{ Summer of Rosé }

{ Celebrating Our 9th, Lyon-Style }

{ Brunch and Happy Hour }


June 2017 at Bistrot La Minette

Bastile Day 2017

On Thursday and Friday, July 13 and 14, Bistrot celebrates Bastille Day with a decadent four-course meal, including a second-course buffet for all guests to serve themselves and share. For just $40 per person, guests will enjoy four courses from Chef Kenneth Bush, including a buffet-style second course that evokes the family picnics many French families hold over the holiday weekend.  “Much like Americans over Fourth of July weekend, French families spend Bastille Day weekend together, typically with a ton of food and parades on TV in the background, followed by fireworks in the town square,” explains Chef-Owner Peter Woolsey. “It’s a tradition that we love to celebrate every year, so our Bastille Day menu is plentiful, casual and perfect for a summer evening among friends.”

The Bastille Day Menu includes:

  • Vichyssoise, cold potato-leek soup with parsley oil and croutons
  • A Second Course Buffet, including:
    • Poivron Rôtis, oven-roasted peppers with olive oil, garlic confit and toast
    • Champignons à la Grecque, button mushrooms cooked in court-bouillon with lemon and tomato
    • Rillettes de Canard, duck confit with croutons
    • Mousse de Foie de Volaille, chicken liver mousse
    • Tapenade d’Olives, olives pureed with anchovies, capers and garlic
    • Carottes Râpées, grated carrot salad with shallots and walnut vinaigrette
    • Salade des Tomatoes, sliced Roma tomatoes with basil, sherry vinegar and olive oil
    • Salade des Betteraves, red beets with orange vinaigrette
    • Salade Piémontaise, potato salad with ham, cornichons and crème fraîche
    • Terrine de Campagne, country-style paté with toasted brioche, Dijon mustard and cornichons
    • Quiche Lorraine with lardons and Comté cheese
    • Salade des Lentilles, puy lentils with brunois vegetables and vinaigrette
  • A Third Course choice of:
    • ½ Roasted Chicken with Dijon-tarragon sauce
    • Filet of Salmon with lemon-chive crème fraiche
    • Pan-Seared Pork Chop with rosemary-paprika butter
  • All Third Course Dishes will be served with Gratin de Pâtes, Tomate Provençal and Green Beans cooked with shallots and butter
  • A Dessert choice of:
    • Financier aux Amandes et Mûres, almond cakes with honey-goat cheese crème Chantilly, fresh blackberries and blackberry puree
    • Terrine de Mousse au Chocolate, chocolate mousse “terrine” with meringue, candied hazelnuts, sea salt and crème Chantilly
    • Mille Feuille aux Framboises, caramelized puff pastry with vanilla pastry cream and raspberries

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