Hors d’Oeuvres
Minimum Order of 4 Dozen Each Required
All hors d’oeuvres are passed. Prices are listed per dozen.
COLD
TAPENADE
Provencal olives with capers, garlic and thyme on a toasted baguette 22
RILLETTES DE SAUMON
Smoked and poached salmon salad with lemon and chives 25
MOUSSE DE CANARD
Duck liver pâté with apricot confit on toasted brioche 20
SALADE DE TOMATES
Chopped tomato salad with shallots, garlic and basil with grilled country bread 22
ROTI DE BOEUF
Shaved top sirloin with horseradish crème fraiche and Watercress on dark rye 27
TARTARE DE THON
Chopped Yellowfin tuna with olives, capers and lemon 32
TOMATES ET JAMBON
Toasted baguette topped with tomatoes and Prosciutto ham 25
SALADE DE POULET
Grilled chicken salad with Meaux mustard mayonnaise and carrots 24
TARTINE DE CHEVRE ET SAUMON
Smoked salmon and herbed goat cheese on toasted baguette 26
HOT
FRITURE DE CREVETTES
Sesame seed and breadcrumb coated Gulf shrimp with sweet and sour sauce 36
CREVETTES EN “PATE BRIC”
Gulf shrimp and basil with remoulade wrapped in paper thin dough 36
TARTELETTE DE CHAMPIGNONS
Mushroom duxelle tarts with brie 28
BROCHETTES DE BOEUF
Hanger steak marinated and roasted with Béarnaise sauce 28
COMTÉ GOUGERES
Traditional baked dough puffed pastry with Gruyere cheese 18
TARTE FLAMBE
Thin crust Alsatian pizza with Gruyere cheese, sautéed onions and smoked bacon (optional) 24
PETITE CROQUE MONSIEUR
Traditional French ham and cheese sandwich with Cornichon pickle 26
SAUTE DE CRABE
Jumbo Lump Crabcakes with aioli and chives 32
HORS d’OEUVRES AVAILABLE TABLE SIDE
Prices indicated below are per person.
FROMAGE
A selection of imported French and domestic cheeses served with assorted breads and crackers. 10
CRUDITÉ
An assortment of raw vegetables, colorfully displayed and served with dips. 7
MARCHE DE LEGUMES ET FRUITS
An abundance of sliced fresh fruit, berries, and vegetable “Crudité” with house-made dips 11
LES APPETIZERS
Please select one:
STEAK TARTARE
Raw chopped filet mignon with capers, Dijon mustard, egg yolk and grilled baguette. 15
RAVIOLIS AUX FROMAGE FRAIS
Ricotta cheese filled ravioli with sauteed spinach, beurre blanc and Grana Padano cheese. 14
COQUILLES ST. JACQUES
Sautéed sea scallops with English peas, Yukon gold potato and basil. 16
ASSIETTE DE PATES MAISON
House-made country pate, silky black-truffle liver mousse with Meaux mustard, cornichon pickles and rustic bread. 14
GRAND PLAT DE FROMAGE
Four cheese tasting with fresh fruit, preserves and raisin walnut ficelle. 17
LES SOUPES ET SALADES
Please select one:
POTAGE DE ASPERGES
Creamy asparagus soup with sauteed asparagus, basil and creme fraiche.
SALADE MAISON
Mesclun field greens with shaved fennel, red onion, cherry tomatoes and English cucumber in sweet rice wine vinaigrette.
SOUPE A L'OIGNON
Our signature baked onion soup topped with toasted baguette and Gruyere cheese. Additional two dollars
TRANCHES DE BETTERAVES ET SALADE DE CRESSON
Thinly sliced roasted red beets with horseradish crème fraîche, watercress and shaved fennel.
Additional two dollars
OEUF MOLLET AVEC ASPERGES ET CHAMPIGNONS
Sautéed asparagus and mushrooms with a fried whole soft cooked egg, frisee lettuce, and black truffle vinaigrette.
Additional four dollars
SALADE AU ROQUEFORT
Granny Smith apples, Roquefort blue cheese and toasted walnut salad on a bed of radicchio, Belgian endive and frisée tossed in a light walnut oil vinaigrette. Additional four dollars
SALADE DE CHEVRE
Aged French goat cheese with balsamic vinegar, arugula, oranges, toasted hazelnuts and preserved cherry tomatoes. Additional four dollars
LES ENTREES
All entrees include potage de asperges or salade maison, sliced baguette, and coffee, tea, soda. Other salads or soups ordered will be charged accordingly.
