WELCOME visit us Wednesdays at the Marco Island farmer's market
we sell various types of quiche, soup, prepared foods
november through april 7:30 am-1:00 pm
also, Saturdays at the farmer's market at St. Paul Episcopal Church located at
3901 Davis Blvd 7:30 am- noon
Bistro Soleil
FRENCH CUISINE
Experience our historical charm
Relax and enjoy your home away from home
Step back into history at the jewel of the island
"Knowing Denis' prowess made our decisions both difficult and easy. We knew everything would be delicious, but every selection we made precluded our tasting of something else.
Oh, the cruelty of a single meal."
~Gulfshore Life Magazine
"Bistro Soleil at the Olde Marco Inn on Marco Island is in a historic building built in 1893. French born and trained, Chef Denis Meurgue was named one of the Top Ten chefs in South Florida. The dinner I savored reflected his worldwide cooking experiences. No meal for me is complete without a delectable dessert, and the fresh beignets with chantilly cream and chocolate fondant was just that. "
~Stephen Fries
New Haven Register
Save the date
Annual Fashion Show benefitting
the American Cancer Society
featuring emcee FOX 4 news anchor Patrick Nolan
Thursday, March 8th _ 11 am
Located in Olde Marco Historic Village in the Olde Marco Inn and Suites
for hotel accommodations, please visit: www.oldemarcoinn.com
for reservations, please call 239.389.0981
email: bistrosoleil_oldemarcoinn.com
INFO Bistro Soleil
visit us Wednesdays at the Marco Island farmer's market
we sell various types of quiche, soup, prepared foods
november through april 7:30 am-1:00 pm
also, Saturdays at the farmer's market at St. Paul Episcopal Church located at
3901 Davis Blvd 7:30 am- noon
FRENCH CUISINE
French cuisine creatively prepared by award-winning chef Denis Meurgue
We offer carry out, catering services and gift certificates
Full Bar Entertainment
Serving dinner Monday through Saturday from 5 pm
Happy Hour 1/2 price drinks Monday-Friday 5-6:30 pm in our bar
includes domestic beer, house wine and well liquors
sample our $4..99 appetizer bar menu
Pianist/Vocalist Dan Vass
performing in our bar Tues-Wed-Thurs from 5:30 and Saturdays from 6 pm
Female Vocalist Sabrina Williams Fridays from 6 pm-9 pm
Private banquet facilities available for breakfasts. lunches and dinners, meetings, rehearsal dinners, weddings and all your special occasions
Children's Menu available
check out our reviews on Tripadvisor.com
Early Dining Special
Monday-Friday 5-5:30 pm
20% off your bill
in our dining room only, excluding holidays
cannot be combined with other offers
MENUS Bistro Soleil
Happy Hour Bar Menu Happy Hour Bar Menu
$4.99 Happy Hour Appetizers in our bar
Saumon Fume fait maison
Homemade smoked salmon served
w. toasted country bread
Escargot
Sizzling escargots cooked in an aromatic garlic herb butter
Moules Provencales
Prince Edward Island mussels
steamed w. herbs, garlic & white wine
Brie Quesadilla
Baked brie, mushrooms & onions wrapped in a tortilla
Bruschetta
Ripe tomato & basil bruschetta, topped w. shaved
parmesan served w. arugula salad
Cheese Plate
French Fries tossed with rosemary and parmesan Cheese
French Fries tossed with white truffle oil
Appetizers Appetizers
We take great pride in ensuring the finest quality for your enjoyment; as a result, all entrees are cooked to order. Your patience is greatly appreciated. Merci beaucoup.
