LUNCH crepe or sandwich      10.50
Served with chips &  choice of a cup of soup 
du jour, side caesar or side house salad.               
Sub hand-cut fries &  ketchup for chips             1.00
 
DINNER crepe or sandwich  13.95
Served with  garden salad & choice of dressing
 
Crepes
Chicken  
Bacon, tomato, lettuce, red onion, havarti cheese 
& tarragon mayo
Steak  
Tomato, asparagus, portobello, brie & 
tarragon mayo
Vegetarian   
Tomato, asparagus, portobello mushroom, 
brie & pesto mayo
Seafood            additional  2.00
Shrimp, scallop, romaine, cabbage, diced
tomato & tarragon mayo
                Duck Confit                
White bean, black rice, arugula, & tomato with
basil mayo
 
Sandwiches
                                       Chicken                                        
Pulled chicken on house-made focaccia with 
tomato jam, lettuce, red onion, havarti cheese 
& tarragon mayo
                                                                                    B.L.T.                                                                                  
Candied Eden Farms apple-wood smoked 
bacon, lettuce, tomato, with a herb & orange zest 
seasoned goat cheese spread on focaccia
                                                                                  Seared Steak                                                                                 
Black-pepper seared steak with confit vidilla 
onion, dijonaise, swiss cheese, diced tomato & 
arugula, served open-face on foccicia
Salmon 
4 ounce Atlantic salmon on a brioche bun with 
tomato, red onion, arugula & avocado salsa 
verde
Harissa Pulled Pork
Apple butter, dijon mustard, cheddar cheese, 
romaine & red onion on focaccia
 
Cheese & Cured Meat
Choice of 3 cheeses with sliced cured meat 
& traditional accompaniments      15.00
Each additional cheese        3.00
Bonne Bouche  Goat’s milk, Vermont
Cacio di bosco truffle Sheep’s milk, Italy
Dante  Sheep‘s milk, Wisconsin
Dumbarton Blue  Cow’s milk, Wisconsin
Boerenkass Gouda  Cow’s milk, Vermont
Red Hawk  Raw cow’s milk, California
Caveman Blue  Cow’s milk, Oregon
 
4 Course Prix Fixe  45.00
add a 4oz wine pour, your choice, for $5
1st
cup of soup du jour or 
small house salad
 2nd 
seasonal risotto
                                                                             3rd                                                                               
Niman Black Angus Boneless Short Rib 
Confit vidalia onion, carrot, mushroom & butter 
whipped potato with braising jus 
Wild Alaskan Cod 
Succulent crusted wild-caught cod loin with 
black truffle white bean ragu finished with 
lemon zest & fresh thyme
                                                                             4th                                                                               
Small flourless chocolate tort or 
small creme brulee
 
Side Dishes            4.95
Seasonal vegetables, or sauteed spinach
Fries & housemade ketchup
Whipped Potato 
 
Soup
 Soup du Jour                                5.95
 French Onion                                  7.95
 
Appetizers
        Sea Scallops  14.50 
2 large dry U-10 Pan-seared sea scallops with 
mushroom & truffle risotto
                                                                    Escargot  13.50                                                                   
8 escargot, Iowa country ham, diced potato, 
& mushrooms with a herbed pernod 
& white wine glace
Oyster on the Half Shell  MP
Shallot & cubbed pepper mignonette.
                                                                      Trouchone of Foie Gras 11.50                                                                   
2 ounce pieces served with brioche toast points, 
agrugula & pickled cherries  
                                                                   Pomme Frites   8.50                                                                   
Hand-cut fries, homemade ketchup, truffle aioli 
Charcuterie 9.99
Country pork terrine & duck liver pate 
with dijon, gherkin, greens with black garlic 
vinaigrette and toast points
Sweetbreads  12.00
Seared sweetbreads, vondovan cous cous, 
arugula, fava beans, tomato concasse     
 
Salads
Dressings: 
Sherry, Citrus, Black-Garlic, Champagne Vinaigrette 
House Ranch,  Bacon Blue Cheese
Add:  
Steak 4.99  Chicken 3.99  Salmon 4.00 4 Shrimp 4.99
                                                  Beet Salad  9.50                                                
Crispy warm goat cheese balls with pear butter,
roasted yellow & red beets, candied walnuts 
balsamic reduction & arugula tossed with
sherry vinaigrette
              Garden Salad  5.99      
Spring greens tossed with carrot, daikon radish,
cucumber, cabbage & cherry tomato
Spinach Salad  8.50
Spinach, orange supremes, cherry tomato, 
portobello mushroom, red onion, goat cheese 
& choice of dressing
                                 Caesar Salad  7.95                         
Crispy hearts of romaine, focaccia croutons, 
cherry tomato & grated Parmigiano-Reggiano              
Arugula Salad  7.50
Arugula, dried blueberries, cherry tomato, 
orange supremes, goat cheese & choice of dressing
 
