Absinthe Bistro and Bar
The inspiration behind Absinthe Bistro is a consequence of cooks and our culinary subculture. Cooks know good food. Cooks know good tunes. Cooks know good wine andgood booze. Cooks know a good time and without question, how to have one. To a cook, the basic ingredients of a good time combine some of that good food, good tunes, lots of good wine and booze and the good people that work in restaurants. Indeed, some of the best food at a restaurant may not be found on the menu. One must look in the kitchen to the little snacks the cooks make for themselves and others. Kitchen crews revel in those little munchies. Those very circumstances resulted in the food at Absinthe Bistro. Food cooked by cooks for other cooks.
In commemoration of cooks, and in being one for the better part of twenty years, I have found that our culinary subculture is comparable to that of the Absinthe induced Parisian Bohemians of the early 1900's. They too chose not to live according to the conventions of society and therefore we pay tribute to them. Artists such as Vincent van Gogh, Pablo Picasso, and Henri de Toulouse-Lautrec who said "Drink little, but drink often," and writers such as Ernest Hemmingway and poets such as Oscar Wilde were known to draw on their creativity under the influence of Absinthe. In fact, the consumption of Absinthe became so popular that cocktail hour in Paris became known as the "l'heure verte" or "The Green Hour." The combination of the unpretentious bohemian lifestyle with local cafes and lounges provided the perfect setting for a free exchange of ideas. That is Absinthe Bistro.
Feel free to check the expectations of pretentiousness at the door and join us for a generous portion of “from scratch, slow cooked” flavors of French Bistro classics at a price that artists and poets can afford. So come back to Church Street Station and join us for Good Food, Good Booze, Good Wine, Good Tunes, and Good Times.
Absinthe Bistro & Bar, 116 West Church Street, Orlando, Fl. 32801
For Reservations call 407-401-8932
Location
Absinthe Bistro and Bar
116 West Church Street,
Orlando, Fl. 32801
Located inside the Bumby Arcade at Church Street Station. Look for the Green Fairy toward the back on the left hand side of the lobby.
Contact Information
Phone 407-426-8922
For Reservations call 407-401-8932
Fax 407-426-8923
Website
Chef/Owner Chef Mark Alan Dollard
Architecture
The Bistro Décor boasts circa 1900 Parisian fixtures and sculptures, with red brick walls and deep dark wood, polished red brick and Spanish tile flooring, brass railing and chandeliers, a fantastic bar, and antique mirrors. Absinthe also boasts Orlando’s most romantic dine in underground wine cellar which is used to store upwards of three thousand bottles of wine. The overall feel of the Bistro promotes a relaxed, unpretentious and carefree atmosphere.
Hours of Operation
Lunch in the Café is available from 11:00am to 3:00pm
Dinner 5:00pm - 10pm Monday thru Thursday and 5:00pm – 11:00pm Friday and Saturday
Bar 5:00pm - 2am Monday thru Saturday
Out of respect for our associates and their families, Absinthe is closed on Sundays and most holidays.
Seating Capacity
The Café – 50 seats
Train Side Outdoor Patio – 40 seats
Lounge area – 60 seats plus standing rails
Bistro – 90 seats
Wine Cellar – 26 seats
Parking Information
Church Street and Orange Valet Parking - $10 A short walk across the train tracks.
