Bistro Chartreuse
5931 N. Oracle Road, Suite 117
Tucson, Arizona
(520) 575-9277
Fine Dining
Bistro Chartreuse
5931 N. Oracle Road, Suite 117
Tucson, Arizona
(520) 575-9277
Fine Dining
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Chartreuse is defined by Merriam-Webster
as "A Green or Yellow Liqueur".
Also, La Grandee Chartreuse is
the Chief Monastery of the Carthsian Order.
It lies in a high balley of the
Alps of Dauphine, at an altitude of 4268 feet, fourteen miles north of
Grenoble.
Appetizers
| Lobster Crepes
Lobster in French Crepes. Served with a Creamy Shrimp Sauce |
8.95
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| Crab Cakes
Five Spiced Crab Cakes with Ginger Hollandaise |
7.95
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| Duck, Goose and Chicken Pate
Served with Toast Points, Cornichons, Red Onions and Capers |
6.95
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| Ossetra Caviar
One Full Ounce, Served with Eggs, Toast Points, Capers, Peppers and Onions |
47.00
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| Steak Tartare
Prepared in the Classic Fashion Tableside for Two |
14.95
(for two) |
| Frog Legs
Blackened Frog Legs over Angel Hair Pasta with a Lemon-Garlic Butter Sauce |
7.95
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| Escargots
Escargots in Garlic-Basil Butter. Served with Garlic Bread |
7.95
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Soups
| Hot Soup du Jour | 3.95 |
| Cold Soup du Jour | 3.95 |
| French Onion
Authentic French Onion Soup Topped with Garlic Croutons and Gruyere, Romano and Swiss Cheeses. Served in a Sourdough Bread Bowl or a Traditional Crock |
6.95 |
| Chilled Gazpacho
Served with Green Chili and Coriander Sour Cream |
4.25 |
Salads
| Greek Salad
Prepared Table side for Two or More |
14.95
(for two) |
| Caesar Salad
Prepared Table side for Two or More |
13.95
(for two) |
| Spinach
Fresh Spinach, Apples, Pears, Kiwi with Brie Cheese. Served with Our Own Raspberry Vinaigarette Dressing |
6.95
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| Mixed Green Salad |
3.95
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| Salmon
Broiled Fresh Norwegian Salmon Encrusted with Cashew-Lemon Paste in a Shallot-Sherry Cream Sauce. Served with Burgundy Marinated Shiitake Mushroom and Spinach Risotto |
15.95
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| Scallops
Prosciuto Wrapped Giant Scallops Seared with Ficama, Shiso and Thai Basil. Served with Fried Ginger and Crispy Yam Wafers |
18.95
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| Braised Mignon
Braised Crispy Slow Roasted Half Chicken Marinated in Lime and Cilantro over Braised Exotic Greens. Served with Burgundy Marinated Shiitake Mushroom and Spinach Risotto |
15.95
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| Filet Mignon
Broiled Filet Mignon with Oyster Mushrooms and Red Pepper Sauce. Served with Garlic-Dill Mashed Potatoes |
18.95
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| Beef Bourguignonne
Made from Filet Mignon, Sauteed with Burgundy, Onions, Mushrooms, Herbs and Spices. Served with Garlic-Dill Mashed Potatoes |
16.95
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| Bavette
Seared Beef Tenderloin with Corn Salsa and Lobster Crape on Orange Hollandaise. Served with Caramelized Sweet Onions in Balsamic Vinegar and Garlic-Dill Mashed Potatoes |
19.95
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| Pork Chop
Double Cut Pork Chop Marinated in Tamarind Vinaigrette with Corn and Apple Puree. Served with Garlic-Dill Mashed Potatoes |
15.95
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| Lamb Chops
Rosemary and Orange Encrusted Baby Lamb Chops with Red Minted Cognac Sauce. Served with Roasted Pepper Russets |
18.95
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| Duck
Broiled Half Duck Marinated in Port and Apricots with a Red Wine Raspberry Sauce. Served with Burgundy Marinated Shiitake Mushroom and Spinach Risotto |
16.95
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| Sweetbreads
Veal Sweetbreads Sauteed with Veal Stock, Sherry, Garlic, Mushrooms and Parsley on Toast Points. Served with Garlic-Dill Mashed Potatoes |
17.95
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| Portobelo
Portobelo Mushroom Grilled with Pecans, Tomatoes, Carrots and Cheddar Cheese. Served with Burgundy Marinated Shiitake Mushroom and Spinach Risotto and Crispy Yam Wafers |
13.95
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| Angel Hair
Angel Hair Pasta with Onions, Peppers, Black Olives, Sun-dried Tomatoes and Basil In a Spicy Cheese Sauce |
13.95
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| Penne
Penne Pasta with Oyster Mushrooms, Red Tear-drop Tomatoes, Spinach, Peppered Olive Oil and Balsamic Vinegar Sauce |
13.95
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| Fresh Fish Served Daily |
Ask Your Server
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Served Sunday 10:00 AM until 3:30 PM |
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We Serve You Three Courses:
1st Course - Fresh Baked
Muffins and Pastries from Our Ovens
2nd Course- A Delicious in Season
Fresh Fruit Salad
3rd Course - Selection from Benedicts,
Omelettes, International Breakfasts or Entrees Selection
| Classic Style | Eggs Poached on an English Muffin with Ham, Sauce Hollandaise and topped with Black Olive |
| Diego | Eggs Poached on an English Muffin with Ranchero Sauce, Cheddar Cheese and Spicy Hollandaise |
| Francisco | Eggs Poached on an English Muffin with Ranchero Sauce, Cheddar Cheese and Spicy Hollandaise |
| Ethan | Eggs Poached on an English Muffin with Crab Meat and Spicy Hollandaise |
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| French | Deep - Fried, Warm Brie, Topped with Sauce Hollandaise, Apples, Wild Mushrooms and Black Peppercorns |
| Italian | Sweet Italian Sausage, Peppers and Onions Scrambled in Eggs Topped with Marinara Sauce. Parmesan Cheese and Served with Garlic-basil Potatoes |
| American | Waffle Topped with Whipped Cream and Strawberry, Ham, Corned Beef Hash and Served with Two Eggs Any Style |
| New York | Bagel and Lox with Capers, Hard Boiled Egg, Red Onions, Cream Cheese and Tomato |
| Mediterranean | Gyros Meat, Cucumbers, Spinach Tartles, Tomatoes, Red Onions, and Served with Warm Pita Bread |
| Chartreuse | Three Cheese Blintzes Topped with Strawberry Sauce, Two Poached Eggs on Wild-boar Sausage Patties with Chartreuse Laced Hollandaise |
| Beef Bourguignonne | Tenderloin of Beef Sauteed with Onions and Burgundy and Served with Potatoes and Vegetables |
| Roast Pork Loin | Coriander-cumin Spice Rubbed Roast Pork Loin with Garlic-dill Mashed Potatoes and Frizzled Leeks |
| Chicken Picatta | Served with Capers and Mushrooms in a Creamy Lemon and Kiwi Sauce |
| Seafood Crepes | Lobster, Crab, and Scallops in French Crepes. Served with a Creamy Shrimp Sauce. |
We Honor BXI
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