Menu

    • Soup and Salads

    • Chicken Apple

      13

      Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette

    • Tenderloin Cobb (gf)

      14

      Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette

    • Bistro Caesar

      11

      Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons.
      • add chicken breast or salmon

    • Mushroom Bisque

      4.50/cup
      7/bowl

      Roasted mushrooms, onions, madeira and cream. Garnished with feta cheese

    • Appetizers

    • Calamari

      12

      Spicy garlic- calamari steaks, serrano chilis, red onion, vinaigrette and garlic aioli

    • Pan Fried Oysters

      12

      Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce

    • B29 Fries

      8

      Skin on potatoes, fresh garlic, swiss fondue, topped with scallions.

    • Dijon Bacon Sprouts

      8

      Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs

    • Florentine Pizza

      11

      House made pizza crust, sundried tomato cream cheese, spinach, mushrooms, ham, mozzarella and an easy set egg.

    • Entrees

    • Ham and Havarti

      11

      Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette

    • Rhubarb Grilled Cheese

      11

      Brie, mozzarella, rhubarb compote and swiss fondue on garlic toasted sourdough

    • Braised Lamb Shank (Upon Availability)

      38.00

      22oz domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace.

    • Flat Iron Steak

      Small- 15.50
      Regular-25

      Angus flat iron steak, open flame broiled, house mashed potatoes, seasonal vegetables accompanied with balsamic barbecue and herbed chimichurri.

    • Bistro Chicken

      14
      Sub Polenta $3

      Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with house mashed potatoes

    • Mac and Cheese

      13

      Whole white penne pasta tossed with Swiss fondue, fresh tomatoes, green onions and cheddar jack cheese topped with Bristol bacon

    • Hot Turkey Melt

      11

      Smoked turkey breast, Swiss cheese, cherry pepper relish, red onion, tomato with housemade caesar dressing on parmesan crusted sourdough

    • Artichoke Raviolis

      18.00

      Local handmade artichoke raviolis with ricotta, sauteed with sundried tomatoes, artichoke hearts, kalamata olives, roasted garlic cloves and red onions. Finished with basil beurre blanc, fresh basil and Romano cheese.

    • Catch of the Day

      Chef's preparation, ask your server for more details

    • All Natural Beef Burger

      15

      Double R Ranch ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll
      • add Bristol bacon 2
      • add sautéed wild mushrooms 3

    • Angus Ribeye (gf)

      47

      House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter

    • Bistro Style Ribeye

      50

      Dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions

    • Filet Mignon

      30

      Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables

    • Blueberry Pork Chop

      28

      16-18 oz Prime pork, herb marinated , open flame broiled, tarragon roasted red potatoes, bacon brussel sprouts, demi glace and blueberry compote

    • B.L.A.T.

      12

      Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette

    • Reuben

      12

      Corned beef, house made pickled cabbage, swiss cheese, swiss fondue and louie sauce served on light rye

*prices are subject to change without notice