Bistro Provence - Scottsdale

Cuisse De Canard Confit

moulard duck leg, cured and simmered, served over mixes beans

Filet De Bœuf Au Poivre

beef filet, green peppercorn sauce, roasted potatoes

Grenouilles Mediterraneennes

frogs legs sauteed with butter, shallots, garlic and parsley

Poussin Roti

cornish hen, partially de-boned, topped with provencal herbs, dijon mustard, and roasted in our wood oven

Boeuf Cocotte Camarguais

tender and juicy beef stew, in a hardy tomato and sweet bell pepper sauce, with black olives