216 abbott street vancouver bc - tel: 604-669-0033

 

Jules

casual french bistro

  
  

Lunch Menu - 11:30 to 2:30

HORS D’OEUVRES

Beet and green onions salad grainy mustard dressing and warm goat cheese 12.50

French onion soup 9.50

Escargots bourguignonne with garlic and parsley butter 8.50

Prawn and avocado tart with frisee salad and cocktail sauce 15.50

Homemade country style pate with grape chutney 11.50

PLATS DU JOUR

Pasta of the day 16

Soup of the day 8.50

Quiche of the day 14

Mussels of the day 21

TABLE D’HOTE

Bistro salad or soup du jour ribeye steak or salmon or mussels with fries chocolate terrine 30

ENTREES

8 oz. ribeye steak with salad or fries mushroom sauce or peppercorn sauce or herb butter 26

Brome Lake duck leg confit with fingerling potatoes salad 23.50

Pan-seared salmon provencal with salad or fries 24

Moules frites steamed in white wine, garlic and parsley 21

Scrambled eggs with bacon asparagus, sauteed fingerling potatoes 13

Salad nicoise mixed greens, potatoes, tomatoes, olives, bell peppers, hard-boiled egg, tuna and anchovies 16

Croque-monsieur with salad or/and fries 12.50

Croque-madame with salad or/and fries 14.50

Happy Hour Menu - 2:30 to 5:30

*Featured Wines: 5/glass - 25/bottle during Happy Hour

8 dollar menu

Garlic-chili prawns lime and green onions

Thai chicken bites pommes dauphine

Charcuterie platter mwith accompaniments

Steamed mussels white wine, garlic and parsley

Beet Salad red onions and warm goat cheese

Crab salad roll kewpie mayonnaise and jalapeno peppers

Cheese Platter dauphin, bleu d'auvergne, gruyere

 

Dinner Menu - 5:30 till closing

APPETIZERS

Lobster & prawn bisque with croutons, rouille and gruyere cheese 14

French onion soup 9.50

Alsatian tart with carmalized onion, bacon & a blue cheese cream 13

Escargots bourguignonne with garlic and parsley butter 8.50

Prawn and avocado cocktail with a brandy-cayenne mayonnaise 15

Homemade country style pate with grape chutney 11.50

Soup of the day 8.50

TABLE D’HOTE

Bistro salad or soup du jour ribeye steak or salmon or mussels with fries chocolate terrine 33

SALADS

Bistro salad mixed greens, roasted cherry tomatoes, candied walnuts, red onion & dijon dressing 10.50

 - ADD chicken, prawns or salmon +5

Charcuterie platter 11.50

Grilled red pepper carpaccio with goat cheese, frisee salad & balsamic glaze 11

ENTREES

Ribeye steak nwith salad or fries mushroom sauce or peppercorn sauce or herb butter
 - 80z -- 26
 - 120z --32

Brome Lake duck leg confit with fingerling potatoes, frisee salad, bacon & roasted pine nuts 23.50

Alberta beef tenderloin with ratatouille, scalloped potatoes & a red wine reduction 33

Roasted farm chicken breast couscous, bacon wrapped enoki mushrooms and port reduction 22.50

Seared fraser valley pork chop with a dijon cream sauce, braised savoy cabbage & honey glazed carrots 25

CHEESE

Platter of two 9.50

Platter of four 14

FRUITS DE MER

Pan-seared salmon Provencal with buttermilk potato puree & roasted garlic 24
Moules frites steamed in white wine, garlic and parsley 21
Seafood linguini salmon, mussels, prawns & scallops with a ginger lobster cream sauce 23.50

PLAT DU JOUR

Mussels of the day 21

SIDES

french fries
sauteed garlic mushrooms
creamy spinach
asparagus & bacon
scalloped potatoes
ratatouille
buttermilk mashed potatoes
- all 6.50

Brunch Menu - Saturday & Sunday 11:30 to 2:30

BRUNCH

Basket of fresh baked mini butter croissants & toasts with butter and jam 9

Breakfast Cassoulet with coco beans, bacon, chorizo, duck confit & a poached egg 16

Two eggs sunny side up with potato rosti, dill marinated salmon carpaccio 15

Scrambled eggs with bacon asparagus, sauteed figerling potatoes, tomato provencal 13

Roasted waffle with grapes, pine nuts, chantilly and minty syrup 8.50

All Deserts 8.50

MAINS

Quiche of the day with salad or fries 14

Ribeye steak with salad or fries mushroom sauce or peppercorn sauce or herb butter 26

Moules frites steamed in white wine, garlic and parsley 21

Salade Nicoise mixed greens, potatoes, tomatoes, olives, bell peppers, hard-boiled egg, tuna and anchovies 16

French onion soup 9.50

Croque-monsieur with salad or fries 12.50

Croque-madame with salad or fries 14.50

Dessert Menu

Desserts

Vanilla crème brûlée

Oranges with orange blossom sorbet and mint caramel

Melting chocolate cake with caramel sauce and vanilla ice cream

Creme Caramel

Roasted pineapple with gingerbread ice cream and star anise syrup

Sour cherry clafoutis with buttermilk-lemon sorbet

Chocolate terrine with coffee cream sauce 

All 8.50

Download the menus in PDF: Lunch, Happy Hour, Dinner, Brunch. (to download right-click and select "Save link as")