Wild Mushroom Bisque

Red Beets

Topped with goat cheese finished with a Balsamic glaze

Bistro Truffle Fries

French fries tossed with fresh shaved parmesan cheese and white truffle oil

Asian Style Baby Back Ribs App

Spicy orange sweet-and-sour BBQ glaze, garnished with toasted sesame seeds

New England Style Crab Cakes

Pan-seared, garnished with sauce Remoulade and Sriracha aioli

Brussel Sprouts

Topped with Feta cheese, bacon bits, finished with Balsamic glaze drizzle

Coconut Shrimp

Crispy fried shrimp with a Habanero cocktail sauce

Classic Wedge

Iceberg Lettuce, bleu cheese dressing, bleu cheese crumbs, red onion, bacon bits; topped with tomato concassé

Insalata Caprese

Mozzarella and Peaches, Basil, Olive Oil and finished with a touch Balsamic Glaze

Simple Field Mixed Greens

Vine ripe tomatoes, sliced cucumbers & house dressing

The Smokey Caesar

Romaine lettuce tossed with in house smoked salmon, croutons, grated parmesan cheese and a Classic Caesar dressing made with anchovies and plenty of garlic

Country Chicken Livers

Sautéed with onions, bacon, sherry and veal demi; served with mashed potatoes

Steak Au Poivre

New Mexico New York Strip, encrusted with cracked black pepper, pan seared, sliced and finished with green peppercorn sauce

Steak Frites Ala Maison

New Mexico New York Strip, grilled served with pommes frites, topped with herb butter 27.95 **Also available with vegetable and potato of the day

Seared Blackened Tuna

Seared rare with house made blackening spices, with a soy mustard Beurre Blanc

Con Frutti De Mare (Fruit of the Sea)

Winner of the Hot Plate Award, Sautéed shrimp and scallops tossed with a white wine, garlic, parmesan cream sauce over linguini pasta

Bistro Chicken

Half chicken brined in citrus for 24 hours, grilled and then baked; topped with a Garlic Aioli

Pork Schnitzel

Lightly breaded pork cutlet, pan-seared, served with a Mushroom cream sauce

Lamb Chops

Grilled, served with Herb butter veal demi

Trout Almondine

Pan-seared with white wine, butter, parsley and sliced roasted almonds

Shrimp and Salmon Stir Fry

Fresh salmon, large shrimp, fresh ginger, sesame oil, kale, broccoli, mushrooms, beans, carrots, cabbage and roasted almonds. Finished with a drizzle of Balsamic glaze and Sriracha Aioli

Roma Pasta with Shrimp

Sautéed shrimp, Roma tomato, garlic, basil, and French Brie Cheese; tossed with linguini and Parmesan cheese

Asian Baby Back Entree

Spicy orange sweet-and-sour BBQ glaze, garnished with toasted sesame seeds, pommes frites, garnished with Asian Jicama Apple Slaw

Chimichurri Steak

New York Strip, pan seared, sliced and finished with the unique South American herbachoues Chimichurri sauce

The Bistro Salad (Entrée Size)

Mixed field greens, house dressing, grilled salmon & shrimp with crispy bacon bits; topped with tomato concassé

Classic Salad Nicoise

Mixed field greens, boiled egg, green beans, black olives, anchovies, potatoes, finished with 6oz seared rare Yellow-Fin Tuna and a French Dijon Vinaigrette

Appel Strudel

A popular European pastry, with a apple filling inside, with a touch cinnamon, raisins, finished with cream whiskey sauce

Chocolate Decadence Dessert

flourless chocolate torte made from Belgium Chocolate under silky chocolate Ganache, one handcrafted truffle. Sinfully Chocolaty..!!

Pain Perdu Dessert

Maple and pecan layered croissant bread pudding below a rich strudel and finished with cream whiskey sauce

Cheesecake du Jour

Topped with fresh blueberry compote and a touch off lemon curd

Strawberry Shortcake