Hors D’'oeuvres
Saumon Fumé fait maison
Homemade smoked salmon served w. toasted country bread
8.50
Escargot
Sizzling escargots cooked in an
aromatic garlic herb butter
7.50
Terrine de foie gras de canard
Homemae terrine of duck foie gras served w. country bread
17
Fromage de chevre
Crispy goat cheese tart ”tatin ” drizzled w. a caramelized balsamic vinegar,
accompanied w. a tomato-cumin marmalade
8.50
Moules Provencales
Prince Edward Island mussels, steamed w. herbs, garlic & white wine
8
Brie en croute
Baked brie, mushrooms & shallots wrapped in French phyllo
7.50
Bruschetta
Ripe tomato & basil bruschetta, topped w. shaved parmesan served w. arugula salad
6.50
Carpaccio de filet de boeuf
Carpaccio of beef tenderloin marinated w. truffle oil, topped w. capers & parmesan cheese
12
Crevettes et crabe
Crispy jumbo shrimps and crab meat wrapped in brick dough, served w. sweet Thai chili sauce
12
Soupes
Soupe a l’'oignon gratinee
Traditional French onion soup
gratinee w. Swiss cheese
cup 5 bowl 6.50
Gratinee a la tomate
Sun dried tomato & basil veloute
gratinee w. Swiss & blue cheese
cup 5 bowl 6.50
Entrees Entrees
Risotto
Risotto aux champignons
Wild mushroom risotto scented w. white truffle oil & fresh vegetables
23
Risotto aux crabe
Blue crab and English peas risotto scented w. basil
23
Plats de resistance
Entrées
Seafood
Every night, different specialties will be
explained by our servers
Complimentary house salad &
starch of the day served w. entrées
accompanied w. garden vegetables
Salmon de l’'Atlantique
Seared filet of salmon in a puff pastry served w. a sun-dried tomato basil butter sauce
23
Tilapia Denis
Seared tilapia fillet topped w. crab meat, finished w. a lemon caper butter sauce
22
Moules Provencales
Prince Edward Island mussels steamed w. herbs, garlic & white wine,
served w. homemade parmesan and rosemary fries
21
Cassolette Fruits de Mer
Cassolette of shrimp, scallops, mussels, crab meat, crunchy veggies & mushrooms,
in a saffron cream sauce, slightly gratinée w. parmesan cheese
26
Viandes et volailles
Poulet
Char grilled chicken breast gratinee w. prosciutto, swiss & blue cheese
23
Canard à l’'orange
slowly roasted crispy Long Island duck a l’'orange
26
Steak frites
10 oz lean New York steak served w. a green peppercorn- brandy sauce,
served w. homemade parmesan & rosemary fries
27
Foie de veau
Seared calf liver topped w. bacon & onions,
deglazed w. an apple cider vinegar & light brown demi glace
23
Carré d’agneau provencale
Roasted New Zealand rack of lamb à la provencale
29
Porc aux champignons
Roasted pork tenderloin stuffed w. wild mushrooms and goat cheese topped with a cabernet reduction
24
Filet Mignon
Char-grilled 8oz tournedo of beef tenderloin wrapped w. bacon and served with gulf shrimps topped
w. a port wine sauce
34
Plate sharing charge 9.95 includes a house salad
Menu and prices subject to change
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness, especially if you have certain medical conditions
Desserts Desserts
Nos desserts
Tarte Tatin
Homemade crispy warm
apple tarte tatin served with
vanilla ice cream
topped with balsamic
vinegar reduction
7.50
Mousse Citron Vert
Light key lime mousse made with
yogurt and sour cream
6.95
Crème Brulée
Rich vanilla custard,
carmelized with sugar
7
The following three desserts take approximately
10-15 minutes but are definitely worth the wait
Les Bugnes
Fresh beignets sprinkled with powdered sugar served with a dip of chantilly
7.50
Crumble de Poire
Pear & hazelnut chocolate crumble
7.50
Chocolat Fondant
Delectable, lightly cooked, warm dark chocolate cake, served with vanilla ice cream
8.50
Bistro Martinis Bistro Martinis
Featured Martinis
Bistro Soleil Martini
Our special concoction
Not too sweet, not too sour
The name says it all!
Bistro Appletini
The one that made Granny Smith jealous!
Bistro Cosmopolitan
Please feel free to choose your flavor
Orange, Raspberry, Citrus, Blueberry or Strawberry
Bistro Espressotini
The martini that will keep you dancing
with us all night long!
