142 FIFTH AVENUE, PELHAM, NY
LUNCH - 12 - 2:230
5 - 9:30 SUNDAY & TUES-THURS
5 - 10:30 FRIDAY AND SATURDAY
Easter Sunday 2015
We are Serving our Fabulous Three-Course Easter Dinner
$48 for Adults, $22 Kids and $10 for Toddlers
2015 Easter Menu
•Potato-Leek Soup with Chervil and Caviar
•Chef’s New Orlean’s Style Crab Cakes with Celery Root Slaw
•Handcut Tuna Tartare, Ponzu, Seaweed Salad, Toasted Sesame Seeds
•Monster Green Salad with Mixed Lettuces, String Beans, Scallions, Edamame, Fava Beans, Broccoli Florets, Lime Vinaigrette
*Roasted Red and Golden Beet and Boucheron Cheese Salad, Walnuts, Dill
•Classic Bistro Frisée Salad, Bacon, Garlic, Poached Egg, Vinaigrette
•Classic House Made Country Paté with Cornichons and Grainy Mustard
•Roasted Rack of Lamb with Celery Root Purée, Blueberry Chutney, Roasted Potatoes ($5 Supplement)
•Roasted Loin of Pork with Roasted Potatoes, Spring Asparagus, Natural Pork Jus
•Wild Striped Bass with Ribbon Spring Vegetables, Lemon Butter Sauce and Grapes
• Pan Roasted Norwegian Salmon “Triosgros” with Whipped Potatoes and Spring Sorrel Buerre Blanc
•Certified Angus New York Strip Steak with House Made Hand Cut French Fries
•Roast Long Island Duck Breast Baby Bok Choy, Tomato Tarragon Whipped Potatoes, Duck Jus
•Risotto Primavera with Chef’s selection of Spring Vegetable
•Profiteroles- Home Made Vanilla Ice Cream, Crème Puffs, Warm Chocolate Sauce
•Lavender Creme Brûlée
•Chocolate Mousse with Fresh Raspberries and Whipped Cream
•Vanilla and Raisin Bread Pudding with Crème Anglaise and Whipped Cream
•Selection of Home Made Ice Creams and Sorbets
$48 plus tax and tip
Chef’s Homemade Chicken Noodle Soup
Mixed Green Salad
Housemade Mac and Cheese
Pure Beef Burger with Homemade Fries and Greens
New York Strip Steak with Homemade Fries and Greens
House Roasted Chicken with Roast Potatoes or Fries
Grilled Cheese Sandwich with Homemade French Fries and Greens
Profiteroles- Home Made Vanilla Ice Cream, Crème Puffs, Warm Chocolate Sauce
Vanilla and Raisin Bread Pudding with Crème Anglaise and Whipped Cream
Selection of Home Made Ice Creams and Sorbet
$22 for Kids (14 and under) and $10 for Toddlers (4 and Under)
YOU CAN CLICK ON THE “RESERVE NOW” BUTTON ABOVE AND MAKE IMMEDIATE CONFIRMED RESERVATIONS ONLINE THROUGH OPENTABLE OR CALL 633-0780
TO ASSURE GREAT SERVICE OUR REGULAR SUNDAY BRUNCH WILL NOT BE AVAILABLE ON EASTER SUNDAY
French Neighborhood Cooking Redefined at Pelham’s Bistro Rollin
When The New York Times recently noted the hot restaurants of 2014, the clearest trend was informal French restaurants run by talented chefs who were anything but French, culinary pros determined to take classic techniques and dishes and infuse them with new life.
That’s a good way to define Pelham’s Bistro Rollin, which has been in the forefront of this trend for five years. It’s where Brazilian-born Chef Eric Mauro rethinks the French favorites and adds his own distinctive touches to some bistro standards.
“My idea is that you don’t have to reinvent the wheel,” says Chef Mauro. “I want to innovate but I also want to keep it simple and classical as well.”
For Chef Mauro, that means always having a letter perfect version of roast chicken, a hanger steak with hand-cut French Fries, as well as a hearty winter cassoulet. But Chef Mauro’s recent innovations show a marked tendency towards lighter tastes, like his new Monster Green Salad, with six or seven different green vegetables and lime vinaigrette. It’s part of his new Vegan Menu offerings that include a vegetable tagine and fresh pear poached in orange juice and Grand Marnier. He can also create gluten free versions of most offerings on the menu and does so upon request.
