Food & Drink
New Year’s Eve Dinner
Wednesday, December 31st, 2025 | 175 per person | 95 optional wine pairing
Celebrate a joyful start to 2025 with a special New Year’s Eve dinner at Bistro du Midi. Chef Robert Sisca and Executive Pastry Chef Tab Volpe have crafted a prix fixe menu, with an optional wine pairing curated by Beverage Director Benjamin Chesna. Please note that our regular dinner menu will not be offered that evening, and seating will be available in both our upstairs Main Dining Room and downstairs Bistro. Kindly include any seating preferences when making your reservation.
Amuse-Bouche
Potato & Leek Cappuccino escargot, garlic confit, parsley
First
your choice of
Nantucket Bay Scallop Crudo black winter truffle, blood orange, snow tuille*
Black Truffle Cauliflower Soup foraged mushroom, sweet potato, burgundy truffle
Venison Tartare cornichon, shallot, quail egg, osetra caviar*
Weingut Hermann Ludes, Riesling, Mosel, Germany 2024 | Domaine Coudert-Clos de la Roilette, Fleurie, France 2023 | Jean Bourdy Côtes du Jura Blanc, France 2020
Second
your choice of
Wild Boar Tortellini baby brussels, black truffle crème, manchego
Seared Foie Gras banana, walnut, apple, foie jus
White Truffle Tagliatelle saffron, parmigiano, chive, fresh white truffle
Benanti Etna Rosso, Italy 2022 | Suduiraut Sauternes, France 2005 | Produttori del Barbaresco Barbaresco, Italy 2021
Third
your choice of
Halibut chorizo, bread crust, bok choy, lemongrass "chowder"
La Belle Farms Duck Breast chestnut, foie gras barbajuan, celery root kale, duck jus
Rosewood American Wagyu strip loin, short rib, braised endive, squash*
Stonestreet Chardonnay, Alexander Valley, CA 2023 | Francois & Denis Clair Clos Genet 1er Cru, Santenay, 2021 | Lionel Faury Vieilles Vignes, Saint Joseph 2022
Fourth
your choice of
Crème Brûlée lemon snap cookie
Chocolate Souffle chocolate sauce, chantilly
Baba Au Champagne winter citrus, citrus curd, champagne gelée
Graham’s, 10 Year Tawny Port, Portugal | Baumard Quarts de Chaume 2017 | Michele Chiarlo Moscato d'Asti 2021
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
Our Dinner Menu is available in our downstairs Bistro and upstairs Dining Room. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.
Cru, Shellfish, Caviar
American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*
Tuna Tartare 25
avocado, lobster dashi, plankton tuile*
Ora King Salmon Crudo 28
pear, cabbage, fresno, buttermilk vinaigrette*
Jumbo Shrimp Cocktail 33
six pieces, cocktail sauce, horseradish
Selection of Oysters 24
mignonette, cocktail sauce, horseradish*
Petit Plateau 54
selection of assorted shellfish (serves one - two)*
Grand Plateau 138
selection of assorted shellfish (serves two - four)*
Golden Osetra Caviar 150
rich, buttery, creamy
Bistro du Midi Kaluga Caviar 160
light, clean, floral
Mer & Terre
Seared Scallops 54
chorizo, clams, fat moon mushroom, bok choy, lemongrass "chowder"
Ora King Salmon 48
lardon, brussel sprout, cippolini onion, brown butter squash emulsion*
Bouillabaisse du Midi 64
lobster, scallop, shrimp, calamari, mussels, clams
Green Circle Roasted Chicken 39
chou farci, foraged mushroom, sauce blanquette
La Belle Farms Duck Breast 49
chestnut, foie gras barbajuan, celery root purée, kale*
Greater Omaha Filet Mignon 67
pommes purée, almonds, romanesco, baby brussels, bordelaise*
Prime Brandt NY Strip 79
roasted sunchoke, carrot, watercress, sauce au poivre*