Entree 
                                                 Organic Bistro Burger*  10.50                                                       
8 ounce Niman Ranch organic black angus 
burger on brioche bun, truffle mayo, lettuce, 
tomato & hand-cut fries with housemade 
ketchup 
Add swiss, cheddar, havarti or bacon        1.50
                                                                 Steak Frites*  24.50                                                                    
7 ounce pan seared strip with sauteed spinach, 
hand-cut fries & housemade ketchup, 
shallot-herb butter & sauce bordalaise
Beef Tenderloin*  33.00 
7 ounce organic tenderloin with whipped 
potatoes, asparagus, Mitaki & Hedgehog 
mushrooms with black truffle hollindaise, 
and sauce bordalaise
Waygu Hanger Steak  32.00
Pan seared 7 ounce steak with broccolini, 
whipped potatoes, goat cheese, sauce 
bordalaise  
                                                        Chicken Breast  19.50                                                          
Great northern beans, kale, confit shallot,
butternut squash, roasted tomato & herbed jus 
                                                  Duck Orange*  26.50                                        
Green beans, toasted almonds, orange 
segments and parsnip puree with an orange 
gastrique
                                                          Pan-Seared Skate Wing  24.95                                                
Crispy fingerling potato with green bean, 
asparagus, carrot & basil-caper beurre noisette 
                                            Salmon  19.50                                        
7 ounce filet with confit fingerling potato, 
spinach & cherry tomato with sauce bordalaise
Maine Lobster  28.95
1/2 of a 1.5 pound lobster. claw knuckle & 
tail meat lightly poached in truffle-lobster 
broth with house made black linguini, confit
tomato, fava beans & peas.   
Pork Tenderloin  27.50
Curry-seared Niman Ranch pork tenderloin 
with smooth polenta, roasted brussel sprouts, 
mitaki mushroom, apple butter, and sauce 
bordalaise
Cassoulet  24.50
Our version of the classic: duck leg confit, 
braised pork belly, red wine & garlic sausage 
tomato & white bean ragu, toasted bread 
crumbs & parsley.    
Wild Mushroom Pasta  27.00
House made taglaitelle tossed with Hedgehog,
Mitaki, & Beech mushrooms in a light herbed 
butter & white wine sauce  
 
Dessert    
      Dentelle Croustillante  8.00
 pistachio puree folded into sweetened whipped cream
 between two thin chocolate cookies with 
  ganache, chopped pistachio & wild cherry   
      Gateau Marjolaine  8.00
  crispy hazelnut & almond dacquiose 
   between layers of vanilla & dark chocolate
    french buttercream    
Profiteroles  8.00
profiteroles filled with homemade vanilla, dark chocolate
 & pistachio ice cream, drizzled with chocolate sauce 
Ice Cream or Sorbet  6.00
  Vanilla bean Creme Brulee  6.00  
Flourless Chocolate Torte  6.00
Dessert Sampler  12.00
      small crème brulee, small slice of flourless chocolate 
               torte & pistachio ice cream profiterole 
 
* Consumer advisory: thoroughly cooking foods of animal origin such 
as beef, eggs, fish, lamb, poultry, or shellfish reduces the risk
of food born illness.  Individual with certain health conditions may be 
at higher risk if  these food are consumed raw or under cooked. Consult 
your physician for further information.
 
Seasonal Nightly Dinner Specials
      20% service charge on checks for parties of 7 or more. 
    Entree split charge $5.00. Appetizer  or salad split charge $3.00
  $15 corkage fee per 750 ml. Thursday night, no corkage fee night. 
      Corkage fee waived, when you purchase an additional bottle from our selection.
        Owner-Chef Enosh Kelley.  Questions and/or critiques welcomed at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
 
 

     

     Classic and Contemporary French Cuisine

Bistro Montage  2724 Ingersoll Avenue

Des Moines, IA 50312 - tel: 515 557 1924
Open Tuesdays–Saturdays at 5PM