Newly-energized Fountain Bistro takes cues from the unique setting it calls home. Situated atop of Campus Martius Park, Executive Chef Eric Bolden creates a French-inspired menu to flatter the sophisticated interior. The floor-to-ceiling windows highlight the views of the bursting fountain and the award-winning park, complementing the inviting and lively
atmosphere inside.

<< Previous Restaurant  |  Next Restaurant >>

FIRST COURSE:

Vichyssoise
(Chilled potato leek soup)
-or-
Salade du Bistro
(Gass Farms mixed lettuces, shaved pears, walnuts, goat cheese croquette and lemon-thyme vinaigrette)
-or-
Duck Wings à l’Orange
(Maple Leaf Farms duck drumsticks and spicy sauce l’orange)

 

SECOND COURSE:

Le Saumon
(Wild-caught salmon, sorrel cream sauce, fingerling potatoes and sautéed haricot vert)
-or-
Pan de Poulet Rôti
(Pan-roasted, all-natural airline chicken breast, mushroom ragoût, pommes purée and haricot)
-or-
Côte de Boeuf
(Certified Angus prime rib, pommes purée and haricot vert)
-or-
Lobster Risotto
(Lobster tail, wild mushroom risotto and sautéed spinach)
-or-
Le Portobello
(Vegetarian stuffed portobello, sweet and sour slaw and pommes dauphine)

 

THIRD COURSE:

Crème Brûlée
-or-
Fruit Tart
-or-
Flight of Sorbet