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Bistro Bis

  • $
  • Bistro, French
  • 15 E St NW, Washington 20001 38.896248 -77.009913
  • (Btwn N Capitol St & New Jersey Ave NW)
  • click map to interact
  • (202) 661-2700
  • 0

Breakfast

Juices and Fruits

Freshly Squeezed Orange or Grapefruit Juice     4.75
Tomato, Cranberry or Apple Juice     4.75
Fruit Parfait With melon, berries, yogurt and granola    9.50
Plain Yogurt with Wildflower Honey     5.25
Plain Yogurt with Mixed Berries     10.75
Fresh Berries with Creme Fraiche   
Half Grapefruit     6.50

Pastries and Cereals

Breakfast Pastry Basket     8.50
Toast White Wheat, rye, english muffin or buttermilk biscuit.    3.75
Bagel toasted, with Cream Cheese     4.75
Bagel toasted with Smoked Salmon Red onion, capers and tomatoes    13.25
Cereal Corn Flakes, Cheerios or Raisin Bran     5.50
Cereal Corn Flakes with Mixed Berries     10.75
Granola Our Own House Made     7.50
Granola Our Own House Made with Mixed Berrie     12.50
Hot Oatmeal with Brown Sugar Raisins and steamed milk    6.75
Hot Oatmeal with Mixed Berries     11.75

Bis Specialties

Capitol Hill Continental Fresh orange or grapefruit juice, breakfast pastry basket, preserves, whipped butter, coffee or tea    17.75
French Toast Two slices of brioche in a cinnamon hazelnut batter with maple syrup    13.50
Eggs Florentine Two poached eggs with wild mushrooms, wilted spinach, fontina cheese and hollandaise sauce    16.00
Eggs Benedict Two poached eggs on an english muffin with hollandaise, lyonnaise potatoes and canadian bacon    16.00
Omelet Monte Cristo Three egg omelet of country ham, gruyere cheese and chives with lyonnaise potatoes    14.25
Corned Beef Hash With two poached eggs, potatoes, onions and hollandaise sauce    15.25
Bis' Breakfast Biscuit House made buttermilk biscuit with two eggs any style, tillamook cheddar and country sausage gravy    13.50
Belgium Style Waffle With fresh strawberries and maple syrup    13.75
Breakfast Americaine Two fresh eggs any style with lyonnaise potatoes and choice of bacon, sausage or country ham    16.50
Egg Alternative Omelet Egg substitute omelet (approx. three eggs) with fresh herbs    13.50

A La Carte

Bacon Choice of Canadian or Sliced     4.25
Country Ham     4.50
Country Pork Sausage     4.50
Link Sausage Choice of Chicken or Pork     4.50
Minute Steak     10.50
Lyonnaise Potatoes     4.00
Creamy Grits     3.75

 

Brunch

Appetizers

Endive Salade Chardenoux Crisp endive with red wine poached pear, honey spiced yogurt, peppered walnuts, blue cheese and walnut vinaigrette.    12.75
Smoked Scottish Salmon Served with capers, egg, onion, toasted brioche and pommery mustard sauce    13.75
Foie Gras Normande Seared foie gras with hazelnut roasted apple, pain perdu and cider reduction    19.50
Steak Tartare Attila Hand-cut raw sirloin with quail egg, porcini mushroom aïoli and garlic potato chips    13.50
Salade Frisee aux Lardons Frisee lettuce with applewood smoked bacon, duck confit, poached egg and aged sherry vinaigrette    12.75
Salmon Cru Beet cured salmon with root vegetables, bulgar wheat, brussels sprouts, black mustard and carrot emulsion    13.00
Moules Marseillaise Steamed bouchot mussels with fennel, garlic, tomato, saffron, pernod and fresh basil    12.75
Huitres des Gourmets Baked sewansecott oysters with spinach, mushroom duxelles, artichoke and tarragon vin blanc    14.25
Onion Soup Les Halles Rich beef broth with caramelized onion, sourdough crouton and gruyere cheese    11.00
Beet Salade au Citron Roasted heirloom beet with chèvre, orange supreme, walnuts, arugula and champagne vinaigrette    12.50
Salade Panache Mesclun greens with candied almonds, dried apricots, manchego and banyuls vinaigrette     10.75