LES VIANDES
ENTRECOTE AUX CHAMPIGNONS
Garlic marinated bone-in ribeye with seasonal mushrooms in a rich red wine sauce and pureed potatoes. 47
AGNEAU GRILLE AVEC MOUTARDE
Grilled Lamb Chops with baby potatoes, Swiss chard and Meaux mustard sauce. 45
MIGNON DE VEAU ROTI
Strauss free raised veal tenderloin with artichokes, sauteed mushrooms and veal sauce. 35
ONGLET DE BOEUF
Marinated and grilled hanger steak with potato puree, sautéed spinach and red wine shallot butter sauce. 30
FILET MIGNON AU POIVRE
Pan seared beef tenderloin with pureed potatoes, sugar snap peas, and a peppercorn-Cognac cream sauce. 44
LES POISSONS
TRUITE DE RIVIERE
Rainbow trout with sautéed artichokes, beurre blanc, and thyme. 35
FLETAN ROTI AVEC ASPERGES
Roasted Alaskan halibut with asparagus, baby potatoes and basil. 36
SAUMON GRILLE AUX TAPENADE
Grilled Scottish salmon with a Nicoise olive tapenade, fava beans, and olive oil potatoes. 34
LES VOLAILLES ET PATES FRAICHES
COQ AU VIN
Pan-seared chicken braised in red wine and thyme, with pearl onions, baby carrots, bacon,
mushrooms, and potato puree 30
CANARD "DEUX FACON"
Slow cooked duck leg and roasted breast with duck fat potatoes, spring vegetables and red wine sauce. 35
POULET ROTI A LA BROCHE
Roasted chicken with pureed potatoes, sugar snap peas, and mushroom cream sauce. 27
PASTA AUX LEGUMES
Penne pasta, seasonal vegetables, Roma tomato sauce, fresh basil, and Parmagiano. 22
With Gulf Shrimp. 28
DUETS
FILET MIGNON ET CREVETTES
Pan-seared petit filet mignon and jumbo gulf shrimp served with seasonal vegetable, potato puree,
and Béarnaise sauce 50
FILET MIGNON ET SALMON
Pan-seared petit filet mignon and salmon filet served with seasonal vegetable, potato puree
and red-wine sauce 48
FILET MIGNON ET HOMARD
Pan-seared petit filet mignon and Maine lobster with sugar snap peas, potato puree
and Béarnaise sauce 65
DESSERTS
Please select one:
Prices are per person.
BISCUIT AU CHOCOLAT
A warm chocolate-almond cake around a chocolate ganache center with crème Anglaise and mint ice cream. 8
TARTE AUX POMMES
A cinnamon and Sauternes flavored Golden Delicious apple tart warmed and served with Door County cherry
preserves, caramel sauce, and crème fraîche. 8
TARTE AU CITRON
Chilled lemon curd with lavender-honey meringue and marinated berries. 8
CREMES GLACEES ET SORBETS
A selection of three house-made ice creams or sorbets served in a tuile cookie. 7
LE TRIO
Dessert trio of miniature crème brûlée, chocolate gormondiese and a warm honey Madeleine. 8
SWEETS TABLE
Lake Park Bistro can provide a wonderful miniature dessert and coffee bar.
Prices below are per dozen.
MINIATURE CRÈME BRÛLÉE
A Bistro classic, made with Madagascar vanilla beans and finished with caramelized sugar 22
CHOCOLATE COVERED STRAWBERRIES
Double dipped in dark chocolate and then drizzled with white chocolate 26
CHOCOLATE CUPS WITH MOUSSE
Delicate chocolate cups filled with your choice of espresso or white chocolate mousse 20
CHOCOLATE GORMONDIESE
One of our favorites, this dessert falls somewhere between a chocolate cake and a soufflé 24
POTS DE CRÈME
French style custard in your choice of vanilla, coffee, chocolate, or all three 20
HONEY MADELINES
Traditional French warm butter cookie 20
LEMON CURD OR PASTRY CRÈME TARTS
Chilled lemon curd or pastry crème tarts in a cookie shell and topped with fruit 22