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Closed For Show & Shine Sunday

Saturday, August 18th, 2018

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The Bistro will be closed this Sunday, August 19, due to the road closures for the Show & Shine taking place throughout downtown Saskatoon. We will be back to our regular hours on Wednesday, August 22.

Have a great weekend!

Cheers,

Jason & Cher

August Long Weekend Hours

Wednesday, August 1st, 2018

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Life’s a beach! 🏖
The Bistro will be closed for a couple extra days over the August Long Weekend…Friday, August 3 to Wednesday, August 8 we are heading to our camp spot along the South Saskatchewan River for a little R&R.
Pop by for a visit this Thursday, and if we don’t get to see you before we go…we look forward to seeing you when are back at it next week! ⛺️

Cheers!

Jay & Cher

Wonderful World Of Whisk(e)y Dinner

Monday, July 9th, 2018

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On Wednesday, July 18 the Bistro is hosting World Whisk(e)y Ambassador, Matt Jones for a Whisk(e)y themed dinner. This spirited dinner will be a five course meal paired with 5 different whiskeys from around the world, with an additional welcoming whisk(e)y based cocktail for $93 +tax/person. Cocktails will be at 6 pm and dinner starts at 6:30 pm. Seating will be very limited, so if you would like to reserve, please call the Bistro with your credit card number to guarantee your spot.

We are very excited to host Matt and to learn all about the wonderful world of whisk(e)y…………Cheers!

Wonderful World Of Whisk(e)y Dinner

$93

Cocktails: 6 pm

Dinner: 6:30 pm

Welcoming Cocktail

Toki Highball

A refreshing combination of Toki Japanese Whisky, Soda & essence of lemon, garnished with candied ginger

First Course

Tyrconnell 16yr Single Malt Irish Whiskey

Irish Vichyssoise 

This chilled soup brings together potato, parsnip & leek combined with butter & heavy cream, is then puréed to a creamy texture with the added touch of Saskatchewan honey 

Second Course 

Hibiki ‘Harmony’ Japanese Whisky

Citrus Salmon Ceviche 

Thinly sliced salmon has been marinated in a citrus blend of orange & lime, combined with red bell pepper & chives, will be served on a freshly pressed corn tortilla, Bistro Garden Nasturtium leaves and finished with a basil creme fraiche

Third Course 

Auchentoshan Three Wood Single Malt Scotch Whisky 

Herbed Chevré & Bleu Cheese Croquettes 

A creamy blend of Chevré, Bleu Cheese, and fresh garden herbs is lightly coated in panko, sautéed to a golden brown and paired with a savory berry compote

Fourth Course

Bowmore 18yr Islay Single Malt Scotch Whisky

Smoked Pork Back Ribs

We brined the ribs overnight before we slow smoked them with a combination of Apple, Hickory, and Cherry Woods. They are then finished off on the grill with a light coating of our house-made Southern Style Barbecue Sauce and paired with a charred cream corn

Fifth Course 

Laphroaig Triple Wood Islay Single Malt Scotch Whisky 

Smore Bread Pudding 

We make our bread pudding using our decadent creme caramel custard with the addition of marshmallows and dark chocolate, all baked together to a gooey goodness and finished with a graham cracker crumble 

If you have any dietary restrictions please phone us at the Bistro and we will do our best to accommodate your request

Summer Holidays June 29-July 5

Monday, June 25th, 2018

It’s coming up soon…our Bistro Family vacation!

The Bistro will be closed Friday, June 29- Thursday, July 5. Just taking a little break to relax, reconnect and enjoy some time with family & friends. Come to visit us this Wednesday and Thursday to get your Bistro fix before we take off.

😘

Out With The Old…In With The New

Wednesday, May 30th, 2018

Over the last few months, our Chef Shelbe has been trying out a few new things in the kitchen. Also, Jason and Cher have been busy sampling some new wines to add to our list, (it’s a tough job, but somebody has to do it).
The Bistro is very excited to launch new menu items and wines…we think you will love them as much as we do! Watch over the coming days as we roll out our updated wine list and menu.
Cheers!

May Long Weekend

Monday, May 14th, 2018

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May Long Weekend

The Bistro will be closed Saturday, May 19 to Tuesday, May 22 for the May Long Weekend. Time to get planting our gardens! You can follow the garden progress, and all other things Bistro related on Instagram. You can find us by searching for @sttropezbistroyxe

We will resume our regular hours on Wednesday, May 23 at 5 pm.

Cheers!

Jason & Cher

Slow smoked ribs

Wednesday, May 9th, 2018

We brined and slow smoked some pork back ribs with maple,hickory and apple wood this week. Come down and try these fall off the bone delicious ribs.

Veuve Clicquot Dinner (SOLD OUT)

Thursday, April 12th, 2018

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On Friday, May 4, 2018, the Bistro will be hosting a Veuve Clicquot dinner. We are excited to share this world class Champagne with you, and the dishes we have chosen to best showcase it. Seating will be limited, so don’t delay and reserve your spot for this fun event….because really, who doesn’t love to drink bubbles!

Look forward to seeing you there!

Cocktails: 6pm

Dinner: 6:30pm

Veuve Clicquot Dinner

$119 

First Course

Citrus Salmon Ceviche

Thinly sliced Salmon is simply paired with Red Bell Pepper and Spring Onions, then cured in a citrus marinade of Grapefruit and Lime making this dish both bright and refreshing

Pairing: Veuve Clicquot Rich & Cucumber

Second Course

Butternut Squash Ravioli

Our housemade ravioli is stuffed with a combination of Butternut Squash, Parmigiano Reggiano, and toasted Almonds, then sauteed in a brown butter sauce and finished with fresh Basil

Pairing: Veuve Clicquot Rosé

Third Course

Dijon Mustard Glazed Mahi Mahi with Mushroom Risotto

Mahi Mahi baked with a honey and Dijon Mustard glaze is then paired with a creamy Mushroom risotto, finished with freshly grated Parmigiano Reggiano and Mustard micro greens

Pairing: Veuve Clicquot Brut

Fourth Course

Candied Lemon Cheesecake

The fresh Lemons used to make this rich and creamy cheesecake combined  with the Veuve Clicquot Rich & Black Tea pairing, makes one think of sipping a refreshing Sweet Southern Tea on a warm summer afternoon

Pairing: Veuve Clicquot Rich & Black Tea

Cold smoked pork loin

Friday, March 9th, 2018

Dinner feature this weekend is a applewood smoked pork loin.

We brined a pork loin, then cold smoked it with applewood. It is brushed with our chipotle bbq sauce and cooked on our flame grill.

Mahi Mahi

Friday, February 23rd, 2018

Dinner feature this weekend is Mahi Mahi grilled with a Jamaican jerk sauce and finished with a mango salsa.