SunTrust Building Parking Garage (entrance off South Street) - $6
I-4 toll parking under the overpass at Church Street and Garland
Church Street Station Parking Lots 1. Pine Street and Garland (toll) 2. South Street and Garland $6 to $10
Pricing
Entrée 16 - 18
Shellfish 10 - 11
Hors D’oeuvres 7 - 8
Salads 5 - 8
Imported Cheeses 10 - 18
A la Carte 5 - 7
Desserts 6 - 8
Wines by the glass 6 – 14 by the bottle 27 – 200
Cocktails and Liquors 6 - 28
Credit Cards Accepted
AMEX, MasterCard, and Visa
Absinthe Bistro and Bar Dinner Menu
Hors D’oeuvres
Chicken Croquettes with Niçoise Olive Tapenade and Tomato Provençale 7
Pot-au-feu “Pot on Fire” with Andouille, Duck and Smoked Bacon 8
Grilled Mushroom and Gruyère Quiche with Fennel and Chervil Salad 7
Country Style Pork Pâté with Cornichon Relish 7
A la Carte
House-made French Fries “Pommes Frites” 6
Oven Roasted Root Vegetables 5
Grilled Asparagus Spears 7
Herb & Spice Marinated Olives 7
Shellfish
Broiled Oysters with Wilted Chard, Pearl Pasta and Mornay Sauce – 3 each 10
Garlic and Herb Sautéed Shrimp in Buttery Tomato Broth – 1/2 dozen 10
Chardonnay and Leek Steamed Littleneck Clams – 1 dozen 11
Saffron and Fennel Steamed Blue Mussels – 1 dozen 10
Salads
Goat Cheese, Orange Supremes, Candied Pecans and Citrus Vinaigrette 7
Baby Greens, Euro Cucumbers, Tomatoes and Red Pepper Vinaigrette 5
Roquefort, Tender Greens, Candied Walnuts and Raspberry Vinaigrette 8
Main
“Steak Frites” a 10oz New York Strip and House Made Fries† 18
Marsala Braised Lamb Shank with Roasted Rutabaga, Turnips and Carrots 18
Chicken Coq au Vin with Grilled Onions & Mushroom Polenta 17
Duck Cassoulet with Navy Beans and Chunks of Mirepoix 18
Pork Sausage Crépinette with Burgundy Onion Confit and Olive Oil Smashed Yukon Gold Potatoes 16
Penne Pasta tossed with Sautéed Shrimp, Sun-dried Tomatoes, Artichokes, Asparagus and Chardonnay Béchamel 17
Beef Brisket Bourguignon with Sautéed Mushroom Gnocchi and Crispy Fried Onions 18
Pan Seared Yellowfin Tuna with Tomato Stewed Parsnips, Applewood Bacon Braised Swiss Chard and Roasted Garlic Aiolï 18
Cheese
Warm Brie with Market Berry Compote and Crusty Baguette 10
Fourme au Sauternes with Sliced Green Apples and Pumpernickel 18
Chèvre with Candied Pecans Sliced Pears and Crusty Baguette 13
Chaource with Market Berry Compote and Crusty Baguette 13
Sonoma Dry Jack with Marinated Olives and Pumpernickel 10
Reblochon with Candied Walnuts and Pumpernickel 11
Epoisses with Fresh Berries and Crusty Baguette 13
Gruyère de Comte with Sun-dried Figs and Pumpernickel 12
Roquefort with Sun-dried Figs and Pumpernickel 13
French Mimolette with Sun-dried Figs and Pumpernickel 10
Desserts
Apple Tart with Vanilla Bean Crème Anglaise 7
Caramel Crème Brûlée with Pistachio Biscotti 6
Chocolate Mousse with Raspberry Purée and Candied Hazelnuts† 8
Sweet Riesling Poached Pear with Market Berry Compote 6
Saffron Cheesecake with Chocolate and Crème Anglaise 8
All Prices and Menu items are Subject to Change
Champagne and Sparkling / Glass / Bottle / Alternate Reds and Blends / Glass / BottleSchramsberg, Blanc de Blanc, Napa / 80 / Michel Picard, Cotes du Rhone, France '03 / 9 / 35
Banfi Rosa Regale 187ml / 14 / Shingleback, Shiraz, Australia '03 / 55
Kenwood, Cuvée Brut, California / 8 / 30 / Hess Collection MountCuvee, Napa '03 / 89
Pipper-Heidsieck, Brut, á Reims, France / 14 / 55 / Louis Bernard, Cotes du Rhone, France '03 / 8 / 30
Moet & Chandon, Nectar Imperial / 90 / Big Tattoo, 2 Brothers, Chile '04 / 7 / 27
Bollinger, Special Cuvee, Brut, France / 40 / Guenoc, Petite Syrah, California '03 / 9 / 34
Tattinger, Prestige Rose, Brut, France / 200 † / Bolgheri, Antinori Vermentio, Italy '04 / 69
