Bistro Soleil

About Bistro Soleil

inside view of dining room and piano

Gift Cards Available, please call (239) 389-0981

If you look long enough, you are usually able to find at least one French chef with a zest for love and life on most islands. Chances are he has a reputation for the most creative cuisine, served with artistry, complemented with excellent wines and all in a cozy setting On Marco Island, that would be award-winning Chef Denis Meurgue, from Pont-a-Mousson, France, who with his wife, Lisa, originally from Wisconsin, offer authentic gourmet French cuisine. Denis is influenced by his passionate culinary odyssey in the Mediterranean, Mexico, Europe and the Caribbean.

Bistro Soleil has a full bar and entertainment. We offer carry out, gift certificates and catering. Private banquet facilities available for breakfasts. luncheons, dinners, meetings, rehearsal dinners, weddings, and all your special occasions.

"Knowing Denis' prowess made our decision both difficult and easy. We knew everything would be delicious, but every selection we made precluded our tasting of something else. Oh, the cruelty of a single meal."

~Gulfshore Life Magazine

Hors D'oeuvres

Brie en croute

Brie, mushrooms and shallots wrapped in a hot crispy french phyllo

Price: $12.00


Carpaccio of beef tenderloin, marinated with truffle oil, topped with capers and parmesan (gluten free without crostini)

Price: $14.00


Sizzling escargots cooked in an aromatic garlic herb butter sauce

Price: $12.00

Pate de campagne

Pork country pate with crostini and cornichons served with marmalade of shallots and figs (gluten free when served without the crostini)

Price: $11.75

Moules Provencales

Poached Prince Edward Island mussels in a seafood broth with tomato, garlic, onions and herbs

Price: $12.00

Saumon fume fait maison

In house, homemade smoked salmon served with country bread (gluten free without the country bread)

Price: $12.50


Jumbo shrimp cocktail with avocado mousse

Price: $16.00

Fromage de chevre

Purse of fresh goat cheese with figs baked in a crispy french phyllo finished with a balsamic vinegar reduction

Price: $14.00


Soupe a l'oignon gratinee

Classic onion soup, gratinee with Swiss cheese. Cup 7.95. bowl 9.75

Price: $7.95

Gratinee a la tomate

Sundried tomato and basil veloute gratin with Swiss cheese and blue cheese. Cup 7.95, bowl 9.75

Price: $7.95

Les Plats Principaux

Our Signature Entree

Pan seared grouper filet topped with crab meat, finished with a lemon caper butter sauce

Price: $32.00


Poached lobster, scallops, shrimp, mussels and grouper in a lobster saffron broth, garlic rouille and garlic crostini

Price: $43.00


Blackened Atlantic salmon served with chargrilled pineapple ginger chutney

Price: $28.00

Canard a l'orange

Slowly roasted crispy duck a l'orange

Price: $29.00

Steak frites

10 ounce lean NY steak served with a green peppercorn brandy sauce served with parmesan rosemary fries

Price: $32.00

Filet Mignon

Char grilled 8 ounce tournedo of beef tenderloin wrapped with bacon, topped with gulf shrimps, served with a port wine sauce

Price: $38.00

Carre d'agneau provencale

Roasted New Zealand rack of lamb provenale

Price: $35.00

Foie de veau

Seared calf liver topped with bacon and onions, deglazed with an apple cider vinegar and light brown demi glace

Price: $28.00


Pan seared "White Marble pork chop topped with prosciutto, gratinŽe with roquefort cheese

Price: $29.00

Risotto aux champignons

Wild mushroom risotto scented with white truffle oil served with seasonal vegetables

Price: $28.00


Pan seared free range chicken breast with provenale ratatouille and crispy yucca

Price: $28.00

Ratatouille Provencale - Vegan Friendly

Eggplant, zucchini, peppers, onions, tomatoes topped with blackened chargrilled sweet carrots and crispy yucca

Price: $28.00

Moules Frites

Poached Prince Edward Island mussels in a seafood broth with tomato, garlic, onions and herbs served with parmesan rosemary french fries

