First Course
-
Thai Pumpkin Soup
Roasted Carrots, Peanuts, Cilantro, Aleppo Peppers
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, Grilled Baguette
17 -
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
‘Nduja, Tomato, Basil, Grilled Bread
17 -
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
18 -
Crispy Brussel Sprouts
Honey, Mint, Feta, Hazelnuts, Lemon, Pomegranate
16
Main Course
-
Pan-Seared George’s Bank Scallops
Simmered French Lentils, Sweet Peppers, Frisée, Toasted Pepitas, Apple Cider Vinergrette
36 -
Hazelnut Crusted Long Island Duck Breast
Maple-Sweet Potato Purée, Sautéed Rainbow Chard, Tart Cherry Jam
36 -
Swordfish Schnitzel
Braised Red Cabbage, Malt Vinegar Aioli, Shaved Apple
30 -
Bell & Evans Statler Chicken Breast
Pommes Anna, Grilled Asparagus, Madeira- Mushroom Sauce
27 -
Pan Roasted Atlantic Salmon
Honeynut Squash Purée, Roasted Local Mushrooms, Sesame- Ginger Vinaigrette, Scallion
30 -
The Bistro Steak
10 oz. Choice Cut, Bordelaise Sauce, Pomme Frites, Grilled Asparagus
37
*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
