Barrington Country Bistro

Name: Barrington Country Bistro
Address: 700 W. Northwest Hwy., 60010, IL, 60010
Telephone: 847-842-1300

700 W. Northwest Hwy., Barrington, IL 60010, US

• Monday: 11:30AM-8:30PM •Tuesday: 11:30AM-8:30PM •Wednesday: 11:30AM-8:30PM •Thursday: 11:30AM-8:30PM •Friday: 11:30AM-9:30PM •Saturday: 11:30AM-9:30PM •

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Deals & Coupons

Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Lunch

Soups

Chef's Soup of the Day

French Onion Soup Gratinée

Side Salads

Bistro Greens with White Balsamic Vinaigrette

Garlicky Caesar Salad Garnished with a Parmesan Tuile

Entree Salads

Thinly-Sliced Prosciutto di Parma with a Salad of Baby Field Greens, Garnis

Salade Niçoise:

Seared Fresh Ahi Tuna with Mesclun Greens, Haricots Verts, Fingerling Potato, Hard-Boiled Egg, Anchovy and Niçoise Olives; Balsamic Vinaigrette

Bistro Cobb:

A Chopped Salad of Poached Chicken, Blue Cheese, Bacon, Hard-Boiled Egg, Red Bell Pepper and Tomato, Tossed with Mesclun Greens and; Herb Vinaigrette

Steak Salad:

Sliced, Freshly-Seared Onglet (Hanger Steak) Served with Field Greens, Roasted Red Onion, Tomatoes and Crumbled Blue Cheese; Balsamic Vinaigrette

Sandwiches

Seared Veal Scallopini with Melted Gruyère, Arugula, Red Onion and Tomato

Served on Lightly-toasted Sourdough with Lemon-Cornichon Rémoulade

Smoked Turkey Breast with Bacon, Fresh Mozzarella and Sliced Tomatoes,

Served on Cornmeal Baguette with Honey Mustard Dressing

Freshly-Seared Chicken Breast with Roasted Portobello Mushroom and Melted B

Served on Lightly-Toasted Foccacia with Lettuce, Onion and Tomato; Basil Aïoli

Entrees

Chef's Signature Homemade Ravioli of the Day

Fillet of Tilapia Served with Sautéed Fingerling Potatoes, Leek and Capers

Lightly-Baked Crabcake with a Mild, Green Gazpacho-Style Sauce, Garnished w

Tarragon Marinated Roast Chicken

Served with Tournéed Vegetables and Cipollini Onions; Natural Jus

Seared Atlantic Salmon Seasoned with Mushroom Dust,

Served with Broccolini, King Trumpet Mushrooms and Sliced Grapes; Portwine Vinaigrette

Roasted Pork Tenderloin with Garlic Mashed Potato

French Farmhouse Lunch:

Chef's Assortment of Pâté and Premium Cheeses Garnished with Fruit and Walnuts

Chef's Provençal-Style Vegetable Composition

Homemade Basil Fettucine with Shrimp and Seafood, Tossed with White Wine Sa

Sides

Ratatouille

Spinach

Haricots Verts

Asparagus

Garlic-Mashed Potato

Frites (Bistro Fries)

Dinner

Appetizers

Seared Sea Scallops Served with a Mousseline of Salsify, Garnished with Tru

Chef's Signature Ravioli of the Day

Steak Tartare, Ground to Order and Classically Prepared with Shallots, Cape

Escargots with Garlic Butter and Herbs

Lightly-Baked Crabcake with a Mild, Green Gazpacho-Style Sauce, Served Warm

Assiette de Charcuterie (Pâté and Cured Meats) Featuring Pheasant Terrine

Chef's Selection of Premium Cheese, Garnished with Grapes, Cucumber and Mar

Soups, Salads

Chef's Soup of the Day

French Onion Soup Gratinée

Bistro Greens with White Balsamic Vinaigrette

Garlicky Caesar Salad

Salade Lyonnaise:

Frisée and Belgian Endive with Freshly-Toasted Croûtons, Lardons, Fingerling Potato Slices and a Poached Egg; Warm Bacon-Shallot Vinaigrette

Thinly-Sliced Prosciutto di Parma with a Salad of Baby Spinach and Frisée,

"Date with a Dish" Specials

Monday: Paella

A classic Spanish casserole featuring Shellfish, Seafood, Chicken, Chorizo, Diced Onion, Peppers and Sweet Peas with Saffron Rice

Tuesday: Châteaubriand Béarnaise (12 oz Roast Filet) Carved Tableside

Wednesday: Roast Duck

Thursday: Dover Sole (Filleted Tableside)

Entrees

Orange-Honey Marinated Lamb T-Bones Garnished with Crispy Hearts of Palm; N

Seared Atlantic Salmon Seasoned with Mushroom Dust, Served with Broccolini,

Fillet of Tilapia Served with Sautéed Fingerling Potatoes, Leek and Capers

Homemade Basil Fettucine with Shrimp and Seafood, Tossed with White Wine Sa

Roasted Pork Tenderloin with Sweet Potato Purée

Tarragon Marinated Roast Chicken

Served with Tournéed Vegetables and Cipollini Onions; Natural Jus

Steak-Frites:

Butt Steak with Bistro Fries

Provimi Calf's Liver with Crispy Onions, Spinach and Garlic Mashed Potato

Sides

Ratatouille

Spinach

Haricots Verts

Asparagus

Garlic-Mashed Potato

Frites (Bistro Fries)

Cheese & Dessert

Chef's Selection of Premium Cheeses, Garnished with Grapes, Cucumber and Ma

Special every Monday, Tuesday and Wednesday evenings only: Grand Marnier So

requires extra time please order with your dinner selections (not suitable for carry out)

White Chocolate-Grand Marnier Bread Pudding, Served Warm with Grand Marnier

Frozen Lemon Mousse Topped with Lemon Granité, Garnished with Diced Grapef

Berry Crostada:

Mixed Berries Baked in a Cornmeal-Nut Crust, Served Warm with Vanilla Ice Cream

Very Thin Apple Tart, Served Warm with Vanilla Ice Cream and Caramel Sauce

(please allow extra time)

Chocolate Praliné:

Layers of Rich Chocolate Ganache, Chocolate Mousse and Crisp Praline Garnished with Chocolate Sorbet, Silky Crème Anglaise and Raspberry Coulis

Chocolate Fondant:

Petite Bittersweet Chocolate Cake Served Warm with Soft Center, Garnished with a Plume of Dessert Sauces (please allow extra time)

Crème Brûlée

(not available to go)

Barrington Country Bistro

Reviews 0

Deals & Coupons

Details

Chef's Soup of the Day

French Onion Soup Gratinée

Bistro Greens with White Balsamic Vinaigrette

Garlicky Caesar Salad Garnished with a Parmesan Tuile

Thinly-Sliced Prosciutto di Parma with a Salad of Baby Field Greens, Garnis

Salade Niçoise:

Bistro Cobb:

Steak Salad:

Seared Veal Scallopini with Melted Gruyère, Arugula, Red Onion and Tomato

Smoked Turkey Breast with Bacon, Fresh Mozzarella and Sliced Tomatoes,

Freshly-Seared Chicken Breast with Roasted Portobello Mushroom and Melted B

Chef's Signature Homemade Ravioli of the Day

Fillet of Tilapia Served with Sautéed Fingerling Potatoes, Leek and Capers

Lightly-Baked Crabcake with a Mild, Green Gazpacho-Style Sauce, Garnished w

Tarragon Marinated Roast Chicken

Seared Atlantic Salmon Seasoned with Mushroom Dust,

Roasted Pork Tenderloin with Garlic Mashed Potato

French Farmhouse Lunch:

Chef's Provençal-Style Vegetable Composition

Homemade Basil Fettucine with Shrimp and Seafood, Tossed with White Wine Sa

Ratatouille

Spinach

Haricots Verts

Asparagus

Garlic-Mashed Potato

Frites (Bistro Fries)

Seared Sea Scallops Served with a Mousseline of Salsify, Garnished with Tru

Chef's Signature Ravioli of the Day

Steak Tartare, Ground to Order and Classically Prepared with Shallots, Cape

Escargots with Garlic Butter and Herbs

Lightly-Baked Crabcake with a Mild, Green Gazpacho-Style Sauce, Served Warm

Assiette de Charcuterie (Pâté and Cured Meats) Featuring Pheasant Terrine

Chef's Selection of Premium Cheese, Garnished with Grapes, Cucumber and Mar

Chef's Soup of the Day

French Onion Soup Gratinée

Bistro Greens with White Balsamic Vinaigrette

Garlicky Caesar Salad

Salade Lyonnaise:

Thinly-Sliced Prosciutto di Parma with a Salad of Baby Spinach and Frisée,

Monday: Paella

Tuesday: Châteaubriand Béarnaise (12 oz Roast Filet) Carved Tableside

Wednesday: Roast Duck

Thursday: Dover Sole (Filleted Tableside)

Orange-Honey Marinated Lamb T-Bones Garnished with Crispy Hearts of Palm; N

Seared Atlantic Salmon Seasoned with Mushroom Dust, Served with Broccolini,

Fillet of Tilapia Served with Sautéed Fingerling Potatoes, Leek and Capers

Homemade Basil Fettucine with Shrimp and Seafood, Tossed with White Wine Sa

Roasted Pork Tenderloin with Sweet Potato Purée

Tarragon Marinated Roast Chicken

Steak-Frites:

Provimi Calf's Liver with Crispy Onions, Spinach and Garlic Mashed Potato

Ratatouille

Spinach

Haricots Verts

Asparagus

Garlic-Mashed Potato

Frites (Bistro Fries)

Chef's Selection of Premium Cheeses, Garnished with Grapes, Cucumber and Ma

Special every Monday, Tuesday and Wednesday evenings only: Grand Marnier So

White Chocolate-Grand Marnier Bread Pudding, Served Warm with Grand Marnier

Frozen Lemon Mousse Topped with Lemon Granité, Garnished with Diced Grapef

Berry Crostada:

Very Thin Apple Tart, Served Warm with Vanilla Ice Cream and Caramel Sauce

Chocolate Praliné:

Chocolate Fondant:

Crème Brûlée

Trio of Homemade Sorbets