Price: $27.00

Surf and Turf

8 ounce chargrilled beef tenderloin wrapped with bacon and 8 ounce roasted warm water lobster tail

Price: $49.00

Les Desserts

Tarte tatin

Crispy warm apple tarte tatin topped with vanilla ice cream drizzled with a balsamic vinegar reduction

Price: $11.00

Key Lime Mousse

Refreshing light Key Lime Mousse made with yogurt and sour cream topped with a raspberry coulis

Price: $9.75

Creme brulee

Traditional vanilla creme brulee

Price: $9.50

Chocolat fondant

Delectable, lightly cooked, warm dark chocolate cake, served with vanilla ice cream

Price: $12.00

Les Bugnes

Josephine's fresh beignets sprinkled with powdered sugar served with a dip of chantilly

Price: $12.00

Tarte framboise

Buttery tart filled with vanilla custard topped with raspberries and powdered sugar

Price: $12.00


Champagne and Sparkling Wine

Moet and Chandon split
Prosseco Villa split
Freixenet split
Dom Perignon
Moet and Chandon
Imperial Cristal
Veuve Clicquot
Mumm de Cramant
Louis Dumont Brut
Louis de Sacy
Brut LA Caridinale

California White Wines

Saint Francis Chardonnay Chalone Charonnay
Ferrari-Carano Chardonnay
Sterling Chardonnay
Acacia Chardonnay
Sterling Rieslin Domaine Chandon Chardonnay
BV Coastal Sauvignon Blanc

Other White Wines

Paddle Creek Sauvignon Blanc
New Harbor Sauvignon Blanc
Santa Margherita Pinot Grigio
Famiglia Castellani Pinot Grigio
Dr Hans Vonmuller Riesling

French Burgundy Red

Caillou Noir
Grande Reserve Pinot Noir
Beaujolais Villages JP Chenet Pinot Noir
HOB NOB Pinot Noir
Pommard Savigny Les Beaunes Chateauneuf du Pape Gevrey Chambertin

French White and Roses

Puligny Montrachet
Latour Muscadet
L'Oiseau d'Or HOB NOB Chardonnay Vouvray
Chateau Montfort Meursault Pouilly FuissŽ
White Bordeaux Sancerre Alsace Riesling Cotes de Provence

French Bordeaux and Languedoc Red

Chateau Bellevue
Chateau Blaignan
Chateau Fondabet
Chateau Simard
Chateau Pape Clement
Chateau Greysac
Chateau de Coste Margaux
HOB NOB Wicked Red
Paul Mas Malbec

California Red

Sterling Pinot Noir
Chalone Pinot Noir
Acacia Pinot Noir
Belle Glos Pinot Noir
Sebastiani Cabernet Sauvignon
BV Tapestry Cabernet Sauvignon
Hess Collection Cabernet Sauvignon
Dynamite Cabernet Sauvignon
Silver Oak Cabernet Sauvignon
Sterling Merlot
Los Osos Merlot
Rosenblum Syrah
Rosenblum Zinfandel
Mertiage The Riddler

Other Wine Around the World

Casa Lapostolle
Chile Amarone
Italy Barolo
Italy Malbec
Finca el Portillo
Argentina Malbec
Bianchi Mendoza

Children's Menu

Penne Alfredo

Homemade creamy alfredo sauce

Price: $10.00


man in front of white piano

Dan Vass

Piano, Vocal, Keyboard, Violin and Pan Flute

Born in Ukraine, Dan graduated in June 1978 from Drogobych State School of Music with a Master degree in Music Theory, Piano, Conducting and Composition. Played in Philharmonics, Concert Halls, Restaurants in the Ukraine, Russia and Europe.

Dan was a musician for the Renaissance Cruise Lines and Disney Cruise Line, traveling around the world. Dan came to the US in June 1996. Dan has played at the Marco Island Yacht Club, Marco Island Country Club, Hideaway Beach Country Club, Heritage Country Club Naples, Lakewood Country Club Naples, Grey Oaks Country Club Naples and currently performs at Bistro Soleil.

