Pastis Restaurant and Bar

Selection of artisan cheeses, toasted walnuts and baguette toasts.

Selection of cured meats, sausages, pate, brie cheese and accompaniments.

Served with capers, red onions, cream cheese, horseradish, brioche.

Same recipe since 1998.

White wine, tomatoes, garlic, herbed butter and a touch of cream.

Served with creole mustard remoulade, and balsamic reduction.

Small tasting of calamari, farmhouse plate, and vodka cured salmon.

Organic greens, goat cheese, cranberries, walnuts and citrus vinaigrette.

Brioche, shaved padano cheese, balsamic reduction.

Fresh basil, roasted red peppers, balsamic vinegar, and extra virgin olive oil.

Bibb lettuce, cucumbers, sun dried tomatoes, kalamata olives, feta cheese, pepperocini, red wine vinaigrette.

Seasonal vegetables, creminii mushrooms, infused oil and coriander jus.

Saffron spatzle, haricot vert, grape tomatoes, vanilla orange butter.

Stuffed with spinach, ham and gruyere served with truffle potatoes, haricot vert.

Served with basil pesto risotto, finished with a charred tomato vinagrette.

Served With Sautéed spinach, and gratin potatoes, brandy mustard jus.

Seared ahi tuna served over saffron potatoes, green beans, tomatoes, black olives and saffron aioli.

Battered pan fried, with sautéed spinach, carrots, cremini mushroom, lemon caper brown butter

Served with gratin potatoes, haricot vert, tomatoes and lamb jus.

Grilled hanger steak with homemade pomme frites and organic greens.

Sautéed with garlic, tomatoes, parsley, lemon, chili flake, butter and white wine.

Mushroom duxelle, grilled asparagus, truffle potatoes, and a dill mornay sauce.

Served over parsley Dijon gnocci, sautéed spinach, shitake mushrooms, and a mission fig Bordlaise sauce.