Bastille
1201 N. Royal St.
Alexandria, VA 22314
www.bastillerestaurant.com
DELIVERY:
No
TAKEOUT:
No Three-Course Lunch Prix Fixe Substitute cheese instead of dessert, add $4.00; Have cheese and dessert, add $9.00 * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. First Courses $19.00; $7.00 each Soupe du jour First Courses $19.00; $7.00 each Goat cheese cromesqui, baby arugula, black figs, roasted shallots dressing First Courses $19.00; $7.00 each Mozzarella di buffalo and farmer's market tomatoes, sea salt, aged balsamic First Courses $19.00; $7.00 each Farmers' greens and baby beets, shallot vinaigrette First Courses $19.00; $7.00 each Calamari ad shrimp beignets, sheep milk yogurt & harissa dip Entrees $19.00; $13.00 each Scottish salmon, tarragon and mushroom ragout, basmati rice* Entrees $19.00; $13.00 each Moules a la crème & pommes frites* Entrees $19.00; $13.00 each Free-range chicken "chasseur-style," cooked with prunes, mushrooms, cipoline and lardons, roasted potatoes and seasonal vegetables* Entrees $19.00; $13.00 each Grilled Parisian bistro steak, shallot red wine reduction, pommes frites* Entrees $19.00; $13.00 each Cassoulet of duck confit Entrees $19.00; $13.00 each Grilled steak salad: baby spinach, walnuts, blue cheese and shallot vinaigrette* Entrees $19.00; $13.00 each BBLT: Brioche, bacon, lettuce & tomato, fresh basil pesto spread; served with pommes frites or organic lettuces salad Desserts $19.00; $6.00 each Trio of artisanal cheeses (supplemental $4) Desserts $19.00; $6.00 each Crème brulee made with imported Madagascar vanilla bean Desserts $19.00; $6.00 each Valrhona Manjari mocha pot de crème Desserts $19.00; $6.00 each Fall squash cheesecake with Maple-pecan streusel Desserts $19.00; $6.00 each Warm pear tatin, with crème fraiche Soups & Salads Soupe du jour $7.00 Mozzarella di Buffalo and farmer's market tomatoes, sea salt, aged balsamic and extra virgin olive oil $7.00 Goat cheese cromesqui, baby arugula, marinated black figs, roasted shallots dressing $7.00 Baby spinach, poached pear, toasted walnuts, blue cheese, balsamic vinaigrette $8.00 Farmer's greens and baby beets, shallot vinaigrette $7.00 Appetizers * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. Goat cheese, figy-banyuls compote $8.00 House-made Foie gras terrine with fresh brioche $14.00 Pan-seared Foie gras, Jurancon wine poached pear, candied pistachio* $15.00 House-made duck charcuterie tasting: confit, prosciutto and rillettes $10.00 Calamari and shrimp beignets, sheep milk yogurt & harissa dip* $7.00 Entrees * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. Grilled Branzion filet, oven-roasted tomato compote, sauteed spinach & wild mushrooms* $23.00 Pan-seared Halibut filet, tarragon scented mushroom ragout, squash risotto* $24.00 The chef cooks this fish medium to preserve its flavor and texture Roasted Monkfish loin, pancetta crisp, green lentils ragout* $23.00 The chef cooks this fish medium to preserve its flavor and texture Slow-roasted free-range chicken with prunes, lardons, cipoline, Cognac Foie gras sauce, Chef's "Aligot" Yukon mashed potatoes $19.00 Duo of Moullard Duck: seared breast* and confit leg Cassoulet-style bean ragout and wild mushrooms $23.00 The chef recommends the breast to be cooked rare to medium rare to preserve flavor and tenderness Braised lamb shank, fig-rosemary sauce, wild mushrooms and creamy polenta $22.00 Boeuf bourguignon $19.00 Beef tenderloin stewed in a rich red wine sauce, garnished with baby onions, lardons, mushrooms and "Aligot" mashed potatoes Grass-fed Beef filet medallions*, Porcini and Truffle sauce, Yukon Manchego potato cake $26.00 Organic dry-aged carnarolli risotto with squash and farmers' market vegetables $16.00 Prix Fixe Dinners * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. Pre-theater Menu $35.00 Available Thursday to Saturday before 7 pm. Includes soup or salad; Chicken, Halibut, or risotto; Crème brulee or cheesecake Chef's Tasting Menu $49.00 This menu is available for the entire table only. First course: calamari and rock shrimp beignets; Second course: Foie-gras terrine; Third course: Roasted Monkfish*; Fourth Course: Duck magret*; Cheese Course (optional, $8): Goat cheesecake, fig-banyuls compote; Dessert: Walnut cake and caramelized figs Wine Pairing Menu $30.00 This menu is available for the entire table only. First course: calamari and rock shrimp beignets; Second course: Foie-gras terrine; Third course: Roasted Monkfish*; Fourth Course: Duck magret*; Cheese Course (optional, $12): Goat cheesecake, fig-banyuls compote; Dessert: Walnut cake and caramelized figs Three-Course