Confit French Bistro - Camp Hill, PA

slow cooked onion soup with croutons and melted gruyere cheese

chilled roasted golden tomato gazpacho

mushrooms, leeks, roasted tomatoes, radishes, goat cheese, baby frisee and watercress tossed with red wine vinaigrette

bibb lettuce with garden herbs, toasted walnuts, roquefort cheese & walnut vinaigrette

serrano et epinards

chilled seared tuna, hard boiled egg, baby green beens, radish, olives, anchovies, roasted tomato and frisee

roasted chicken & forest mushroom crepes with mornay sauce

slow braised beef short ribs, gruyere cheese and onion jus

spinach, mushrooms, caramelized onions, asparagus, tomato confit, baby peas and goat cheese

rabbit confit, smoked pork belly, spinach, roasted garlic, baby onions and sun dried tomatoes

warm flatbread, olive tapenade, anchovies, tomato confit, chilled tuna and watercress

grilled chorizo sausages and white bean salad

snails, forest mushrooms, roasted garlic herb butter and toasted baguette

crispy ham croquettes, roasted red pepper relish and mornay

atlantic mussels steamed in white wine, mustard and saffron

mussels steamed with chorizo sausage, garlic white wine and fresh herbs

mussels steamed with belgian ale, garlic and herbs

mussels steamed with white wine tomato broth, onions and bacon

mussels steamed with onions, tomatoes, olives, garlic, white wine and fresh herbs

mussels steamed with crawfish, andouille sausage, beer and creole spices

crispy pan seared confit chicken breast, smoked pork belly, pommes truffade and herb jus gras

roasted confit rabit leg, baby onions, carrots, potatoes, garlic sausage, dijon tarragon jus and pea tendril salad

confit duck leg, pommes sarladaise, roasted chorizo sausage and sweet onion jus

braised short ribs, roasted garlic pommes puree and red wine thyme jus

grilled flatiron steak with red wine braised shallots and herbed french fries

pan roasted chop, crispy parmesan potato gratine, gremolata and roasted tomato jus

mustard seed and rosemary crusted trout, cauliflower gnocchi and buerre noisette

pan roasted monkfish tail with fricase of leeks, bacon, roasted fingerling potatoes and tomato confit