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Dinner Sample menu only, updated May 2010. Items and prices are subject to availability & seasonality. SALADESSalade verte 9Mixed greens in champagne vinaigrette with crushed hazelnuts. Most of Bastille’s herbs and salad greens are grown in our French-style raised-bed planter boxes on the restaurant’s roof (French, toit). We mix our own with locally sourced ingredients, and this is as local as it gets. Arugula et Betterraves Rôties 11Beet and arugula salad with pistachios, chevre croûte & red wine vinaigrette. Carpaccio de Boeuf 13Beef carpaccio with peppercress, radish & creamy dijon. Salade Niçoise Grillée 15Grilled tuna, romaine, potato and piquillo pepper, with black olives & seven-minute egg. Dressed in poivre rouge vinaigrette. SALADE AUX TOMATES D’HERITAGE 14Heirloom tomato salad with toasted pine nuts, grilled basil & arugula. SANDWICHESFalafel 9Goat’s milk yoghurt, tahini, house-made harissa & seasonal condiments in lavash In the heart of the Marais, three joints vie for the title, “Best Falafel in Paris.” Not thought of by most visitors as quintessentially French food, these places have become a de rigueur destination for serious falafel aficionados from all over the world. True to form, Bastille humbly offers ours at table. Burger D’Agneau* 12Lamb burger with lavash sesame bun, harissa aïoli, arugula, pickled shallot, & frites. Croque Monsieur9Parisian ham, Gruyère, & sauce Mornay on pain de mie. Sandwich Au Confit De Porc10Brick-pressed sandwich with Carlton Farms pork, gruyère & dijon mustard with cornichons & aioli. PETITS PLATSGrand Central baguette 3With Plugra butter & sea salt. Semolina baguette with a classic crust served with European-style creamery butter made in America but with a higher butter fat content not typically found in domestically produced butter. We’re happy to refill the basket at no additional cost. POTAGE D’ARTICHAUT 11Artichoke soup with red onion crème fraiche & baguette croute. Flan De Poireaux 12Leek flan with salade frisée, house-cured bacon, sunflower seeds & champagne vinaigrette. COURGE GRILLÉE & FETA 13Grilled heirloom squash with scallion vinaigrette & cow’s milk feta. CAILLE BOURÉE DE BRIOCHE 15Quail stuffed with brioche and thyme, served with figs & Banyuls vinegar. Poulpe Grillé 14Grilled octopus with chickpea panisse and preserved lemon. Pâté Maison 12With whole grain mustard, cornichons & baguette. Poitrine De Porc 11Crispy pork belly with confiture of rhubard poached in rooftop honey, rosé & shallots. ENTRÉESMoules frites 17Mussels steamed in Cremant with leeks & thyme. Poisson du jour AQMarket fresh fish prepared daily. Fricassée de poulet 19Pan-roasted Mad Hatcher Farms chicken with bloomsdale spinach & picholine olives. Steak Frites au poivre 19Roasted flat iron steak with pepper jus and marrow butter. Lapin Aux Pâtes 21Mad Hatcher rabbit braised in wine, with egg pasta & parmesan. Paquet De Chèvre 21Cyprus Grove goat cheese & potato crepe with English pea purée, mushrooms & spring onion. SAUMON & HARICOTS VERTS 25Roasted Coho salmon with green beans in pesto & marinated tomatoes. Joues De Porc Braiseés 27Braised Carlton Farms pork cheeks with Merguez sausage, Olsen Farms potatoes & pearl onions. A LA CARTEFrites & Aïoli 5Kennebec potato fries & grey sea salt ENDIVES GRILLÉES & SAUCE GRIBICHE 6Grilled endives with caper relish. Roasted Champignons 5Mushrooms roasted with garlic confit. SOUFFLÉ DE FROMAGE TOMBÉ 7Fallen cheese soufflé. PETITS POIS AU BEURRE 6Peas and pea vines sautéed in butter. |
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