Bistro du Midi

Hand-Cut Pastas

Their rotating pasta program - typically a tagliatelle or agnolotti - uses house-rolled dough with seasonal Mediterranean fillings

Bouillabaisse

The Provencal seafood stew with rouille and grilled bread - a menu mainstay that captures the kitchen's south-of-France identity

Steak Frites

A bistro classic done properly - well-charred steak with crisp shoestring frites and bordelaise

Seafood Crudo

Seared Duck Breast With Morel Mushrooms

Seared Salmon with Asparagus and Peas

Chocolate Soufflé

Tuna Crudo with Caviar

Seared Duck Breast With Lentils