Premier Plats
Arugula & Endive Salad 18
bleu cheese, walnut, radish, winter vegetables
Golden Beet Salad 21
lardon, egg, goat cheese, frisée, fougasse
Fromager d’Affinois Cheese Cake 45
kaluga caviar, smoked crème fraîche, bonito
Black Truffle Cauliflower Soup 25
foraged mushroom, sweet potato, black winter truffle
Spanish Octopus 29
pine nut, castelvetrano olive, caper, chorizo oil*
Foie Gras Terrine 31
brioche, banana, walnut, fig
Charcuterie Board 26
niçoise & castelvetrano olives, chardonnay mustard
A5 Japanese Wagyu 57
crispy potato, cauliflower, pomegranate, béarnaise*
Beet Gnocchi 29
goat cheese, apple, pumpkin seed, basil
Swiss Chard Tortellini 32
ricotta, foraged mushroom, black winter truffle
Legumes & Pommes de Terre
Roasted Carrots 18
pine nut, apple, sage, brown butter
Pommes Purée 12
garlic butter, chives
Foraged Mushroom Tartine 19
fromager d’affinois, garlic confit, sourdough
Baby Brussels Sprouts 17
almonds, pancetta, lime
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
CHEF’S SEASONAL TASTING MENU
Winter On The Garden
Our Winter Tasting Menu celebrates the flavors I look forward to all year. Every menu should be a journey, and my hope is that these courses allow you to experience my most treasured, indulgent ingredients. From Nantucket Bay scallops (available only a few months) to Winter Black Truffles from Périgord, France, the season evokes dishes that are both comforting and celebratory. I’ ve added a new dish this year, braised Wagyu that truly melts in your mouth – a luxurious remedy for the winter air just beyond the window – and of course, our white truffle tagliatelle returns for its 15th year, a favorite among our longest-serving patrons. As many of us do with a new year on the horizon, I find myself reflecting: smiling at the memories, learning from the lessons, and feeling that familiar, hungry excitement for what lies ahead. I wish the same for you and can’t wait to welcome the New Year together.
Robert Sisca, Chef Partner
Tasting Menu 175 | Wine Pairing 95 | Non-Alcoolisé 65
Our Tasting Menu is served daily in our Dining Room upstairs. We kindly request that the entire table participate in the tasting menu. Beverage pairings are optional. Reservations are encouraged but not required.
First
Nantucket Bay Scallop Crudo black winter truffle, blood orange, snow tuille*
Julien Schaal Riesling, Rangen Grand Cru, Volcanique 2020 | Darjeeling Sparkling
Second
Dover Sole almond, kale, caper, parsley, beurre noisette
Domaine de la Cadette Vezelay, Bourgogne Blanc 2020 | De la Terra Lion’s Mane Tea
Third
Seared Foie Gras walnut, banana, fig
Carmes de Rieussec Sauternes 2019 | Banana Shrub
Fourth
White Truffle Tagliatelle truffle crème, parmesan, chive, fresh alba white truffles
Cascina Morassino Barbaresco, Morassino 2019 | Spirulina Lebanese Lemonade
Fifth
Rosewood American Wagyu strip loin, short rib, winter squash purée, braised endive*
Chateau Lafon Rochet Saint-Estephe 2016 en magnum | Rosemary Cassis Jus
Sixth
Pomegranate Bombe cinnamon mousse, orange & pomegranate granita
Cave Messias Late Bottled Vintage, Port 2017 | Coffee Milk Punch
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy
Bar Menu
Our Bar Menu is available all day in our downstairs Bistro. Seating in the Bistro is offered on a first-come, first-served basis. Requests to be seated downstairs are welcome (please note in your reservation) but cannot be guaranteed.
