First Course
-
Roasted Carrot Soup
Creamy Burrata, Toasted Pumpkin Seeds, Micro Greens
16 -
Warm Crab Dip
Monterrey Jack Cheese, Toasted Brioche, Old Bay Spice, Cornichons
16 -
Handcrafted Potato Gnocchi
Great Hill Blue Créme, Crisp Prosciutto, English Peas
16 -
Field Greens Salad
Traditional Garnishes, Toasted Shallot Vinaigrette, Spiced Pistachios
10 -
Classic Caesar Salad
Creamy Reggiano Dressing, Torn Croutons, White Anchovy
12
Bar Americaine
-
PEI Mussels
White Wine & Fennel Broth, Crostini with Artichoke Tapenade
16 -
The A-B Prime Rib Burger
Brioche Bun and House Frites, L.T.O
17 -
Selection Of Three Cheeses
Served with Toast Points & Seasonal Accompaniments
20 -
Crispy Thai Brussel Sprouts
Toasted Peanuts, Pickled Fresno Chilies, Citrus Yogurt, Fresh Herbs
16
Main Course
-
Pan-Seared George’s Bank Scallops
Roasted Marble Potatoes, Black Garlic Truffle Aioli, Shaved Cauliflower
35 -
Pistachio Crusted Pork Tenderloin
Piquillo Pepper Sauce, Rainbow Chard, Serrano Ham, Sauvignon Sultanas, Toasted Pine Nuts
25 -
Swordfish Milanese
Lightly Breaded Swordfish, Sweet Pepper & Caper Sauce, Grilled Broccolini
28 -
Bell & Evans Statler Chicken Breast
Truffled Parsnip Purée, Crispy Pancetta & Parmesan Brussel Sprouts
27 -
Pan Roasted Salmon
Carrot Ginger Purée, Buttered Spring Peas, Citrus Fennel Salad, Crispy Chickpeas
27 -
The Bistro Steak
10 oz. Choice Cut, Bordelaise Sauce, Pomme de Terre
35
*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