Tattinger, La Francaise, Brut, France / 125 † / Penfolds Bin 28, Kalimna Shiraz, Australia '03 / 65
Charles Heidsieck, Brut Reserve / 140 † / Mandra Rossa, Shiraz '04 / 44
Mommessin, Beaujolais Nouveau '06 / 28
Chardonnay / La Provencale, JadeMountain, '04 / 55
Mommessin, Macon Village, France '04 / 7 / 27 / Archetype, Barossa Shiraz '04 / 39
St. Francis, Sonoma '04 / 35
Louis Jadot, Pouilly Fuisse, France '04 / 55 / Cabernet Sauvignon
Vincent Delaporte, Sancerre, France '05 / 49 / Aquinas, Napa, California '04 / 28
Bouchard, Aine Fils, Bourgogne, France '03 / 9 / 36 / Red Knot, McLaren Valle, Australia '05 / 8 / 33
Aquinas, Napa '04 / 28 / Avalon, NapaCalifornia '04 / 42
Sterling, Winery Lake, California '02 / 69 / LibertySchool, Paso Robles, California '03 / 40
Chalone Vineyards, Monterey '05 / 6 / 24 / Bogle Vineyards, Graton California '04 / 9 / 35
Cakebread Chardonnay, Napa '05 / 88 / J. Lohr, 7 Oaks, Paso Robles, California '03 / 35
Cakebread Reserve Chardonnay / 140 † / Benzinger Family Winery, Sonoma '02 / 9 / 35
Sterling Vineyards, Napa '03 / 52
Alternative Whites / Rutherford, Provenance, Napa '03 / 72
screw, kappa, napa, Sauvignon Blanc '03 / 8 / 32
Louis Bernard Cote de Rhone, France '04 / 8 / 30 / Merlot
Michel Picard, Vouvray, France '05 / 9 / 36 / screw, kappa, napa '03 / 27
Pine Ridge, Chenin Blanc, Napa '04 / 45 / Trumpeter, Mendoza, Argentina '04 / 29
Relax, Riesling, Germany '05 / 7 / 28 / St. Francis, Sonoma '01 / 9 / 35
Kenwood, White Zinfandel, California '05 / 6 / 22 / Blackstone, California '04 / 6 / 24
Michelle Laroche, Chablis, France '04 / 49 / Sagelands, Four Corners '02 / 30
Cycles, Gladiator, Pinot Grigio, California / 27
Ronco Cucco, Friuli Venezia, Pinot Grigio / 42 / Pinot Noir
Dynamite, Sauvignon Blanc, California '03 / 40 / WillametteValley, Whole Cluster, Oregon / 50
Alto Adige, Santa Margherita, Pinot Grigio / 7 / 29 / Vincent Girardin Emotion de Terroirs France / 55
Blue Fish Riesling '05 / 7 / 27 / Foley, Santa Rita Hills '04 / 75
Heron, California '04 / 9 / 34
Sherry / Pepperwood Grove, Valle Central '05 / 6 / 25
Oloroso Abocado, Napoleon, Spain / 8 / Chalone Vineyards, Monterey '05 / 9 / 35
1971 Don PZ, Gran Reserva / 20 / Louis Jadot, Bourgogne '05 / 38
Port / Zinfandel
Taylor Fladgate 10, Tawny Porto / 15 / Ravens Wood, Lodi, Old Vine, California '03 / 35
Croft, Distinction Porto, Special Reserve / 10 / Rosenblum, Annette Reserve '04 / 78
† limited stock / Cline Cellars, California '05 / 7 / 26
7 Deadly Zins, Lodi, California '04 / 39
Absinthe Bistro and Bar Wine List
Prices and Availability Subject to Change
Absinthe Bistro and Bar Catering and Banquet Menu
Hors D’oeuvresButler Passed Cold Hors D’oeuvres - Requires Attendants
Passed Spoons
Tuna Tartare with Heirloom Tomatoes and Niçoise Olives 3.25 each
Salmon Tartare with Shallots, Capers, and Lemon Cucumber Crème 3.00 each
Cold Canapés and Hors D’oeuvres - $2.75 each
We suggest a minimum of 4-8 pieces per guest. Minimum order of 50 pieces each required.
Roast Beef and Brie with Red Wine Onions
Pumpernickel with Goat Cheese, Tomato and Basil Pesto Drizzle
Smoked Salmon and Boursin Cheese with Tomatoes, Garlic, and Capers
Tuna Tartare with Garlic, Tomatoes, Olives, and Basil
Smoked Salmon Tartare with Sweet Red Onions, Dijon Mustard, and Lemon Crème
Deviled Eggs with Caviar
Brie and Raspberries on Pumpernickel
Bell Pepper Marinated Green Lip Mussels on the Halfshell
Tomato Basil and Olive Tarts
Tomato Bruschetta on Toasted French Bread
Chicken Salad with Green Olives on Toasted Pumpernickel
Shrimp and Cucumber with Dill Cream Cheese
Oyster Shooter with Cocktail Sauce and Lemon
Hot Hors d’oeuvres
We suggest a minimum of 4-8 pieces per guest. Minimum order of 100 pieces each required.
