Bistro 7

Name: Bistro 7
Address: 7 N. Third St., 19106, PA, 19106
Telephone: 215-931-1560

7 N. Third St., Philadelphia, PA 19106, US

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

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

SAMPLE DINNER MENU

Appetizers

Organic Butter Lettuces, Shaved Red Onion and Radishes tossed in Buttermilk

Salad of Pickled Red and Yellow Beets and Lancaster County Strawberries

with fresh goat’s cheese, toasted pine nuts, baby leaf lettuces and aged balsamic

Chilled Green Vegetable Gazpacho topped with Lemon Cured Salmon and Salmon

with pickled vegetable relish and dill crème fraiche

Potato Gnocchi tossed with Morel Mushrooms, Fresh Cut Corn and Summer Squas

with toasted garlic, sage, and freshly grated pecorino Romano

Wild Burgundy Escargots stewed in Fennel-Pernod Cream

with mirepoix vegetables, tiny sourdough croutons and tarragon oil

Charcuterie Plate of Pistachio-Crusted Duck Liver Mousse and House-Cured Du

with toasted sourdough crostini, pickled red onion and chive oil

Entrées

Honey and Lavender Glazed Organic Free-Range Chicken with Mint-Peach Relish

with chipotle-sweet potato gratin and chilled haricots verts tossed in tarragon vinaigrette

Crispy-Fried Squash Blossoms filled with Jumbo Lump Crab

over rock shrimp risotto with sweet peas, summer squash, fresh-cut corn and basil

Herb Roasted Red Snapper Filet over Tomato-Saffron Nage

with Prince Edward Island Mussels, Israeli couscous, baby arugula, and lemon-black pepper aioli

Braised Rabbit tossed with Asparagus and Roasted Morel Mushrooms

over mashed potato-English pea ravioli with wilted pea shoots

Cumin and Honey Broiled Lamb Tenderloins with Crispy Goat’s Cheese-Kalama

with baby lamb’s lettuces salad, creamy cucumber raita and black pepper-burgundy jus

Pan-Roasted Wolf Neck Farm’s Flat Iron Steak with Watercress Puree and Bu

with crème-fraiche mashed fingerling potatoes and steamed spinach

Dessert

Cheese Plate:

Delice D’Argental (triple cream cow’s milk with crème fraiche from Burgundy, Fr), Petit Billy(2 week old goat’s cheese from the Loire Valley, France ), Blacksticks Blue (incredibly creamy cow’s milk blue cheddar from Preston, G.B.) with roasted cherries, raw honey and pistachio brittle