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Big Development at Simple Bistro

Vinnie Vidimangi | Mar 8, 201508:42 PM

Reopening this Wednesday 10MAR15
New chef and co-owner Guy Dongue, formerly chef-owner of Bistrot92.
Now he'll have many more customers, hopefully.

Here's the menu.

DINNER 5.30 pm-10.00 pm

À LA CARTE
OR
PRIX FIXE $40.00 WITH CHOICE OF ENTRÉE/MAIN PLATE/DESSERT
CHOICE FROM ALL MAIN PLATES EXCEPT CHEF'S SPECIALTIES


LES ENTRÉES $11

SAUMON GRAVLAX A' LA MAISON
Our own cured salmon gravlax with lemon, caper on toast
L’AVOCAT EN TARTARE
Avocado tartar, scallions, coriander, balsamic reduction
FEUILLES DE BRICK AU CHÈVRE
Tunisian style pastry wrapper, goat cheese, tomatoes, basil
SALADE VERTE À LA BETTERAVE
Baby greens, roasted beets, baby greens, red wine Dijon mustard vinaigrette
SOUPE DU CHEF SELON LA SAISON
Chef’s creation seasonal soup
CASSOULET D’ESCARGOTS À LA PROVENÇALE
Provencale snail casserole


LES PLATS $24
FOIE DE VEAU
Pan seared veal liver, spinach, salsify root vegetable, balsamic demi-glace
JARRET D’AGNEAU
Moroccan spice braised lamb shank, couscous
MAGRET DE CANARD
Québec Lake Brome duck breast, Penja white pepper sauce, sweet potato purée

BOUILLABAISSE
Traditional bouillabaisse with saffron
SAUMON AU FOUR
Baked salmon cooked to order, vierge sauce (tomato concassé, capers, shallots), seasonal vegetables
BOEUF BOURGUIGNON
Red wine, lardons, pearl onions, carrots, mashed potatoes
CREVETTES FLAMBÉES AU PERNOD
Sautéed jumbo shrimps on a bed of linguini, Pernod cream sauce


LES SPECIALITÉS DU CHEF

FILET MIGNON 33
Cast iron pan seared beef tenderloin (6oz), sauce Perigourdine (foie gras & truffle), roasted fingerling potatoes
ENTRECÔTE AVEC FRITES 27
Grilled New York striploin steak, red wine sauce, housemade Yukon frites
PÉTONCLES AU BEURRE NOISETTE 28
Pan seared sea scallops in classic French brown butter, chef's seasonal vegetables QUINOA BIOLOGIQUE AU TOFU GRILLÉ (VEGETARIEN) 18
Organic quinoa, sautéed vegetables and grilled tofu (Vegetarian)

à la Carte Kitchen Inc
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