Foie Gras au Miel Caviar
Pan Seared Foie Gras, Served with traditional
Sautéed Apples and Honey Assiette de Charcuterie condiments and house-
18 House-made Pate, made potato blinis
Prosciutto, Saucisson, and Osetra, 30 grams 100
Pair with a glass of Cornichon Sévruga, 30 grams 80
Château Suduiraut 15
Sauternes 2004 Pair with a bottle of
15 Bruno Paillard Brut
99
ENTRÉES
Le Filet de Saumon au Roquefort
Blue Cheese Crusted Salmon with Apple Chutney, Tomato Coulis and Zucchini Ribbons 26
Le Steak Frites
Marinated Skirt Steak, Confit Shallots, Bordelaise Sauce and Frites 25
Le Poulet Roti a’ L’huile de Truffe
Roasted Organic Campo Lindo Chicken, Truffle Oil, Potato, Onions and Bacon 22
Coquille Saint-Jacques
Pan Seared Scallops with Mushrooms, Fingerling Potatoes and Mustard Cream Sauce 27
Confit de Canard
Duck Leg Confit with Warm Lentils, Baby Beets and Frisée Salad 23
Gnocchi a La Parisienne
Sautéed Gnocchi with Fricassée of Vegetables and Herb Butter 19
Gigot d’Agneau au Romarin
Roasted Lamb Leg, Flageolets, Roasted Shallots with a Rosemary Jus 28
Côte de Bœuf façon Philip
Short Ribs, Ancho Chili BBQ Sauce and Pommes Frites 24
SIDES
Mushrooms in Garlic 4
Spinach Crème Fraiche 4
Haricot Vert Amandine 6
Frites à l’ail 6
20% service charge will be added to parties of six and more
Split Plates 5
For centuries,
Bistro’s the world over have provided patrons with entertainment that draws on all walks of life. In these
gathering places of art, politics, fashion, and everyday events, Bistro-goers partake in a unique
convergence of eclectic culture and traditional cuisine. The Parisian-inspired Cassis, a modern bistro
continues the trend with classic fare and the age-old pastime of dining, relaxing, and conversing in a
vibrant atmosphere filling your senses with memorable dishes and elegant wines.
Bon Appétit!
Les Petites Tomates Farcie 10
Three vine-ripened tomatoes stuffed with Boursin Cheese, warmed and placed on a bed of
house-made Basil Pesto then drizzled with Hawaiian Vanilla Bean-infused Olive Oil
This house specialty came to be so famous unknowingly to us! In 2006, the year we opened, the national
Food and Wine magazine wrote a deliciously seductive blurb about our stuffed tomatoes and since then,
our patrons agreed, this to be our specialty appetizer. We hope you do too!
Just can’t get enough, order an additional tomato…shhh, we won’t tell!
APPETIZERS
Soupe du Jour cup 6 bowl 8
Soup of the day
Salade Cassis au Chèvre
Cappuccino Soup cup 7 bowl 9 Warm Goat Cheese, Butter
Creamy Roasted Red Bell Pepper Soup Lettuce and Chef Patrick’s
topped with Vanilla Froth Cumin Vinaigrette
13
Les Moules au Pernod small 9 large 12
P.E.I. Mussels, Red Onion, Pernod Salade d’Endive et
and White Wine Cream Sauce Haricot Vert
Haricot Vert, Belgian
Les Rillettes de Saumon 12 Endive, Apples and Almond
Slow Poached Salmon Rillette, Olive Oil Crostini, Cucumber, Vinaigrette
and Crème Fraiche 11
Gâteaux de Crabe 15 Salade d’Asperges
Blue Crab Cake, Herb Bread Crumbs, Horseradish Aïoli, Asparagus, Egg Mimosa,
and Melon Carpaccio Vinaigrette
9
La Terrine de Foie de Volaille 10
Organic Campo Lindo Liver Mousse, Cornichon, Olive Oil Crostini Salade Frisée
and Onion Confit Frisée, Organic Campo
Lindo Poached Egg,
Escargots a L’ail 13 Crouton, Applewood Smoked
Imported Burgundy Snails baked in a White Wine Garlic Butter Bacon and Vinaigrette
12
