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Summer Menu 2010
Starters
Fresh Oysters on the half shell 3/each
Baked Oysters Rockefeller
6 Oysters baked with creamed Spinach,
Bacon, and mixed cheeses 18
Fresh-off-the-cob Corn Chowder
finished with a herb drizzle and smoked Bacon 8
ESB “Caesar” salad withRomaine lettuce,
toasted Almond dressing, and shaved
Manchego cheese 8
Gorgonzola torte with Teardrop Tomatoes,
Wild Arugula, toasted Walnuts,
and a Balsamic reduction 12
Snow Crab Crouquettes with a
roasted Red pepper rouille11
The Bread Board: Chef’s selection of house made
Charcuterie and Artesian cheeses 16
Entrées
Grilled Buffalo Hanger Steak with
sweet Vidalia Onion Ringsand Mojo Rojo 27
Crispy Duck Leg confit with
Bhutanese Red Rice pilaf and Citrus salad 25
Grilled Colorado Rack of Lamb
over a Mediterranean Wild Arugula
salad with Cucumber, Basil, Feta Cheese,
Pepperoncinis, Red Onions, Tomatoes,
and a Kalamata Olive vinaigrette 36
Pan roasted Ruby Red Trout with a
Sweet Corn-Fava Bean Succotash
and Basil aioli 25
Grilled Pork Loin with creamy
Falls Mill stone ground Grits
and caramelized Peach and Chipotle jus 26
Roasted free range ½ Chicken with Mole Poblano
& crisp Quesadillas stuffed with
roasted Peppers, Nopales, and mixed Queso 24
Grilled Beef Tenderloin with a summer vegetable
Risotto , finished with a Rosemary demi-glace 36
Tamales stuffed with Nopales, sweet Corn,
and Manchengo Cheese, topped with a
Tomato-Avocado salsa, Cumin infused Black beans
and Red Chili sauce 21
Sides
Duck-fat Confit Yukon Potatoes 5
Sautéed ‘In Season’ Greens 4
Falls Mill stone ground Grits 5
Sweet Corn - Fava Bean Succotash 6
The Bistro’s Four Cheese Mac and Cheese 6
…..Add Bacon 8
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