Bistro Chocotini
The perfect ending or
just to satisfy that sweet tooth
Bistro Punchtini
The Kool-Aid guy isn’'t happy with us!
Bistro Soleil French Martini
HEY!! You’'re in a French restaurant!
Wine Wine
Champagne and Sparkling Wine
Moet & Chandon split
Chandon Rose split
Freixenet split
Dom Perignon
Perrier Jouet Brut
Moet Chandon, Imperial
Cristal
Veuve Clicquot
Charles Laffitte
Mumm Cordon Rouge
Mumm de Cramant
Chardonnay
Kendall Jackson Grand Reserve
Saint Francis
Chalone
Ferrari-Carano
Sterling
Acacia
Pouilly Fuisse
Domaine Chandon
Orogeny
Puligny Montrachet
Meursault
White wines of the world
Santa Margherita Pinot Grigio
Stellina di Notte Pinot Grigio
Sterling Riesling
Trimbach Riesling
Sancerre
The Beach House
BV Coastal Sauvignon Blanc
New Harbor Sauvignon Blanc
Rose
Chateau de Campuget
Domaine de Nizas
Beaujolais
Echelon
Beaujolais Village
Pinot Noir
Laforet Pinot Noir
Chorey les Beaune
Domaine Chandon
Chalone
Sterling
Acacia
Pommard
Savigny Les Beaunes
Italian Reds
Amarone
Terrabianca Campaccio
Sangiovese Antinori
Chianti DOCG
Other Red Wine
Edna Valley Cabernet Sauvignon
Rosenblum Vintner's Cuvee Syrah
Meritage "The Riddler"
Rosenblum Cuvee XXX Zinfandel
Merlot
Blackstone
Provenance
Kendall Jackson Grand Reserve
Sterling
Casa Lapostolle
Los Osos
Cabernet Sauvignon & Bordeaux
BV Tapestry
Hess Collection
Stonestreet
Dynamite
Sebastiani
Silver Oak
Robert Mondavi
Chateau Pape Clement
Chateau Simard
Spanish Red
Trempanillo
Rioja
Argentinian Red
Malbec, Finca El Portillo
Malbec, Bianchi Mendoza
Wine list subject to change
Childrens Menu Children's Menu
Children’s Menu
Penne Alfredo
Homemade creamy alfredo sauce
7.95
Penne Marinara
Penne pasta tossed in a
fresh tomato marinara
7.95
Chicken Fingers
lightly breaded & fried to a
golden crisp
served w. homemade
french fries & vegetables
8.95
Petit Steak Frites
6 ounce NY steak served w.
homemade french fries & vegetables
12.95
Grilled Chicken Breast
grilled boneless skinless chicken breast
served w. roasted potatoes & vegetables
11.95
Pork filet wrapped w. bacon
served w. roasted potatoes & vegetables
10.95
Bon Appetit
- Happy Hour Bar Menu
- Appetizers
- Entrees
- Desserts
- Bistro Martinis
- Wine
- Childrens Menu
HISTORY The History of the Olde Marco Inn
After the Civil War, a handful of pioneers chose to settle on the old Calusa Indian shell mounds that the islands of Southwest Florida offered. Homesteaders tried to make a living by commercial fishing in the rich estuaries, burning buttonwood trees to make charcoal for sale in Florida’s largest city, Key West, or planting garden crops of vegetables and fruits to be shipped for resale.
But the “Silver King” changed all that. An 1874 report from New Smyrna Beach reported that “the tarpum (tarpon)....is rarely taken with the hook and line, as it generally carried away the tackle.....The only successful way, I am told, is to strike it with a harpoon...”
