Dinner Menu

Served Nightly from 5pm to 10pm

Cru

Selection of Oysters, chardonnay mignonette*  21

Petite Plateau, selection of assorted shellfish*  39

Petite Plateau, selection of assorted shellfish - serves one or two* 39

Grand Plateau, selection of assorted shellfish - serves two to four* 99

Grand Bistro Tour, assorted shellfish, crudos, marinades* 140

Crudo Tasting, chef’s daily inspiration*  25

Tuna Tartare Niçoise, sweet potato crisps, white anchovy aïoli, cured roe*  19

American Kobe Beef Tartare, black winter truffle, sorrel,*  17

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

Premiers Plats

Black Truffle Cauliflower Soup, squash, wild mushrooms, pomelo 15

Arugula and Endive, hazelnuts, winter vegetables, sherry vinaigrette  13

Heirloom Beet Salad, burrata, mandarin, friseé, aged balsamic 16

Spanish Octopus, sesame bbq, persimmon, bok choy, plankton   21

Foie Gras Terrine, pear, tangerine, white chocolate & foie gras truffle 25

Charcuterie Selection, niçoise & castelvetrano olives, champagne mustard 23

Chestnut Gnocchi, wild boar ragout, baby brussels, manchego cheese 24

Saffron Tagliatelle, manila clams, uni crème, bottarga 26

Mer & Terre

Crusted Halibut, calamari confit, celery root, blood orange, squid ink emulsion* 39

Monkfish, eggplant, artichokes, olive tapenade, preserved lemon* 36

Faroe Island Salmon, haricots verts, meyer lemon, winter squash emulsion* 35

Bouillabaisse du Midi, lobster, shrimp, calamari, mussels, clams  42

Giannone Chicken, farro risotto, parsnip, leek brûlée, marjoram jus 34

Crescent Farms Duck Breast, pomegranate, turnips, chamomile duck jus*  36

Brandt Beef Ribeye, parsnip, rainbow chard, smokey bleu bordelaise*  48

Filet Mignon, almonds, gem lettuce, grapefruit, sauce au poivre* 49

Beef Short Rib Daube, broccoli rabe, salsify, apple pear 39

Légumes & pommes de terre

Fingerling Potatoes, duck fat, cracklings, calabrian aioli  10

Polenta Frites, vadouvan, parmesan  9

Wild Mushrooms, parmesan, white anchovy gremolata  14

Pommes Frites, espelette  8

Haricots Verts, marcona almonds, lemon 13

Chef's Seasonal Tasting Menu

“Celebrating 10 Years”

Cheers to 10 years of Bistro du Midi! In 2009 I left New York City to come to Boston and open Bistro du Midi. Prior to that move, I spent time traveling to London and the South of France to get a better understanding of the Midi region. It was a huge inspiration for my opening menu, and experience that I will never forget. Over the past 10 years the restaurant has evolved in many ways. To celebrate, I have created a tasting menu showcasing dishes from the original menu with new inspirations.

Thank you for a very special decade. 

Please enjoy! - Robert Sisca

Nantucket Bay Scallop Crudo, Persimmon, Parsnip, Blood Orange, Osetra Caviar*

Laurent-Perrier, Brut, Tours-sur-Marne NV

Monkfish, Eggplant, Artichoke, Olive Tapenade, Preserved Lemon

Domaine des Deux Roches, Les Crays, Pouilly-Fuisse 2017

Hudson Valley Foie Gras, Chicken Liver Barbajuan, Pomegranate Foie Jus

Carmes de Rieussec, Sauternes 2015

Black Truffle Tagliatelle, Truffle Buratta, Hen of the Wood Mushrooms, Fresh Black Truffles

Domaine du Chignard, Les Moriers, Fleurie 2015

Milbrook Venison Loin, Polenta Frites, Curried Yogurt, Romanesco*

Lamole di Lamole, Gran Selezione, Chianti Classico Riserva 2015

Chocolate Fondant, Mandarin, Nougat Ice Cream

Churchill, 10 Year Tawny Port

Tasting Menu  125

Wine Pairing  75

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

Wine pairings are optional

Valentine's Day

First

Scituate Lobster, hen of the woods mushrooms, pomelo, smoked parsnip emulsion

Ayala, Brut Majeur, Champagne, France NV

Second

Arugula & Endive Salad, pine nuts, chèvre, winter vegetables, sherry vinaigrette

Yellowfin Tuna Crudo, radish, sturgeon caviar, lemon oil, foie gras snow*

Island Creek Oyster Trio, santa barbara uni, pink lemon mignonette*
Château Olivier, Le Dauphin d’ Olivier, Sauvignon Blanc, Pessac-Leognan, Graves, France 2016

(choose one)

Third

Beet Gnocchi, cricket creek farms feta, pine nuts, basil

Octopus & Prawn Stuffed Calamari, swiss chard, spicy crab broth
Paul Nicolle, Chablis, Burgundy, France 2017

American Kobe Beef Tartare, pistachio, gougère, winter black truffle*
Domaine Chignard, Fleurie, Burgundy 2015

(choose one)