Sunday Dinner Prix Fixe Select one dish from each section: First Course, Entrée, Dessert Four-course meal including cheese & dessert is $33.00 First Course $24.00 Soupe du jour First Course $24.00 Calamari and rock shrimp beignets, shrimp milk yogurt & harissa dip First Course $24.00 House-made duck charcuterie tasting: confit, prosciutto and rillettes First Course $24.00 Mozzarella di Buffalo and farmer's market tomatoes, sea salt, aged balsamic and extra virgin olive oil First Course $24.00 Arugula & goat cheese cromesqui, black mission figs, shallot vinaigrette First Course $24.00 Farmers' greens and baby beets, shallot vinaigrette Entrée $24.00 Poisson du jour Entrée $24.00 Moules a la crème & pommes frites Entrée $24.00 Poulet chasseur: slow-roasted free-range chicken with prunes, lardons, cipoline, Cognac Foie gras sauce, Chef's "Aligot" Yukon mashed potatoes Entrée $24.00 Jarret d'Agneau aux figues: Braised lamb shank, fig-rosemary sauce, wild mushrooms and creamy polenta Entrée $24.00 Boeuf bourguignon: Beef tenderloin stewed in a rich red wine sauce, garnished with baby onions, lardons, mushrooms and "Aligot" mashed potatoes Entrée $24.00 Organic Carnarolli risotto with roasted squash Dessert $24.00 Valrhona Manjari mocha pot de crème Dessert $24.00 Fall squash cheesecake with Maple-pecan streusel Dessert $24.00 Crème brulee, Madagascar vanilla bean custard with homemade cookie Dessert $24.00 Warm pear tatin, with crème fraiche Artisanal Cheeses Paired perfectly with our selection of dessert white wines Cave-Aged Chapelle, Chapel Creamery, Talbot County, MD $11.00 - choice of three; $15.00 - choice of five A young & moist cow's milk cheese with bloomy rind and mushroomy flavor. Appalachian Spring, Locust Grove Farm, East Tennessee $11.00 - choice of three; $15.00 - choice of five Ash-ripened goat cheese, in the traditional French style. Sweet and gentle flavor, creamy texture. Everona Marble, Everona Dairy, Rapidan, VA $11.00 - choice of three; $15.00 - choice of five Raw sheep's milk. Full and nutty flavor. Ash in the center for marbled appearance & a complex, sweet finish. Ewe's Blue, Old Chatham Sheepherding Co, NY $11.00 - choice of three; $15.00 - choice of five Aged six months, this moist, creamy, crumbly sheep's milk blue is made in the style of Roquefort Aged goat log, Coach Farm, Pine Plains, NY $11.00 - choice of three; $15.00 - choice of five A bloomy-rind cheese and aged for more robust and tangy flavors. Desserts Valrhona Manjari mocha pot de crème $6.00 Fall squash cheesecake with Maple-pecan streusel $6.00 Warm pear tatin, with crème fraiche $6.00 Walnut cake with fresh caramelized figs and Armagnac crème anglaise $6.00 Crème brulee, Madagascar vanilla bean custard with homemade cookie $6.00 Signature Cocktails Reve d'ete $9.00 Riesling, Prosecco, fresh mint and lime Traditional Kir $9.00 Cassis syrup and Bourgogne Aligote Kir Royal $12.00 With Champagne tradition, Janisson and Fils, NW; with housemade cassis syrup or passion fruit Provencal Spritzer $8.00 Wolfberger Cremant d'Alsace Rose, Lavender syrup Dirty Bellini $8.00 Prosecco, Madagascar Vanilla bean simple syrup Vin de Fruit $9.00 Rose, Prosecco, red berries and fresh mint Sunday Brunch Prix Fixe * Consuming raw or undercooked ingredients may increase your risk of food-borne illness. Beginnings $19.00; $7.00 each Soup du jour Beginnings $19.00; $7.00 each Calamari and shrimp beignets, sheep milk yogurt & harissa dip* Beginnings $19.00; $7.00 each Farmers' greens and baby beets, shallot vinaigrette Beginnings $19.00; $7.00 each Imported Buffalo mozzarella and farmer's market tomatoes, sea salt, aged balsamic Beginnings $19.00; $7.00 each Arugula & goat cheese cromesqui, black mission figs, shallot vinaigrette Entrees $19.00; $12.00 each Parisian-style creamy scrambled eggs served in a croissant* Entrees $19.00; $12.00 each Fish of the day Entrees $19.00; $12.00 each Moules a la crème & pommes frites Entrees $19.00; $12.00 each Parisian bistro steak, shallot red wine reduction, pommes frites (supplemental $4)* Entrees $19.00; $12.00 each Free-range chicken "chasseur-style," cooked with prunes, mushrooms, cipoline and lardons, roasted potatoes and seasonal vegetables* Entrees $19.00; $12.00 each Vegetable frittata, served with organic greens Dessert $19.00; $6.00 each Trio of artisanal cheeses (supplemental $5) Dessert $19.00; $6.00 each Bastille bread pudding Dessert $19.00; $6.00 each Valrhona Manjari mocha pot de crème Dessert $19.00; $6.00 each Fall squash cheesecake with Maple-pecan streusel Dessert $19.00; $6.00 each Crème brulee, Madagascar vanilla bean custard with homemade cookie