Happenings
Fall & Foraged Tasting Menu Debut
Seven-Courses | Thursday, September 24th at 6 pm
295 per person | 105 optional wine pairing
Join us as we welcome the flavors of autumn with a seven-course menu from Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Elevate the evening with a thoughtfully crafted wine pairing curated by Beverage Director Benjamin Chesna.
FIRST
Kombu-Cured Ora King Salmon concord grape, crosne, sunchoke, vichyssoise, autumn tuile*
Sommelier Selected Champagne
SECOND
Butter-Poached Lobster corn croquette, white truffle corn emulsion
Bruno Colin Bourgogne Blanc 2022
THIRD
Black Seabass mussel, broccolini, vadouvan saffron crème
Château Carbonnieux Pessac-Léognan 2023
FOURTH
Squab foie gras, hakurei turnip, maple squab jus
Roches Neuves Saumur-Champigny 2021
FIFTH
White Truffle Tagliatelle white truffle butter, parmesan, fresh alba white truffle
Gianatti Giorgio Sassina Grumello, Valtellina Superiore 2017
Sixth
Axis Deer pomme pavé, pumpkin tart, smoked venison jus
Valandraud Virginie de Valandraud 2019
Seventh
Apple Tatin butterscotch budino, cider reduction, buttermilk ice cream, maple tuile
Domaine des Baumard Quarts de Chaume 2017
Thanksgiving at Bistro du Midi
Three-course Prix-Fixe Menu| Thursday, November 26th, 11am - 8pm
110 per person | 70 optional wine pairing
Celebrate Thanksgiving at Bistro du Midi with a specially crafted three-course prix-fixe menu from Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Enjoy festive seasonal dishes, including Black Truffle Cauliflower Soup and Roasted Turkey Breast, with an optional wine pairing curated by Beverage Director Benjamin Chesna. Full menus coming soon; children’s menu available upon request.
We’ll be seating guests in both the downstairs Bistro and upstairs Main Dining Room. Please let us know your preferred dining room when making your reservation.
Garden View Afternoon Tea
75 per adult, 45 per child | Thursday – Sunday | 2-4pm
Something new is brewing at Bistro du Midi. Experience Garden View Afternoon Tea: a fresh take on the tradition, featuring inventive bites and pâtisserie by Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe. Reservations required.