Confit leg of duck with an orange gastrique
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 gastrique
Arctic char stuffed with a lobster gruyère, potato mousseline over a lemon verbena sauce.
Braised lamb shank served in a maple balsamic reduction.
7oz. prime aged filet mignon
Medallions of prime aged sirloin topped 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.
Pan seared salmon topped with sorrel and champagne cream & tempura leeks.
Grilled maple soy marinated albicore tuna topped with strawberry, avocado mango salsa and unagi.
Medallions of veal sautéed in a rich mushroom and white wine cream sauce.
Penne pasta with chicken, onions, peppers & wilted spinach, served in a chili spiked cream sauce.
Served with spicy lamb, mushrooms and peppers in a tzatziki & porcini infused cream
Angel hair pasta with spinach, garlic, onion, peppers, cremini mushrooms, butternut squash and cream garnished with asiago Add Chicken breast, Prawns or Salmon 8
Fettuccini pasta served with smoked salmon, cream, roasted red pepper in a lemon and dill cream
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 $6
Fried cambenzola served in a raspberry balsamic coulis.
Thinly sliced fish or seafood marinated in lemon, sweet onion and mirin.
Served with mango salsa on a bed of mesclun greens with a raspberry, champagne and poppy dressing.
Served with an orange chipotle sauce.
Sautéed snails in a brandied mushroom jus topped with asiago and a wedge of koilech toast
Served with a shallot, daikon and ponzu vinagrette.
Gingered beef and chicken satay skewers.
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 cream, cucumber salsa and 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
Lamb sirloin salad with grilled vegetables and minted pink peppercorn 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 miso blue cheese vinaigrette.
Romaine, house-made dressing and croutons, scallions, cheese. A full size salad is avialable for $11.50.
Grilled Duck breast served over shitake mushrooms, peppers and mixed greens in a ginger plum sauce
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
The original french onion soup with port.
Grilled eggplant, roasted zucchini, 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, mixed peppers and sweet chilli vinaigrette on ciabatta.
Scented ham, jalapeño havarti cheese with an orange pecan mustard on french bread
Shrimp, crimini mushroom, oka cheese with organic greens and roasted peppers topped with tempura leeks on foccacia
New York steak served with caramelized onions on a garlic baguette.
Country style pâté with mesclun greens and basil leaves served in a wild berry sauce on baguette
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