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    • 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

    • 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.

    • Sandwiches

      All come with choice of side

    • Smoked Turkey Melt

      11

      Smoked turkey breast, manchego cheese, arugula, onion, tomato with bernaise aioli on sourdough

    • Ham and Havarti

      9.5

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

    • Brisket Grilled Cheese

      9

      Sharp cheddar cheese, mozzarella, gorgonzola, cherry pepper relish,  blue cheese fondue and red onions on sourdough

    • Croque Madame

      9.5

      Applewood smoked ham, two over easy eggs, swiss fondue on sourdough

    • Yellowfin Tuna Tacos

      11

      Blackened Tuna, serrano remoulade , fresh mango salsa on a flour tortilla

    • All Natural Beef Burger

      12

      Local 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

    • 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

    • Lunch Entrees

    • Catch of the Day

      Chef's preparation, ask your server for more details

    • 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

    • Angus Ribeye (gf)

      31

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

    • Flat Iron Steak (gf)

      22

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

    • 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