Bistro Le Beau at The Reliquarium
| Daily_Menu | ||||
| Breakfast | Lunch | |||
| _ | _ | |||
| Tour of Crepes Four small crepes, stuffed separately with caramelized seasonal fresh fruit, tart and chunky fruit preserves, spinach with fried egg, and chef's famous sauteed minced crisp pork belly and mushrooms. |
Dodo Adobo Crostini Shredded dodo meat simmered in traditional adobo spices, served atop six slices of freshly toasted crostini and sprinkled with fresh mint, accompanied by a cup of warming dodo bouillon. |
|||
| â… | â… | |||
| Firstlight Feast Savory smoked sausage and shredded popoto grilled with diced bell pepper and red onion, garnished with two eggs as you please and one small crepe filled with chef's famous sauteed minced crisp pork belly and mushrooms. |
Gilshort Lad A traditional Gridanian fisherman's sandwich: fried crawfish and river oysters on crisp-crusted baguette, with melted butter, pickle. lettuce, tomato, and mayonnaise, accompanied by a cup of warming dodo bouillon. |
|||
| â… | â… | |||
| Crumpet Platter Two buttery crumpets warmed or grilled, served with: tomato, pesto, and feta cheese; cream cheese with crumbled smoked trout; or a selection of seasonal jams, preserves, and marmelades. |
Rainbow Bowl An array of purple cabbage, red tomato, orange carrot, and yellow bell pepper, atop a bed of seasonal fresh greens, drizzled with bright blueberry vinaigrette, accompanied by a cup of warming dodo bouillon. |
|||
| _ | _ | |||
| _ | _ | |||
| Dinner_Service | ||||
| Appetizer | Main Course | |||
| _ | _ | |||
| Lances Grilled Four tender grilled asparagus atop a bed of wilted seasonal fresh greens and drizzled with dressing made from mead reduction with butter and sesame. Garnished with grape tomatoes and shredded radish. |
Nature Skillet Seasonal fresh vegetables first seared, then skillet-fried with basil, garlic, onion, ground peanuts, coconut milk, and exotic spices for an aromatic dining adventure. Served with soft, buttery flatbread. |
|||
| â… | â… | |||
| Twin Cheddars Creamy cheddar fondues served in two cups: one with garlic, scallion, and Ser Racha's hot sauce, and one with chef's famous sauteed minced crisp pork belly and mushrooms. Served with slices of toasted crostini. |
River Stew Sauteed shrimp, crawfish, catfish, and river oysters are the star of this rich stew made of buttery roux, celery, onion, bell pepper, and savory spices, served over rice. Presented mild, but adding Ser Racha's Sauce is recommended. |
|||
| â… | â… | |||
| Shroud Risotto An assortment of wild Black Shroud mushrooms sauteed in butter and flambéed with brandy, with dodo bouillon simmered rice and fresh parmesan and asiago cheese. |
Aldgoat Wellington Juicy aldgoat tenderloin coated in minced wild Black Shroud mushrooms and herbs and baked in buttery pastry until golden brown. Garnished with roasted seasonal squash and salad of spinach, green olive, red onion, and aldgoat cheese. |
|||
| â… | â… | |||
| Steak Ehzo'ir Six succulent beef medallions seared in butter and cracked pepper, topped with creamy cognac-deglazed gravy made from cream, peppercorns, and shallots, garnished with fried shoestring popoto. Best prepared medium-rare. |
Three Bees Salmon Fresh-caught local salmon sauteed in the three B's - Butter, Brown Sugar, and Bourbon - until crispy-skinned and sweetly-glazed. Served over rice skilled-fried with finely ground meats and herbs, and garnished with grilled green bell pepper and red onion. |
