Appetizers

*Please note that this is a sample of our fare. Our menu is constantly changing and evolving. We are always on the lookout for the freshest ingredients from our trusted purveyors, and reserve the right to change the menu at any time based on freshness, availability, and the best possible ingredients from around the world.

Thank you,

Chef Jason

Artichoke & Roasted Garlic Soup

Puree of Artichoke Hearts and Garlic Confit,

Parmigano Reggiano & Peppercorn Creme Fraiche, Extra Virgin Olive Oil

19

Classic Bistro Escargot

Garlic, Shallot, & White Wine Pan Reduction, Fresh Chives,

Puff Pastry Vol au Vent, Baby Mixed Greens in Lemon & Truffle Oil

17

Duet of Foie Gras*

Pan Seared Slice & Chilled Mousse of Hudson Valley Foie Gras,

Strawberry Rhubarb Compote, Candied Orange Zest, House Made Brioche Toast,

Rose Water Crème Fraîche, Cabernet Demi Glace

25

Bistro Green Salad

Baby Snipped Field Greens, Watercress Vinaigrette, Snow Pea Shoots,

Artichoke Hearts, Local Goat Cheese, Spice Roasted Pine Nuts

15

Chilled Crab & Avocado Tower

Jumbo Lump Crab in Citrus Aioli, Diced Avocado, Grapefruit Segments,

Spiced Carrot Coulis, Grapefruit Gastrique, Crispy Leek Threads

21

Seared Confit of Pork Belly

Colorado Pork Belly Slow Cooked in Duck Fat, Baby Greens,

Mango & Brandy Coulis, Watercress & Spinach Coulis, Pickled Cippolini & Pearl Onions,

Cabernet Demi Glace, Pomegranate Gastrique

18

 

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SOUPÇON

A French & American Bistro

Executive Chef / Proprietor: Jason A. Vernon

Sous Chef: John Leonardi

1st Cook:  Ethan Johnson