First Course
-
Atlantic Bistro Chowder
Littleneck Clams, Guanciale, Yukon Potatoes, Leek & Bacon Cream
16 -
Mushroom Tartine
Grilled Brioche, LeekConfit, Brown Butter Hollandaise, Petit Greens
16 -
Handcrafted Potato Gnocchi
Great Hill Blue Créme, Crisp Prosciutto, English Peas
16 -
Field Greens Salad
Traditional Garnishes, Toasted Shallot Vinaigrette, Spiced Pistachios
9 -
Classic Caesar Salad
Creamy Reggiano Dressing, Torn Croutons, White Anchovy
9
Bar Americaine
-
PEI Mussels
Housemade Chorizo, Cannellini Beans, Citrus Marinated Onions, Cilantro Grilled Bread
16 -
Lobster Tartine
Citrus, Paprika Creme Fraiche, Cara-Cara Orange, Dill, Borage Flowers, Griddled Brioche
22 -
Prime Rib House Burger
Brioche Bun and House Frites, L.T.O
13 -
Selection Of Three Cheeses
Served with Toast Points & Seasonal Accompaniments
16 -
Smoked Duck Tagliatelle
Mushroom Fricasse, Preserved Lemon, Parmesan-Reggiano
18
Main Course
-
Pan-Seared George’s Bank Scallops
Vadouvan Spiced Sunchokes and Cauliflower Florets, Guanciale, Cauliflower Soubise
29 -
Hazelnut Crusted Long Island Duck Breast
Sweet Potato Purée, Swiss Chard, Gooseberry Jam
29 -
Fluke Meunière
Grilled Castelfranco Radicchio, Cara Cara Orange, Parsnip Purée, Saba
29 -
Tamarind Glazed Statler Chicken
Honeynut Miso Purée, Buttered Brussels, Crispy Shallot crumble
23 -
Cedar Plank Atlantic Salmon
Carrot Purée, Kohlrabi & Apple Slaw, Tahini Dressing, Toasted Sunflower Seeds, Micro Cilantro
26 -
The Bistro Steak
10 oz. Choice Cut, Bordelaise Sauce, Pomme de Terre
30
*Please be advised that consuming raw or under cooked meats, poultry, fish, shellfish, or eggs may increase your risk of food borne illness. Please inform your server if any member of your party has a food allergy or aversion.
Sample Seasonal Menu
A sea-side European bistro
