Tonight’s Specials: Oct. 5

Soup of the Day
Gravlax (house cured salmon) with potato pancakes, capers, chopped red onion and sour cream
House Smoked Duck Breast with mango chipotle glaze, sun-dried cranberries, potato pancake and sour cream
Chicken and Vegetable Pot Stickers with sesame-soy dipping sauce
Asian Jumbo Lump Crab Cakes
Romaine Wedge Salad with Gorgonzola dressing, chopped hard-boiled eggs, red onion, bacon and tomato
Warm Pecan Crusted Goat Cheese Salad on a bed of field greens with balsamic vinaigrette
Roasted Organic Beets with goat cheese, honey and balsamic drizzle
Calymarna Brown Figs stuffed with goat cheese and wrapped with prosciutto, field greens and balsamic vinaigrette
Warm Wild Mushroom Salad with pistachios, field greens and raspberry vinaigrette
Coquilles St. Jacques: Baby bay scallops and shrimp in creamy Alfredo sauce with a Parmesan cheese crust
Escargot with Garlic Butter
Puff Pastry Wrapped French Camembert served warm with grapes and toasts
Medjool Dates stuffed with almonds and wrapped with bacon with balsamic drizzle and crumbled goat cheese


Lamb Shanks with Baby Fall Vegetables (a Julia Project favorite)
Lamb Moussaka with Greek Salad (a Julia Project favorite)
Sautéed Pork Tenderloin in Prune and Port Wine Sauce with Mashers (a Julia Project favorite)
Steak Oscar: Medallions of beef filet topped with crab and shrimp, hollandaise sauce, tempura green beans and mashers
Boeuf Bourguignon: Boneless Black Angus short ribs slow-braised in a rich burgundy wine sauce with carrots and onions on a bed of mashers
16-oz. Bone-in Cowboy Ribeye Steak with onion straws, sautéed redskin potatoes and house tempura vegetable
Calves’ Liver, pan sautéed, with onion gravy, mashers and bacon
Roasted Half Duck with orange sauce, organic wild rice and house tempura vegetable
Limoncello Chicken: Pan-seared chicken breasts finished in a limoncello cream sauce, Meyer lemons, asparagus, artichoke hearts and snap peas with penne pasta
Chicken Parmesan with pasta marinara
Pan-Seared Day Boat Scallops with black truffle, chanterelle mushrooms and roasted butternut squash risotto
Sesame-Crusted Pan-Seared Wild-Caught Ahi Tuna with wasabi aioli and ginger mandarin drizzle, Israeli couscous and house tempura vegetable
Pecan-Crusted Bay of Fundy Salmon with sweet potato mashers and sautéed spinach
Pan-Roasted Wild-Caught Alaskan Halibut with tropical fruit and nut rum sauce and butternut squash ravioli
Wild-Caught Canadian Walleye finished with a lemon herb butter sauce, mashers and house vegetables, OR tempura style with sweet potato fries, slaw and tartar sauce
Lobster Ravioli with Seared Day Boat Scallops and Shrimp finished with a creamy lobster sauce
Ricotta and Spinach in Fresh Manicotti Pasta with marinara and a touch of cream

The inspirational power of great food

We confess! Last night at the Bistro, we jumped the gun a bit and put our veal scallops and calves’ liver dishes back on the menu for Saturday night. And it looks as if many of you thought that was a good idea, because we sold out of them! Not only that, but a number of you brought in your Julie & Julia movie ticket stubs and showed us your copies of the Julie & Julia and My Life in France books, and received complimentary desserts.

If you ordered our Julia dessert of the evening, Chocolate Mousse Cake, you had a delicious experience: a rich and fluffy chocolate dream! We served it with a fresh Ohio raspberry coulis to which we  added some Chambord, French raspberry liqueur, and topped it all off with freshly made whipped cream. Altogether, a great night for the Julia Child Project.

If you’re reading My Life in France, one aspect of Julia Child’s life story that will strike you right away is how taken Julia was by her very first meal on French soil in 1948. She and her husband had just disembarked at Le Havre from a week on a cross-Atlantic ship (how we take for granted our modern ability to get there quickly in a plane!), unloaded their station wagon from its hold, and set out for Paris, with a lunch stop in Rouen. Seated at an establishment called Restaurant La Couronne, they enjoyed a complete French meal starring sole meunière. “It was the most exciting meal of my life,” Julia rhapsodized — for her, an awakening to everything that great food can be.

Ruth herself enjoyed a similar experience once in France. To this day, she recalls a meal she enjoyed at a restaurant in the famous Louvre Museum. The poached salmon with tarragon sauce, accompanied by a simple salad of the European salad green mâche with a vinaigrette dressing, lingers in her mind as perfection itself.

Julie & Julia and My Life in France are all about the capacity for great food to create positive change in people’s lives. It’s that kind of experience we hope to bring to every guest at Bistro 185 — to pass our passion and inspiration for our work on to you. We hope you’re looking forward to our second week of menus as much as we are. Come join us tomorrow night for our Julia Soup of the Day, cream of mushroom, and carry the inspiration onward.