The warm, intimate dining room at Bistro Voltaire replicates a classic French bistro with plush red banquettes, dim lighting and a checkered floor. The Parisian influence is easy to recognize with menu offerings like foie gras, moules marinières and coq au vin. New dishes like Parisian gnocchi served with roasted mushrooms, winter vegetables and buerre noisette, and truite au chou-fleur, a pan roasted Idaho trout served with cauliflower and potato confit with Grenbloise sauce, are instant classics with guests. Plus, Bistro Voltaire’s exclusively French wine list is compact and accessible—created specifically to complement the restaurant’s cuisine. The best part: Servers are more than happy to help you match the perfect wine with your meal for a splendid French evening.
Ariel Kanter, Gilt City Editor
Bistro Voltaire Dinner Menu
First Course
Salade Lyonnaise
poached egg atop frisee salad, lardons, croutons, Champagne vinaigrette
La Salade Maison
farmed market greens with Herbs de Provence and warmed goat cheese crouton
Terrine de Bettraves et Chevre
tender beets and goat cheese terrine, mixed baby greens, house vinaigrette
Grilled Octopus
Brandade de Morue
baked salted cod and potatoes puree, toasted croutons
Terrine de Foie Gras
chilled homemade duck liver terrine, sour cherries confiture, toasted brioche
Escargots de Bourgogne
braised escargots with garlic herb butter and puff pastry
Moules
mussels, white wine, shallots, herbs
Main Course
Truite au Chou-Fleur
pan roasted Idaho trout, cauliflower and potato confit with Grenobloise sauce
Pave de Saumon Provencal
salmon over yellow squash, zucchini and plum tomato tian, tapenade vinaigrette
Galette de Crabe
seared lump crab cakes with herbs and grainy mustard sauce
Carre D’agneau au Romarin
rosemary roasted lamb rack, olive oil braised, new potatoes and cherry tomatoes
Noix de St Jacques
seared diver scallops, artichoke ragout, saffron foam
Ballotine de Poulet
roasted stuffed chicken breast, spinach, goat cheese mousse, mushroom mustard sauce
Plat de Côtes
beef short ribs braised with a red wine burgundy sauce, vegetables and mashed potatoes
Steak au Poivre with Pomme Frite
pan seared, 10oz NY Strip, with peppercorn sauce
Wine
Vigneau-Chevreau Vouvray Petillant
Le Grand Ballon (Sauvignon Blanc)
Albert Bichot Bourgogne Chardonnay Vielles Vignes
Cotes de Rhone AOC (Clairette, Roussanne)
Albert Bichot Bourgogne Pinot Noir Vielles Vignes
Saumur Champigny Les Vignoles
Please note that menu is seasonal and subject to change.
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