Reserve online with OpenTable
ENTREES

Soupe
Chilled green asparagus soup,
duck rillette, quail egg  $9

Tartare de Thon
Ahi tuna tartare, cucumber, jicama,
raspberry vinegar, mustard oil $15

Duo de Foie Gras
Seared foie gras with port poached lady apple;
Foie gras custard   $20

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

Terrine
Wild boar terrine with pistachio & dried apricot, housemade pickles $11

[ Updated April 16th; variations possible ]
PLATS PRINCIPAUX

Aile de Raie
Seared skate wing, purple sweet potato purée, Brussels sprouts and dried cranberry fricassée,
chorizo and butternut squash vinaigrette $27

Vivaneau en Papillote
Red snapper fillet, carrots,
leek and fennel baked in parchment paper;
basmati rice flavored with fenugreek, English peas, corn and uni emulsion $28

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

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

Lapin
Roasted rabbit saddle, lupini bean purée,
fresh ramps and bell pepper basquaise,
cured black olives, natural jus $29

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

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

***Bibou will be CLOSED
this Saturday, April 19th
for a special event!***