Menu – Bistro du Vin Singapore

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POUR LES PETITS

Kids menu

LA CARTE D’AUTOMNE 2019

Look out for our daily specials
on the blackboard!

WINE LIST

Menu de Midi

Not available on Saturdays, Sundays & Public Holidays

ENTRÉE

Chestnuts Velouté (V)

French smoked & marinated herring salad with potatoes

Pork & chicken “Paté en Croute”, chicken jus

French onion soup with Emmental cheese add $5

Pan seared foie gras, quince jelly add $8

PLAT PRINCIPAUX

French chicken, pistachio & dried fruits Ballotine, French beans & potato mash, morel mushrooms sauce

“Vol au Vent” of seabass, snapper & prawns, braised leeks, saffron sauce

Raviolles de Royan with seasonal mushrooms (V)

Traditional braised beef cheek, bacon & mash potatoes add $10

Char-grilled Australian O’Connor pasture fed Ribeye, marbling grade 4, red wine sauce or béarnaise add $15

DESSERT

Cheese of the day

72% dark chocolate mousse

Vanuatu Vanilla crème brulée

Caramelised apples, ginger bread, Vanilla ice-cream & cinnamon

Mont-Blanc choux pastry

Coffee | Tea


	La Carte dʼAutomne 2019 “Les Classiques du Bistro” BISTRO DU VIN CELEBRATING 10 YEARS! ENTRÉES Escargots de Bourgogne 18 Burgundy escargots baked with garlic herbs butter (6 pieces) Saumon fumé bio 24 Organic smoked salmon, dill cream & iceberg salad Chèvre chaud (V) 24 Warm goat cheese wrapped in filo pastry, with honey, walnuts & hazelnuts Tarte d’oignons confit 28 Confit smoked bacon and onions tart, pork jus & herbal salad Foie gras poêlé 32 Pan-seared foie gras with quince paste & ginger bread Assiette de charcuteries 40 French cold cuts with homemade duck rillettes & terrine (sharing advised) PLATS PRINCIPAUX Ravioles de Royan (V) 32 French cheese ravioles with pumpkin cream sauce and pumpkin seed Risotto de Champignons 34 Risotto of French seasonal mushrooms Confit de canard 38 Duck leg confit, Pommery mustard mash, salad, jus Joue de boeuf 38 Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Jarret d’agneau braise 48 Braised Lamb shank, crushed herbal potatoes, tomato sauce Cassoulet 48 Traditional stew of Toulouse sausage, pork belly, duck confit & stewed white bean Magret de canard (for 2) 78 Classic French duck breast, cranberries sauce, seasonal vegetables & mash potato GRILLADES Supreme de Poulet jaune 52 Chargrilled French supreme of yellow chicken, jus, sautéed seasonal mushroom, potato gratin Steak frites (220g) 52 Australian O'Connor natural beef program, pasture fed ribeye marbling grade 4, Béarnaise or cheese sauce, french fries & salad Côte de bœuf (1kg to share) 148 Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, with choice of 2 sauces: Béarnaise, Cheese and/or Red Wine SOUPES Soupe du jour 14 Soup of the day (refer to our Blackboard Specials or approach our friendly staff) Soupe à l’oignon 18 Traditional French onion soup gratinated with emmental cheese POISSONS Saumon à l’oseille 42 Organic salmon with sorrel sauce, steamed potatoes & spinach Bouillabaisse (for one) 44 \| (for two) 80 Traditional Bouillabaisse of seabass, golden snapper & prawns PLATS PRINCIPAUX Ravioles de Royan (V) 32 French cheese ravioles with pumpkin cream sauce and pumpkin seed Risotto de Champignons 34 Risotto of French seasonal mushrooms Confit de canard 38 Duck leg confit, Pommery mustard mash, salad, jus Joue de boeuf 38 Traditional braised beef cheek “Grand Mère”, bacon & mash potatoes Jarret d’agneau braise 48 Braised Lamb shank, crushed herbal potatoes, tomato sauce Cassoulet 48 Traditional stew of Toulouse sausage, pork belly, duck confit & stewed white bean Magret de canard (for 2) 78 Classic French duck breast, cranberries sauce, seasonal vegetables & mash potato GRILLADES Supreme de Poulet jaune 52 Chargrilled French supreme of yellow chicken, jus, sautéed seasonal mushroom, potato gratin Steak frites (220g) 52 Australian O'Connor natural beef program, pasture fed ribeye marbling grade 4, Béarnaise or cheese sauce, french fries & salad Côte de bœuf (1kg to share) 148 Australian O'Connor natural beef program, pasture fed rib of beef marbling grade 4, free flow of french fries & salad, with choice of 2 sauces: Béarnaise, Cheese and/or Red Wine GARNITURES Frites \| French fries 8 Purée de pommes de terre \| Mashed potatoes 8 +4 truffle salt Gratin Dauphinois \| Classic potato gratin 8 Haricots verts \| French beans 10 Légumes du jardin \| Mixed garden vegetables 10 Ratatouille \| Provençale Vegetable stew 10 FROMAGES ET DESSERTS Fromages fermiers affinés 28 Selection of 4 matured seasonal farm cheeses Crème brûlée 10 Traditional vanilla crème brûlée Tarte fine aux pommes 18 Warm apple tart, BDV Calvados sherbet Fondant au chocolat 20 Chocolate fondant with chestnuts ice cream Soufflé au Grand Marnier ou Calvados 20 Grand Marnier or Calvados brandy soufflé, with vanilla ice cream (waiting time of 20 min)