Bistro Versailles Prices in Greenwich, CT 06830
Hours of Operation
- Mon: 7:30 am - 10:00 pm
- Tue: 7:30 am - 10:00 pm
- Wed: 7:30 am - 10:00 pm
- Thu: 7:30 am - 10:00 pm
- Fri: 7:30 am - 10:00 pm
- Sat: 7:30 am - 10:00 pm
- Sun: 7:30 am - 10:00 pm
Restaurant Menu
| Les Salades |
| La Mesclun | $9.50 |
Organic green tossed with dijon vinaigrette with chicken $17.00, salmon $24.00, shrimp $22.00
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| La Romaine | $10.50 |
Caesar salad, house croutons, reggiano, anchovy dressing with chicken $20.00, salmon $27.00, shrimp $25.00
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| Les Betteraves | $13.50 |
Red beets, arugula, cucumber, tomato, potato, cilantro vinaigrette
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| Le Chevre Chaud | $14.50 |
Warm goat cheese on toast, dried cranberries arugula, house dressing
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| La Nicoise | $21.50 |
Organic greens, grilled line-caught tuna rare, green bean, cured olives, anchovies, organic egg, tomatoes, bell peppers, lemon dressing
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| L'Assiette de Fromages | $17.00 |
Assortment of three cheeses and accompaniments
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| Les Soupes |
| Gratinee a L'Oignon | $10.50 |
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| Soupe du Jour |
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| Les Sandwiches |
| Le Jambon Beurre | $9.50 |
Homemade ham butter, cornichons, baguette
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| Le Croque Monsieur | $13.50 |
Gratine, homemade ham, bechamel, cheese, salad, house dressing
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| Le Croque Madame | $15.50 |
Gratine, homemade ham, bechamel, cheese, organic sunny side egg, salad, house dressing
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| La Quiche du Jour |
| La Quiche et sa Salade | $13.50 |
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| Les Boissons |
| Orange | $6.00 |
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| Grapefruit | $6.00 |
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| Lemonade | $4.00 |
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| Les Eaux |
| Poland Spring small | $2.50 |
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| Pellegrino | $2.50 - $9.00 |
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| Perrier medium | $3.50 |
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| Evian ou Badoit | $8.00 |
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| Les Sodas |
| Pepsi | $3.00 |
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| Diet Pepsi | $3.00 |
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| Sprite | $3.00 |
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| Ginger Ale | $3.00 |
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| Tonic | $3.00 |
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| Orangina | $4.00 |
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| Les Cafes Et Les Thes |
| Iced Tea | $3.00 |
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| Organic Tea | $3.50 |
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| Coffee | $3.00 |
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| Iced Coffee | $3.00 |
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| Cafe au Lait | $4.50 |
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| Cappuccino | $4.50 |
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| Macchiato | $4.00 |
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| Expresso | $3.50 |
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| Double Expresso | $5.00 |
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| Hot Chocolate | $4.50 |
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| Hot Chocolate with Whipped Cream | $5.00 |
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| Desserts Pastry |
| Apple Tart |
Puff pastry with apple compote, topped with glazed granny smith apple individual 4", small 7.5", medium 9", large 11"
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| Black Forest Cake |
Cocoa sponge cake, chocolate mousee and chantilly cream with kirsch, maraschino cherries and black and white chocolate shaving d ecor medium 7", large 9"
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| Chocolate or Coffee Eclair |
Choux paste filled with either chocolate or coffee cream and topped with chocolate or coffee icing p etit four 3", individual 5"
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| Apricot Tart |
Puff pastry baked with almond cream, topped with glazed apricot halves individual 4", medium 7", large 9"
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| Casino |
Thin raspberry genoise swirl roll set in a bavarian cream surrounded by raspberry coulis individual 3.5"
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| Chocolate Mousse Cake |
Genoise vanilla cake sandwiched with milk chocolate mousse and topped with chocolate shavings individual 3.5" in white chocolate cup, medium 7", large 9"
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| Autumn Lea |