Entrees

Pied du Cochon Benedict Crisp breaded pork terrine with two poached eggs, pommes frites, frisee salad and sauce bearnaise    17.50
Trout l' Ardenaise Sauteed with capers, lemon, crisp ham, haricots verts, pommes château and parsley-brown butter    17.50
Quiche Lorraine Tart of gruyère, caramelized onion and bacon with mesclun salad and riesling vinaigrette    14.75
Tuna Salade Nicoise Rare seared tuna with shaved fennel, olives, haricots verts, fingerling potato, roasted peppers and anchovy-red wine vinaigrette    18.50
Crab Cakes Maltaise Two jumbo lump crab cakes with spicy vinegar slaw, old bay gaufrettes and blood orange beurre blanc    24.75
Salade Grecque With chicken breast, grilled romaine, sunny side up egg, pickled peppers, olives, feta cheese and lemon-oregano gelee    18.00
Butternut Squash Agnolotti House made with swiss chard, parsnip, golden raisins, spiced ricotta and rosemary sabayon    18.00
French Toast Sliced brioche in hazelnut batter with caramelized banana, bacon and vanilla creme fraiche    14.50
Steak and Eggs Frites Seared strip steak with two eggs any style, pommes frites and bearnaise sauce    19.50
Croque Madame Toasted gruyere cheese and smoked ham sandwich with a basted egg, mornay sauce, pommes frites and mesclun salad    15.75
Bis Burger Creekstone beef on toasted brioche with onion confit, applewood bacon, comte cheese and pommes frites    16.75
Bis Brunch Biscuit Hot flaky biscuit with two poached eggs, tasso ham, roasted pepper, scallion, cilantro and crayfish etouffee sauce    16.75

Pour la Table

Bacon or Sausage     4.75
Pommes Frites Rosemary and harissa aiolis    8.75
Anson Mills Grits With butter and chives    5.00
Gratin of Macaroni with Gruyere     8.50
Hot Flaky Biscuit with Marmalade     4.50
Haricots Verts with Walnuts     8.50
Wild Mushrooms Saute Bordelaise     9.00
Brussels Sprouts with Pancetta and Romano     8.75

 

Lunch

Appetizers

Endive Salade Chardenoux Crisp endive with red wine poached pear, honey spiced yogurt, peppered walnuts, blue cheese and walnut vinaigrette    12.75
Fricassee d'Escargots Burgundy snails with garlic, sunchoke puree, fennel, seville orange and puff pastry    13.75
Steak Tartare Attila Hand-cut raw sirloin with quail egg, porcini mushroom aïoli and garlic potato chips    13.50
Salade Panache Meslcun greens with candied almonds, dried apricots, manchego and banyuls vinaigrette    10.75
Moules Marseillaise Steamed bouchot mussels with fennel, garlic, tomato, saffron, pernod and fresh basil    12.75
Salmon Cru Beet cured salmon with root vegetables, bulgar wheat, brussels sprouts, black mustard and carrot emulsion    13.00
Beet Salade au Citron Roasted heirloom beets with chevre, orange supremes, hazelnuts, arugula and champagne vinaigrette    12.50
Tarte Forestiere Roasted mushroom tart with shallot marmalade, goat cheese, pancetta and verjus reduction    9.75
Onion Soup Les Halles Rich beef broth with caramelized onion, sourdough crouton and gruyere cheese    11.00
Salade Frisee aux Lardons Frisee lettuce with applewood smoked bacon, duck confit, poached egg and aged sherry vinaigrette    12.75

