Bienvenue au Manhattan Bistro

Wilkes-Barre’s premiere French dining experience is now open for dinner Monday through Thursday from 4:30 to 10:00 p.m. and on Friday and Saturday from 4:30 to 11:00 p.m. We are opening Le Brunch Sunday from 10am to 2pm. Your Foodly, Friendly, Frenchly Bistro.


Wednesday night is Oyster Night!!!

Come Join us at Le Manhattan Bistro:
$1.50 Oyster and Happy Hours all Night at the Bar area.

Here, six such wines to try with your oysters:
Muscadet. If there’s any one classic pairing for oysters, it’s the always-bright, always-crisp Muscadet. …
Fino Sherry. Another coastal wine, Sherry is produced in and around Jerez de la Frontera in the Andalusia region of Spain. …
Chablis. …
Sancerre. …
Champagne. …


Tuesday Night : Mussel Mania !!!

Two for Tuesday!! Join our Steamed Mussels Mania!
2 (of the same kind) for (the price of) 1 @ $20
Choose any of our Chef’s white water mussels selections. They will be accompanied by our homemade French fries and fresh toasted French baguette points.
White wine, shallots, garlic, herbs & butter
White wine, Calvados, apples, mushrooms & bacon
White wine, Ricard, fennel, crème fraiche, garlic & herbs de Provence
White wine, dry Vermouth, saffron, cream & chili flakes
White wine, Madras curry, coconut milk, shallots & garlic
White wine, Chorizo, tomato, cilantro, garlic & chili flakes
Bon Appétit!

 Les Mussels Mariniéres

Les Mussels Mariniéres

Try Chef Gwen’s French Toast at home!

Did you see today’s Times Leader? Chef Gwen’s French Toast recipe was featured just in time to share with friends and family during the Thanksgiving holiday. Why not give it a try? Bon Appétit!


(Serves 8 people)


• 1 piece brioche loaf (3 lbs or 2 x 1.5 lbs) or hallah bread

• 1 stick whole butter

• 1 large sprinkle confectioners sugar (10x)

• 1 piece orange (cut in 8 slices, for garnish)


Le batter

• 8 whole eggs

• 8 ounces granulated sugar

• 1 dash vanilla extract

• 1 splash Captain Morgan rum

• 1 pinch salt

• 1 stone true love

• 1 pinch ground cinnamon

• ½ pinch ground star anise

• ¼ pinch ground nutmeg

• 1 quart heavy cream

• 1 orange zest

Make the batter in a mixing bowl; break the eggs, add sugar, mix with a whisk and add all the ingredients in the order listed above. Make sure the sugar is fully dissolved; let it rest.


• Slice the brioche ¾-inch thick

• Dip the slices in the batter (one at a time)

• Bake them in a skillet with melted butter, in the oven at 400ᴼf for 3 to 4 minutes on each side. (Depending on the size of the skillet, you can cook a few slices at a time.)

• When done, serve hot with a sprinkle of powdered sugar and a slice of orange.



• La caramel sauce

• 8 ounces granulated sugar

• 1 splash vanilla extract

• Few drops water

• 1 pint heavy cream

• 1 pinch salt


In a small pot, cook the sugar, vanilla, salt and water

• When mahogany color (or nearly), pour the cream, boil it and reduce by half

• When cool, drizzle it on top of the French toast

French Movie Night Present’s:


Monday, November 20th 2017
Crowned tomato stuffed with quinoa, roasted red peppers, chives, brûléed goat cheese, balsamic glaze.
Mushroom bisque
Pan seared chicken breast, sweet mashed potato, sautéed asparagus, creamed and crispy leeks.
Sole filet almondine, polenta cake, baby bok choy.
Fusilli pasta, smoked bacon, zucchini, squash, cherry tomatoes, basil pesto cream sauce.
Pear bread pudding, red wine poached pear, vanilla ice cream à la mode
Bon Appétit!
In this warmhearted portrait of the French harbor city that gives the film its name, fate throws young African refugee Idrissa (Blondin Miguel) into the path of Marcel Marx (André Wilms), a well-spoken bohemian who works as a shoeshiner. With innate optimism and the unwavering support of his community, Marcel stands up to officials doggedly pursuing the boy for deportation. A political fairy tale that exists somewhere between the reality of contemporary France and the classic cinema of Jean-Pierre Melville and Marcel Carné, Le Havre is a charming, deadpan delight

Thursday Night!!! is Cheese and Wine Night!!!


Foodly, Friendly, Frenchly…
Join us every Thursday for our
International Cheese & Wine Pairing

Choose any 4 of our carefully selected cheese offerings and they will be accompanied by 4 of Chef Gwen’s favorite wines to compliment the flavors. Each Cheese Platter will also consist of grapes, apples, fig paste and fresh toasted French Baguette points.

This Evening’s Choices

Fol-Epi (France)                             Beau Rivage Bordeaux

Eiffel Tower (French brie)            Camelot Chardonnay

Tintern (Wales)                                Cardonini Pinot Grigio

Garrotxa (Spain)                              Fleur Du Cap Sauv Blanc

Perlagrigia (Italia)                           Tierra Brisa Malbec

Ewephoria (Holland)                      10 Span Cabernet

$28 per person
Bon Appétit!