| Lunch Menu |
| First Course Selections |
| French Onion Soup bistro 110's signature soup baked in a crock with a gratin of gruyère and provolone cheeses | |
| Soup De Jour bistro 110's signature soup of the day | |
| Bistro Salad organic mesclun greens tossed with a sherry vinaigrette | |
| Endive and Goat Cheese Salad belgian endive salad with a warm breaded goat cheese medallion, roasted almonds and sherry vinaigrette | |
| Artichoke Baked with Brie stuffed with brie and served with a pommery mustard butter sauce. | |
| Escargots En Croute baked with maÓtre d'hotel butter, topped with puff pastry | |
| Traditional Mussels Marinieres mussels steamed with chablis, shallots, garlic and herb butter. served with pommes frites | |
| Wood- Roasted Mushrooms seasoned with rosemary and thyme | |
| Pizza De La Maison with french and american cheeses | |
| Entree Salads |
| " La Vraie" Salade Niçoise grilled tuna, green beans, red potato, hard-boiled egg, anchovy, olives and lemon vinaigrette | |
| Chicken Salad arugula, red onions and walnut vinaigrette with sliced beets and roquefort cheese. | |
| Romaine Salad With Roquefort Croutons And Chicken crisp romaine lettuce tossed with apple batonnet, fresh celery, roasted pecans and hazelnut vinaigrette. | |
| Spinach And Asparagus Salad With Bacon And Goat Cheese with sherry vinaigrette and sun-dried tomatoes. | |
| Chef's Specials |
| Shrimp Brochette With Thai Style Vinaigrette grilled shrimp brochette and baby bok choy with thai style vinaigrette. | |
| Crabcake Sandwich sauteed crabcake sandwich with rouille and a petite salade. | |
| Carpaccio De Boeuf Et Salade De Roquette beef carpaccio with arugula, parmesan, capers, and onions. | |
| Bistro 110 Classics |
| Wood-roasted Salmon Fillet wood roasted with thyme and olive oil and served with a selection of roasted fresh vegetables or crème fraÓche mashed potatoes | |
| Oven-roasted Half Chicken roasted with rosemary and thyme, served with oven-roasted vegetables or crème fraÓche mashed potatoes. | |
| Crpes Farcies A La Fricassee De Volaille braised chicken, bacon and mushroom-filled crepe baked in a supreme sauce and finished with gruyere cheese. | |
| Ravioli De Champignons, Sauce Aux Morilles wild mushroom-filled ravioli in a savory sauce of morel mushrooms and port wine. | |
| Our signature Bistro 110 Steak Frites available upon request |
| Casse-Croutes |
| Grilled Tuna Sandwich seared ahi tuna sandwich with ginger-lime mayonnaise and a petite salad. | |
| Quiche Lorraine with bacon and gruyère cheese, served with a petite salad. | |
| Chicken Petit Pain with roasted vegetables, mozzarella and sun-dried tomatoes, served with a petite salad. | |
| Croque-Monsieur ham with gruyère cheese on brioche with a petite salad. | |
| Le Hamburger oven roasted and served with lettuce, tomato confit, red onion, topped with garlic butter. served with belgian-style french fries. | |
| Sides |
| Pommes Frites and Angel Hair Onions plenty of our famous frites and onions; enough to share. | |
| Angel- Hair Onions crisp and delicate fried julienned onions | |
| Pommes Frites 110 our special thin, twice-cooked french fries | |
| Roasted Vegetable Platter a selection of seasonal vegetables roasted in our oak-fired oven. | |
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| Dinner Menu |
| First Course Selections |
| Artichoke Baked With Brie our signature appetizer since 1987! an artichoke stuffed with brie, served with a pommery mustard butter sauce | |
| Escargots En Croute a bistro classic baked in a rich maitre d' butter sauce and topped with flaky puff pastry | |
| Traditional Mussels Marinieres mussels steamed with chablis, shallots, garlic and herb butter. served with pommes frites | |
| French Onion Soup bistro 110's signature soup baked in a crock with a gratin of gruyere and provolone cheese | |
| Soup Du Jour bistro 110's signature soup of the day | |
| Salade Capri juicy roma tomato and fresh mozzarella salad with sweet basil, red onion, and balsamic vinaigrette | |
| Bistro Salad mesclun greens tossed with a sherry vinaigrette | |
| Romaine Salad with roquefort croutons romaine lettuce served with apple batonnet, roasted pecans, fresh mint, and a hazelnut vinaigrette | |
| Endive And Goat Cheese Salad belgian endive salad with a warm goat cheese medallion and sherry vinaigrette | |
| Salade De Betterave Facon "Carpaccio," Roquette Aux Noix Et Roquefort salad of beet carpaccio and baby arugula with roasted walnut vinaigrette and roquefort cheese | |
| Favorites |
| Steak Au Poivre Et Galette De Pomme De Terre 14oz new york strip steak crusted with cracked black peppercorns in a cognac cream sauce and potato galette | |
| Seared Sea Scallops With Rosemary polenta jumbo sea scallops roasted in our wood-burning oven served with rosemary polenta and a green peppercorn sauce | |
| Cassoulet Toulousain traditional stew of duck confit, homemade garlic sausage, lamb stew and white beans. | |
| Wood-roasted Salmon Fillet roasted with thyme and olive oil and served with your choice of roasted vegetables or mashed potatoes | |
| Roasted Half Chicken with rosemary and thyme, served with your choice of roasted vegetables or mashed potatoes | |
