| Cuisine type | French | |
| Price range | $50 and over |
| Top tags |
|
| Cuisines | French, Contemporary French, Bar / Lounge / Bottle Service |
| Dining style | Fine Dining |
| Phone number | +1 775 831 0800 |
| Website | www.lebistrorestaurant.net |
| Dress code | Casual Dress |
| Payment options | AMEX, Carte Blanche, Discover, MasterCard, Visa |
| Executive chef | Jean-Pierre Doignon |
| Location | 120 Country Club Drive Ste 29, Incline Village, NV |
| Potato Leek | ||
| Asparagus Soup |
| Flame Broiled Eggplant | with Ratatouille and Roasted Pepper Vinaigrette | |
| Red Crab Cocktail | with fennel, ruby grapefruit, and avocado | |
| Organic Idaho Potato Gnocchi "Cuscini" | with Morel and White Truffle | |
| House Cured Wild Coho Salmon* | with Gin, capers and crème fraiche | |
| Napoleon of Ahi Tuna* | with Wasabi Aioli and Balsamic glaze | |
| Sake and Pepper Cured Wild Albacore | with Avocado and Mango Salsa | |
| Green Papaya & Shrimp Salad | with Lime & Chili Dressing | |
| Baked Escargots Bourguignon | with shallot-garlic butter | |
| Hudson Valley Foie Gras Pate | +$10; endive salad, and fig dressing | |
| Hudson Valley Seared Foie Gras | +$20; with Absinthe Pear and Arugula Salad | |
| Fresh Hog Island "Sweetwater" Oysters on the Half Shell | +$14; Ginger Mignonette |
| Organic Baby Lettuce | with marinated carrot & balsamic vinaigrette | |
| Steamed Asparagus | with organic beets and candied pecan | |
| Gem Lettuce Caesar Salad | with Anchovy | |
| French Green Beans | with Honey Ginger dressing | |
| Steamed Baby Leek | with Tomato and Basil | |
| Flame Broiled Heart of Palm | with Avocado Dressing | |
| Heirloom Tomato | +$13.50; with White Anchovy and Goat Cheese |
| Black Angus Filet Mignon | with Cabernet Wine Sauce and Crispy Onions | |
| Colorado Lamb Loin | with French lentils and tomato chutney | |
| Fresh Alaskan Halibut or King Salmon | with saffron, baby shiitake | |
| Organic Sonoma Chicken-Coq au Vin | with Pinot Noir | |
| Duck Breast or Confit | with Braised Napa Cabbage and Mandarin Sauce | |
| Filet of Pork Tenderloin | with Mushroom duxelles and Marsala | |
| Coquille St. Jacques "Pepin" | ||
| Roasted Breast of Squab | Bistro Rice and Truffle Sauce |
| Assorted Cheese | ||
| Dessert Trio |
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