Le Bistro (Incline Village)

Leek, Roasted Onion, Potato and Cauliflower Soup

Fresh Cluster Tomato Bisque em Croûte

Fresh Malpeque Oysters from Prince Edward Island on the Half Shell

Live Maine Lobster Cocktail

with Avocado Salad and Amoureuse Dressing.

Homemade Duck Liver Gâteau (mousse) served

with Cornichons.

Homemade Salmon Pastrami

with Dill Dressing Fresh Artichoke and Seaweed Salad.

Spicy Braised Honey Comb Tripe

with Calvados and White Wine.

Potato Gnocchi

wtih White Truffle Oil.

Tomato and Onion Tartlet

with fresh Thyme and Tomato Coulis.

Homemade Niman Ranch Veal and Pork Pâté de Campagne

served with Cornichons.

Chilled Red Bell Pepper Flan

with a white Corn Vichyssoise and Parmigiano Reggiano.

Chilled Marinated Mackerel

with Riesling and Vegetables.

Terrine of Duck Foie Gras

Served with Pear and orange Chutney and Warm Brioche.

Fresh American Sturgeon Sterling Caviar on a Potato Pancake

Hydroponics Watercress Salad

with honey and Sherry Vinegar dressing, Roasted Pine Nuts.

Hearts of Palm

with a Roasted Shallot Vinaigrette.

Steamed Green Beans

with a Honey and Almond Dressing.

Steamed Green Asparagus

served with Dijon Vinaigrette.

Organic Mixed Baby Lettuces

tossed in a Balsamic Dressing with Granny Smith Apple and Dry Cranberries.

Baked Escargot

Served with a Romaine Salad Tossed in a Lemon Dressing with Parmesan Cheese.

Broiled Fresh Halibut

with Orange Butter, Basil Orzo Pasta and Onion Rings.

Tournedos of Beef Tenderloin

with Port and Cabernet Réduction and Maytag Blue Cheese.

Medallion of Milk Fed Veal

with Truffle Risotto and Fresh Morel Mushrooms.

Herb Crusted Noisette of Harper Ranch Lamb

with a Curry Provençal served with Fresh Salsify.

Homemade Duck Confit

with Black Beluga Lentils and Caramelized Onions.

Braised Milk Fed Veal Tongue

with A light Horseradish Sauce.

Ratatouille Lasagna

Assortment of Cheeses

Served with Raisins and Glazed Walnuts.