Copy of French Bistro Menu

Tender snails baked in garlic herb butter, served with crusty bread.

Rich beef broth topped with caramelized onions and melted Gruyère cheese.

Fresh salmon diced and seasoned with capers, shallots, and lemon zest.

Chicken braised in red wine with mushrooms, lardons, and pearl onions.

A medley of seasonal vegetables stewed with herbs and olive oil.

Slow-cooked duck leg served with crispy skin and garlic potatoes.

Upside-down caramelized apple tart served warm with crème fraîche.

Classic vanilla custard topped with a caramelized sugar crust.

Rich and airy chocolate dessert garnished with whipped cream.