Chef's Optional Course ($25 supplement)

Black Truffle Tagliatelle, périgord black truffle, wild mushrooms, preserved lemon
Ca’Viola, Barbera, Piedmont, Italy 2016
-or-
Seared Foie Gras, chicken liver barbajuan, winter squash, foie jus
Carmes de Rieussec, Sauternes, Bordeaux, France 2015

Fourth

Crusted Halibut, calamari confit, celery root, blood orange, squid ink emulsion

Ora King Salmon, chestnuts, haricots verts, cauliflower, meyer lemon & squash broth
Domaine des Deux Roches, Les Crays, Pouilly-Fuisse, Burgundy, France 2017

Brandt Beef Filet Mignon, black truffle potato pureé, grapefruit, treviso, sauce au poivre*

Crescent Farms Duck Breast, baby kale, pomegranate, turnips, spiced valrhona duck jus*
Faust, Cabernet Sauvignon, Napa Valley, California 2016

(choose one)

Fifth

Milk Chocolate Pâté, blood orange, cashew crème, chestnut wafer
Graham’s, Ten Year Tawny, Port

Meyer Lemon Riz Au Lait, red wine poached pear, lemon basil meringue, fromage blanc ice cream
La Spinetta, Moscato d’Asti, Piedmont, Italy 2017

Selection of Sorbet
La Spinetta, Moscato d’Asti, Piedmont, Italy 2017

(choose one)

$110 per Guest
$60/70 Optional Wine Pairing

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

Black Truffle Cauliflower Soup 15

wild mushrooms, winter squash, pomelo

American Kobe Beef Tartare* 17

black winter truffle, sorrel, pistachio

Tuna Tartare 19

sweet potato crisps, white anchovy aïoli, cured roe*

Crudo Tasting 25

chef’s daily inspiration*

Foie Gras Terrine* 25

pear, tangerine, white chocolate & foie gras truffle

Spanish Octopus  21

sesame bbq, persimmon, 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 13

hazelnuts, winter vegetables, white balsamic

Heirloom Beet Salad 16

burrata, mandarin, frisée, aged balsamic

Chopped  15

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

Seared Tuna Niçoise Salad 25

white anchovies, potatoes, haricots verts*

add Chicken (6) Salmon* (12) Shrimp (11) Steak* (13)

Flatbreads

Margherita 18

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 17

chilis, pecorino,

black pepper

Entrées

Bouillabaisse du Midi 42

lobster, shrimp, calamari, mussels, clams

Moules Frites 19

mussels marinière, pommes frites, saffron aïoli

Crusted Halibut 39

calamari confit, celery root, blood orange, squid ink emulsion

Faroe Island Salmon 35

haricots verts, cauliflower, meyer lemon & squash emulsion

Les Croques 15/17

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

Bistro Burger 19

prime short rib, gruyère, sesame bun*

(smokey bleu or clothbound cheddar add 3)

Chestnut Gnocchi 24

wild boar ragout, baby brussels, manchego cheese

Saffron Tagliatelle 25

manila clams, uni créme, bottarga

Giannone Chicken 34

mvm shiitake, farro risotto, leek brûlée, marjoram jus

Bavette Steak Frites 28

truffle parmesan fries, beurre maître d'hôtel*

Beef Short Rib Daube 39

broccoli rabe, salsify, apple pear

Filet Mignon* 49

gem lettuce, peaches, sauce au poivre

Garnitures

Wild Mushrooms 14

Pommes Frites 8

Haricot Verts 13

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 13

hazelnuts, autumn 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 (6) Salmon* (12) Shrimp (11) Steak* (13)

Flatbreads

Margherita 18

tomato, fresh mozzarella, basil

Truffle 22

wild mushrooms, arugula, lemon

Cacio E Pepe 17

chilis, pecorino, black pepper

Les Garnitures

Wild Mushrooms 14

Pommes Frites 8

Haricots Verts 13 

Lunch on the Garden - 29 per guest

First - choose one

Black Truffle Cauliflower Soup wild mushrooms, winter squash, pomelo
Arcadian Mixed Green Salad, autumn vegetables, sherry vinaigrette

Second - choose one
Salmon & Tuna Crudo, quinoa, beets, avocado, pimento aïoli
Prosciutto & Goat Cheese Sandwich, baby kale, quince mustard
Poulet Frites, statler breast, arugula, truffle parmesan frites

Sweet - for the table or take with you
Yuzu-Milk Chocolate Chip Cookie, Almond Financier,
Chocolate Truffle

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

Yuzu Chocolate Crémeux 15

 almond financier, lime crème, pudding cake

Chocolate Torte  16

cocoa nibs, white chocolate snow, cranberry sorbet

Carrot Cake 14

pecan, crémeux, brown bread, bourbon caramel

Butternut Squash Tart 15

quinoa, pumpkin créme, ginger snap crumble

Selection of Sorbet and Ice Cream    12

Artisanal Cheese Board  mkt

raisin pecan bread, house chutney and jam

Chocolate Soufflé 17

vanilla ice cream

Framboise Soufflé  17

chocolate ice cream 

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