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Getting set up to grow micro greens

January 20th, 2017

We save our own seeds from our rooftop garden every fall. In the photo below we are separating Thai basil seeds from their husks. 

Bring In 2017 With Us

December 8th, 2016

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The Bistro will be serving a prix fix 3 course dinner on Friday, December 30, and a prix fix 4 course dinner on Saturday, December 31. The menus are as outlined below.

Friday, December 30

Three Course Prix Fixe Menu
~60~

Charcuterie Plate
A selection of cheese, meat, olives and pickles

Entree

~Your choice of entree is served with seasonal vegetable and potato~

Beef Tenderloin
Canadian AAA beef tenderloin prepared to a medium rare temperature, then finished with a Saskatchewan grown wild Chokecherry reduction

Moroccan Braised Lamb Shank
This bone in cut of Lamb has been slow cooked in a sauce that blends tomato, onion, garlic, and dried apricot together with a Moroccan blend of spices

Lemongrass Citrus Salmon
A salmon filet that is first poached in garlic butter, then finished with a lemongrass and citrus cream sauce

Lemon Basil Feta Chicken
A boneless chicken breast poached with white wine and lemon juice, then finished with our rooftop garden basil puree, and crumbled Feta Cheese

Dessert
Choice of Triple Chocolate Mousse Pie, or Creme Caramel

Saturday, December 31

Four Course Prix Fixe Menu
~75~

Charcuterie Plate
A selection of cheese, meat, olives and pickles

St Tropez Salad

Entree

~Your choice of entree is served with seasonal vegetable and potato~

Beef Tenderloin
Canadian AAA beef tenderloin prepared to a medium rare temperature, then finished with a Saskatchewan grown wild Chokecherry reduction

Moroccan Braised Lamb Shank
This bone in cut of Lamb has been slow cooked in a sauce that blends tomato, onion, garlic, and dried apricot together with a Moroccan blend of spices

Lemongrass Citrus Salmon
A salmon filet that is first poached in garlic butter, then finished with a lemongrass and citrus cream sauce

Lemon Basil Feta Chicken
A boneless chicken breast poached with white wine and lemon juice, then finished with our rooftop garden basil puree, and crumbled Feta Cheese

Dessert
Choice of Triple Chocolate Mousse Pie, or Creme Caramel

~An 18% gratuity will be added to the final bill~
**Vegetarian & Gluten free options available upon request**

On the NYE Saturday, there will be an early seating of 5, or 5:30pm and a late seating of 8, or 8:30pm available. To reserve that evening please phone 306-652-1250 with a credit card number to guarantee your spot. We look forward to ringing in the new year with you!

Jerk Chicken 

December 3rd, 2016

This weekends dinner feature…Grilled Jerk Chicken with an Apple & Fig Chutney. Just the right amount of spice for these chilly winter nights!

Spinach Balls

November 6th, 2016

Spinach Balls are available now, until Christmas, for pick up to cook at home. 

Perfect to have during this busy time of year when entertaining guests at home, or to take to parties. 

Just bake for 15-20 minutes at 450′

30 Spinach Balls for $15

Add an 8oz jar of our sweet hot mustard or, creamy dill sauce for just $5 more.  

KWV Wine Makers Dinner

September 2nd, 2016

image imageThe Bistro will be hosting a KWV Wine Makers Dinner on Sunday September 18. We will be serving a 5 course dinner with wine pairing for $120 per person (tax + gratuity included). Space will be limited! To reserve phone or drop by the Bistro to purchase for your spot. We look forward to seeing you there!

Labour Day Long Weekend

August 30th, 2016

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The Bistro will be closed this Sunday Septemeber 4 for the Labour Day long weekend. We will be back to work on Wednesday September 7. Have a great weekend!

Sunday August 21

August 20th, 2016

We will be closed this Sunday August 21st for the show & shine car show. 

We will be at our farm harvesting some more fresh vegetables to serve you next week, when we resume our regular hours at 5pm on Wednesday August 24th. 

New farm potatoes 

August 4th, 2016

We are now using potatoes from our own farm.

Long weekend hours 

July 30th, 2016

We will be closed Sunday July 31st – Thursday August 4th, to harvest some fresh vegetables from the farm. 
We will resume our regular hours on Friday August 5th at 5pm. 

We Are Hiring

July 16th, 2016

Image 2016-07-16 at 6.44 PM

The St. Tropez Bistro is looking to hire an individual to work part-time cooking with us. We are a small, family owned, and operated restaurant in downtown Saskatoon. Our food philosophy is cooking from scratch using the freshest ingredients available, including our own garden produce. The hours required would be Wednesday-Sunday evenings, starting at 4, or 4:30PM to 9-10PM, start date could be as early as the second week of August 2016.
A minimum 1 year of cooking experience is recommended, but not necessary. A passion for good food is a must. Also, any applicant must be comfortable working independently in the kitchen, as there is no cooking line.
Duties would include some prep work, preparing dinner service and general end of service clean up.
Please drop off resumes between 5-8PM Wed-Sun, or email them to thebistro@shaw.ca, attention Jason.