Appetizers


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

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

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

CREPE FRIED BRIE
French brie dipped in crepe batter and fried, served with apples, blueberry compote and bread   

B29 FRIES
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions.

POUTINE
Fries with braised brisket, local cheese curds, brisket gravy and fresh herbs

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

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

SOUPS & SALADS

SEASONAL BISQUE (gf)
Please ask your server for details      4.50cup/6.00  bowl

SALADS

CHICKEN APPLE SALAD
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    

GOLDEN BEET SALAD (gf)
greens, golden beets, candied almonds, goat cheese and house pickled onions
•add chicken breast or salmon 

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

CHARRED ROMAINE (gf)
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions
•add chicken, salmon or ahi tuna

SANDWICHES- all with a choice of side *

LUNCH

TURKEY MELT SANDWICH
Smoked turkey breast, swiss cheese, red onion, house ceasar dressing and cherry pepper relish on parmesan crusted sourdough  

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

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

ALL NATURAL BEEF BURGER
All natural local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll   
• add Bristol bacon
• add sauteed wild mushrooms

FIG GRILLED CHEESE
sharp cheddar cheese, mozzarella, fig compote, swiss fondue and scallions on sourdough

B.L.A.T.
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette   

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

OYSTER CLUB
Panko crusted gig harbor oysters, bacon, cheddar, lettuce, red onion and tomato with house tartar on artisan roll    

BRISKET TACOS
slow smoked brisket, poblanos, sauteed onions, cilantro and diablo sauce on a flour tortilla

ENTREES

DAILY CATCH chef's preparation, ask your server for more details 

BISTRO CHICKEN (gf)
Sauteed chicken breast with wild mushrooms, shallots, bourbon and cream served with mashed potatoes

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

CHICKEN AND BISCUITS
Confit chicken stew, carrots, celery, onions, fingerling potatoes and mushrooms baked with chive biscuits

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

ANGUS RIBEYE (gf)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter

** (gf) - these dishes are prepared gluten free, several entrees can be slightly modified and prepared gluten free.


* side choices include fries, soup or salad.
upgrade to b29 fries, small side of mac and cheese or small beet or charred romaine salad

DINNER

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 three flavors of crispy polenta (roasted red bell pepper, basil pesto and cheesy), seasonal vegetables, balsamic caramel and topped with rhubarb chutney.

BISTRO CHICKEN (gf)
sauteed chicken breast with mushrooms, shallots, bourbon and cream served with crispy polenta

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

BUTTERNUT SQUASH RAVIOLIS
handmade raviolis with local butternut squash and ricotta sauteed with kale and red onion finished in a brown butter sage pesto sauce garnished with shaved parmesan and roasted pepitas.

• add chicken breast

• add salmon

ALL NATURAL BEEF BURGER
All natural local ground beef, tomatoes, onion, butterleaf lettuce, cheddar and jalapeno aioli on
artisan roll
• add Bristol bacon
• add sauteed wild mushrooms

ANGUS RIBEYE STEAK (gf)
Dry aged, salt and pepper seasoned, mashed potatoes and maitre d' butter
BISTRO STYLE - dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions

FLAT IRON STEAK
Angus flat iron, charbroiled, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy,peppercorn)

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

HUCKLEBERRY PORK SIRLOIN STEAK
Herb marinated , open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and huckleberry compote.

CHICKEN IN A BISCUIT -NEW
chicken confit stew, fingerling potatoes, carrots, celery, onions, mushrooms baked in chive biscuits

DAILY CATCH
ask for details

** (gf) - these dishes are prepared gluten free, several entrees can be slightly modified and prepared gluten free.