Bistro Bordeaux

Name: Bistro Bordeaux
Address: 618 Church St., 60201, IL, 60201
Telephone: 847-424-1483

618 Church St., Evanston, IL 60201, US

• Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 11:30AM-9:00PM •

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Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

HORS D’HEUVRE

Terrine de Foie Gras de Canard (3oz)

cured foie gras served with toasted baguette

La soupe a L’onion

classic french onion soup

Pate de Tete de Cochon

pig torchon, pommery mustard, “tete” gelee, shaved vegetables

Soupe du Jour

chef’s daily Selection

Pâté de foies de Volaille

chicken liver pate served with accoutrements and toasted baguette

Brandade Fouettée

whipped brandade with fresh herbs and toasted baguette

Tarte du Jour

served with market green salad

Huitre du Jour

oyster of the day

BISTRO CLASSIC

Escargot de Bourgogne en Croute

snails braised in herb butter with puff pastry

SALADES

Salade verte du Marché au Chevre Chaud

farm market greens with red wine vinaigrette and warm goat cheese

Salade Lyonnaise

frisee and fresh herb salad with poached farm egg, lardons, crouton & sherry vinaigrette

Salade de Chicorée et d’Arugula aux noix

endive and arugula salad with black walnuts, bleu d’auvergne and walnut vinaigrette

Salade de Laitue

bibb lettuce with champagne vinaigrette and fresh herbs

PLATS PRINCIPAUX

Coq Au Vin de Bordeaux

marinated chicken, braised in red wine, served with red wine jus and winter vegetables

Bar Roti aux Poireaux et son Consommé de Poisson

pan seared black bass, braised leeks, served with a roasted fish consommé

Faisan Roti pour deux

whole roasted pheasant for two, roasted chestnut, caramel braised cippolini onions (per person)

Skate Wing a la Bordelaise “Chef Auguste Escoffier”

roasted skate wing, fennel confit, fresh herbs, served with a Bordeaux wine sauce

Blanquette de Veau

classic veal stew, baby winter vegetables, creamy veloute

Steak Frites Bistro Bordeaux

pan seared flatiron with caramelized shallots, maitre D’ butter & french fries

Moules de Bouchot au Safran

Maine bouchot mussels steamed with shallots, garlic, mustard and saffron, served with french fries

Gnochi Parisien, Legumes Braises

potato gnocchi, roasted root vegetables

Croque Madame

toasted ham & cheese on brioche with a fried farm egg, mornay sauce and french fries

LES PETITS PLATS

Pommes Frites

french fries

Legumes d’Hiver

glazed winter vegetables

Pommmes Pont Neuf

potatoes confit

Legumes Marines

pickled vegeables

LA CARTE DES DESSERTS

Profiteroles au Chocolat

vanilla ice cream, chocolate sauce

Mousse au Chocolat Noir

dark Valrhona chocolate “terrine”, raspberry coulis, table side service

Tarte Tatin Traditionelle, Crème Fraiche

warm caramelized apple tart, crème fraiche

Ile Flotante

meringue, crème anglaise, caramel sauce

Crème Brullée Traditionelle

vanilla egg custard, caramelized sugar

Pascal’s Cheese Service

| honeycomb, Servings are 1 ounce each