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Bridge Street Bistrot & Wine Bar

French Restaurant$$$$

Portsmouth

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8.0^/10

ratings

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Dinner 4

Dinner

Appetizers & Small Plates‏

Mushroom Crêpe

9.00

A blend of wild mushrooms sautéed with fresh herbs, garlic, veal stock and cream folded in a French crêpe

Baked Brie

9.00

Brie, walnuts and fresh thyme baked in puff pastry with a balsamic vinegar garlic honey dijon mustard

Mussels Muscadet

11.00

Prince Edward island mussels steamed with fresh herbs, garlic, cherry tomatoes and dry white wine; finished with butter

Duck Confit Bundle

12.00

Pulled duck confit with sundried tomatoes and Boursin cheese baked in phyllo dough. Served with a duck jus

Portobello Mushroom with a Lobster and Crabmeat Stuffing

12.00

Served with a saffron beurre blanc

Escargot St Pierre

10.00

Sautéed with asparagus, sundried tomatoes and fresh herbs in a garlic cream sauce. Served in a phyllo basket

Coquille St Jacques

13.00

Gulf shrimp and sea scallops in a white wine shallot cream sauce baked in scallop shell topped with herbed bread crumbs

Charcuterie Plate

12.00

House made duo of Country Pork and Chicken Liver Mousse pâtés with cured ham and dry sausage

Soups and Salads

Seafood Chowder

7 per bowl

Shrimp, scallops and clams in a cream based chowder (contains bacon)

Field Greens with Goat Cheese

7.00

Organic field greens with crumbled goat cheese and pinenuts. Drizzled with a lemon olive oil mustard vinaigrette

Spinach Salad

8.00

Organic baby spinach with sliced avocado, sundried tomatoes and bacon served with a warm cider vinegar, dry vermouth, sweet red pepper and bacon dressing

Soup Du Jour

5 per bowl

A daily‏ creation

Simple Salad

6.00

Medley of organic greens tossed with an herb de provence vinaigrette dressing

Entrees‏

Chicken Francais

21.00

Roasted Misty‏ Knoll boneless breast with shiitake mushrooms, capers, white wine, lemon, butter and cream

Duo of Duck

27.00

Magret of duck breast roasted medium rare and duck leg confit with portobello mushrooms and rosemary in a balsamic vinegar reduction

Turkey Cordon Bleu

20.00

Baked turkey breast cutlet rolled with prosciutto ham and Gruyere cheese; finished in a white wine cream sauce

Roasted Pork Tenderloin

20.00

Locally raised pork tenderloin roasted slightly pink sundried tomatoes and spinach in a Madeira wine boursin cheese reduction

Salmon Epernay

23.00

Faroe Island salmon and sea scallops with fresh dill in a champagne shallot cream sauce

Daily Provençal

Market

Roasted with‏ asparagus, capers, roasted tomatoes, garlic, lemon, white wine and finished with a touch of olive oil

Filet Au Poivre

28.00

Grass fed beef tenderloin pressed in a medley of peppercorns and roasted medium rare. Finished in a cognac veal stock flambé with a touch of cream

Bistrot Seafood Stew

24.00

Shrimp, salmon, white fish, scallops and mussels in a slightly zesty roasted red pepper lobster tomato saffron bouillon. Served with aioli and rouille canapés

Grilled Trio

28.00

Beef tenderloin, pork tenderloin and a lamb chop brushed with a pesto olive oil and grilled. Topped with a homemade red wine goat cheese compound butter medallion

Vegetarian Medley of Mushrooms and Garden Vegetables

18.00

Blend of wild mushrooms and garden vegetables sauteed with white wine, lemon, garlic, fresh herbs and butter

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