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| SOUP OF THE DAY |
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| Priced Daily |
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| CAESAR SALAD |
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| Romaine Hearts,Croutons,Anchovies,Caesar Dressing |
6 |
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| ORGANIC GREEN SALAD |
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| Mixed Baby Greens, tomato, Cucunbers and a Rosat Garlic Vinaigrette |
5 |
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| ROASTED LAMB RIBLETS |
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| Five-Spice Seasoning, Cucumber Relish, and Thai Chili Sauce |
10 |
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| SALMON CAKES |
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| Fresh Garden Greens and Lemon Vinaigrette |
8 |
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| PAPPARDELLE PASTA |
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| Ribbons of Pasta ,Asparagus,Sun-Dried Tomatoes, Wild Mushrooms and a Garlic-White Wine Sauce |
8 |
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 SANDWICHES AND ENTREE SALADS |
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| GRILLED HAMBURGER |
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| 8OZ. Burger, Roma Tomato and Red Onion Salad with Shoestring Fries |
10 |
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| PAN SEARED TUNA BURGER |
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| Wasabi Aioli, Pickled Ginger, Roast Tomato and Shoestring Fries |
14 |
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| GRILLED VEGETABLE SANDWICH |
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| Seasonal Vegetables,Sun-Dried Tomato and Basil Pesto with Baby Greens |
8 |
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| BALSAMIC CHICKEN SANDWICH |
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| Grilled Red Onions,Rosemary Mayo,and Shoestring Fries |
9 |
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| SLICED STEAK SANDWICH |
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| Reserve Cut Cooked to Order with Sauteed Peppers and Onions |
15 |
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| STEAKHOUSE SALAD |
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| Grilled Steak over Tomato,Red Onion and Cucumber Salad Garlic Vinaigrette |
15 |
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| CAESAR SALAD |
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| Served with Grilled Steak or Chicken |
12/15 |
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| PEPPERCORN STEAK SALAD |
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| Peppercorn Crusted Steak served with Chopped Grilled Radicchio, Arugula, and Endive |
15 |
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| ENTREES |
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| SEARED BREAST OF CHICKEN |
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| Spinach,Garlic-Mashed Potatoes and Chicken Jus |
12 |
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| ATLANTIC SALMON |
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| Pan-Seared Seasonal Vegetables, Roast Potatoes, and Lemon White Wine Sauce |
16 |
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| PAPPARDELLE |
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| Ribbons of Pasta,Veal Ragout, and Porcini Mushrooms |
12 |
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| PAN-SEARED SWEETBREADS |
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| Wild Mushrooms Asparagus and Roasted Potatoes |
14 |
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| STEAK FRITES |
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| 8 oz. Prime, Ribeye Steak with Shoestring Fries |
18 |
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| BRAISED SHORT RIBS |
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| Celery Root Puree and Baby Carrots |
14 |
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| CHICKEN MILANESE |
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| Chicken Breast, Breaded, Served with Arugula, Red Onion, and Tomato |
12 |
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| SIDE DISHES |
6 |
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Wild Mushrooms |
Grilled Asparagus |
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Sauteed Spinach |
Garlic-Mashed Potatoes |
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Shoestring Fries |
Sauteed Onions |
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Executive Chef – Gerald Villa
Under RCBC Supervision
18% Gratuity on parties of 6 or more |
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| ESME BISTRO SPECIALTY STEAKS |
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| Served with Bearnaise or Bourdalaise or our own “Sweet & Spicy Balsamic Steak Sauce” |
All Steaks served with our “Shoestring Fries” |
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Esme Bistro Fillet |
36 |
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16 oz. Rib-Eye |
36 |
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24 oz. Cedar Bone-Cut |
44 |
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Petite Fillet |
32 |
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Esme Bistro is dedicated to setting new standards in Glatt Kosher Dining. We are certain that our innovative and creative dishes, combined with fresh ingredients and impeccable service, will be certain to delight both you and your guests.
Esme Bistro is the perfect place for your next party. From an intimate dinner for two, to a gala event for 80, Esme Bistro is sure to please all of your guests.