The Ft. Myers News Press reported that Mr. W.H. Wood of New York, had, between March 19 and 31, 1885, landed five tarpon averaging over 100 pounds each on a rod and reel, this feat, that a tarpon could be caught by a sportsman, was given wide national publicity. The discovery started an international craze. Hotels were immediately under construction to house the sportsman flocking into Southwest Florida. The Marco Inn, built in 1883, was remodeled into a hotel. The Marco Inn rented rooms for $2/day and opened with twenty-four sleeping rooms and a two story outhouse (the only one of its kind) as reported by Ripley in his “Believe it or not” column.
Members of “Marco Inn Tarpon Club”-are featured inside the front entrance of the restaurant. The Tarpon Club was initiated for any guest who caught a tarpon weighing 60 pounds or more. Scales mounted in the frames are a permanent record of the year, the angler who caught the fish and its weight and length. Members were given a keepsake pin in celebration of their catch. In addition anyone catching a tarpon had their name announced in the dining room that evening and was given a bottle of champagne with dinner.
The original owner of the Marco Inn, Capt. Bill Collier started constructing special tarpon fishing vessels to meet the demand of the fishermen. In the spring of 1895, Capt. Collier found wood and cordage while digging on property near the Inn and mentioned the find to Charles Wilkins, a tarpon fisherman. That conversation triggered a series of events that led to the discovery of over 2,000 Calusa artifacts found just south of the Inn the following year. These artifacts are now on display at the British Museum in London, the Smithsonian Institution in Washington D.C. and the Florida Museum of Natural History in Gainesville, Fl. The most significant find was “The Key Marco Cat”, a small statue of a kneeling wooden feline found on Marco in 1896. It was found by Frank Hamilton Cushing during this archaeological dig.
The original Key Marco, now known as Olde Marco, was once a separate Island located north of the main part of Marco Island. When Cushing arrived in 1896, he arrived by boat and docked just west of Key Marco along Collier Creek, the channel that leads from Collier Bay to the Marco River. Capt. Bill Collier had just opened the Marco Inn to paying guests and Cushing was one of the first to stay here.
During the depression, George Ruppert, brother of the owner of the NY Yankees and a beer brewer, took full ownership of Key Marco in 1936, in his corporation, The Marco Island Corporation. The submerged lands purchased from the State of Florida were filled in the 1940s and 1950s connecting permanently Key Marco to the main island. In 1963, the Marco Island Corporation platted and developed Old Marco Village, making it virtually impossible to now see that there was once a separate island where Olde Marco now exists.
In 1970, after several other owners, German Chef Wilhelm Blomeier and his wife Marion began the Inn’s tradition of fine European dining. During the Blomeier years, the Inn had many famous guests including President George Bush, comedians Jackie Gleason and Art Carney as well as financier Donald Trump.
In 1999, the Inn was restored and renovated when it became the property of a Minnesota partnership. Period pieces from the 19th century which still grace the Inn include a 2000 prism glass chandelier once owned by Guy Lombardo and Audubon prints dating to 1850. In addition, fifty one elegant suites decorated in a tropical style have been added in two adjacent wings
Under new ownership since 2008, the hotel and Bistro Soleil are now two separate operating entities.
Chef Denis continues the tradition of European dining in this warm and inviting historical atmosphere.
Historical Information written by Craig Woodward, who moved to Marco in 1968 and has practiced law
in Collier County since 1980. For many years, Craig has led a history tour of the Island for the Chamber
of Commerce’s Leadership Marco program. He also has a home in Everglades City and has a deep
interest in local and Florida history. Craig grew up in Olde Marco near the Inn.
Bistro Soleil
LOCATION - CONTACT US Bistro Soleil
Please note: We cannot accept same day reservations via this website. Please call 239.389.0981
Map
Contact us
Bistro Soleil is located in Olde Marco Historic Village
When you arrive on the island via Collier Blvd/951, turn right at the third light which is Bald Eagle Drive. Continue on Bald Eagle, the last street on your left is Palm Street. Turn left onto Palm and continue about one block and a half. Turn right into our driveway at the Olde Marco Inn and Suites.
When traveling from the South of the island, turn left onto Bald Eagle and continue to Palm Street. Turn left onto Palm Street and continue about one block and a half. Turn right into our driveway at the Olde Marco Inn and Suites.
