Reserve online with OpenTable
ENTREES

Soupe
Chilled crab and tomato bisque,
grilled corn and goat cheese mousse,
marinated avocado $9

Gravlax
House cured wahoo gravlax,
yellow split pea hummus, squash coulis $14

Duo de Foie Gras
Seared foie gras with poached pineapple;
Foie gras custard   $20

Escargots
Snail ragout, fava beans and trumpet royale mushrooms flavored with tarragon   $15

Terrine
Lamb terrine with walnut and dried apricot,
spiced walnuts $11

[ Updated August 16th; variations possible ]
PLATS PRINCIPAUX

Moules
Steamed Cape Cod mussels,
smoked duck breast, fennel and sundried tomato, crayfish sauce   $27

Thon
Grilled Ahi tuna loin, white bean panisse, radish, baby carrots, espelette pepper aioli  $28

Caille
Roasted quail stuffed with foie gras and red rice,
black trumpet mushroom and spinach fricassee, kohlrabi purée, natural jus   $29

Filet Mignon
Sautéed petite filet mignon, Yukon potato gratin,
watercress, shallot confit, sauce Medoc   $32

Pied de Porc
Braised pig foot stuffed with foie gras,
French lentils “Du Puy”  $27

Bar seats reservations via City Eats for the Chef's Tasting menu

or tables via OpenTable for our regular "a la carte" menu

***Vacation Dates***
Bibou will be closed
August 18th-September 4th