BISTRO DINNER MENU
Appetizers | Salads | Grilled Pizzas |
Sandwiches | Pasta | Entrees
Smoked Trout Served with chopped tomato,
capers, red onion and cream cheese with a side of toasties. 8.95
Spinach & Artichoke Dip Blend of cream cheese, fresh
artichokes, spinach and Parmesan cheese served with pitas. 6.95
Calamari Flash-fried, drizzled with lemon juice, dusted with
Parmesan, garnished with fried spinach and served with saffron aioli for
dipping. 8.95
Soups
Tomato Bisque
or Soup du Jour cup 2.95
bowl 4.95
Lobster Pizza Crust topped with chipotle
cream cheese, layered with
lobster, fresh Mozzarella, roasted red peppers and fresh mango. 14.95
Three Cheese Pesto-rubbed crust with Fontina, fresh Mozzarella
and Parmesan. 9.75
Garlic Chicken Grilled chicken, artichoke, sundried tomato,
prosciutto, goat cheese
and fresh Mozzarella on extra-virgin olive oil with roasted garlic. 11.95
Tenderloin Pizza Grilled peppered tenderloin, caramelized
onions, Gorgonzola cheese, roasted red peppers, bacon, balsamic syrup drizzle
over tomato marinara. 12.95
Wilted Spinach Salad with pancetta,
sundried cranberries, pinenuts and crumbled Gorgonzola. 6.95
Add Grilled Chicken 10.95 Grilled Salmon 12.95
Steak Salad Grilled peppered tenderloin, grilled asparagus,
crumbled Gorgonzola cheese, and sliced new potatoes on a bed of mixed greens
with roasted red pepper vinaigrette. 12.95
Tuna Niçoise Pepper-seared RARE yellowfin tuna served atop
mixed greens, with boiled potato, green beans, hardboiled egg, gherkins, and a
grain mustard balsamic vinaigrette. 13.95*
SANDWICHES
(Served with homemade potato chips)
Salmon Club Grilled salmon topped with
caramelized onions and steamed spinach, served on a Kaiser roll. 9.75
Chicken Brioche Grilled chicken, bacon, caramelized onion and
roasted garlic goat cheese, served on a toasted sesame brioche bun. 9.95
Steak Burger 8 ounces, ground fresh daily, served with lettuce,
tomato and red onion with choice of cheese, bacon or caramelized onions. 7.95
Chicken Fettucine Grilled chicken sautéed
with caramelized fennel, tomato and spinach, tossed in a garlic herb broth and
topped with Fontina cheese. 12.95
Peppered Tuna Linguine in a sundried tomato broth with roasted
red peppers, Kalamata olives, artichokes, and a hint of crushed red pepper,
tossed in a white wine clam broth. 15.95
Salmon Udon Sesame-marinated salmon tossed with Japanese
noodles fresh cilantro, roasted red peppers and green beans in a coconut curry
seafood broth with peanut garnish. 13.95
ENTRÉES
(Served with Chef's Choice of Accompaniments)
Oatmeal-Crusted Chicken Breast of chicken
rolled in an oatmeal/cornmeal crust, sautéed and served with tomatoes and wild
mushrooms in a lemon-sage cream sauce. 11.95
Pork Prime Rib Herb-encrusted and slow-roasted then finished
with a Jack Daniel’s demiglaze.
8-oz. 13.95 16-oz. 23.95
Meatloaf Served with mashed potatoes and onion gravy. 9.75
EXECUTIVE CHEF DEREK CRAIG
*=Items prepared raw of under 145 degrees F