Swedish Meatballs$1.50 each
Italian Meatballs in Marinara $1.50 each
Chicken Ball of Fire$2.00 each
Chicken Tenderloins with BBQ Sauce or Honey Mustard$3.00 each
Beef Wellington in Puff Pastry $5.50 each
Hibachi Beef Skewers with Sweet Thai Chile Sauce$4.50 each
Coconut Chicken Medallions with Sweet Mango Dip$4.00 each
Mini Chicken Cordon Bleu with Cheese Cream$2.00 each
Hibachi Chicken Skewer with Sweet Thai Chile Sauce$4.00 each
Seared Chicken Sate with Teriyaki Sauce$4.25 each
Mini Crab Cakes with Lemons and Tartar$3.00 each
Mini Crab Rangoon with Sweet Soy Glaze$4.25 each
Crab Stuffed Mushroom Caps$5.25 each
Santa Fe Chicken Eggrolls Black Bean Salsa$2.00 each
Mini Shrimp Eggrolls with Sweet and Sour $2.00 each
Southwest Chicken Eggroll with Black Bean Salsa$3.50 each
Argentine Beef Empanada with Sour Cream Dip$2.50 each
Mexican Beef Empanada with Sour Cream Dip$3.25 each
Mini Chicago Style Pizza Cups$3.00 each
Chicken Potstickers Teriyaki Dip $3.50 each
Pork Potstickers with Thai Chile Dip$2.00 each
Petit Quiche Lorraine $3.00 each
Petit Assorted Quiche$3.25 each
Bacon Wrapped Scallops $5.50 each
Spinach and Feta Cheese Spanakopita $3.50 each
Vegetable Spring Rolls with Sweet and Sour$2.50 each
Thai Chicken Springrolls with Sweet Chile Dip$4.00 each
Cuban Pork Springrolls with Dijon Mustard Dip$3.00 each
Chicken Tornado Taquito with Black Bean Salsa$5.50 each
Mini Chicken Croquette with Tapenade Dip$2.25 each
Ham Croquette with Tapenade Dip$2.25 each
All Prices and Menu Items are Subject to Change
Specialty Hot Hord’oeuvres – priced per person
Broiled Oysters with Pearl Pasta, Braised Spinach and Mornay Sauce 12
Crispy Chicken Croquette with Niçoise Olive Tapenade and Tomato Provençal 8
Grilled Mushroom and Gruyere Cheese Quiche with Shaved Fennel and Chervil Salad 8
Specialty Cheese Boards – subject to availability
Accompanied with crusty and black breads
Assorted French Cheeses with Assorted Crusty Breads 55 per pound
Beaufort d’alpage with Dried Figs and Crusty Bread 65 per pound
Bethmale with Air Cured Meats and Black Bread 60 per pound
Camembert le Chatelain with Sliced Apples and Candied Walnuts 70 per pound
Chaubier with Berry Compote, Toasted Almonds and Crusty Bread 65 per pound
Epoisses with Sliced Apples and Black Bread 65 per pound
Fourme au Sauternes with Sliced Pears, and Crusty Bread 90 per pound
Reblochon with Candied Walnuts and Black Bread 60 per pound
Saint Agur with Sliced Pears and Crusty Bread 70 per pound
Somport with Crusty Bread and Berries 70 per pound
Guryere de Comte with Air Cured Meats and Black Bread 60 per pound
Roquefort with Dried Figs and Crusty Bread 65 per pound
Chaource with Berry Compote, Toasted Almonds and Crusty Bread 60 per pound
Charcuterie and Fresh Platters – priced per person
Country Style Pork Pate with Cornichon Relish 8
Duck Galantine with Red Currant Jelly 9
Sliced Air Cured Meats with Marinated Olives 11
Crudité of Assorted Market Vegetables Chervil Buttermilk Dip 6
Sliced Market Fruits and Berries with Preserved Berry Dipping Sauce 6
Caviar Bar – Station Attendant Recommended
Three Selections of Caviar Minimum
Includes Flatbreads, Buckwheat Blinis, Assorted Crackers, Chopped Egg, Chives and Crème Fraiche. Choose Your Caviar:
Beluga 1 ounce 200
Osetra 1 ounce 180
Sevruga 1 ounce 160
American Sturgeon 7 ounces 120
Golden Whitefish7 ounces 85
Salmon Roe7 ounces 90
Family Style Bowls – priced per person
Riesling Soaked Sun Dried Figs12