Entrees

Confit de Canard Touloussiene Crisp rendered duck leg with white beans, duck sausage, frisee, garlic and banyuls vinegar-thyme gastrique    17.50
Salade Grecque Served with chicken breast, grilled romaine, sunny side up egg, pickled peppers, olives, feta cheese and lemon-oregano gelee    18.00
Bis Burger Creekstone beef on brioche with applewood bacon, onion confit, comte cheese and pommes frites    16.75
Foie de Veau Calf's liver medallions with smoked bacon, apple onion marmalade, potato dumplings and cider gastrique    18.50
Trout l'Ardenaise Sauteed with capers, lemon, crisp ham, haricots verts, pommes château and parsley-brown butter    16.50
Crab Cakes Maltaise Two jumbo lump crab cakes with spicy vinegar slaw, old bay gaufrettes and blood orange beurre blanc    24.75
Tuna Salade Nicoise Rare seared tuna with shaved fennel, olives, haricots verts, fingerling potato, roasted peppers and anchovy-red wine vinaigrette    18.75
Butternut Squash Agnolotti House made with swiss chard, parsnip, golden raisins, spiced ricotta and rosemary sabayon    18.00
Salmon Normande Pan seared with apple, celeriac puree, root vegetables, savoy cabbage and cider-bacon ravigote    18.00
Steak Frites Pan roasted sirloin strip with pommes frites, mesclun salad and red wine shallot butter    24.75

Pour la Table

Pommes Frites     8.75
Haricots Verts with Walnuts     8.50
Wild Mushrooms Saute Bordelaise     9.00
Gratin of Macaroni with Gruyere     8.50
Roasted Brussels Sprouts Served with pancetta, rosemary and romano.    8.75

 

Dinner

Appetizers

Huitres des Gourmets Baked sewansecott oysters with spinach, mushroom duxelles, artichoke and tarragon vin blanc    14.25
Foie Gras Normande Seared foie gras with hazelnut, roasted apple, pain perdu and cider reduction    19.50
Beet Salade au Citron Roasted heirloom beet with chèvre, orange supremes, walnuts, arugula and champagne vinaigrette    12.50
Salade Frisee aux Lardons Frisee lettuce with applewood smoked bacon, duck confit, poached egg and aged sherry vinaigrette    12.75
Salade Panache Mesclun greens with candied almonds, manchego, dried apricots and banyuls vinaigrette    10.75
Steak Tartare Attila Hand-cut raw sirloin with quail egg, porcini mushroom aïoli and garlic potato chips    13.50
Salmon Cru Beet cured salmon with root vegetables, bulgar wheat, brussels sprouts, black mustard and carrot emulsion    13.00
Endive Salade Chardenoux Crisp endive with red wine poached pear, honey spiced yogurt, peppered walnuts, blue cheese and walnut vinaigrette    12.75
Quenelles de Poisson Homardine Scallop mousse dumplings with butter poached lobster, pastry fleurons and lobster glacage    14.50
Fricassee d'Escargots Burgundy snails with garlic, sunchoke puree, fennel, seville orange and puff pastry    13.75
Moules Marseillaise Steamed bouchot mussels with fennel, garlic, tomato, saffron, pernod and fresh basil    12.75
Onion Soup Les Halles Rich beef broth with caramelized onion, sourdough croûton and gruyère cheese    11.00

