La Bistrot de la Bastille
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Salmon
Baguette Margaux Chilled Barbecued Salmon with Aioli & Coleslaw on French Roll |
$5.00
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Salade
Provençale (vegetarian) Green Beans, Red Potatoes, Tomatoes & Olives, Basil Vinaigrette |
$3.00
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| French Fries |
$3.00
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Grilled
Merguez Sausage in a French Roll with French Fries |
$5.00
$6.00 |
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| Children’s All Natural Hot Dog |
$3.00
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An assortment
of 3 French Cheeses Bleu d’Auvergne “La Terre des Volcans” ; L’Ossau Irraty ; Camembert “Les Pommiers” |
$5.00
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| Olives and breadsticks |
$3.00
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Crème Fraiche Ice Cream With strawberry sauce and palmier |
$4.00 |
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| Brioches et Palmiers |
$2.00
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| Self-Serve Condiments: Dijon Mustard, Ketchup, Harissa | |
![]() Thanks to UNIC Company for providing the espresso machine and thanks to Caffé Vita for donating the Coffee |
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We urge
you to drink responsibly. If you need assistance, please
let us know. You must be of legal drinking age to access to the Wine Garden
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Jacques Boiroux
Jacques Boiroux is the founder and principal of Jacques & Company, a Seattle-based food and wine consulting firm offering services to corporations and trade associations throughout the United States. Jacques is active with the Queen Anne Helpline, Alliance Française of Seattle, American Food and Wine Society, Puget Sound Shellfish Growers Association, Culinary Art Institute of Seattle. Jacques is a board member of the French American Chamber of Commerce. |
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Michel Robert
Michel along with his wife Margy and Randal Chicoine are owners of Les Boulangers Associés, Inc. LBA founded in 1978, is committed to the mostly hand made manufacturing of top-quality frozen, baked or unbaked specialty pastry products. LBA is a $10 million business and one of the largest producers of croissants in the Pacific Northwest. In addition to croissants, LBA produces over 100 different food products including Cinnamon Rolls, Danish, and Puff Pastries. |
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Michael White
Executive Chef Michael White at the Brasserie Margaux in the Warwick Seattle Hotel, is a Seattle native. He grew up with aspirations of being a Chef and owning his own restaurant. From Pizzas to Fine Dining his culinary career has visited some of the finest dining in Seattle. A graduate of South Seattle Community College’s culinary program, he began cooking in Seattle proper at The Hunt Club at the Sorrento Hotel. With continued training and dedication to the craft he also tenured at Fuller’s at The Seattle Sheraton, Daniel’s Broiler, Pompeii Ristorante and The Willows Lodge and the Barking Frog. Now he is calling the Brasserie Margaux home. |
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