Chef Mauro has been in the kitchen of Bistro Rollin since the beginning and at the helm for nearly a year. A graduate of Universidade Anhembi Morumbi culinary school in Sao Paulo, the Brazilian equivalent of the CIA, Chef Mauro spent a year doing a stage at Restaurante Martín Berasategui, the famed three Michelin star restaurant in San Sebastian, Spain. The 27 year old chef brings youthful exuberance to his starring role in Bistro Rollin’s kitchen, and notes that “passion is important, and so is innovation.”
Chef Mauro’s offers Asian, Spanish and Brazilian accents in his cooking, so edamame might be prepared with a soy beurre blanc while passion fruit mousse can appear on some plates. His pan roasted skate may be classic “but people love the way I prepare it, with celery root puree and caper berries.”
Like most of his Manhattan counterparts Chef Mauro always has a homemade pasta dish or two on the menu, and a daily risotto. There’s also a move towards more casual fare, such as offering two different flatbreads every day and incorporating the popular bistro menu into the dinner menu, so that anyone craving a croque monsieur or a Breakfast Anytime Burger can have what they desire, day or night.
It’s all part of Chef Mauro’s creative, innovative yet respectful approach to the tradition of French bistro cooking at Bistro Rollin.
New After-Dinner Drinks
We have added some great After-Dinner Drink options. You must try our New Espresso Martini. A little freshly made espresso, Creme de Cacao, Tia Maria and Sobieski Vanilla Vodka. It is fantastic. We also now offer Irish Coffee with Jameson’s, a dash of Sugar and Freshly Whipped Cream! And, lastly Bistro Rollin Coffee with Bailey’s, Frangelico, Creme de Cacao and Whipped Cream. All great ways to end a great meal!
Dined March 15, 2015
Glad We Went There - It was Restaurant week and so we decided to explore and we are very happy that we did. We would guess that parking might be a bit challenging on occasion but we were lucky to get a spot only a couple of doors down from the bistro. John, our waiter clearly is a presence in the place and his suggestions and above and beyond, helpfulness were a perfect compliment to the the incredibly delicious food selections he recommended. The sorbet is made on the premises as was beyond belief in texture and flavor.
Dined - March 15, 2015
We'd read about Bistro Rollin sometime ago and had been meaning to go; so very glad we went. From the moment we entered to the end, the warmth and hospitality were gracious; wine list though small is spot on (we had a large carafe of Cote du Rhone); appetizers (salad frisse with poached egg/onion soup) entrees (coq au vin, skirt steak) and desert were all nicely presented and just delicious.. In sum: exactly what you'd want a bistro to be.
Dined February 26, 2015 Both our meals were very good although one of us ordered the risotto and it could have been served hotter- varied menu, friendly service and like the wine carafe options.
Dined January 10, 2015 - A surprise! - Here's a little gem on Fifth Avenue in Pelham. Who knew? Lots of folks, apparently. Great food, nice people, efficient service, and a real "bistro" feel to the place. It's definitely a place for grown-ups but well-behaved children were there and seemed to be having a good time. Worth checking-out. We'll be back for sure.So gracious!
Dined on January 2, 2015 - The food was perfectly prepared and presented. Filet mignon was so tender, it practically melted in your mouth! The pan seared halibut had a nice crust on it but was flaky and moist. It was a perfect dinner.
Dined December 22 - It was such a pleasure! I had reserved on open table to meet two college friends for holiday get together lunch. All os us were coming from out of town, one from Seattle. Early in the day I received a call from the waiter who would be taking care of us. He explained that they are not usually open on Monday but were for the holiday, however, out reservation was later than the kitchen would normally stay open for lunch. He managed to discuss the situation with the chef and they were happy to welcome us! We had a very quiet and fantastic lunch and Josh(??) was a wonderful and spirited addition as our waiter! I will absolutely return and I will share with all my other commuting friends! Thank you so very much!
Dined on December 19, 2014 - While the food was excellent, the frisee... While the food was excellent, the frisee salad is one of the best anywhere (certainly in Westchester) the poached egg was perfect; perfect balance of dressing to greens and salty lardon. Mussels were good too. Service was exceptionally slow though, had to ask to place our order. It wasn't too crowded either so not sure what vibe we gave off!
Dined on December 16, 2014 - Outstanding. always a great experience. Great food great service. What can you ask for
Dined on December 6, 2014 - All was great this past Saturday Night. My only complaint was that had to continuously chase down a server to get fresh cracked pepper. Would be nice is if a busboy followed the server around with the pepper mill
Dined on 11/21/2014 - Bistro Rollin is wonderful. Lovely restaurant. We go for dinner quite a lot. Perhaps the best overall plae for a nice dinner with very good food, carefully prepared and very pleasant and attentive service in the area. One of the best spots in Southern Westchester. I would recommend this to a friend.