Hors d’Oeuvers
East Coast Oysters 4 each
mignonette, cocktail sauce, horseradish*
Clams 2.5 each
cocktail sauce, horseradish
Shrimp Cocktail 5.5 each
cocktail sauce, horseradish
Bistro Plateau 54/138
selection of assorted shellfish*
French Onion Soup 22
gruyère, sherry, crostini
Charcuterie & Cheese 10/11 per selection
traditional accouterments*
Truffle Frites 14
parmesan, chives
Salads
Seared Tuna Niçoise Salad 32
white anchovy, potato, haricots verts*
Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese
add chicken 11, salmon* 18, shrimp 15, steak* 25
Flatbreads
Margherita 24
tomato, fresh mozzarella, basil, parmesan
Truffle 28
wild mushroom, arugula, lemon
French Onion 27
prosciutto, caramelized onion, fig, raclette cheese
Entrées
Croque Monsieur 20
black forest ham, mornay, gruyère
Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*
Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*
Moules Frites 32
mussels marinière, pommes frites, saffron aioli
Steak Frites 45
prime bavette, truffle parmesan fries, beurre maître d’hôtel*
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Lunch
Fruits de Mer
East Coast Oysters 4 each mignonette, cocktail sauce, horseradish*
Narragansett Bay Clams 2.5 each cocktail sauce, horseradish*
Jumbo Shrimp Cocktail 5.5 each cocktail sauce & horseradish
1/2 Chilled Lobster mkt cocktail sauce, saffron aioli
Petit Plateau 54
selection of assorted shellfish, (serves one - two)*
Grand Plateau 138
selection of assorted shellfish, (serves two - four)*
Golden Osetra Caviar 150
rich, buttery, creamy
Bistro du Midi Kaluga Caviar 160
light, clean, floral
Salades
Arugula & Endive Salad 18
bleu cheese, walnut, radish, autumn vegetables
Golden Beet Salad 21
lardon, goat cheese, egg, frisée, fougasse
Seared Tuna Niçoise Salad 32
white anchovy, potato, haricots verts*
Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese
Add chicken 11, salmon* 18, shrimp 15, steak* 25
Hors D’oeuvres
French Onion Soup 22
gruyère, sherry, crostini
Black Truffle Cauliflower Soup 25
foraged mushroom, sweet potato, burgundy truffle
Tuna Tartare 25
sesame, avocado, lobster dashi, plankton tuile*
Ora King Salmon Crudo 28
pear, cabbage, fresno, buttermilk vinaigrette*
American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*
Spanish Octopus 29
pine nut, potato, castelvetrano olive, caper, chorizo oil*
Foie Gras Terrine 31
banana, walnut, cherry
Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard
Cheese Selection 11 per selection
local & imported cheese, raisin pecan bread, house chutney & jam
Flatbreads
Margherita 24
tomato, fresh mozzarella, basil, parmesan
Truffle 28
wild mushroom, arugula, lemon
French Onion 27
prosciutto, caramelized onion, fig, raclette cheese
Entrées
Moules Frites 32
mussels marinière, pommes frites, saffron aioli
Faroe Island Salmon 38
lardon, brussel sprout, cippolini onion, squash emulsion*
Grilled Chicken Sandwich 21
smoked bacon, lettuce, tomato, calabrian chili aioli
Croque Monsieur 20
black forest ham, mornay, gruyère
Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*
Brandt All Natural Beef Burger 27
gruyère, foie gras-truffle butter, sesame bun*
Steak Frites 45
prime bavette, truffle parmesan frites, beurre maître d'hôtel*
Omelette 18
spinach, fromager d’affinois, chives*
Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives*
Garnitures
Foraged Mushroom Tartine 19
fromager d’affinois, garlic confit, sourdough
Pommes Frites 12
piment d’espelette
Baby Brussels Sprouts 17
almonds, pancetta, lime
Holiday Bouchon Lunch
AVAILABLE DAILY
Join us for our Lyonnaise inspired, three-course lunch.
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
New: Garden View Afternoon Tea
Served Thursday through Sunday between 2 & 4pm | 75 per adult | 45 per child | Reservations Required
Something new is brewing at Bistro du Midi! Experience Garden View Tea: a fresh take on afternoon tradition with Parisian flair, featuring inventive bites and pâtisserie by Chef Partner Robert Sisca and Executive Pastry Chef Tab Volpe.
Join us this December for Teddy Bear Tea - learn more here.
Tea Selection
Our teas are thoughtfully sourced from J’enwey Tea Co., a local purveyor known for their artisan blends and sustainable practices.