| "La Vraie" Salade Nicoise grilled tuna, green beans, red potato, hard-boiled egg, anchovy, olives and lemon vinaigrette | |
| Ravioli De Champignons, Sauce Aux Morilles mushroom-filled ravioli in a savory sauce of morel mushrooms and port wine | |
| Bistro 110 Classics |
| Beef Wellington Beef Wellington "bistro 110" style. served over sauteed spinach with a port wine demi glace | |
| Tuna "Fillet Mignon" With Wild Mushrooms seared ahi tuna with mashed potatoes, wild mushrooms and a pink peppercorn vinaigrette | |
| Confit De Canard Pommes Roties Aux Champignons, Sauce Bordelaise A L'huile De Truffes roasted duck confit leg with wild mushroom and potato ragout, bordelaise sauce finished with truffle oil | |
| Chicken And Morels "Paul Bocuse" chef bocuse's most famous dish. fricassee of chicken served on a bed of fresh sauteed spinach with a morel cream sauce. | |
| Bistro 110 Steak And Frites grilled 10oz. new york strip steak served with pommes frites and house made steak sauce; with shallot-parsley butter. | |
| Sides |
| Pommes Frites and Angel Hair Onions plenty of frites and onions; enough to share | |
| Wood- Roasted Mushrooms seasoned with rosemary and thyme | |
| Pommes Frites 110 our special thin twice cooked french fries | |
| Angel- Hair Onions crisp and delicate fried julienne onions | |
| Roasted Vegetable Platter a selection of seasonal vegetables roasted in our wood-burning oven | |
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| Brunch Menu |
| Brunch Libations |
| Mimosa the traditional sunday favorite made with freshly squeezed orange juice the traditional sunday favorite made with freshly squeezed orange juice | |
| Bistro Bellini imported french white peach purée and champagne | |
| Bistro 110 Bloody Mary absolut vodka, and our own made-in-house bloody mary mix. served celery, lime, and pickled green tomato. | |
| French Margarita jose cuervo, tequila, cointreau, sour mix, a splash of orange juice and finished with a float of grand marnier. | |
| Soups And Salads |
| French Onion Soup bistro 110's signature soup baked in a crock with a gratin of gruyere and provolone cheese | |
| Shrimp Gumbo traditional louisiana gumbo with andouille and okra | |
| Bistro Salad organic mesclun greens tossed with a sherry vinaigrette | |
| Endive And Goat Cheese Salad belgian endive salad with a warm goat cheese medallion, roasted almonds, red onion, and chervil in a sherry tarragon vinaigrette. | |
| Appetizers |
| Artichoke Baked with Brie our signature appetizer since 1987! an artichoke stuffed with brie and served with a pommery mustard butter sauce. | |
| Pizza De La Maison a blend of french and american cheeses with sun-dried tomatoes on a crispy semolina crust. | |
| Bistro 110 Prix Fixe |
| A Special Combination For Brunch Selected Especially By Executive Chef Dominique Tongue |
| First Course Selections french onion soup, bistro 110 salad, endive and goat cheese salad, louisiana shrimp gumbo, smoked salmon carpaccio |
| Entrée Selections quiche lorraine, voodoo eggs benedict, french quarter frittata, grand mother's frittata, eggs louisiana |
| Desserts bistro 110's famous creme brulee, chocolate cake, apple tart | |
| Good Times, New Orleans Style |
| French Quarter Frittata baked in a cast iron dish in our wood-burning oven with roasted red and green peppers, onions, tomatoes, garlic, thyme and rosemary | |
| Grand Mother's Frittata baked in a cast iron dish in our wood-burning oven with bacon, sauteed mushrooms, onions, parsley and garlic. | |
| Eggs Louisiana a new orleans tradition, sauteed crab cake topped with poached eggs, hollandaise and creole sauce. | |
| Bistro French Toast egg-dipped croissant with seasonal fruit compote | |
| Quiche Lorraine with bacon and gruyere cheese, served with a petite salad. | |
| Voodoo Eggs Benedict poached eggs atop smoked pork loin and a grilled english muffin with bistro 110 hollandaise sauce. | |
| Bistro Favorites |
| Salmon a traditional favorite, wood roasted and served with a selection of fresh oven-roasted vegetables or mashed potatoes. | |
| Crepes Farcies A La Fricassee De Volaille braised chicken, bacon and mushroom filled crepes baked in a supreme sauce and finished with gruyere cheese. | |
| Oven-roasted Half Chicken prepared with rosemary and thyme and served with your choice of oven roasted fresh vegetables or creme fraiche mashed potatoes. | |
| Sides |
| Pommes Frites And Angel Hair Onions plenty of frites and onions; enough to share | |
| Bacon Or Pork Sausage | |
| Angel-Hair Onions crisp and delicate fried julienne onions | |
| Pommes Frites 110 our special thin twice cooked french fries | |
| Pommes Roties roasted potatoes with red pepper, onion, and thyme | |
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| Dinner Specials - Appetizers |
| Gateau De Crabe Poele Sauce Rouille Et Salade Frisee sauteed crab cake with rouille and frisee salad | |
| Fillet Mignon sauteed beef tenderloin rosemary polenta and red wine sauce. | |
| Brochette De Crevettes Grillées Aux Saveurs D'asie grilled shrimp brochette and baby bok choy with thai style vinaigrette. | |
| Ravioli De Canard Confit Au Choux Et Marrons duck confit raviolis and savory cabbage with chestnuts. | |
