The Bistro offers a two or six course dining experience.

The two course dinner, choose between a soup or salad option with your entrée selection.  

For the Six course dinner, your entrée selection includes amuse, appetizer, soup, salad and your choice of dessert. $10 charge for a split plate.

 

For an additional $25 per person, select wine parings are offered per course starting with the appetizer.

Multi-course diners should expect to spend up-to an hour for 2 course dinners and two hours for the full menu and longer if wine pairing.

 Full 6 course menu is available only until 8pm Monday –Saturday 7:30 on Sundays.

 

First Course

Amuse:  Medjool dates stuffed with mild cheese then wrapped in bacon and baked, is a welcome offering from the Chef's de Cuisine. (GF)

 

Second Course

Appetizer: Toasted French baguette topped a creamy herb cheese, slices of Duck Trap cold smoked salmon and dill.

Wine Recommendation: Spy Valley Pinot Noir

 

Third Course 

Soup du Jour:  Ask your Server for today’s soup and wine pairing.

Wine Recommendation:  Sommelier Choice.

 

Fourth Course

House Salad: Fresh spring mix topped with fresh sliced tomatoes, cucumber, croutons with choice of dressing. (GF)

(Blue Cheese, Ranch, Balsamic Vinaigrette, Italian and Oil and Vinegar)

Wine Recommendation: Spy Valley Sauvignon Blanc

 

* Asterisked items are served raw or undercooked; contain or may contain raw or undercooked ingredients; or may be requested undercooked; or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

(GF) Gluten Free Available (Additional $2.00 for pastas and bread)

* No split checks for parties of 6 or more people. 18% gratuity may be added to parties of 8 or more.*

Entree's

All entrees served with the fresh vegetable of the day.

* Roasted Butternut Squash with Brown Butter and Sage:  Fresh roasted butternut squash sautéed in butter with rubbed sage, tossed with hand-cut pasta and finished with Pecorino Romano cheese and cream.

Wine Recommendation Bollini Pinot Grigo

Two Course 24                        Six Course 39

 

Lasagna Bolognese: Fresh cut pasta layered with creamy ricotta cheese, rich beef and Palidori mild pork sausage Bolognese sauce and creamy mozzarella cheese.

Wine Recommendation:  Biagio Chianti

Two Course 25                        Six Course 40

 

Chicken Picatta: Tender chicken breast lightly seared in butter with capers, finished with white wine and tossed with hand-cut pasta.

Wine Recommendation:  Rodney Strong Chardonnay

Two Course 26                        Six Course 41

 

*Pork Tenderloin:  Sterling Silver Farms pork tenderloin medallions topped with a red pepper and apple compote, served with creamy scalloped potatoes.

Wine Recommendation:  Disruption Riesling

Two Course 27                        Six Course 42

 

Chianti Braised Short Ribs:  Beef short ribs slowly braised for hours with a rich beef demi, tomatoes and Chianti, served alongside creamy scalloped potatoes. (GF)

Wine Recommendation:  Zaccagnini Montepulciano

Two Course 28                        Six Course 43

 

Tuscan Shrimp with Pasta:   Jumbo shrimp sautéed in butter and garlic with tender sundried tomatoes, tossed with tender penne pasta in a creamy parmesan cheese sauce. (GF available)

Wine Recommendation: Cline Viognier

Two Course 29                        Six Course 44

 

*Lamb Osso Bucco:  Tender Colorado lamb shank slowly braised with tomatoes and garlic, and served alongside creamy scalloped potatoes. (GF)

Wine Recommendation:  Berton Metal Label Petite Sirah

Two Course 34                        Six Course 49