Appetizers

Saffron Mussel Soup - caramelized onions & garlic crouton. 8

Warm Wellfleet Oysters - light fennel curry, salmon caviar & chives. 15

Seared Foie Gras - caramelized pears, frisee - cinnamon, cider reduction. 16

Escargots - in puff pastry - wild mushroom, country ham & shallot fricassee. 10

Crispy Duck Confit - caramelized shallots, watercress - star anise, port & honey glace. 12

Mussels Pistou - steamed with garlic, white wine, roasted tomatoes & basil - pistou crouton. 11

Pumpkin Ravioli - brown butter - pancetta sauce, pumpkin oil, fried sage & shaved parmesan. 10

Salads

Field Salad with Fresh Herbs - herb vinaigrette. 7

Arugula - lemon & truffle vinaigrette - shaved Reggiano Parmesan. 9

Heart of Romaine - creamy Reggiano Parmesan dressing & parmesan crisp. 9

Roasted Beets - red & yellow beets, baby spinach, toasted walnuts - creamy horseradish dressing. 8

Fish & Shellfish

Soy Lacquered Atlantic Salmon - baby bok choy, cilantro oil - toasted sesame. 23

Pan Roasted Haddock - roasted fingerling potatoes, sautéed spinach - lobster beurre monte. 23

Seared “Day Boat” Scallops - watercress & golden ripe pineapple - green peppercorn - verjus vinaigrette. 25

Provençal Fish & Shellfish Stew - with littleneck clams, mussels, shrimp, scallops & fish - rouille crouton. 26

Lobster - hand-cut pasta with poached lobster and asparagus tips - truffled Cognac & tarragon lobster sauce. mkt. price

Poultry & Meat

Roast Duck Breast & Duck Confit - fig & port sauce -sautéed spinach. 25

Herb Roasted Chicken - potato puree & sautéed carrots - sauternes sauce. 22

Roast Rack of Lamb - pistachio crusted, goat cheese soufflé, haricots verts - Bordeaux lamb sauce. 32

Bistro Steak Frites - grilled filet mignon with a tarragon & shallot vinaigrette - pommes frites & asparagus. 32

Veal a la Normande - medallions of veal tenderloin with mushroom, apples, cider, calvados & creme fraiche. 29

Braised Short Ribs of Beef - Reggiano Parmesan & marrow risotto, asparagus & preserved lemon gremolata. 27

Sides

Pommes Frites 5 - Potato Puree 5 - Grilled Baby Bok Choy with Extra Virgin Olive Oil & Garlic 6 -
Haricots Verts with Shallots 6 - Sautéed Spinach 5 - Asparagus with White Truffle Oil & Parmesan 7

Executive Chef - Steven Graves                    Pastry Chef - Christine Arden

Proprietors - Alan & Gretchen Champney

Vegetarian offering changes daily, please inquire.   18% gratuity added to parties of six or more.

Menu Subject to Change • Download PDF to print (72k)

L'Alouette bistro - 787 Route 28 Harwich Port, MA 02646 - (508) 430-0405