Reserve online with OpenTable
ENTREES

Crème Dubarry
Chilled cauliflower cream, toasted almonds,
curried cauliflower floret   $9

Gravlax
House cured salmon gravlax, jicama,
apple, cucumber, turmeric crème fraiche, paddlefish caviar $14

Duo de Foie Gras
Seared foie gras with date compote;
Foie gras custard   $20

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

Terrine
Guinea hen terrine with pistachio,
pickled salsify $11

[ Updated July 30th; variations possible ]
PLATS PRINCIPAUX

Quenelle
Baked arctic char dumpling, red jasmine rice,
lobster tomato sauce   $27

St. Jacques
Seared sea scallops, purple sweet potato purée, butternut squash, bok choy, enoki mushrooms,
cantaloupe and chorizo vinaigrette   $28

Lapin
Braised rabbit leg, lavender polenta, chanterelle mushroom, dried cherry and spinach fricassée,
natural jus   $28

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