Appetizers

PAN FRIED OYSTERS

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

ARTICHOKE DIP

artichokes, spinach, alfredo sauce and goat cheese served with house crostini and pita bread

MEDITERRANEAN SAMPLER

Roasted red pepper hummus, olive tapenade, pomodoro served with grilled pita, crostini and sliced cucumber

CALAMARI

Herb crusted calamari steak with wasabi aioli

B29 Fries

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

BLT PIZZA

house made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon, mozzarella cheese

SEAFOOD SAMPLER

Pan fried oysters,herb crusted calamari, sesame crusted ahi tuna served with cilantro cocktail, wasabi aioli and seaweed salad.

Soups and Salad

SEASONAL BISQUE (gf)  

ask your server for details 4.50cup/ 7bowl

BISTRO CAESAR SALAD

chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons

• add chicken breast

• add salmon

GOLDEN BEET SALAD (gf)

baby greens, roasted beets, sherry vinaigrette, pickled onions, candied almonds and goat cheese crumbles

• add chicken breast

• add salmon

CHARRED ROMAINE SALAD

Grilled Romaine Heart, pears, gorgonzola, candied walnuts, grape tomatoes, grilled red onions and tarragon vinaigrette 9.

• add chicken breast

• add salmon

SPINACH SALAD (gf)

baby spinach, apple cider vinaigrette, sauteed onins, mushrooms, bleu cheese, bristol bacon and toasted almonds.

• add chicken breast

• add salmon

• add ahi tuna

Entrees

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 cran-cherry 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 RAVIOLIS
handmade raviolis with roasted butternut squash and ricotta, sauteed with mushrooms, onions, and spinach, in a sage brown butter sauce, topped with dried cran-cherries.

• 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, chimichurri, balsamic barbecue 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

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

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