First Course
-
Chilled Tomato Gazpacho
Brioche Croutons, Balsamic Glaze
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
18 -
Crispy Thai Brussel Sprouts
Toasted Peanuts, Pickled Fresno Chilies, Citrus Yogurt, Fresh Herbs
16
Main Course
-
Pan-Seared George’s Bank Scallops
Simmered French Lentils & Bacon, Sweet Peppers, Frisée, Honey Glazed Walnuts, Mustard Vinaigrette
35 -
Brined Double Cut Pork Chop
Fingerling Potatoes, Smoky Bacon, Choucroute, Sauce Montmorency
30 -
Fluke Meunière
Heirloom Tomato & Arugula Salad, Aged Balsamic, Toasted Pistachio- Garlic Butter
33 -
Bell & Evans Statler Chicken Breast
Truffled Parsnip Purée, Crispy Pancetta & Parmesan Brussel Sprouts
27 -
Oven Roasted Atlantic Salmon
Summer Vegetable Succotash with Baby Corn, Zucchini, Butter Beans,Basil, Peperonata
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
