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 Caesar

    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

    6

    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

  • Charred Romaine

    9

    flame broiled romaine heart with tarragon dressing topped with gorgonzola cheese, cherry tomatoes, candied walnuts, pears and grilled onions.

  • Lunch 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

  • Brie en Croute

    10

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

  • BLT PIZZA

    11

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

• • Dinner Entrees

  • Flat Iron Steak

    24

    Angus flat iron steak, pan seared, served with mushrooms, madeira, and blue cheese. Served with house mashed potatoes and seasonal vegetables.

  • Bistro Chicken

    16

    Sautéed chicken breast with wild mushrooms, shallots, bourbon and cream served with crispy polenta

  • Mac and Cheese

    13

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

  • 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 peach compote.

  • Local Corn Raviolis

    16

    Handmade with fresh local corn and ricotta, sautéed  with fennel, spinach and tomatos finished with parmasan 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 onions

  • 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