Bistro Voltaire Introduces Pre-Theatre Prix Fixe Menu


The French cuisine eatery Bistro Voltaire, located at 226 W. Chicago Ave, Chicago, IL is extending its Monday night Prix Fix menu to accommodate the theatre crowd. Guests can now also experience the prix fixe 3 course menu from 5pm to 7pm Tuesdays through Thursday. The previous special continues Mondays from 5pm to 11pm. This 3 course menu costs $29 and features dishes specially curated by Chef Farid Oualidi.

The Pre-Theatre meal begins with a choice between a variety of France’s most traditional and beloved dishes. The first course offers the Soupe a L’oignon Gratinee a classic French onion soup and the Vols Au Vent Aux Champignons a baked puff pastry with a wild mushroom ragout. The Escargot de Bourgogne features braised escargots with a garlic herb butter and puff pastry. Lastly, the Oeuf en Cocotte represents a shirred egg atop sautéed mushrooms, crème fraiche and a porcini truffle mousse.


The second course boasts an assortment of delectably savory entrée items. The Boeuf Bourguignon is a rich dish of braised short ribs in a red wine burgundy sauce with pearl onions, carrots, fingerling potatoes and bacon. Grilled salmon is the star when it is paired with couscous, asparagus, tomatoes and a lemon butter sauce for the Pave de Saumon Grille. The Noisettes de Porc is a mix between sweet and savory with its roasted pork medallions, caramelized apples, haricots verts (green beans), and sauce normande. As a vegetarian option the Gnocchi a la Parisienne is available as a French twist on gnocchi complimented by sautéed vegetables and beurre noisette.


To finish off this French culinary expedition, Chef Oualidi prepares a choice between Gateau au Chocolat, a warm chocolate cake with espresso ice cream, Crème Brûlée and espresso and vanilla Gelato ice cream.

Here’s the full menu:

Pre-Theatre Menu Prix Fixe $29 per person
First Course (Choice of)
Soupe a L’oignon Gratinee
Classic French Onion Soup

Vols au vent aux champignons
Baked puff pastry, wild mushrooms ragout

Escargot de Bourgogne
Braised escargots with garlic herb butter and puff pastry

Oeuf en cocotte
Shirred egg atop sautéed mushrooms, crème fraiche, porcini truffle mousse

Second Course (Choice Of)
Boeuf bourguignon
Braised short ribs in a red wine burgundy sauce, pearl onions, carrots, fingerling potatoes, bacon

Pave de Saumon grille
Grilled salmon with couscous, asparagus, tomatoes, lemon butter sauce

Noisettes de porc
Roasted pork medallions, caramelized apples, haricots verts, sauce normande

Gnocchi a la Parisienne
French style gnocchi, sautéed vegetable, beurre noisette

Third Course – Dessert (Choice Of)
Gateau au chocolat
Warm chocolate cake with espresso ice cream

Crème Brûlée

Gelato ice cream
Espresso and vanilla

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