First Course
-
Honeynut Squash Bisque
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
Roasted Tomato & Paprika Broth, Linguica, Pickled Sweet Peppers, Garlic Breadcrumbs
16 -
Prime Rib House Burger
Brioche Bun and House Frites, L.T.O
15 -
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
Cous Cous Tabbouleh, Caramelized Honeynut Squash, Cumin Aioli, Pomegranate, Crispy Chickpeas
32 -
Hazelnut Crusted Duck Breast
Maple Infused Sweet Potato Purée, Swiss Chard, Gooseberry Jam
33 -
Swordfish Milanese
Lightly Breaded Swordfish, Sweet Pepper & Caper Sauce, Grilled Broccolini
28 -
Bell & Evens Statler Chicken Breast
Pommes Anna, Madeira & Mushroom Demi Glacé, Sautéed Asparagus
26 -
Pan Roasted Salmon
Roasted Local Mushrooms, Green Apple & Ginger-Sesame Slaw, Ponzu Beurre Blanc
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