Dan is a professional musician with forty years of experience, providing live piano, vocal, pan flute, violin music for cocktail and dinner parties, weddings and all types of receptions in Marco Island and Naples. His diverse repertoire includes pop, classical, show tunes to smooth jazz, soft rock and international music with songs by Michael Bublé, Andrea Bocelli, ABBA, Phantom of the Opera and so much more.

Starting Tuesday, January 15th Dan will be at Bistro Soleil

Tuesdays, Thursday, Fridays, and Saturdays at 7 pm

Dan will NOT be at Bistro on:

January 22

February 5

March 5

Returning to the Bistro Soleil:

Marsha Deslauriers

Wednesdays 6:30 pm beginning January 30th

Also appearing Tuesday, February 5th

Farmer's Market

man making crepes at farmers market

November 14, 2018 to April 24, 2019

Veteran's Park

Marco Island


We sell croque monsieurs, various quiches, soups, our famous salad dressing and desserts tarts!

Denis will also make you a crepe to enjoy for lunch!

Gastronomique Tours

Interested in food, wine and having fun?

Sip your way through France with us!

Tours have included Champagne Region, Alsace, Burgundy, The Loire Valley, Bordeaux and Provence.

We plan and organize trips to the various wine regions, sharing our love of France, its’ food, its’ wine and its’ culture. Our tours have included learning about the wine and champagne making process, cooking classes, picnics in vineyards, cultural events, visits to local markets, dining in bistros and Michelin star restaurants (and everything in between), wine tastings, visits to oyster farms, caviar farms, visiting the National equestrian center and off the beaten path places creating fun, exciting and memorable experiences.

France is known throughout the world for its’ cuisine and wine. The quality and respect for ingredients, passion for seasonality and local products paired with the love of French artisans’, their appreciation and respect for what they create culminates into an authentic way to discover France.


old black and white photo of the old marco inn

The History of the Olde Marco Inn

After the Civil War, a handful of pioneers chose to settle on the old Calusa Indian shell mounds that the islands of Southwest Florida offered. Homesteaders tried to make a living by commercial fishing in the rich estuaries, burning buttonwood trees to make charcoal for sale in Florida’s largest city, Key West, or planting garden crops of vegetables and fruits to be shipped for resale.

But the “Silver King” changed all that. An 1874 report from New Smyrna Beach reported that “the tarpum (tarpon) rarely taken with the hook and line, as it generally carried away the tackle.....The only successful way, I am told, is to strike it with a harpoon...”

The Ft. Myers News Press reported that Mr. W.H. Wood of New York, had, between March 19 and 31, 1885, landed five tarpon averaging over 100 pounds each on a rod and reel, this feat, that a tarpon could be caught by a sportsman, was given wide national publicity. The discovery started an international craze. Hotels were immediately under construction to house the sportsman flocking into Southwest Florida. The Marco Inn, built in 1883, was remodeled into a hotel. The Marco Inn rented rooms for $2/day and opened with twenty-four sleeping rooms and a two story outhouse (the only one of its kind) as reported by Ripley in his “Believe it or not” column.

Members of “Marco Inn Tarpon Club”-are featured inside the front entrance of the restaurant. The Tarpon Club was initiated for any guest who caught a tarpon weighing 60 pounds or more. Scales mounted in the frames are a permanent record of the year, the angler who caught the fish and its weight and length. Members were given a keepsake pin in celebration of their catch. In addition anyone catching a tarpon had their name announced in the dining room that evening and was given a bottle of champagne with dinner.

The original owner of the Marco Inn, Capt. Bill Collier started constructing special tarpon fishing vessels to meet the demand of the fishermen. In the spring of 1895, Capt. Collier found wood and cordage while digging on property near the Inn and mentioned the find to Charles Wilkins, a tarpon fisherman. That conversation triggered a series of events that led to the discovery of over 2,000 Calusa artifacts found just south of the Inn the following year. These artifacts are now on display at the British Museum in London, the Smithsonian Institution in Washington D.C. and the Florida . Museum of Natural History in Gainesville, Fl. The most significant find was “The Key Marco Cat”, a small statue of a kneeling wooden feline found on Marco in 1896. It was found by Frank Hamilton Cushing during this archaeological dig.

