Serving up contemporary French dishes Tuesdays through Saturdays, Bistro Montage's Executive Chef Enosh Kelley, a Best Chef nominee for the Midwest in the 2009 James Beard Awards, oversees a frequently changing menu forged from the freshest seasonal ingredients. Start out with a classic tuna niçoise salad (up to $16), made with house-canned ahi tuna and topped with hard-boiled quail eggs, ensuring that hard-boiled quail biker gangs never roam the streets. Turophiles can dine on dairy goodness with a cheese plate available as an appetizer or as a dessert (both $15). Main courses include liver and onions ($20), sidekicked with caramelized onions, potato rosti, and fava beans, and the organic Peking duck breast ($26), paired with fig compote-stuffed turnips eager to be eaten into obscurity.
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