Wine Bistro

Name: Wine Bistro
Address: 11915 Ventura Blvd., 91604, CA, 91604
Telephone: 818-766-6233

11915 Ventura Blvd., Studio City, CA 91604, US

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

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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:

Le Lunch Menu

SOUPES

French onion soup, croutons, gratinée of cheese

Butternut squash soup, ginger and apple cinnamon crème fraîche

SALADES

Field mesclun. Avocado, tomatoes, mustard vinaigrette

Romaine heart Caesar, pesto crouton, Parmesan crisp

Young frisée, crispy bacon, garlic dressing and poached egg

Roasted beets, goat cheese, lamb lettuce and walnuts

Chilled green asparagus, mustard vinaigrette and egg mimosa

Watercress-endive, poached pears, hazelnut and blue cheese

APPETIZERS

Feuilleté of Burgundy snails, parsley garlic butter

Country pate of duck, apple compote, cornichons

Smoked sturgeon, red beets crème fraîche, pommes gaufrettes

Warm quiche pie with leeks, Virginia and goat cheese

Crab and shrimp fritters, pineapple ginger chutney

Atlantic smoked salmon, capers, red onions, chives, chopped eggs

Bouchot mussels with white, mustard and saffron

PATES DU BISTRO

Penne with garden tomatoes, basil and candid garlic

Pumpkin raviolis, sage butter, melted arugula

Linguine with sea scallops, shrimps, mussels, spicy tomato sauce

Prosciutto raviolis, green asparagus, white truffle oil

Lobster raviolis, baby spinach and lobster essence

GOURMET SANDWICH

Grilled tuna, roasted peppers, olive tapenade, tomatoes, artichoke

Roasted flat-iron steak, garlic mayo, caramelized onions, watercress

Smoked salmon, red onions, capers, crème fraîche, cucumber, dill

Grilled chicken breast, basil pesto mayo, tomatoes, arugula leaves

Grilled porcinis, avocado, tomato, sprouts, olive oil pesto

ENTREES

Chinese bass,

flame roasted bell peppers, tomato, tarragon, olives, garlic, Orzo with artichoke and pine nuts

Plum barbequed swordfish,

plump basil roasted tomato, sweet corn and cilantro, purple and golden bay potatoes

Sautéed sand dabs,

almond butter and lemon, Idaho whipped potatoes, melted spinach with olive oil

Horseradish crusted Atlantic salmon,

orange butter, wild rice and braised fennel

Kobe beef bistro burger,

vine ripened tomato, watercress, sweet onions Served with crispy fries

Grilled flat-iron steak,

cracked black pepper and shallots, parsley pommes frites

Le Dinner Menu

Soupes

French onion soup, croutons, gratinée of cheese

Butternut squash soup, ginger and apple cinnamon crème fraîche

Salades

Field mesclun. Avocado, tomatoes, mustard vinaigrette

Romaine heart Caesar, pesto crouton, Parmesan crisp

Young frisée, crispy bacon, garlic dressing and poached egg

Roasted beets, goat cheese, lamb lettuce and walnuts

Chilled green asparagus, mustard vinaigrette and egg mimosa

Watercress-endive, poached pears, hazelnut and blue cheese

Appetizers

Feuilleté of Burgundy snails, parsley garlic butter

Country pate of duck, apple compote, cornichons

Smoked sturgeon, red beets crème fraîche, pommes gaufrettes

Warm quiche pie with leeks, Virginia ham and goat cheese

Crab and shrimp fritters, pineapple ginger chutney

Atlantic smoked salmon, capers, red onions, chives, chopped eggs

Bouchot mussels with white wine, mustard and saffron

Fresh Buratta, vine ripened tomatoes, basil, aged balsamic vinegar

Pates du Bistro

Penne with garden tomatoes, basil and candid garlic

Pumpkin raviolis, sage butter, melted arugula

Linguine with sea scallops, shrimps, mussels, spicy tomato sauce

Prosciutto raviolis, green asparagus, white truffle oil

Lobster raviolis, baby spinach and lobster essence

Entrees

Chinese bass, flame roasted bell peppers, tomato, tarragon, olives, garlic,

Plum barbequed swordfish, plump basil roasted tomato, sweet corn and cilant

Sautéed sand dabs, almond butter and lemon, Idaho whipped potatoes, melted

Horseradish crusted Atlantic salmon, orange butter, wild rice and braised f

Panco bread crusted chicken cordon bleu with, tarragon ratatouille, served

Pan seared calf’s liver, slow cooked onions, black mission figs in port,

Duck leg confit, French green lentils with “saucisse a l’ail”, braise

Bourbon marinated pork tenderloin, green apple compote, wild mushroom sauce

Slow braised beef bourguignon, glazed root vegetable, crispy onions, horse

Grilled flat-iron steak, cracked black pepper and shallots, parsley pommes

Le Bistro Menu

Le Menu Bistro

Potage maison

Soup of the day

Salade d’endive, raddicchio & betrave

Belgian endive & radicchio salad topped with red beets

Demi avocat et ses petites crevettes

Ripe half avocado stuffed with bay shrimps over baby greens

Fera, sauce tomate provençale

Sautéed whitefish, white wine, herbs, garlic, & tomato relish

Poitrine de poulet aux champignons

Breast of chicken sauced with balsamic and sautéed mushrooms

Cheveux d’ange aux Merguez du pays

Angel hair with spicy lamb sausages, tomato sauce

Bifteck hache au poivre

Chopped steak, black peppercorn sauce and French fries

Pâtisserie du jour

Homemade dessert

La Carte Pique-nique

Premier Acte - Appetizers

Salade du bistro

Assorted tender baby greens, avocado, mushrooms, Dijon vinaigrette

Salade d’endive, roquefort et sa poire pochée

Belgian endive salad with Roquefort, poached pear and caramelized walnuts

Assiette norvégienne

Fresh asparagus wrapped with smoked salmon, dill dressing

Coeur d'artichaut au champagne

Grilled artichoke hearts with champagne vinaigrette

Merguez lyonnaise

Spicy lamb sausages with sautéed onions

Crevettes de la Mediterrannee

Rock shrimps sautéed, julienne of fresh fruits, zesty mandarin chutney

Entre Acte - Entrees

Saumon poche quatre saisons

Cold Poached Salmon over cucumber, onion & tomato relish

Pavé deThon a l’Orientale

Seared Hawaiian tuna with caramelized soy and ginger

Suprême de volaille a L’Italienne

Roasted breast of chicken with a sundried tomato Parmesan sauce

Noie d’agneau provençal

Oven baked loin of lamb, garlic, parsley and natural juices

Entrecôte grille californienne

Grilled New York Steak with a southern California salsa

Finale - Dessert

Tarte Tatin

Caramelized apple tarte

Marquise au chocolat

Rich chocolate mousse cake with raspberry and vanilla sauces

Coupe de fruits des rois

Mix berries and fruits topped with Grand Marnier