Almond meringue surrounded by dark chocolate mousse and chocolate leaves extravaganza medium 7, large 9"
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| Champagne Mousse Cake |
Ladyfingers sponge cake and fresh raspberries trapped in a champagne mousse, glazed with a light raspberry gel and topped with fresh raspberries medium 7, large 10"
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| Chocolate Mousse & Meringue |
Two halves of meringue filled with chocolate mousse and topped with chocolate shavings individual 3" x 4"
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| Bagatelle |
Fresh strawberries set in cream between layers of vanilla genoise sponge with white icing and fresh strawberries decor individual 2.5" x 4.5", medium 5.5" x 6 3, 8", strip: 3 1, 4
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| Charlotte Cecile |
Layers of sponge cake with dark chocolate mousse and cr eme bavaroise set in a ladyfingers crown with milk chocolate shavings individual oval: 3.5, medium 7, large 9"
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| Claire Fontaine |
Citrus sponge cake topped with orange mousse and fresh orange slices decor individual 3.5", medium 7", large 10"
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| Bavarian Pear |
Vanilla sponge cake layered with poached pear and creme bavaroise, finished with a blonde caramel glaze and topped with slice pear decor individual 3.5, medium 7, large 9"
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| Chocolate Crunch |
Crunchy french wavers set in hazelnut fondant and topped with giandujas milk chocolate mousse and cocoa powder d ecor petit four rectangle: 3, 8 x 2, individual 1 3, 8 x 3 3, 8, medium 5 1, 2 x 7, st
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| Concord |
layers of chocolate mousse and chocolate meringue with cacao meringue crayons finish individual meringue 2.5 x 3.5, medium 7, large 9"
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| Dacquoise |
crusted almond dacquoise meringue with hazelnut cream medium 7, large 9"
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| Opera |
A layer of cocoa joconde biscuit, one layer of mocha cream, one layer of dark chocolate ganache decor and opera signature medium only. individual 1 3, 8" x 3 3, 8, medium 5 1, 2 x 7, strip 3 3,
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| Saint Honore |
Caramelized choux puffs on puff pastry filled with chocolate pastry cream and vanilla whipped chantilly cream individual 3.5, medium 9"
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| Ganache |
Genoise chocolat, vanilla ganache and dark chocolate miroir glaze individual triangle 3"
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| Paris-Brest |
Pate a choux crown filled with praline cream and topped with toasted almond flakes petit four 1 3, 8", individual 3.5", medium 8"
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| Single Fruit Tart or Mixed Fruit Tart |
Short crust pastry baked with almond cream and topped with a choice of individual or mixed fresh fruit individual 3.5", small 7", medium 9", large 11"
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| Lemon Tart |
pate brisee casing filling with lemon curd and italian meringue florets decor individual 3.5, medium 7, large 9"
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| Passionata Cake |
passion fruit and raspberry mousse in a ladyfinger sponge cake soaked in kirsch syrup, fresh raspberries and gel mirror individual 2.5, medium 7, large 9"
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| Tiramisu |
Espresso dipped homemade ladyfingers biscuits with amaretto mascarpone mousse individual 3.5, medium 7, large 9"
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| Montmartre |
Sponge cake, mascarpone cheese mousse, creme chantilly and a choice of fresh raspberries or strawberries individual 13, 8 x 3 3, 8", medium round 7", large 9", strip 33, 8 x 17"
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| Pear Tart |
Puff pastry casing filled with almond cream topped with glazed poached pear halves individual 3.5", medium 7", large 9"
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| Trio Cake |
Cacao cake topped with dark, milk and white chocolate mousse finish with chocolate couverture and shredded coconut individual hexagon 3", medium 7", large 10"
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| Napoleon |
Mille- feuille puff pastry layered with chiboust cream, sugar powder and cacao powder stancil individual rectangle 1 3, 8" x 3 3, 8, medium 5 1, 2 x 7, strip 3 1, 4 x 17"
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| Pont Neuf |
Tartain style toffeed apples in pate feuillet ee with caramelized mousseline chiboust cream individual 2 x 4, medium 7.5"
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| Petit Fours Selection: Minis |
Coffee or chocolate mini eclair: 3", petit choux, caramel, kirsch, orange and cognac: 1 3, 8", mini opera & mini chocolate crunch: 1 x 2 1, 2", mini fresh berry tarts raspberry, blackb
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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