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: Mediterranean style bruschetta: Toasted slices of French baguette, topped with a nut free pesto, creamy mozzarella cheese and fresh tomatoes.  

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.*

 

 

Entree's

All entrees served with the fresh vegetable of the day.

 

* Stuffed Cannelloni:  Tender noodles stuffed with ricotta cheese and spinach, topped marinara and mozzarella cheese and baked.

Wine Recommendation Zaccagnini Montepulciano

Two Course 25                        Six Course 40

 

 

Lasagna Bolognese:  Ground beef and Italian sausage layered with ricotta cheese, marinara and mozzarella cheese between fresh pasta then baked.

Wine Recommendation:  Biagio Chianti

Two Course 26                        Six Course 41

 

 

Chicken Primavera: Tender chicken breast sautéed with red onions, mushrooms and artichoke hearts, tossed in a light lemon cream sauce with Farfalle pasta and finished with sun-dried tomatoes.

Wine Recommendation:  Zen of Zin Old Vine Zinfandel

Two Course 27                        Six Course 42

 

 

Stuffed Pork Tenderloin:   Pork tenderloin stuffed with a garlic and sage stuffing, pan seared and served over a bed of spinach with a mushroom Madeira sauce.

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 28                        Six Course 43

 

 

Shrimp Alfredo:  Shrimp sautéed with garlic, finished in a rich Parmesan cream sauce then tossed with tender pasta.

Wine Recommendation: Cline Viognier

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.