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  • Bistro Dinner

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    eatlocalmenus
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    Aix recycles, supports local farmers, uses wind energy + has been dedicated to sustainable practices since 2001. Our menus are printed on paper made from mango, banana and lemon pulp. Our burgers are a modern american bistro duck confit pot pie bt fall vegetable, mushroom cream sauce pork chop.

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    BISTRO DINNER

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    Aix recycles, supports local farmers, uses wind energy + has been dedicated to sustainable practices since 2001. Our menus are printed on paper made from mango, banana and lemon pulp. Our burgers are a modern american bistro duck confit pot pie bt fall vegetable, mushroom cream sauce pork chop.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    24 views1 page

    Bistro Dinner

    Uploaded by

    eatlocalmenus
    Aix recycles, supports local farmers, uses wind energy + has been dedicated to sustainable practices since 2001. Our menus are printed on paper made from mango, banana and lemon pulp. Our burgers are a modern american bistro duck confit pot pie bt fall vegetable, mushroom cream sauce pork chop.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    salads :: small plates ::

    thursday nights
    s p irit night
    aix recycles, supports local farmers, uses wind energy + has been dedicated to sustainable practices since 2001. our menus are printed on paper made from mango, banana and lemon pulp.

    caesar salad 7 artisan cheese plate 1=3 2=6 3=9 4=bm


    crostini + poached fruit
    crostini, parmesan reggiano
    charcuterie plate 6 bl
    arugula salad 6 cornichons, nuts, olives, poached fruit
    toasted pine nuts, parmesan

    :
    reggiano, lemon, olive oil mussels 6 or bl

    fa rm e rs m a rk e t ins p ira tio n


    chorizo, white wine, garlic, herbs fin, crostini

    wednesday nights all summer


    cobb salad 9 crab + shrimp cakes bl
    warm bacon, bleu cheese, caper, wilted watercress, roasted red pepper coulis
    egg, tomato, avocado, ranch
    fried calamari 8
    house salad 6 pepperoncini, remoulade sauce
    mixed greens, olive, goat cheese, grilled prosciutto on crostini 8
    tomato, balsamic vinaigrette white cheddar, cornichon, parsely, caper aioli

    protein for salads ::


    grilled flat bread ::

    :
    1 /2 p r ic e bo ttle s + liv e mu s ic *
    tuesday nights *check music schedule
    flatiron steak 8
    seared salmon 7 herbed bacon mascarpone 8
    prosciutto 6 summer fruit, caramelized onion, goat cheese 7
    prosciutto, kalamata olives, parmesan reggiano 9
    soups ::

    gazpacho 6
    daily soup 7
    features:
    rigatoni house pork sausage pasta bo
    farmer’s market fresh vegetables, white
    truffle oil, parsley, parmesan reggiano,
    fresh tomato sauce

    :
    in the kitchen: rachel woolcott + johnny depierro + diane snider

    tues - sun 5-close


    bis tr o din n e r
    marinated flatiron steak cn
    pommes frites, demi glace
    a modern american bistro

    seared salmon cl

    NIGHT
    corn relish, roasted tomato, basil

    aix burger bk add cheese 2

    :
    ha ppy h ou r
    tues - sat 3-7
    duck confit pot pie bt
    www.restaurantaix.com fall vegetable, mushroom cream sauce

    pork chop bs
    aix bbq sauce, garlic greens, pommes frites
    :

    striped bass cm
    weeken d bru nch

    fall ragout, arugula


    sat - sun 10-3

    sides ::
    pommes frites 6
    grilled summer vegetables 4 sweets ::
    wilted greens 5
    :

    chocolate torte 9
    aix mac + cheese 7 creme brulee 7
    da ily lun ch
    tues - fri 11-3

    seasoned mushrooms 6 tiramisu 6


    nuts + marinated olives peach cobbler 6
    3

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