Confit leg of duck with an orange glaze.
The Bistro has become well known for it’s fabulous desserts. Chef Fern produces such a variety of desserts that people just can’t seem too choose. Be sure to check the dessert case when you come in to see if there are any new surprises. We make all of our desserts in house.
Our regular menu is complimented by several daily specials. Please ask your server for details.
Confit leg of duck with an orange glaze.
Arctic char stuffed with a lobster gruyère and potato mousseline in lemon verbina sauce.
Braised lamb shank served in a maple balsamic reduction.
7oz. prime aged filet mignon prepared according to taste.
Grilled Chile glazed pork loin chop.
Medallions of prime aged sirloin prepared according to taste served with a brandied peppercorn sauce.
Mixed Mediterranean grilled vegetables with flageolet bean and spinach served with an oven roasted tomato maple thyme sauce.
Chicken stuffed with lingon berries and cambenzola.
Grilled salmon served in a fresh sorrel and champagne sauce topped with tempura leeks.
Grilled maple soy marinated albicore tuna topped with strawberry, mango, avocado salsa and unagi.
Medallions of veal sautéed in a cream, mushroom and white wine sauce.
Penne pasta with chicken, onions, peppers & wilted spinach, served in a chili spiked cream sauce.
Served with spicy lamb, porcini mushrooms and peppers in a tzatziki sauce.
Angel hair pasta with spinach, garlic, onion, red peppers, cremini mushrooms, butternut squash and cream garnished with parmesan.
Fettuccini pasta served with smoked salmon, cream, pepper, lemon and dill.
Prepared with leeks, white wine, pernod and cream.
Prepared with cognac, cream and green peppercorns.
Prepared with garlic, tomato, onion and fine herbs.
Prepared with cream and Roquefort cheese.
Prepared with onion, peppers, mango chutney and cream.
Bison spring rolls served with sweet chili dipping sauce.
served with a fennel, sage & asiago sauce. Add spicy lamb croquettes for $4.95.
Fried cambenzola served in a raspberry balsamic coulis.
Thinly sliced fish or seafood marinated in lemon, sweet onion and mirin.
Served with a mango salsa on a bed of mesclun greens with a raspberry, champagne and poppy dressing.
Served with an orange, chili and basil sauce.
Baked snails in mushroom caps with chipotle pesto topped with a garlic butter gratin.
Served with a shallot, daikon and ponzu vinagrette.
Gingered beef and chicken satay skewers.
Chicken bites served in a hazelnut frangelico sauce.
Sauteed in garlic and finished in a pernod cream sauce topped with leek tempura.
Buffalo frog legs served with a roquefort sauce.
Seasoned raw filet served with classical garnishes.
Bay scallop and tiger prawn served with a bonito butter sauce and a sweet and sour onion and cucumber salsa garnished with tempura leeks.
Country style pâté, chicken liver pâté and foie gras.
organic greens with roasted pine nuts and your choice of vinaigrette. orange & basil raspberry, champagne & poppyseed maple cranberry creamy garlic bacon
Free-range lamb sirloin salad with grilled vegetables and minted pea dressing.
Spicy Thai marinated filet of beef sliced and served on a bed of rice noodles and mixed greens with a spicy vinaigrette.
Green apple and blue cheese with candied walnuts and sesame miso vinaigrette.
Romaine, croutons, scallions, cheese, anchovy and caesar dressing. A full size salad is avialable for $7.95.
Japanese duck breast salad served with shitake mushrooms and pepper.
Vegetable bouillabaisse served with a gruyère crouton and rouille (garlic spicy mayonnaise).
poached in sweet onion, saffron, chablis and cream base.
Brunoise vegetables, herbs, crab and madeira wine topped with puff pastry.
A large bowl of soup is available for $6.50.
The original french onion soup with port.
Grilled japanese eggplant, roasted mixed peppers, red onion, garlic and provolone.
BBQ Chicken with carmelized onions, peppers, capicola and provolone cheese.
BBQ roast pork with a sweet and sour onion and cucumber relish.
Duck confit, cashew butter, grilled mixed peppers and jalapeno jelly on a potato rosemary bread.
Scented ham, peppers and havarti cheese with an orange pecan mustard on french bread
Shrimp, cremini mushroom, leek, oka cheese with organic greens and roasted peppers.
New York steak served with caramelized onions on a garlic baguette.
Country style pâté with mesclun greens and basil leaves served in a wildberry sauce.
Grilled salmon on focaccia with artichokes, greens and shitake mushrooms.
Roast chicken, avocado, blue cheese and bacon on ciabatta bread.
The ultimate chocolate lovers dessert! Decadent chocolate pate in a oreo cookie crumb shell
Hazelnut shortbread crust filled with lemon curd topped with a crushed hazelnut whipped cream.
Cappuccino infused custard topped with caramelized sugar.
caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
Shortbread crust filled with Bavarian cream topped with strawberries and glaze.
Traditional French Canadian maple sugar pie. Served with whipped cream.
Moist chocolate cheesecake crowned with cappuccino flavored whipped cream.
Crushed hazelnut and shortbread crust filled with hazelnuts and smothered in caramel. Topped of with a milk chocolate chantilly.
Upside-down apple tart in which the apples are caramelized in butter and sugar before the tart is baked.
312 Des Meurons St.
Winnipeg, Manitoba, Canada