail

Grand Plateau 99

12 oysters*, 8 clams*, 6 shrimp cocktail, Chef's crudo*

1lb Mussels, salmon poke*

Selection per piece

oysters* 3.25, local clams* 2, shrimp cocktail 4.5, 1/2 lobster mkt

Dessert Menu

Served Daily open to close

Citrus Tart 13

grapefruit, mango, basil, kendall farm crème fraîche

Chocolate Torte  14

orange caramel, cocoa nibs, coconut-lime sorbet

Almond Frangipane 12

oat streusel, blueberry sorbet

Goat Cheese Bavarian 13

strawberry-rhubarb jam, pistachio financier

Selection of Sorbet and Ice Cream    12

Artisanal Cheese Board  mkt

raisin pecan bread, house chutney and jam 

Chocolate Soufflé 14

vanilla ice cream  

Framboise Soufflé  14

chocolate ice cream 

Please allow 25 minutes to prepare soufflés. Only available after 5PM