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Bastille

  • French
  • 606 N Fayette St, Alexandria 22314 38.817282 -77.040412
  • (Btwn Pendleton & Wythe St)
  • click map to interact
  • (703) 519-3776
  • 0

Entree Salads

Landaise foie-gras, duck prosciutto & confit, spinach, potatoes, pruneaux  
Steak Salad baby spinach, walnuts, gorgonzola and shallot vinaigrette  
Fresh Lump Crab Salad with avocado and market' salad, citrus dressing  
Tuna Salad, Spinach And Arugula, Shallot Dressing   

Sandwiches

All Sandwiches Are Served With Choice Of Pommes Frites Or Organic Salad

Angus Burger, Roasted Shallots garlic confit, brioche bun, manchego, fried onions  
Grilled Jambon-gruyere smoked ham & gruyere cheese on multigrain bread  
Bastille Tuna Salad Sandwich roasted tomato, fennel, pickled vegetables, and aioli  
Tuna Melt tuna salad sandwich with gruyere cheese  

Soup & Salads

Soupe Du Jour   
Organic Beet Carpaccio with housemade boursin cheese  
Goat Cheese Cromesqui baby arugula, dry cherries, roasted shallots dressing  
Romaine, White Anchovies croutons, parmegiano pana cotta, caesar dressing  
Farmer's Market Salad, Balsamic Vinaigrette   

Appetizers

Goat Cheesecake , Balsamic Sauce, Dried Cherries   
Duo Of Foie-gras On Brioche Toasts And Seasonal Chutney   
House Made Duck Charcuterie Tasting: Confit, Prosciutto And Rillettes   
Fresh Lump Crab Salad avocado mousse and endive salad, citrus vinaigrette  
Calamari And Shrimp Beignets, Sheep Milk Yogurt & Harissa Dip   

Entrees

Grilled Mediterranean Sea Bream Filet piquillo pepper coulis, fennel-orange compote  
Chef's Bouillabaisse market seafood poached in a saffron & pernod mussel broth  
Garnished with vegetables, country bread and rouille aioli  
Pan-seared Sea Scallops cauliflower coulis, sautéed broccoli florettes and lardons  
Roasted Pheasant Breast "En Repinette" stuffed with foie gras and confit leg meat, thyme-scented jus finished with crème fraiche, yukon mash, mushrooms & pearl onions  
Grilled Ribeye Steak, Long Pepper Sauce, Pommes Frites   
Pan-roasted Moulard Duck Magret banyuls-cherry sauce, grilled endives  
Tajine-style Lamb Shank with root vegetables & dry fruits, harissa jus, served over couscous and garbanzo beans  
"Lapin Moutarde" braised rabbit leg in mustard sauce & roasted tenderloin roasted new potatoes, sautéed greens  
Risotto Du Jour, Made with organic dry-aged carnaroli rice  

Artisanal Cheeses

Choice Of Three Or Five

Crotin, Vermont Butter & Cheese Co, Vermont   
Kenny's Farmhouse Cheddar, Kenny's Country Farm, Kentucky   
Dante, Wisconsin Sheep Dairy Co-op, Wisconsin   
Winnemere, Jasper Hill Farm, Vermont   
Bluebonnet, Westfield Farm, Massachusetts   

First Course

Calamari And Shrimp Beignets muscadet, domaine de la louvetrie, 2006  

Second Course

Foie-gras Duo jurancon selection terrasses, domaine larredya, 2004  

Third Course

Sea Scallop riesling, schloss vollrads, germany 2005  

Fourth Course

Duck Magret * bordeaux, medoc, château la gorce 2005  

Cheese Course

Optional Course

Goat Cheesecake , Balsamic Sauce, Dried Cherries banyuls, domaine la tour vieille, 2004  

Dessert

Rhubarb Crumble gaillac mousseux, "cuvee saint laurent", domaine des terisses  

First Course

Soupe Du Jour   
Calamari And Rock Shrimp Beignets sheep milk yogurt & harissa dip  
House Made Duck Charcuterie Tasting confit, prosciutto and rillettes  
Romaine & Endives, Crouton parmegiano reggiano, caesar-dressing  
Goat Cheese Cromesqui baby arugula, dry cherries, roasted shallots dressing  

Entrée

Poisson Du Jour   
Mussels In Saffron Broth & Pommes Frites   
Coq Au Vin braised chicken legs in a rich red wine sauce with lardons, cipolline and mushrooms, yukon mashed potatoes  
Tajine D'agneau moroccan spiced spring lamb shank, slow roasted with root vegetables and dry fruits, served with couscous and harissa jus  
Parisian Bistro Steak, Red Wine Shallot Sauce, Pommes Frites   
Cassoulet Of Duck Confit   
Risotto Du Jour, Made With Organic Dry-aged Carnaroli Rice   

Cheese

Trio Of Artisanal Cheeses supplemental    4.00

Dessert

Tropical Tapioca Pudding With Coconut, Ginger And Papaya   
Valrhona Manjari Chocolate Mousse with brandied cherries & almond crisp  
Warm Apple Tatin, With Crème Fraiche   
Guava Crème Brûlée   

Beginnings $7

Soupe Du Jour   
Calamari And Shrimp Beignets, Sheep Milk Yogurt & Harissa Dip   
Romaine & Endives, Crouton parmegiano reggiano, caesar-dressing  
Goat Cheese Cromesqui, Baby Arugula dry cherries, roasted shallots dressing  
Farmer's Market Salad, Balsamic Vinaigrette   

Entrees $12

Warm Asparagus And Oeufs Brouilles With Salmon Caviar * supplement $4 optional: add smoked salmon  
Bastille's Eggs Benedict two poached eggs, smoked salmon, orange-tarragon hollandaise, on brioche bun, served with sautéed potatoes or organic lettuce  
Steak And Egg (supplemental $4: two eggs over easy or sunnyside up & grilled petit flat iron steak, with sautéed potatoes, pancetta and lettuce  
Vegetable And Cheese Savory Bread Pudding, Black Truffle Emulsion   
Parisian Bistro Steak, Shallot Red Wine Reduction, Pommes Frites supplemental $4  
Mussels In Saffron Broth & Pommes Frites   
Fish Of The Day *   

Dessert $6

Trio Of Artisanal Cheeses supplemental $5  
Bastille Bread Pudding   
Warm Local Apple Tatin, With Crème Fraiche Sabayon   
Fruit Buckle Cake   
Guava Crème Brûlée   

Dessert Menu

With Recommended Wine Pairings

Valrhona Manjari Chocolate Mousse with brandied cherries & almond cookie banyuls, domaine la tour vieille, 2004  
Carrot Cake with vanilla cream cheese mousse and toasted pecans loupiac, château saint romain, 2003  
Warm Local Apple Tatin with crème fraiche sabayon red mountain chenin blanc ice wine, wa, 2005  
Rhubarb Crumble With Lemon Crème Fraiche gaillac mousseux, "cuvee saint laurent", nv  
Guava Crème Brûlée prosecco, vigneto giardino, adriano adami, 2006  
Tropical Tapioca Pudding With Coconut, Ginger And Papaya late harvest riesling, kiona vineyards, wa, 2004/05  

 

Bastille
606 N Fayette St
Btwn Pendleton & Wythe St
(703) 519-3776
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