Bartolotta’s Lake Park Bistro Brings Back Popular A La Carte Menu

The Bartolotta Restaurants, the premier restaurant and catering group in the Greater Milwaukee region, is celebrating the 27th anniversary of Bartolotta’s Lake Park Bistro this month with the return of its widely popular à la carte menu – reintroducing guests to Chef Paul Bartolotta’s original award-winning take on traditional and modern French cuisine. Beginning Tuesday, September 27, the classic Lake Park Bistro à la carte menu will be offered alongside the popular four-course haute bistro menu. Both menus are offered as a collaborative effort among Chef Paul Bartolotta, Lake Park Bistro Chef de Cuisine Steven O’Neil, and The Bartolotta Restaurants Corporate Executive Chef, Aaron Bickham.

“Since Bartolotta’s Lake Park Bistro reopened, our loyal guests have been inquiring about their favorite à la carte menu items, dishes they have grown to love over the years. I want everyone to know that you have been heard, and we at The Bartolotta Restaurants have missed those dishes as well. We want to offer our heartfelt thanks to our guests for their patience and support as we navigated the reopening of our many restaurants to get to this important moment at Bartolotta’s Lake Park Bistro,” states Chef Bartolotta.

“As we look forward to making more memories at Bartolotta’s Lake Park Bistro, we are excited to bring back our classic à la carte menu and the dishes for which Lake Park Bistro is known and loved. We welcome our loyal guests to join us once more in our dining room overlooking the majestic views, or to enjoy a dish or two at the bar,” explains Chef Bartolotta. “Along with our customizable four-course haute bistro menu, we have created an authentic dining experience rooted in French history and traditions.”

Bartolotta’s Lake Park Bistro’s à la carte menu will feature classic favorites such as Soupe a l’Oignon (classic French onion soup), Moules Marinières  (steamed mussels in white-wine cream broth), Oeuf Mollet avec Cèpe Champignon (lightly breaded and fried soft-boiled egg with Porcini mushrooms, frisée lettuce, black truffle-brown butter vinaigrette), Escargots à la Bourguignonne (traditional Burgundy snails with Pernod garlic-parsley butter under flaky puff pastry crust), and Pâté de Campagne (country pork pate served with cornichons, Meaux mustard, and warm baguette).

Beloved Bartolotta’s Lake Park Bistro entrées such as Steak Frites du Lake Park Bistro, Filet au Poivre, and Sole Meunière (true Dover Sole sautéed in golden butter filleted both tableside and at the bar in a decades-long tradition) are back as well. The menu will also have an additional selection of entrées, with a focus on seasonal ingredients, such as Loup de Mer Pochées (poached European Sea Bass), Canard Deux Façon (house-made duck-fennel sausage with confit duck legs), and Coquilles Saint-Jacques Poêlées (seared sea scallops).

The four-course haute bistro menu will continue to serve as an evolved and elevated interpretation of French bistro fare and accompany the classic elegance of the à la carte menu. The haute bistro menu will offer popular dishes such as Soupe aux Truffles Noires V.G.E (beef bouillon with duck foie gras, root vegetables, and black truffles baked “en cocotte” under buttery puff pastry), Foie Gras Poêlé et Poires Pochées (seared Hudson Valley foie gras, spiced red wine-poached pears, hazelnuts, and toasted brioche), and Mousse au Chocolat “Yves Camdeborde.” (Valrhona chocolate mousse with sweet milk ice cream, honey chantilly, honey almond praline, and praline crémeux).

“We’re very proud of these menus, as they truly reflect my time in France and the teachings of my mentors, the legendary Chef Paul Bocuse, Chef Roger Vergé, and Chefs Pierre and son Michel Troisgros, and I am incredibly thankful to our entire Bartolotta’s Lake Park Bistro team, including Chef O’Neil and Chef Bickham for bringing this menu back to life” says Chef Bartolotta.

In addition to bringing back its à la carte menu, Bartolotta’s Lake Park Bistro continues to add exciting new events and culinary experiences to its calendar, including recent Burgundy and Rhône Valley wine dinners, as well as the 20th Annual Black Truffle Dinner coming in early 2023.

Bartolotta’s Lake Park Bistro opened on September 28, 1995 – the second restaurant launched under the company co-founded by Chef Bartolotta and his late brother, Joe. Throughout its history, the restaurant has been recognized by DiRoNA (Distinguished Restaurants of North America) and has been an annual recipient of Wine Spectator’s Award of Excellence.

Bartolotta’s Lake Park Bistro is open Tuesdays through Saturdays from 5 p.m. to 9 p.m. More information about The Bartolotta Restaurants portfolio and its menus can be found at bartolottas.com.

NOTE: This press release was submitted to Urban Milwaukee and was not written by an Urban Milwaukee writer. While it is believed to be reliable, Urban Milwaukee does not guarantee its accuracy or completeness.

Recent Press Releases by The Bartolotta Restaurants

The Bartolotta Restaurants Announces Joanne Reardon as Senior Director of Finance

Sep 23rd, 2024 by The Bartolotta Restaurants

Seasoned strategic finance leader and Marquette University graduate joins leadership team of Milwaukee’s premier restaurant and catering company

The Bartolotta Restaurants Names Chef Connor McNeil as Executive Chef of Joey Gerard’s – A Bartolotta Supper Club

Aug 14th, 2024 by The Bartolotta Restaurants

Seasoned chef returns to Milwaukee region to lead kitchen at celebrated Greendale supper club

The Bartolotta Restaurants Names Kai Speth Chief Operating Officer

Jul 29th, 2024 by The Bartolotta Restaurants

30-year hospitality executive to oversee company’s growing portfolio of acclaimed restaurants and catering venues