Bertrand - Pittsburgh, PA

Sautéed spinach, roasted tomato, fresh mozzarella.

Gruyere cheese, smoked bacon lardon.

Fresh goat cheese, caramelized leeks.

Parisian ham, gruyere, dijon béchamel, marinated tomato on grilled bread.

Smoked turkey, brie, Dijon, mayonnaise, marinated tomato on a croissant.

Herb aioli chicken salad, marinated tomato and spring mix on a croissant.

Beef short rib, pearl onions, potato, mushrooms and red wine jus.

Meatloaf, beef glaze, pommes Lyonnaise.

Hamburger with accompaniments.

Fresh pear, blue cheese, candied walnuts, local honey on grilled country bread.

Fromage de buffle, marinated tomato, basil pesto on grilled country bread.

Peaches, ricotta, sliced almonds, honey on grilled country bread.

Baked ham, basil pesto, nicoise olives, marinated tomato on grilled country bread.

Smoked north atlantic salmon, crème fraiche, thin sliced red onion and capers.

Nutella, banana, strawberries, homemade whipped cream on country bread.

Classic potato and leek soup, served chilled.

Ahi tuna, tomato, haricot vert, boiled egg, nicoise olives, anchovy, lettuce with lemon basil vinaigrette.

Baby spinach, goat cheese, candied walnuts, marinated tomatoes and walnut vinaigrette.

Herb aioli chicken salad with dried cranberries, walnuts and celery served over fresh pear lettuce tarragon vinaigrette

Smooth blend of chicken livers, sweet cream, shallots and madiera wine.

Imported snails baked in shells with butter, garlic and shallots.

Stack of smoked salmon, diced egg, crème fraiche, chives and fresh dill.

Larged frenched pork chop with bacon, apple and candied walnuts in a pomegranate dressing.

Chicken breast sautéed in an orange pan sauce.

Herb crumb roasted breast of chicken served with sautéed spinach, diced tomatoes, olive oil and garlic wine sauce.

Half rack of australian lamb wrapped in a dijon mustard and rosemary breadcrumb crust.

Lamb t-bone chops with fresh mint sauce.

Halibut with shaved asparagus, julienned red pepper and tarragon basil pesto.

Large sea scallops seared and finished with gruyere cheese sauce, sautéed bread crumbs and asparagus tips.

Salmon poached in white wine and butter with lemon slices and fresh dill.

Ahi tuna, tomato, hericot vert, boiled egg, nicoise olives, anchovy, lettuce, lemon basil vinaigrette.

Fresh green salad with chicken or salmon.

Seared new york strip steak with a classic cream, cognac and peppercorn sauce.

Two medallions of beef tenderloin with demi glaze and button mushrooms on a puree of potato.

Beef short rib, pearl onion, mushrooms, carrots and red wine jus.

Meatloaf with beef glaze served on a puree of potato.

French green beans sautéed in butter and relish.

Robuchon potatoes mashed with sweet cream and butter.

Fresh blanched asparagus spears with a blue cheese dressing and served chilled.

Thin cut potato French fries served with a side of mayonnaise.

Potato leek soup served chilled.

Chocolat au vanilla.

French cream cheesecake.