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.

 

First Course

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

Second Course

Appetizer: Toasted French baguette topped with freshly sliced tomatoes and creamy mozzarella, then finished with a nut-free basil pesto.

Wine Recommendation: Guigal Cotes du Rhone

Third Course 

Soup du Jour:  Minestrone: Fresh vegetables simmered in a rich beef and tomato broth then finished with tender pasta.  

Wine Recommendation:  Zaccagnini Montepulciano

Fourth Course

(Choice of one)

Bistro Salad: Fresh spring mix topped with dried cranberries and pumpkin seeds, then dressed with an apple cider vinaigrette.  (GF) 

OR

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

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

Wine Recommendation: Bollini Pinot Grigio

 

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


Entree's

All entrees served with the fresh vegetable of the day.

*Asparagus & Peas with Gnocchi:  Potato pillows sautéed with fresh peas and asparagus, then finished in a light lemon-garlic and parmesan cream sauce. Add chicken for an additional $2.00 (GF)

Wine Recommendation:  Bouchard & Fils Pinot Noir

Two Course 22                        Six Course 37

Mushroom Ravioli with Brown Butter:  Handmade ravioli stuffed with fresh portabella mushrooms, finished in a rich brown butter and cream sauce with cherry tomatoes and thyme.

Wine Recommendation:  Raymond R Collection Merlot

Two Course 22                        Six Course 37

*Chicken Francaise: Tender chicken breast lightly seared in olive oil, then finished with a light and creamy lemon-garlic sauce and served over creamy risotto. (GF)

Wine Recommendation:  Rodney Strong Chardonnay

Two Course 24                        Six Course 39

*Pan Seared Duck Breast:  Maple Leaf Farms tender duck breast pan seared to order, then finished with a dark and rich Ruby Port wine reduction and sweet figs, served over creamy risotto.  (GF)

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 28                        Six Course 43

*Pork Tenderloin:  Sterling Silver Farms pork tenderloin medallions wrapped in Applewood smoked bacon, and cooked to order, then topped with a Dijon mustard and honey sauce. Served with herb roasted new potatoes.  (GF)

Wine Recommendation:  Momo Sauvignon Blanc

Two Course 25                        Six Course 40

*Dover Sole & Crab Portofino:   Fresh filets of Dover sole, baked and served over a bed of steamed rice, then finished with a rich and butter crab Portofino butter sauce.  (GF)

Wine Recommendation: Cline Viognier

Two Course 27                        Six Course 42

Chianti Braised Short Ribs:  Beef short ribs slowly braised for hours in a rich tomato and Chianti wine stock, then finished with a beef demi glaze and served over creamy risotto. (GF)

Wine Recommendation:  Biagio Classico Chianti

Two Course 25                        Six Course 40

*Beef Wellington:  Filet mignon topped with a rich mushroom duxelles, then wrapped in a light and crispy pastry, baked to order and finished with a veal peppercorn sauce. Served with herb roasted new potatoes.

Wine Recommendation:  Salverton Cabernet Sauvignon

Two Course 32                        Six Course 47