Bastille

Name: Bastille
Address: 1201 N. Royal St., 22314, VA, 22314
Telephone: 703-519-3776

1201 N. Royal St., Alexandria, VA 22314, US

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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Lunch

Salads & Appetizers

Soupe du jour

Romaine, Parmegianno Regiano, white anchovies, caesar-dressing

Arugula & goat cheese cromesqui, shallot vinaigrette

Organic lettuces, balsamic dressing

Calamari beignets, sheep milk yogurt & harissa dip

Alaskan Salmon tartare with capers and citrus with organic greens and brioc

Trio of artisanal cheeses

Large salads and Burger

Bastille’s Nicoise salad: arugula & mesclun, potatoes, roasted tomatoes,

Grilled steak salad: organic lettuces, walnuts, Blue cheese, shallot vinaig

Bastille’s burger on fresh brioche bun, with pommes frites:

Angus burger flavored with roasted shallots and garlic confit, Vermont ched

Entrees

Parisian Bistro, long pepper sauce, pommes frites

Sautéed scallopini of chicken, caper and olive sauce, basmati rice

New England Skate wing, scallion coulis, basmati rice

Moules provencales and pommes frites

Crab and crawfish cakes, spicy piquillo coulis, herb basmati rice

Farmed-raised shrimp risotto cooked in a saffron broth, with roasted tomato

Dinner

Soup & Salads

Soupe du jour

Romaine, parmegianno pana cotta, white anchovies, caesar dressing

Mozzarella di Buffalo and farmer’s market tomatoes, sea salt, aged balsam

Goat cheese cromesqui, baby arugula, marinated black figs, shallots dressin

Organic green salad, balsamic vinaigrette

Small Plates

Foie-gras crème caramel

Fresh organic goat cheesecake, fig-banyuls compote

Duo of hot and cold foie gras

House made duck charcuterie tasting: confit, prosciutto and rillettes

Calamari beignets & sheep milk yogurt harissa dip

Entrees

Seafood Paella with grilled Maine lobster, mussels and market fish

Pernod and saffran jus, Paella riso with Spanish chorizo, peas and piquillo

Flash-seared Wild Copper River Sockeye Salmon

Pan-roasted Alaskan Black Cod filet

Served with basmati rice & sautéed cucumber, lemongrass-ginger vinaigrette

Grilled Sea bream filet, Pistachio oil and selim pepper, crispy polenta

Basque-style slow-roasted free-range chicken over tomato, peppers, onions,

Moullard Duck breast and confit leg with roasted peach & Ceylon cinnamon sa

Grilled lamb chops & merguez lamb sausage, summer vegetable ragout flavored

Parisian Bistro steak, Indonesian long pepper sauce, pommes frites

Organic dry-aged carnaroli risotto with farmers’ market vegetables

Artisanal Cheeses

Cave-Aged Chapelle, Chapel Creamery, Talbot County, MD

Appalachian Spring, Locust Grove Farm, East Tennessee

Everona Marble, Everona Dairy, Rapidan, VA

Ewe’s Blue, Old Chatham Sheeepherding Co, NY

Aged goat log, Coach Farm, Pine Plains, NY

Pre-theater Menu

Soupe or salad

Steak, Chicken, or Vegetarian risotto

Crème brûlée or Clafouti

Chef’s Tasting menu

First Course

| Mozzarella di Buffalo and farmer’s market tomatoes

Second Course

| Foie-gras crème caramel

Third Course

| Grilled Sea bream filet

Fourth Course

| Duck magret, roasted peach & Ceylon cinnamon sauce

Cheese Course

(Optional Price: $8.00 or Price: $12.00 with wine pairing) | St Pete’s select blue cheesecake

Dessert

| Warm Peach tatin

Three-Course Sunday Dinner Prix fixe

First Course

Soupe du jour

Calamari beignets & sheep milk yogurt harissa dip

House made duck charcuterie tasting: confit, prosciutto and rillettes

Imported Buffalo mozzarella and farmer’s market tomatoes, sea salt, aged

Arugula & goat cheese cromesqui, marinated black mission figs, shallot vina

Organic green salad with balsamic dressing

Entrée

Poisson du jour

Moules Provencales and pommes frites

“Poulet basquaise”: free-range chicken slow-roasted on a bed of tomato,

Free-range lamb chops and Merguez sausage, harissa and couscous royal ragou

Grilled bistro steak, long pepper sauce, pommes frites

Organic Carnaroli risotto with roasted tomato & wilted greens

Cheese

Trio of artisanal cheeses

| Or

Dessert

Madagascar vanilla bean crème brûlée with house baked biscotti

Valrhona Manjari chocolate pot de crème with fresh raspberries

Cherry clafouti, crème Chantilly and morello cherry reduction

Key lime cheesecake: cheesecake and lime vanilla marmelade

Warm peach tatin

Sunday Brunch

Three-course prix- fixe brunch

Beginnings

| Soupe du jour | Calamari beignets & sheep milk yogurt harissa dip | Organic greens and spring asparagus salad, balsamic dressing | Imported Buffalo mozzarella and farmer’s market tomatoes, sea salt, aged balsamic | Arugula & goat cheese cromesqui, marinated black mission figs, shallot vinaigrette

Entrees

(Steak and crab cakes Price: $16.00) | Croissant and oeufs brouilles, warm asparagus salad | Fish of the day | Moules Provencales and pommes frites | Grilled hanger steak, long pepper sauce, pommes frites | Sautéed scallopini of chicken, caper and olive sauce, basmati rice | Crab and crawfish cakes, spicy piquillo coulis, herb basmati rice | Vegetable clafouti, served with organic greens

Dessert

| Trio of artisanal cheeses | Bastille bread pudding | Crème brûlée made with imported Madagascar vanilla bean | Cherry clafouti, crème Chantilly and morello cherry reduction | Key lime cheesecake: cheesecake and lime vanilla marmelade | Citrus thyme shortcake with fresh strawberries and crème Chantilly