Bistro Aix Launches New Spring and Happy Hour Menu
Bistro Aix, an iconic French-inspired dining destination in the heart of San Marco, has launched new lunch and dinner menus for spring. Highlights include two new salads, 10 new entrées and a happy hour food menu — the first of its kind since Forking Amazing Restaurants purchased the restaurant in 2014.
Executive Chef Christopher Cohen’s updated menus feature modern interpretations of classic French dishes, including a hearty tuna Nicoise entrée (sans the traditional salad) and crepes served with lobster, smoked poblano corn sauce, tomato pepper relish and pea tendril salad.
Happy hour — which has previously been observed from 3:30 to 6:30 p.m., Monday through Friday — has been extended to include service on Saturday from 5 to 7 p.m. The new happy hour program includes discounted dishes from the lunch and dinner menus, like steamed mussels ($9 during happy hour, $13 during dinner), steak tartare ($11 during happy hour, $14 during lunch and dinner) and the restaurant’s signature X Burger ($12 during happy hour, $15 during lunch and dinner).
“Our menu has always paid homage to classical French cuisine, and our guests know they can always find those classics on our menu,” said Steve Serokee, General Manager at Bistro Aix. “The new dishes reflect that same ethos, while incorporating lighter fare for the warmer weather.”
“The arrival of a new season presents an excellent opportunity for us to update dishes and introduce our guests to other French classics,” said Cohen. “By offering some of our classic dishes during happy hour, we also hope to introduce our menu to a new generation of savvy diners.”
New dishes are available during lunch and dinner, unless otherwise noted:
Debut (appetizers)
• Pommes de Terre: multi colored house-made potato chips served with warm Vidalia onion and Roquefort dip
• Pork Belly Poutine: confit pork belly and Parisian gnocchi, topped with melted provolone, Gruyère cheese and tomato pepper marmalade
• Coquilles St. Jacques: baked scallops au gratin with mushroom duxelle, béchamel, Gruyére, toasted bread crumbs and tarragon
Salade (salads)
• Peach & Arugula with Roquefort, ginger vinaigrette and candied walnuts
• Tomato & French Feta Salad with lemon vincotto, olive oil, summer savory and petite greens
Sandwiches (only available during lunch)
• Pork Belly Cubano with Dijon mustard, pickles, Gruyére, provolone and Black Forest ham on French baguette, served with house-made chips
• Raspberry Almond Brie Croissant served with green salad
Principal (entrées)
• Mussels Frites with white wine, garlic, shallots, thyme, grilled ciabatta, saffron aioli and herbed French fries
• Lobster Crepes with smoked poblano corn sauce, tomato pepper relish and pea tendril salad
• Tuna Nicoise: grilled tuna loin, whipped potato, lemon beurre blanc, hard boiled quail egg, spring long beans, Niçoise olives, oven roasted tomatoes and French breakfast radish
• Aix Grenobloise: seasonal fish of the day served with brown butter capers, lemon, parsley, haircots verts and roasted fingerling potatoes
• “Spring” Scallops served with spring pea purée, roasted asparagus tips, wild mushrooms, pickled ramps and red wine veal reduction
• Basil Rubbed Lamb Loin with white bean spring garlic purée, ratatouille and pistou sauce
• Roasted Wild Salmon with bacon and roe, warmed cucumbers, pickled micro vegetables, roasted fingerling potatoes and smoked paprika yogurt
• Roasted Chicken: Statler chicken breast served with charred spring onion, truffle, creamed stinging nettles and potato dumplings
Desserts
• Lavender Créme Brulée
• Chocolate Lava Cake with hazelnut praline, raspberry coulis and chocolate ice cream
• Banana Split served with banana ice cream, banana brulée, chocolate lace tuile, salted fudge and caramel peanut popcorn
• Lemon Cheesecake with white chocolate glacé and blueberry compote
Happy Hour
• Daiquiri with Marlin & Barrel Bearing Rum, lime and simple syrup
• Pickled Deviled Eggs: beet pickled egg, avocado mousse
• Gougères: truffle cheese mousse, heirloom tomato and Gruyère profiterole
• Crunchy Tuna Roll: spicy tuna, crunchy crab and cucumber
• Raw Oysters: served by the half-dozen
• Pommes De Terre: multi colored house-made potato chips served with warm Vidalia onion Roquefort dip
• Crispy Calamari served with smoked pepper aioli, crispy garlic, sweet soy, flash fried vegetables and scallions
• Steak Tartare: Allen Brothers® beef, ravigote sauce, quail egg, arugula, cucumber and truffle potato chips
• Ahi Tuna Tartare served with avocado, tôgarashi-dusted crispy wonton and soy-sesame dressing
• Steamed Mussels served in white wine, garlic, shallots, thyme and saffron aioli with grilled bread
• X Burger: prime hand-ground beef, cheddar, pickles, onions, locally grown lettuce, chipotle aioli and herbed French fries
