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Bistro 29
620 Fifth StreetSanta Rosa, CA
Sonoma
707.546.2929.
www.bistro29.com
Hours: Lunch, Fri; dinner, Tues-Sun.
Price: $$-$$$
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Starters
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Butter Lettuce Salad
fine herbs, radish, & buckwheat crêpe dentelle with creamy fromage blanc vinaigrette
8.00
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Seared Goat Cheese Crottin
endive, grilled pears & hazelnut salad with banyuls vinaigrette
10.00
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Soupe Des Johnnies
onion-cider soup with buckwheat crêpe dentelle & gruyère cheese
7.00
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Field Green Salad
with pomegranate, roquefort cheese, walnuts, local heirloom apples & waldorf vinaigrette
8.00
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Pan Seared Foie Gras
with housemade pain d’épice french toast & cider-gravenstien apple compote
14.00
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“bistro” Escargots
with garlic herb compound butter, salsify & toast points
10.00
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Salt Cod Brandade
salt cod & yukon gold potato gratin with grilled bread & pequillo pepper-parsley salad
10.00
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Local Dungeness Crab Roll
butter poached crab on house made brioche roll with clementine aioli & pickled shallots
14.00
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Steamed Mussels
with pernod cream sauce -or- white wine saffron-tomato broth & panisse “frites
10.00
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Charcuterie Board
selection of three cured meats with dijon mustard & cornichons
12.00
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Cheese Board
selection of three cheeses with honey toasted nuts & fruit chutney
12.00
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Entrees
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Cassoulet
confit of duck leg with garlic flageolet beans, apple wood smoked slab bacon & toulouse sausage
24.00
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Pan Seared Loch Duart Salmon
with braised black beluga lentils, fennel-artichoke bérigoule with orange & coriander
22.00
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Seafood Armoricaine
day boat scallop, red snapper, prawn, calamari, potato purée & lobster-cognac sauce armoricaine
24.00
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Braised Pork Shank Carbonade
with roasted kabocha squash, pepita gremolata & ale reduction
21.00
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Steak Frites
bavette of kobe beef with pommes frites, arugula, crispy shallots & maître d’hôtel butter
22.00
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Spinach-fromage Blanc Quenelles
with roasted butternut squash, chanterelles, chestnuts, parmigiano-reggiano & sage cream
16.00
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Pan Seared Ribeye
with roasted shallots, chanterelles, sweet potato gratin & sauce bordelaise
28.00
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Brick Roasted “spring” Chicken
with haricot vert, tarragon jus & truffle pommes frite
21.00
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Sides
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Creamed Spinach
6.00
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Sweet Potato Gratin
7.00
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Panisse “frites” (chickpea Fries)
6.00
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Pommes Frites (french Fries)
4.00
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Buckwheat Crêpes
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Complete
jambon de paris, cave aged gruyère & sunny side egg
10.00
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Sonoma
roquefort, toasted walnut, spinach & sauteed apple
11.00
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Basque
sautéed shrimp, roasted tomato, roasted peppers, cave aged gruyère & saffron butter
15.00
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Alsace
housemade pork sausage, sautéed apple & cave aged gruyère
12.00
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Françoise
goat cheese crottin, jambon de paris, cave aged gruyère & sliced almonds
13.00
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Lyonnaise
smoked bacon lardon, caramelized onions, cave aged gruyère & sunny side egg
10.00
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Ratatouille & Cave Aged Gruyère
10.00
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Forestière & Cave Aged Gruyère
10.00
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Duck Confit & Cave Aged Gruyère
11.00
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Buckwheat Crêpe Beurre/nature (butter/plain)
5.00
Add Mixed Greens Salad With Dijon Vinaigrette: 2.00
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Desserts
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Chocolate-banana
6.00
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Caramelized Apple Compote
6.00
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Lemon-brown Sugar
6.00
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Warm Valrhona Chocolate Fondant Cake
with salted caramel ice cream
6.00
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Selection Of House Made Sorbets And Ice Creams
with housemade cookie
6.00
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Brown Sugar Crème Brûlée
6.00
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Honey Glazed Beignets
with meyer lemon curd & strawberries
6.00
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Profiterole
with sweet cream ice cream, chocolate sauce and toasted candied pecans
6.00
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Café Gourmand
selection of three dessert tastings served with coffee
9.00
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