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.


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 bacon and baked, is a welcome offering from the Chef's de Cuisine. (GF)


Second Course

Appetizer: Cheesy garlic bread baked and served with house-made marinara.  

Wine Recommendation:  Bollini Pinot Grigo


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.*




All entrees served with the fresh vegetable of the day.


* Mushroom Stroganoff:  Fresh mushrooms sautéed with onions and finished in a rich sour cream sauce, tossed with tender egg noodles.

Wine Recommendation Guigal Cotes Du Rhone

Two Course 25                        Six Course 40



Italian Pot Roast:  Tender Angus beef slowly stewed with Italian herbs and tomatoes in a rich beef and red wine sauce and served over creamy garlic mashed potatoes.

Wine Recommendation:  Biagio Chianti

Two Course 26                        Six Course 41



Chicken Florentine: Tender chicken breast lightly breaded and pan seared, finished with a rich and buttery spinach sauce and served over tender pasta.

Wine Recommendation:  Raymond R Collection Merlot

Two Course 27                        Six Course 42



*Pork Scallopini:  Sterling Silver Farms pork tenderloin lightly breaded and pan seared with cherry tomatoes, finished with a buttery capers and white wine sauce and served over tender pasta.  

Wine Recommendation:  Rodney Strong Chardonnay

Two Course 28                        Six Course 43



Dijon Encrusted Salmon:  Filets of salmon encrusted with a rich honey, Dijon and herb sauce, topped with Panko bread crumbs and baked. Served with creamy garlic mashed potatoes.  

Wine Recommendation: Bouchard & Fil Pinot Noir

Two Course 29                        Six Course 44


Full 6 course menu is available only until 7:30pm.

$10 charge for a split plate. (Six Course Only)

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