DINNER

• • Soups and Salads

  • Chicken Apple

    11

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

  • Tenderloin Cobb (gf)

    12

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

  • Bistro Ceasar

    9

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

  • Citrus Salad

    9

    Greens tossed in a citrus vinaigrette, avocado and red onion, mango and grapefruit

  • Seasonal Bisque (GF)

    4.50

    7

    Please ask your server for details 4.50cup/6.00 bowl

  • Strawberry Salad

    9

    Mixed greens tossed in a white balsamic vinaigrette, fresh cut strawberries, pickled celery and feta cheese garnished with candied almonds

  • Appetizers

  • Ancho Chili Shrimp

    13

    Sauteed shrimp with anchos and garlic presented in hot oil topped with sea salt and scallions with house bread

  • Calamari

    10

    Classic- herb crusted calamari steaks with wasabi aioli
    or
    Spicy garlic- calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli

  • Pan Fried Oysters

    10

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

  • B29 Fries

    9

    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

  • BLT Pizza

    12

    House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozarella

  • Brie en Croute

    10

    French brie wrapped in pastry and baked, served with apples, blueberry compote and bread

• • Dinner Entrees

  • Eggplant Napoleon

    16

    Oven roasted parmesan crusted eggplant layered with roasted red pepper, mozzarella, basil, served with crispy polenta, tomato coulis and seasonal vegetable

  • Hagerman Trout

    21

    Cilantro garlic marinade, open flame broiled, served with house-made polenta, seasonal vegetables, balsamic caramel and topped with a mission fig compote.

  • Bistro Chicken (gf)

    12.5

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

  • Mac&Cheese

    11

    Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions and cheddar-jack cheese topped with Bristol bacon

  • Asparagus Squash Raviolis

    16

    Handmade raviolis with ricotta, sauteed bell pepper, scallions and mushrooms finished with cheese broth and shaved Romano cheese

    • add chicken breast
    • add salmon

  • Angus Ribeye (gf)

    31

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

  • Bistro Style Ribeye

    33

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

  • Flat Iron Steak (gf)

    22

    Angus flat iron steak, pan seared, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy peppercorn)

  • Filet Mignon

    30

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

  • Lamb Shank

    32

    Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace

  • Blueberry Pork Sirloin

    24

    Herb marinated , open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and blueberry compote.

  • B.L.A.T.

    9.5

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

  • Reuben

    10

    Corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye
    whole or half available

*prices are subject to change without notice