Bistro Menu

Soups

• Clam Chowder
• French Onion
• Soup of the Day

Salads

• Salad of the Season — Mixed Baby Greens with Jicama, Cucumber, Orange. Radish, Red Onion, Cilantro, Pumpkin Seeds, Prosciutto, Apple, and Blackberries, served on Red Leaf Lettuce.

• Tossed Salad — Mixed Baby Greens with Cherry Tomato, Green Olives, Cucumber, and Red Onion.

Entrees

• Baked or Fried Catch of the Day
• Chef’s Special Please ask your waitperson for today offerings.
• Scallop Cake with Mashed Potatoes and Remoulade Sauce —Two Scallop Cakes with Remoulade Sauce served with Mashed Potatoes and garnished with Lemon and Lemon Zest.
• Grilled Swordfish Steak and Julianne Vegetables — A Grilled five-ounce Swordfish Steak and sauteed Zucchini, Summer Squash, Cherry Tomatoes, and garnished with Lemon and Lime zest served with Wild Rice Pilaf.
• Seared Salmon with Squash Salsa — A pan seared bonless five-ounce Salmon filet served with a Salsa made with Summer Squash, Zucchini, Carrots, Tomato, Tomatillos, and seasoned with Majoram, and Cilantro, served with Rice Pilaf.
• Veal Cutlet with Parmesan Cheese — A three-ounce Veal Cutlet dusted in flour, salt and pepper sauteed in Olive Pil and served with a Vegetable Medley made with Onion, Zucchini, Fennel, Garlic , and Tomato garnished with Lemon, Parmesan Cheese served over Spaghetti.
• Lamb Chop with Rosemary — Grilled seven-ounce Lamb Chop seasoned with Garlic, and Rosemary served with Rice Pilaf.
• Filet Mignon with Bearnaise Sauce — A five-ounce filet is grilled to desired doneness and served with a sauce made with Egg Yolk, Lemon, Tarragon, and Butter served with Roasted Potatoes.

Lighter Fare

• Grilled Bistro Burger — A five-ounce Hamburger or Cheeseburger served on a roll with Lettuce, Tomato and a Pickle.
• Omelettes, Pizza and Entree Salads available on request —Salmon, Swordfish, or Filet Mignonmay be ordered placed on top of a large mixed salad.