Christmas Eve Menu

Thank you to all who reached out following the storm! 
We are open and can’t wait to see you!!

Merci!!

We are open Christmas Eve 5:00 pm-7:30 pm, the restaurant will close at 10:00 pm.
Dan is not performing on Christmas Eve.

We are open Christmas Day, serving a special fixed price menu, 2:00 pm- 6:00 pm, the restaurant will close at 8:30 pm.

We will be closed December 26th and December 27th.

We are open at 5:00 on New Year's Eve.

Serving Dinner
Our operating hours, Tuesday-Saturday from 5:30 pm.
We are closed Sundays and Mondays.
Our outside terrace/oustide dining is currently closed.

We apologize, we DO NOT take reservations via any third party applications.  
Please call to make reservations. 
 
We look forward to seeing you! À bientôt!

Christmas Eve Menu

FIRST  RESERVATIONS  5:00 PM
LAST RESERVATIONS  7:30 PM
BISTRO SOLEIL WILL CLOSE AT 10:00 PM

hors d’oeuvres

escargot*
sizzling escargots cooked in an aromatic garlic herb butter sauce| 16

carpaccio de filet de boeuf
*without crostini
carpaccio of beef tenderloin marinated w.truffle oil, topped w. capers and parmesan cheese | 17

crevettes*
jumbo shrimp cocktail w. marie rose sauce, a blend of tomatoes, mayonnaise, lemon juice,cocktail sauce | 17

saumon fumé fait maison
*without crostini
homemade smoked salmon served w.country bread and traditional garnish | 16

pâté de campagne
*without crostini
pork country pâté w. crostini, cornichons served w. marmalade of shallots and figs | 15

bisque de homard
blend of lobster meat, crab meat w. our combination of spices and vegetables,simmered in a savory cream base cup | 12 bowl | 16

*indicates gluten-free

les plats de resistances

all entrées are served w. a house salad

mixed field of greens tossed in our homemade black peppercorn and garlic vinaigrette

all entrées are served w. seasonal vegetables and starch of the day


filet de boeuf wellington
beef tenderloin wellington w. porcini mushrooms and herb stuffing, scented w. truffle oil, wrapped in a puff pastry served w. a cabernet reduction | 45


carré d’agneau*
roasted New Zealand rack of lamb provençale | 43


steak frites*
10 oz lean NY steak served w. green peppercorn brandy sauce, w. parmesan rosemary fries | 39


cotes de boeuf braisé*
boneless beef short ribs, slowly braised in a rich cognac demi-glace, applewood smoked Nueske's bacon, topped w. onion straws| 39


risotto*
pan-seared gulf shrimp served on a bed of basil and lemon zest risotto | 36


our signature entrée*
pan-seared grouper filet topped w. crab meat, finished w. a lemon caper butter sauce | 36


saumon*
blackened Atlantic salmon, served w. chargrilled pineapple ginger chutney | 34


surf et turf*
8 oz chargrilled beef tenderloin wrapped with bacon and 8 oz roasted warm water lobster tail | 86


canard*

slowly roasted crispy duck à l’orange | 36

les desserts

apple tarte tatin | 14

key lime mousse* | 12

lavender crème brûlée | 14

chocolat fondant | 15

beignets | 16