ABOUT US 
Bistro Soleil
FRENCH CUISINE
If you look long enough, you are usually able to find at least one French chef with a zest for love and life on most islands. Chances are he has a reputation for the most creative cuisine, served with artistry, complemented with excellent wines and all in a cozy setting. On Marco Island, that would be award winning Chef Denis Meurgue, who with his wife, Lisa, originally from Wisconsin, operate Bistro Soleil. Their unique menu offers authentic gourmet French cuisine.
Denis is influenced by his passionate culinary odyssey in the Mediterranean, Mexico, Europe and the Caribbean. Enjoy an array of appetizer favorites such as homemade smoked salmon, sizzling escargot served in an aromatic herb butter sauce or Prince Edward Island mussels. Menu selections include crispy roasted Long Island duck, seafood cassolette, roasted rack of lamb or the traditional steak and homemade parmesan and rosemary fries. Chef Denis features nightly specials such as his signature dish: roasted grouper topped with crabmeat finished with a light lemon caper butter sauce.
The warm and inviting atmosphere of Bistro Soleil, coupled with the artistry of Chef Denis, will create a memorable dining experience. Denis has well deserved reputation as a chef comfortable in the traditions of classic French cuisine as in the regional dishes of the many countries where he has worked. Denis continues to create innovative presentations which showcase the varied cultures that combine in the cuisine that is uniquely Denis Meurgue.
In addition to our wine list, Bistro Soleil has a full bar and entertainment on the weekends. We offer carry out, catering and gift certificates. Private banquet facilities available for breakfast, lunch, dinner, meetings, rehearsal dinners, weddings and all your special occasions. We are happy to discuss your needs.
VALENTINE'S DAY Choice of Entrée
Crispy roasted duck a l’orange
Featuring a semi boneless duck,
slowly roasted finished in an orange sauce
Bistro Soleil Grouper
Our signature dish
Roasted grouper seared golden brown,
topped with crab meat & finished
in a light lemon caper butter sauce
Salmon “en croute”
Seared filet of Atlantic salmon w. confit of leeks
scented w. saffron served w. a light riesling wine sauce
Filet Mignon
Chargrilled filet of beef tenderloin wrapped w. bacon
gratinée w. gorgonzola cheese
served w. a cabernet reduction
Chicken
Baked chicken breast stuffed w. boursin cheese, prosciutto & baby spinach, served on
roasted cherry tomato & basil marmalade
Dessert
Valentine chocolate decadence
dark & white chocolate marquise scented w. grand marnier served w. berries and a raspberry coulis
$39.95
does not include tax or gratuity
Bon Appetit
Thank you for dining with us
Bistro Soleil
FRENCH CUISINE
Choice of Appetizers
Gulf Shrimp
Martini herb grilled jumbo shrimp
served w. roasted pepper aioli sauce
Escargots Bourguignonne
Sizzling escargots cooked in an aromatic
garlic herb butter
Saumon fume
Homemade smoked salmon w. traditional garnish &
crostini bread
Fromage de Chevre
Warm goat cheese w. figs & port wine in phyllo,
drizzled w. a balsamic vinegar reduction
Bistro Soleil Salad
Mixed field of greens w. dried cranberries &
candied walnuts tossed in a
light raspberry balsamic vinaigrette
Sweetheart Special:
Piper-Heidsieck French Champagne $58 / bottle
FARMER'S MARKET 
Bistro Soleil
FRENCH CUISINE
Marco Island
Farmer's Market
Every Wednesday
November until the end of April
7:30 am - 1:00 pm
Every Saturday in Naples
St. Paul Episcopal Church
3901 Davis Blvd 7:30 am - noon
We sell pate, croque monsieurs, various quiches,
soups, our famous salad dressing and dessert tarts
Come by and say hello!
BISTRO SOLEIL 100 Palm Street, Marco Island, Florida 34145 239.389.0981 OPEN Monday-Saturday from 5pm