The original Key Marco, now known as Olde Marco, was once a separate Island located north of the main part of Marco Island. When Cushing arrived in 1896, he arrived by boat and docked just west of Key Marco along Collier Creek, the channel that leads from Collier Bay to the Marco River. Capt. Bill Collier had just opened the Marco Inn to paying guests and Cushing was one of the first to stay here.

During the depression, George Ruppert, brother of the owner of the NY Yankees and a beer brewer, took full ownership of Key Marco in 1936, in his corporation, The Marco Island Corporation. The submerged lands purchased from the State of Florida were filled in the 1940s and 1950s connecting permanently Key Marco to the main island. In 1963, the Marco Island Corporation platted and developed Old Marco Village, making it virtually impossible to now see that there was once a separate island where Olde Marco now exists.

In 1970, after several other owners, German Chef Wilhelm Blomeier and his wife Marion began the Inn’s tradition of fine European dining. During the Blomeier years, the Inn had many famous guests including President George Bush, comedians Jackie Gleason and Art Carney as well as financier Donald Trump.

In 1999, the Inn was restored and renovated when it became the property of a Minnesota partnership. Period pieces from the 19th century which still grace the Inn include a 2000 prism glass chandelier once owned by Guy Lombardo and Audubon prints dating to 1850. In addition, fifty one elegant suites decorated in a tropical style have been added in two adjacent wings

Under new ownership since 2008, the hotel and Bistro Soleil are now two separate operating entities. Chef Denis continues the tradition of European dining in this warm and inviting historical atmosphere.

Historical Information written by Craig Woodward, who moved to Marco in 1968 and has practiced law in Collier County since 1980. For many years, Craig has led a history tour of the Island for the Chamber of Commerce’s Leadership Marco program. He also has a home in Everglades City and has a deep interest in local and Florida history. Craig grew up in Olde Marco near the Inn.

Valentines Day

red and pink hearts

Dan Vass in our lounge

Choice of Appetizers

​Martini gulf shrimp cocktail served w. roasted pepper aioli sauce


Escargot and porcini mushrooms in a green peppercorn

and cognac sauce served in a puff pastry


Terrine of fresh goat cheese w. chargrilled zucchini,

eggplant & peppers served with a sun dried tomato coulis


Duo of terrine of duck foie gras and french country pate

served with toasted brioche


Delectable lobster bisque, blend of lobster and crab meat and our combination of spices and vegetables, simmered in a savory cream base

Bistro Soleil Salad

Mixed field of greens with dried cranberries & candied walnuts

tossed in a light raspberry balsamic vinaigrette

Choice of Entrées

Seared duck breast with mushrooms, sautéed spinach served

with a bourbon and ginger demi-glace


Pan seared filet of yellowtail snapper topped with crab meat,

finished with a light lemon caper butter sauce


Beef tenderloin Wellington with porcini mushrooms & baby spinach stuffing, wrapped in a puff pastry served with a cabernet reduction


Roasted New Zealand rack of lamb provençale


Pan seared Chilean sea bass and gulf shrimp

served with a citrus and basil butter sauce


​dark & white chocolate mousse cake layered atop

orange genoise served with berries soaked in grand marnier

served with a glass of champagne

Bon Appetit

$80 per person

price does not include tax or gratuity

Petit Soleil

waffle with whipped cream and a bowl of croissants

Please visit our breakfast and lunch restaurant located in the Shops of Olde Marco

210 Royal Palm Drive

Call (239) 970-6072


Bistro Soleil


100 Palm Street
Marco Island , FL34145

(239) 389-0981


Monday: 5:30pmto10:00pm
Tuesday: 5:30pmto10:00pm
Wednesday: 5:30pmto10:00pm
Thursday: 5:30pmto10:00pm
Friday: 5:30pmto10:00pm