Our view was so lovely we hated to look at the menu; but once we did, it got our attention. Ordered Terrine de Canard Truffee - Duck liver mousse with black truffles, currant-port jelly, and apricot marmalade. My mother loved this. Then she had the mushroom soup - which was just fine, not spectacular, and I had the superb Raviolis de Courge - Roasted sqaush ravioli with brown butter, Basque cheese, toasted hazelnuts, and sage. For entrees she had the Morue Pochee a Huile d'Olive Vierge - Olive oil poached Alaskan true cod with saffron braised fennel, blood orange, watercress and olive oil veloute from the Menu du Chef and I devoured every delicious morsel of the Rainbow trout with sauteed cauliflower, seasonal mushrooms, white wine butter sauce and thyme. I drank a nice dry French riesling and we left sated. Our wait staff was Chris and Chrissie - perfectly trained to be friendly but never intrusive.
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