Bistro Jeanty menu — United States

A creamy tomato soup served in a bowl topped with a golden, flaky puff pastry crust.

A traditional onion soup topped with melted cheese and browned in the oven.

Crisp lettuce hearts served with a mustard vinaigrette.

A salad of heirloom beets served with arugula, feta cheese, and a citrus vinaigrette.

A warm goat cheese salad served with green beans, roasted tomatoes, and a honey vinaigrette.

Slow-cooked shredded duck blended with goat cheese, served with pickled vegetables and caramelized onion jam.

A traditional, house-made rustic meat spread served with tangy pickles.

A smooth duck liver mousse served with toasted brioche bread.

Deviled eggs finished with a touch of black truffle.

Snails served in a garlic and anise-flavored butter sauce.

A crisp escarole salad topped with a soft-boiled egg and a warm bacon vinaigrette.

Crispy pig's feet served with a side of mustard sauce.

Delicate pike fish dumplings served in a rich lobster sauce.

Thin slices of house-smoked salmon.

Roasted beef bone marrow served with snails and a rich red wine bordelaise sauce.

Pan-seared sole fillet served with mashed potatoes and a butter, lemon, and caper sauce.

Steamed mussels prepared in a cider and crème fraîche sauce, served with toasted bread.

Finely chopped raw beef, prepared to order and served with toasted bread.

A classic French chicken stew slow-cooked in red wine with mushrooms and applewood-smoked bacon.

Slow-cooked beef cheek served with mashed potatoes, peas, and carrots.

Slow-cooked beef braised in a red wine sauce, served with bacon lardons and pearl onions.

Tender chicken breast served with earthy morel mushrooms in a creamy Camembert cheese sauce.

A 225g Wagyu beef sirloin steak served with French fries and béarnaise sauce.

Pancetta-wrapped rabbit loin served with a braised leg, pappardelle pasta, and shiitake mushrooms.

A slow-cooked white bean stew featuring duck confit, Toulouse sausage, pork belly, pork shank, and smoked bacon.

Veal kidneys served with mashed potatoes and a Dijon mustard sauce.

An 8-ounce beef filet crusted in black pepper, served with a creamy mushroom sauce and green beans.

Thinly sliced potatoes baked in a rich, creamy sauce.

Creamy, smooth mashed potatoes.

Wild morel mushrooms served in a rich cream sauce.

Fresh spinach sautéed in butter.

A slow-cooked vegetable stew featuring eggplant, zucchini, bell peppers, and tomatoes.

Tender green beans served as a side dish.

A simple side dish of cooked peas and carrots.

Tender egg noodles tossed in butter and topped with grated Parmesan cheese.

A side portion of salt infused with truffle flavor.

A rich, creamy sauce made with clarified butter, shallots, vinegar, and tarragon.

A creamy sauce prepared with green peppercorns.

A creamy garlic sauce with a hint of spice.

Crispy, deep-fried potato sticks.