Hemingway’s Bistro Concept
At Hemmingway’s Bistro the menu combines classic French dishes with the freshest Midwest ingredients. Each day there is a Plat du Jour featuring such staples as Coq au Vin, Caussoulet Toulousain, Bouillabaisse, Beef Wellington and Duck al’ Orange. The daily specials reflect the chef’s love for fresh seafood. Using mostly East-coast seafood flown in from Boston daily, the chef creates dishes like wild mushroom-crusted halibut on horseradish whipped potatoes and roasted sea bass on Caussoulet beans. There is also a Parisian seafood bar offering towers of Plateau de Fruit de Mer with fresh oysters, clams, shrimp, and lobster.