food&wine RESTAURANT SCOUT

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

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