• Soups and Salads

    • Chicken Apple


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

    • Tenderloin Cobb (gf)


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

    • Spinach Farro Salad


      spinach, farro, apple cider vinaigrette, cranberries, butternut squash, shaved red onions, spicy pipitas with feta cheese

    • Bistro Caesar


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

    • Seasonal Bisque (GF)


      Please ask your server for details 4.50cup/6.00 bowl

    • Golden Beet (gf)


      Greens, golden beets, candied almonds, goat cheese and house pickled onions
      •add chicken breast or salmon

    • Pear Romaine Salad


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

    • Appetizers

    • Ancho Chili Shrimp

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

    • Calamari

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

    • Pan Fried Oysters

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

    • B29 Fries

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

    • Dijon Bacon Sprouts

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

    • Brie en Croute

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


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

    • Dinner Entrees

    • Flat Iron Steak


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

    • Bistro Chicken


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

    • Mac and Cheese


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

    • Eggplant Napoleon


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

    • Hagerman Trout


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

    • Butternut squash raviolis


      Handmade raviolis with roasted butternut squash and ricotta, sautéed  with red onions, apples, kale and cranberries finished with a brown butter sage cream sauce, shaved Romano cheese and pepitas.

      • add chicken breast 3
      • add salmon 4

    • Angus Ribeye (gf)


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

    • Bistro Style Ribeye


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

    • Filet Mignon


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

    • Lamb Shank


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

    • Blueberry Pork Sirloin


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

    • B.L.A.T.


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

    • Reuben


      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