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

    • Marsala Mushroom Pizza

      11

      House made pizza crust, herbed cream cheese, marsala mushrooms, arugula, mozzarella and fresh thyme.

    • Entrees

    • Ham and Havarti

      11

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

    • Blue-Fig Grilled Cheese

      11

      Smoked gouda, mozzarella, blue cheese, red onion, swiss fondue and fig compote 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 a brandy-rosemary demi glace.

    • 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

    • Butternut Squash Raviolis

      17.00

      Local handmade butternut squash raviolis with ricotta, sauteed with granny smith apples, yams, onions and kale. Finished with a sage brown butter sauce, toasted pepitas and Romano cheese.

    • Catch of the Day

      Chef's preparation, ask your server for more details

    • 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