Search
Bistro Plats du Jour - feb 23 - mar 2
- Fig
- Feb 24, 2017
- 1 min read
menu changes every thursday evening
3 courses - 42.
ENTREE
grilled asparagus arugula, parmesan, lemon-anchovy aioli JCB No. 69, NV Sparkling Rose
PLAT
fish stew
local halibut, clams, mussels, green garlic,
toasted fennel, escarole
the girl & the fig, 2016 Bistro White Blend
DESSERT or FROMAGE
pecan tart
vanilla ice cream, caramel sauce
or
chef's choice cheese selections
fig jam, spiced nuts & fig cake
Mark Herold Wines, 2012 Flux Dessert Wine, Grenache
bistro wine flight paired with the menu
three wines. add 12.
Comments