Entrees

Bouillabaisse Stew of monkfish, shrimp, octopus, cockles, mussels with saffron broth, fennel, leeks and spicy rouille    28.75
Sea Scallops Crecy Seared with coriander roasted carrots, black forbidden rice, carrot puree, smoked shiitakes and ginger-port wine reduction    29.75
Sweetbreads a la Zingara Pan roasted veal sweetbreads with trumpet mushrooms, veal tongue, lemon-salsify puree, jambon and truffle-madeira jus    29.50
Salmon Normande Pan seared with apple, celeriac puree, root vegetables, savoy cabbage and cider-bacon ravigote    28.00
Steak Frites Pan roasted sirloin strip with pommes frites, mesclun salad and red wine shallot butter    38.00
Lamb Osso Bucco Red wine braised shank with merguez, chickpea ragout, carnival cauliflower, feta cheese and spiced almonds    36.50
Butternut Squash Agnolotti House made with swiss chard, parsnip, golden raisins, spiced ricotta and rosemary sabayon    24.50
Icelandic Cod a la Barigoule Potato crusted with baby artichoke, sun-dried tomato, parsley-spinach puree, garlic confit and tapenade vinaigrette    28.75
Choucroute Garnie Smoked pork loin, shank, knockwurst, boudin blanc and pork belly with riesling braised sauerkraut and mustard spaetzle    28.50
Magret de Canard Pan roasted duck breast with jerusalem artichoke, chioggia beet and pomegranate gastrique    28.75
Trout l'Ardenaise Sauteed with capers, lemon, crisp ham, haricots verts, pommes château and parsley-brown butter    24.75
Beef Bourguignon Boneless short rib braised in red wine with trumpet mushrooms, bacon lardons, pearl onions and buttered noodles    28.50

Pour la Table

Pommes Frites     8.75
Haricots Verts with Walnuts     8.50
Wild Mushrooms Saute Bordelaise     9.00
Gratin of Macaroni with Gruyere     8.50
Roasted Brussels Sprouts With pancetta, rosemary and romano    8.75

Bar Menu

Onion Soup Les Halles Rich beef broth with caramelized onion, sourdough croûton and gruyère cheese    11.00
Tarte Forestiere Roasted mushroom tart with shallot marmalade, smoked goat cheese, house made pancetta and verjus reduction    9.75
Assiette de Charcuterie Pates, sausages and cured meats with marinated beets, carrot salad and pommes a l'huile    16.00
Calamari Basquaise Crisp fried calamari with garlic, house made chorizo, espelette piperade, manchego cheese and cilantro    12.75
Salmon Cru Beet cured salmon with root vegetables, bulgar wheat, brussels sprouts, black mustard and carrot reduction    13.00
Bis Burger Roseda farm beef on brioche with applewood bacon, onion confit, comte cheese and pommes frites. With sunny side up egg. add $1.5    16.75
Smoked Scottish Salmon Served with capers, egg, onion, toasted brioche and pommery mustard sauce    13.75
Chesapeake Truffles (4 Pcs) Jumbo lump crab fritters with old bay aioli    11.50
Salade Panache Mesclun greens with candied almond, dried apricot, manchego and banyuls vinaigrette    10.75
Pommes Frites Our famous french fries with rosemary garlic aioli    8.50
Chesapeake Truffles (6 Pcs) Jumbo lump crab fritters with old bay aioli    17.50

Dessert

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Vanilla Bean Creme Brulee Sugar crusted custard with orange supreme and grand marnier madelines    9.75
Tarte Aux Pommes Golden caramelized apples over crisp pastry crust with creme fraiche and calvados sauce    11.00
Profiterole Au Framboise Raspberry mousse and vanilla ice cream in choux pastry with raspberry coulis    9.50
Lemon Curd Tart Served with toasted meringue, blackberry coulis and candied lemon peel    10.25
Pear-Cherry Clafoutis Warm almond custard cake with spiced pear compote, amarena cherries and pear-vanilla sorbet    10.25
Opera Torte Layers of almond cake, coffee buttercream and whipped ganache with chocolate-almond ice cream    10.50
Petits Fours Plate Pastry chef's daily selection of confections, cookies and chocolates    10.75
Creme Glacee ou Sorbet Selection of house-made gelato or sorbet    9.00
Artisanal Cheese Selection Plate of three handcrafted cheeses    15.50
Artisanal Cheese Selection (6) Plate of three handcrafted cheeses    25.00
Seasonal Berries Served with creme anglaise  

 

Bistro Bis
15 E St NW
Btwn N Capitol St & New Jersey Ave NW
(202) 661-2700
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