Bistro du Midi Black
Full-bodied black tea with malty depth and a refined finish
Beacon Hill Breakfast
Hearty black tea blend with a hint of maple
Lady Blue Earl Grey
Hints of blue cornflower deliver a floral elegance to the bold bergamot essence
Japanese Sencha
A fresh, grassy green tea with a delicate umami balance (lightly caffeinated)
Moroccan Mint
Blend of black & green teas, infused with spearmint & peppermint (lightly caffeinated)
White Peach Rose
Delicate peach and floral rose petals offer a light, yet flavorful infusion (lightly caffeinated)
Sweet Orange Cinnamon
Warming black tea & rooibos blend featuring citrus & cinnamon (caffeine-free)
Bourbon Vanilla Rooibos
Creamy, rich, & naturally sweet bourbon infused delight (caffeine-free)
Egyptian Chamomile
Soothing flavors of honey & golden delicious apples with a light finish (caffeine-free)
Savory & Sweet
Amuse-Bouche chef’s daily creation
Scones with devonshire cream, lemon curd, and fruit jam
Buttermilk & Cream Scone
Fruit Scone
Angel Biscuit
Sandwiches
Earl Grey-Cured Ora King Salmon gruyère, osetra caviar, pain de mie
Truffle Egg Salad black truffle, fine herbs
Foie Gras & Duck Rillettes pickled red onion, brioche
Cucumber & Avocado mint, cream cheese, pain de mie
Pastries
Éclair
Assorted Seasonal Verrine
Assorted Macarons
Seasonal Tart
Opera Cake
Dipped Madeleines
Brunch
Fruits de Mer
East Coast Oysters 4 each
mignonette, cocktail sauce, horseradish*
Narragansett Bay Clams 2.5 each mignonette, cocktail sauce, horseradish*
Jumbo Shrimp Cocktail 5.5 each mignonette & horseradish
1/2 Chilled Lobster Cocktail mkt price* cocktail sauce & saffron aioli
Petit Plateau 54
selection of assorted shellfish* (serves one - two)
Grand Plateau 138
selection of assorted shellfish* (serves two - four)
Island Creek Kaluga Caviar 140
rich, buttery, creamy
Bistro du Midi Kaluga Caviar 160
light, clean, floral
Hors D’oeuvres
Viennoiserie 6 each
selection of fresh baked pastries
Açaí Bowl 14
banana, berries, granola
French Onion Soup 22
gruyère, sherry, crostini
American Wagyu Beef Tartare 35
cornichon, shallot, quail egg, osetra caviar*
Tuna Tartare 25
sesame, avocado, lobster dashi, plankton tuile*
Foie Gras Terrine 31
banana, walnut, cherry
Charcuterie Selection 10 per selection
niçoise & castelvetrano olives, chardonnay mustard
Cheese Selection 11 per selection
local & imported cheese, raisin pecan bread, house chutney & jam
Salades
Arugula & Endive Salad 18
bleu cheese, walnut, radish, summer vegetables
Golden Beet Salad 21
lardon, goat cheese, egg, frisée, fougasse
Seared Tuna Niçoise Salad 32
white anchovy, potatoes, haricots verts*
Chopped Salad 18
iceberg lettuce, bacon, egg, avocado, onion, bleu cheese
Add chicken 11, salmon* 18, shrimp 15, steak* 25
Flatbreads
Margherita 24
tomato, fresh mozzarella, basil, parmesan
Petit Déjeuner 25
'nduja, prosciutto, potato, sunny side eggs
Truffle 28
wild mushroom, arugula, lemon
Entrées
Ricotta Pancakes 17
almond, toasted coconut, blueberry, maple syrup
Crêpes Suzette 16
vanilla ricotta crème patisserie, orange
Omelette 18
spinach, fromager d’affinois, chives
Caviar Omelette 48
osetra royal caviar, spinach, fromager d’affinois, chives
Salmon Benedict 22
smoked grapefruit tea-cured salmon, lemon-chive hollandaise*
Prosciutto Benedict 19
prosciutto, lemon chive hollandaise*
Duck Confit “Foieffle” 27
belgian waffle, quince, maple syrup, foie butter
Bavette Steak & Eggs 45
poached farm egg, beurre maître d'hôtel, sourdough toast*
Croque Monsieur 20
black forest ham, mornay, gruyère
Croque Madame 24
black forest ham, mornay, gruyère, sunny side eggs*
Brandt All Natural Beef Burger 28
gruyère, foie gras-truffle butter, sesame bun*
Moules Frites 32
mussels marinière, pommes frites, saffron aioli
Garnitures
Home Fries 10
Bacon or Sausage 9
Pommes Frites 12
Sourdough Toast 4
Two Eggs Any Style 7
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
Dessert
Crème Brûlée 16
vanilla custard, cinnamon sugar palmier
Apple Bavarian 18
cinnamon dacquoise, roasted apple, caramel
Pear Cheesecake 17
pear butter, poached pear, sage tuile
Pumpkin Torte 18
dulcey crèmeux, malt crunch, pumpkin cake
Petite Madeleines 11
lemon, vanilla, powdered sugar
Cheese Selection 11 per selection
local & imported cheese, raisin pecan bread, house chutney & jam
Selection of Sorbet & Ice Cream 12
seasonal flavors
Dark Chocolate Soufflé 22
valrhona dark chocolate, chantilly (gluten free)
Maple Soufflé 22
maple syrup, vanilla, chantilly
Please allow 20 minutes to prepare soufflés.