Esme Bistro is open for Lunch, Monday through Thursday, from 12pm–3pm,as well as on Sunday afternoons and nightly for Dinner. Private Parties and Corporate Accounts Welcomed! |
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Lunch is served from 12pm - 3pm. |
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| BEVERAGES |
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| Pellegrino or Panna |
5 |
Fresh Juices |
3 |
| Freshly Brewed Iced Tea |
2.5 |
Sodas |
2 |
| Coffee |
2 |
Herbal Tea |
2.5 |
| Espresso |
2.5 |
Cappuccino |
3.5 |
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| APPETIZERS |
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| BRAISED BEEF MORSEL |
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| gently braised in tomato, white wine served with grilled celery root |
10 |
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| VEGETABLE RISOTTO |
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| market vegetables, extra virgin olive oil |
9 |
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| TUSCON WHITE BEAN SOUP |
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Hearty White Tuscan Bean Soup with chunky
vegetables andfresh plum tomato topped with a puff pastry |
9 |
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| CHICKEN GUMBO SOUP |
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| with Rice Pilaf and Creole spices |
9 |
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| SALMON CAKES |
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| Mango Coulis, Tomato-Sambal Aioli, and Fresh Garden Greens |
10 |
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| CRISPY DUCK SPRING ROLLS |
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| daikon salad and roasted plum and chili |
12 |
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| PAN-SEARED SWEETBREADS |
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| wild mushrooms, green beans, and port wine syrup |
14 |
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| ROASTED LAMB RIBLETS |
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| house spice, cucumber relish and chili sauce |
14 |
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| ROASTED BEETS AND TOFU SALAD |
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| mesclun greens, grape tomato, beets, grilled tofu
and champagne vinaigrette |
8 |
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| PASTA DU JOUR |
| Chefs daily selection of freshly cooked pasta |
12/22 |
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| ORGANIC GREEN SALAD |
| Mixed Baby Greens, Grape Tomato, Cucumbers, and Roast Garlic vinaigrette |
8 |
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| ROASTED BEET CARPACCIO |
| Pear and Fennel salad, Lemon vinaigrette |
9 |
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| ESME BISTRO CHOPPED SALAD |
| Endive, radicchio, bibb lettuce, hearts of palm,
candied walnuts, beans, honey dressing |
9 |
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| CAESAR SALAD |
| Romaine hearts, croutons, anchovies, caesar dressing |
8 |
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| ENTREES |
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| SEARED BREAST OF CHICKEN |
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| Spinach,Garlic-Mashed Potatoes and Wild Mushroom jus |
22 |
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| DUCK CONFIT |
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| Served with sauteed vegetables and spiced fruit chutney |
24 |
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| FREE RANGE CHICKEN |
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| Half chicken roasted with fennel, apple and sage
served with natural pan jus |
23 |
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| BRAISED SHORT RIBS |
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| Grilled celery root and young vegetables |
26 |
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| MAHI MAHI |
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| Pan roasted served with vegetable risotto & olive oil |
24 |
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| PORCINI CRUSTED STRIPED BASS |
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| Wild Mushrooms, Fresh Tomato, Fingerling Potatoes and a Red Wine sauce |
24 |
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| PAN ROASTED FRENCHED CHICKEN BREAST |
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| With garlic mashed potatoes, asparagus and chicken jus |
22 |
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| PANCKO AND HERB CRUSTED TILAPIA |
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| Served with rice pilaf and seasonal vegetables in a buerre blanc sauce |
22 |
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| ATLANTIC SALMON |
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| Served with seasonal ratatoullie, potato puree and green sauce |
23 |
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| VEAL MILANESE |
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| Bone-In Veal Chop, Breaded, Served with Arugula, Red Onion, and Tomato |
36 |
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| SIDE DISHES |
6 |
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Wild Mushrooms |
Green Vegetable |
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Sauteed Spinach |
Potato Puree |
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House Fries |
Sauteed Onions |
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Note: Side Dishes are not able to be substituted for entree sides.
Under RCBC Supervision - 18% Gratuity on parties of 6 or more |
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| Rice Pilaf |
Executive Chef – Alexander Demetroudis Under RCBC Supervision - 18% Gratuity on parties of 6 or more |
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| ESME BISTRO SPECIALTY STEAKS |
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Served with Choice of Signature Sauce, Shallot Sauce or
Spicy Green Peppercorn Sauce |
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Esme Bistro Fillet |
34 |
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16 oz. Rib-Eye (Boneless) |
36 |
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16 oz. Rib-Eye |
36 |
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24 oz. Cedar Bone-Cut |
44 |
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"Skirt Steak" |
34 |
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Lamb Chops |
38 |
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Reserve Cut |
34 |
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Flat-Iron Steak |
29 |
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Petite Fillet |
32 |
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Esme Bistro is dedicated to setting new standards in Glatt Kosher Dining.We are certain that our innovative and creative dishes,combined with fresh ingredients and impeccable service, will be certain to delight both you and your guests.
Esme Bistro is the perfect place for your next party. From an intimate dinner for two, to a gala event for 80, Esme Bistro is sure to please all of your guests.
Esme Bistro is open for Lunch, Monday through Thursday, from 12pm – 4:00pm,as well as on Sunday afternoons and nightly for Dinner. Private Parties and Corporate Accounts Welcomed! |
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Beginning January 1st, 2007 Esme Bistro will be open for Lunch! |
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| BEVERAGES |
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| Pellegrino or Panna |
5 |
Orange Juice |
3 |
| Freshly Brewed Iced Tea |
2.5 |
Sodas |
2 |
| Coffee |
2 |
Herbal Tea |
2.5 |
| Espresso |
2.5 |
Cappuccino |
3.5 |
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| Chocolate Mousse |
9 |
| With Whipped Cream, Blueberries, and Caramelized Walnuts |
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| Granny Smith Apple Tart |
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| Caramel Sauce and Vanilla Ice Cream |
8 |
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| Cinnamon Scented |
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| Cheese Cake |
8 |
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| Espresso bean Ice Cream |
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| Cranberry Compote, Mint sauce Warm Chocolate Souflee |
8 |
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| Panna Cotta |
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| Egg less Custard , with Strawberry Soup, Mango, Melon Slaw |
9 |
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| Strawberry Short Cake |
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Cream , Fresh Strawberries and fruit Coulies
Esme Bistro sets the standard in fine Glatt Kosher Dining,
serving only the highest quality meat, seafood, and fresh vegetables,
complimented by our delectable desserts.
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| BEVERAGES |
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| Pellegrino or Panna |
7 |
Herbal Flavored Ice Teas |
4 |
| Freshly Brewed Iced Tea |
3 |
Sodas |
2 |
| Coffee |
2 |
Herbal Tea |
2.5 |
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