Dinner Menu

FIRST COURSE

BAKED BRIE CREPE, PAPAYA CHUTNEY → 13.75

WILD SOCKEYE SALMON “ÉTUVÉ” SALAD → 13.50
Seafood ceviche, organic greens, white beans, crispy capers

SEASONAL ORGANIC GREENS → 10.00
Pickled vegetables with white balsamic dressing

BABY SPINACH SALAD → 13.25
Shaved prosciutto, warm seasonal fruit, candied pecans & goat cheese

SALAD NICOISE → 14.25
Tuna carpaccio, Kalamata olives, French beans & potatoes

OYSTERS → 2.50 each
Nature with mignonette, or daily selection

MUSSELS → 15.00
White wine & leek butter sauce, garlic sticks

CREAM FOREST MUSHROOM & SMOKED BACON GRATIN → 9.00

FOIS GRAS MOUSSE → 18.00
Armagnac mousse with white truffle & warm brioche

LOBSTER BISQUE → 14.50
Halibut crepe, house made ricotta

FRENCH ONION SOUP → 8.25

DUNGENESS CRAB DIP → 12.00

CHEESE FONDUE
Gruyere → 12.75
Goat’s cheese → 12.75
Brie → 14.75
Raclette → 15.50

SECOND COURSE

* These dishes are best enjoyed with one of the sides listed below *

BOUILLABAISSE → 15.00
A classic stew developed in Southern France by fishermen. It consists of fresh seafood braised in a fennel tomato saffron broth.

COQ AU VIN → 15.00
Truly a wine lover’s dish: free range chicken marinated and cooked in pinot noir with mushrooms and crispy pancetta

DAUBE DE BOEUF → 15.50
Arguably one of the oldest and most popular French stews. Daube de Boeuf is simply beef stewed in its own juices with the addition of a few ingredients including burgundy wine and porcini mushrooms. This dish represents French Cooking in its purest form.

CANARD A L’ORANGE → 17.50
Duck and oranges: a combination popular in many countries. This dish consists of Muscovy duck braised with oranges.

PAELLA → 18
Every country has a dish that unites its people. In Spain, that dish is paella: saffron rice, seafood, chorizo sausage and chicken braised with Roma tomatoes

PAN SEARED TROUT → 14.50
Crispy skin, sweet corn nage

HERB CRUSTED FLAT IRON STEAK → 19.50
Warm polenta, tomato chutney and lavender jus.

SIDES

RICE PILAF → 5.50

CAULIFLOWER GRATIN → 7.50

SEASONAL GLAZED VEGETABLES → Market price
Locally selected, please ask your server

YUKON POTATO PAVE → 7.50

RATATOUILLE → 8.50
A classic vegetable stew of zucchini, and eggplant, braised with tomatoes and herbs

HERBED POLENTA → 6.25
Baked with Gruyere & Mozzarella

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Cassis Bistro uses local organic beef from Blue Goose Cattle Company

“The consumption of RAW oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination.” – Medical Health Officer