BISTRO MENU
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Starters
Creamy baked artichoke and jalapeño dip served with toasted flatbread (v) 10
Grilled polenta crostinis topped with sautéed wild mushrooms, fontina cheese and roasted red peppers (v/gf/df*) 11
Prosciutto, fig and goat cheese flatbread drizzled with balsamic reduction and topped with fresh arugula 12
Asian lettuce cups filled with ground pork, peanuts, garlic, ginger, hoisin sauce, and water chestnuts (gf/df) 12
Fresh bread and whipped herb butter (v) 6
Soups and Salads
House-made soup, served with fresh bread and butter Bowl 7 Cup 5
Mixed baby greens, cucumber, carrots, cherry tomatoes and shaved parmesan with lemon vinaigrette (v/gf/df*) Entree 7 Side 5
Traditional caesar salad with crunchy romaine lettuce, shaved parmesan, cherry tomatoes, and toasted croutons tossed with creamy caesar dressing Entree 7 Side 5
Roasted Brussels sprout, butternut squash and spinach salad with toasted pumpkin seeds, dried cranberries, feta and kale tossed with balsamic vinaigrette (v/gf/df*) 13
Soup, salad and bread combo—cup of house-made soup, small mixed green or caesar salad, and fresh-baked bread with whipped herb butter 12
Add herb roasted chicken or grilled shrimp to any salad4
4Entrees
Classic grilled Croque Monsieur sandwich with ham, melted Gruyère cheese, bacon jam and mornay sauce with choice of house or Caesar salad 15
Seared sea scallops with butter, lemon, white wine and capers served with lemon orzo pilaf and roasted fall vegetables (df) 18
Roasted butternut squash risotto with sweet onions, white wine, cream and garlic topped with shaved Parmesan and toasted hazelnuts (v/gf) 15 Add herb roasted chicken 4
Steak and stout pie with mushrooms, carrots, fennel, onions and garlic topped with mashed potatoes and served with side of roasted vegetables (gf/df) 18
Green curry shrimp with cilantro, lemongrass, ginger and kaffir lime oil served with coconut jasmine rice and sautéed Asian vegetables(gf/df) 17
(gf/df) 17
