Bliss 46 Bistro Menu

Classic onion soup.

Mesclum field green salad with balsamic vinaigrette dressing.

Endives salad with walnuts, fresh pear and blue cheese dressing.

Mussels with white wine, garlic and butter.

Sauteed with tomato and onion.

Sauteed with garlic, lemon, butter and croutons. A classic.

Frisee salad, bacon, croutons, goat cheese and garlic dressing.

Wild mushroom ravioli with truffle oil and aged Parmesan.

Two poached eggs, frisee lettuce, bacon and Hollandaise.

Two eggs Benedict style with Scottish smoked salmon and Hollandaise.

Goat cheese, tomato and basil omelet.

Scottish smoked salmon and sour cream omelet.

Wild mushroom omelet.

With spinach.

Hot sandwich with ham, Gruyere cheese and Bechamel.

Pan seared fillet of sole with a bed of risotto and saffron sauce.

Pink cream sauce and sauteed shrimp.

Classic French red wine chicken stew with bacon and mashed potatoes.

Roasted chicken au jus with wild mushroom, mashed potatoes and truffle oil.

Oven roasted breast of duck in Port wine sauce with sauteed potatoes, corn and bacon.

Grilled hanger steak in butter with a medley of vegetables and frites.

Au Poivre sauce, roasted bacon, sauteed potatoes and spring vegetables.

Roasted rack of lamb with baby vegetables, mashed potatoes and natural juice.

Shrimp over linguine with basil, tomatoes and garlic scampi sauce.

Served with french fries.