Grand Mariner Soaked Apricots8
Herb and Spice Marinated Olives5
Anchovy Stuffed Picholine Olives5
Blue Cheese Stuffed Olives5
Coq au vin Stuffed Olives7
Port Soaked Prunes9
Blue Cheese Stuffed Fresh Figs12
Chicken Liver Pate7
Mini Buffet Plates
Mini Crab Cakes with Cornichon Remoulade and Endive8 per plate
Preserved Duck with Market Berry Chutney8 per plate
Sauvignon Poached Scallops with Shaved Fennel Salad and Citrus Vinaigrette9 per plate
All Prices and Menu Items are Subject to Change
Absinthe Bistro SpecialtyMenu - Buffet, Plated, or Family Style
Specialty Bistro Shellfish
Garlic and Herb Sautéed Shrimp in Buttery Tomato Broth – 1/2 dz.10
Chardonnay and Leek Steamed Littleneck Clams – 1 dozen 11
Saffron and Fennel Steamed Blue Mussels – 1 dozen 10
Specialty Bistro Salads
Goat Cheese, Mesclun, Orange, Candied Pecans and Citrus Vinaigrette7
Baby Mesclun Greens, Cucumbers, Tomatoes with Red Pepper Vinaigrette 5
Roquefort Cheese, Baby Greens, Candied Walnuts and Raspberry Vinaigrette 7
Specialty Bistro Entrees
Marsala Wine Braised Lamb Shank with Oven Roasted Rutabaga, Turnips and Carrots18
Chicken Coq au Vin with Grilled Onions & Mushroom Polenta 17
Duck Cassoulet with Navy Beans and Chunks of Mirepiox 17
Penne Pasta and Shrimp, Sun-dried Tomatoes, Artichokes, Asparagus, and Chardonnay Béchamel 16
Beef Brisket Bourguignon with Sautéed Mushroom Gnocchi and Crispy Fried Onions18
Seared Tuna with Tomato Stewed Parsnips, Bacon Braised Swiss Chard and Garlic Aioli17
Pork Sausage Crépinette with Sweet Onion Confit and Olive Oil Smashed Yukon Potatoes16
“Steak Frites” a 10oz New York Strip and House Made Fries 18
Specialty Bistro Desserts
Tarte Tartan with Vanilla Bean Crème Anglaise 6
Caramel Crème Brûlée with Pistachio Biscotti 5
Chocolate Mousse with Raspberry Puree and Candied Hazelnuts 8
Sweet Riesling Poached Pear with Market Berry Compote 6
Saffron Cheesecake with Chocolate and Crème Anglaise 7
Flourless Chocolate Almond Cake8
Burgundy Poached Figs – Seasonal9
Cherries Jubilee – Seasonal10
Market Fruit and Pastry Cream Tart8
Gateau Au Vin Blanc with Red Berry Sauce7
All Prices and Menu Items are Subject to Change
Absinthe House Buffets
Salad Stations – priced per person
Caesar Salad with Garlic Dressing, Parmesan Cheese and Croutons $6.00
Sliced Ripe Tomatoes and Basil with Balsamic Vinaigrette $6.50
Mixed Greens with Sliced Pears, Roquefort Cheese and Raspberry Vinaigrette $8.00
Poached Asparagus with Tomatoes, Garlic, Basil, and Olives $8.00
House Buffet Side Dishes
Buffet Vegetables
Ratatouille $3.00
Creamed Spinach with Roasted Garlic $4.75
Corn on the Cobb $3.00
Garlic Roasted Mushrooms $3.50
Green Beans with Toasted Almond Butter $4.00
Oven Roast Asparagus $6.00
Honey Butter Glazed Carrots $3.50
Buffet Rice, Beans, and Potatoes
Red Beans and Sofrito Rice $3.50
Boston Baked Beans $2.50
Sour Cream and Chive Mashed Red Skin Potatoes $3.50
Mashed Golden Potatoes with Roasted Garlic $3.50
Brie Cheese Mashed Red Skin Potatoes $4.00
Parmesan Mashed Potatoes $4.00
Saffron and Chorizo Rice $4.00
Roasted Yukon Gold Potatoes with Garlic and Rosemary $2.75
Buffet Entrees All Prices are Per Person
Penne Pasta tossed with Bell Peppers, Olives and Feta cheese $14.00
Bow Tie Pasta with Mushrooms, Garlic, Sun-dried Tomatoes and Cream Sauce $16.00
Ziti Pasta with Grilled Chicken, Basil Pesto and Parmesan Cheese $16.00
Fuscili Pasta tossed with Sautéed Shrimp and Vodka Tomato Crème $18.00