Bistro Cassis Huntington

Bibb lettuce, cucumbers, Campari tomatoes, and Vidalia onions in Dijon vinaigrette.

Classic Caesar salad with romaine, croutons, and Parmesan.

Microgreens, Roquefort cheese, roasted beets, walnuts, French beans, and poached leeks in Dijon vinaigrette.

Crispy goat cheese, roasted beets, candied walnuts, and lavender honey dressing.

Traditional French onion soup.

Baked large snails with garlic herb butter.

Caramelized onion tart with warm goat cheese, tomato, and olives.

Crispy calamari with honey-raspberry glaze, cucumbers, and sesame seeds.

Classic beef tartare with traditional accompaniments.

Two poached eggs, Canadian bacon, Hollandaise sauce, English muffin, potato rôti.

Two poached eggs, shredded braised short ribs, Hollandaise sauce or red wine sauce, English muffin, potato rôti

Two poached eggs, smoked salmon, Hollandaise sauce or dill cream, English muffin, potato rôti

Two poached eggs, spinach, black truffle sauce, English muffin, potato rôti

Two eggs any style, sausage, bacon and potato rôti

Two poached eggs, avocado, toast, tomato jalapeno salsa

Regular French toast, berries, maple syrup

Served with maple syrup

Buttermilk pancakes, bananas, served with maple syrup

Buttermilk pancakes, topped with strawberry, served with maple syrup

Chicken and spinach crepe

Mushroom and goat cheese crepe

Shrimp and leeks crepe

Ham and cheese crepe

Ham & cheese omelette

Mushroom and spinach omelette

Sausage and caramelized onions omelette

Panko-crusted chicken breast with baby arugula, Campari tomatoes, shaved Parmesan, and citrus vinaigrette, served with fries.

Filet of sole with fondant potatoes, French beans, and beurre noir.

Mussels in white wine with fresh herbs.

Mussels with fresh tomatoes and roasted garlic.

Mussels in fennel and light cream sauce.

Fresh oysters with mignonette and cocktail sauce.

Shrimp cocktail with classic accompaniments.

Grilled oysters topped with citrus-herb butter.

Creamy sea scallops in the shell with mushrooms and Gruyère.

Sautéed clams in white wine and garlic.

Sautéed clams with tomato and basil.

Classic burger served with frites.

Burger with Gruyère, bacon, fried onions, sweet relish, and tomato-crème fraîche dressing. Served with frites.

Swiss cheese, bacon, and egg omelette on croissant

Grilled chicken with Swiss cheese, bacon, grilled red onion, avocado, and chipotle aioli on baguette. Served with frites.

Crispy sole filet with braised cabbage, pickles, and tartar sauce on brioche. Served with frites.

Traditional French onion soup.

Baked large snails with garlic herb butter.

Caramelized onion tart with warm goat cheese, tomato, and olives.

Crispy calamari with honey-raspberry glaze, cucumbers, and sesame seeds.

Grilled eggplant, zucchini, yellow squash, and roasted peppers topped with Brie.

Classic beef tartare with traditional accompaniments.

Frog legs, black olives, grape tomatoes

Crab cake with chipotle aoili

Bibb lettuce, cucumbers, Campari tomatoes, and Vidalia onions in Dijon vinaigrette.

Classic Caesar salad with romaine, croutons, and Parmesan.

Microgreens, Roquefort cheese, roasted beets, walnuts, French beans, and poached leeks in Dijon vinaigrette.

Frisée lettuce with poached egg, lardons, and Dijon vinaigrette.

Crispy goat cheese, roasted beets, candied walnuts, and lavender honey dressing.

Mussels in white wine with fresh herbs.

Mussels with fresh tomatoes and roasted garlic.

Mussels in fennel and light cream sauce.

Fresh oysters with mignonette and cocktail sauce.

Shrimp cocktail with classic accompaniments.

Grilled oysters topped with citrus-herb butter.

Creamy sea scallops in the shell with mushrooms and Gruyère.

Sautéed clams in white wine and garlic.

Sautéed clams with tomato and basil.

French beer, sliced sausage, chestnut honey drizzle, leeks

Pan-seared chicken breast with mushrooms, pearl onions, and peas in Chardonnay sauce, served with mashed potatoes.

Panko-crusted chicken breast with baby arugula, Campari tomatoes, shaved Parmesan, and citrus vinaigrette, served with fries.

Roasted chicken breast and thigh with parsley vinaigrette, baby carrots, and fries.

Braised beef with carrots, leeks, pearl onions, and lardons, served with tagliatelle.

Saffron rice with mixed shellfish, chicken, and chorizo.

Crispy duck, wild rice, vegetables, orange sauce

Sliced duck breast and mushroom duck confit with fresh raspberries and Cassis sauce.

Filet of sole with fondant potatoes, French beans, and beurre noir.

Herb marinated salmon, cherry tomatoes, pearl cous cous salad wrapped in a cucumber slice. Champagne basil dressing

Grilled 12 oz NY strip steak with fries and maître d’hôtel butter.

Seared 12 oz NY strip steak with French beans, potato gratin, and brandy-peppercorn sauce.

Pan seared Panko crusted Berkshire pork chop paillard served with chopped salad and French fries

Grilled marinated hanger steak, fingerling potatoes, crispy fried onion rings and grilled asparagus in a Bordeaux wine demi glaze

Poached sea bass in a white wine, campari tomatoes, leeks, parlsey, yukon potatoes, topped with shrimp

Wild mushroom ravioli in a french caramelized onion sauce

Manilla clams, garlic, parsley, olive oil

Elbow smoked bacon, green peas, parmesan, Gruyere light cream sauce

Classic burger served with frites.

Burger with Gruyère, bacon, fried onions, sweet relish, and tomato-crème fraîche dressing. Served with frites.

Grilled chicken with Swiss cheese, bacon, grilled red onion, avocado, and chipotle aioli on baguette. Served with frites.

Crispy sole filet with braised cabbage, pickles, and tartar sauce on brioche. Served with frites.

Grilled sliced filet, caramelized onions, Gruyere cheese, homemade au jus, Baguette