First Course
-
Atlantic Bistro Chowder
Littleneck Clams, Guanciale, Yukon Potatoes, Leek & Bacon Cream
16 -
Mushroom Tartine
Grilled Brioche, Leek Confit, Black Garlic & Truffle Vinaigrette, 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 -
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 -
Crispy Thai Brussel Sprouts
Citrus Yogurt, Pickled Fresno Chilies, Roasted Peanuts, Fresh Mint & Cilantro
15
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 -
Bell & Evens Statler Chicken Breast
Summer Vegetable Succotash, Bacon Lardons, Sweet Corn Beurre Blanc, Fresh Basil
24 -
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
