EXECUTIVE CHEF ROBERT SISCA PREPARES ELEGANT SHELLFISH & CAVIAR TASTING MENU

The team at Bistro du Midi welcomes guests to dine on Executive Chef Robert Sisca’s latest tasting menu featuring this season’s finest shellfish and caviar dishes.

Bistro du Midi presents elegance and class with a new chef tasting menu. Executive Chef Robert Sisca is serving up a decadent meal with each shellfish and caviar dish carefully-paired with an exquisite wine selection. His latest menu features ingredients such as Scituate Lobster, Osetra Caviar and Manila Clams. Chef Sisca says, “it’s exciting to taste the contrast in flavors between east coast and west coast shellfish. And as I discovered more about shellfish, my love for caviar also evolved. Eating caviar alone is special but pairing it with dishes, gives me an entirely new opportunity to create unique dishes and memories for others.”

Canapés
Island Creek Oysters, Santa Barbara Uni, White Sturgeon Caviar
Blue Fin Tuna Tartare, Yuzu Dashi, Osetra Caviar
Deviled Quail Eggs, Black Truffle Pearls
Ayala, Brut Majeur, Champagne NV

Ora King Salmon Crudo, Crosnes, Blood Orange, Kumquat, Smoked Trout Roe
Domaine du Pelican, Arbois Blanc 2014

Crusted Halibut, Manila Clams, Spigarello, Spicy Crab Tomato Broth
Hugel, Gentil, Alsace 2015

Scituate Lobster, Black Pepper Tagliatelle, Quail Egg, White Sturgeon Caviar
Patrick Piuze, Coteaux de Fontenay, Chablis 2017

A-5 Kobe Beer, Charred Sea Scallop, Pomelos, Champagne Hollondaise, Osetra Caviar
Michael Lafarge, Bourgogne Aligote Raisins Dores 2016

Yuzu Frozen Mousse, Black Sesame Cake, Lemon Granite
Petit Guiraud, Sauternes, Bordeaux 2015

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