Bistro Provence Menu

with goat cheese, cucumbers, tomato and red radish with basil balsamic vinaigrette

shaved pears and fennel, jullenne of red onions, parmesan, candied pecans with lemon herb vinaigrette

romaine lettuce, grilled ahi tuna, hard boiled eggs, tomatoes, cucumbers, olives and green beans tossed in our nicoise dressing

comes with butter croutons

comes with orange segments, crisp bacon, roasted red bell peppers, gorgouzola cheese with a roasted hazelnut vinaigrette

fettuccini with sauteed scallops, shrimp, sausage, chicken with red onions, green and red bell peppers, sun dried tomatoes, fresh garlic, fresh corlander and extra virgin olive oil

pan roasted breast of chicken stuffed with sun dried tomato herb goat cheese, served on saffron ristto, asparagus and roasted garlic and chicken jus

simmered in red wine with pearl onions, mushrooms, vegetables and fresh herbs served with fettuccini pasta

pan seared breast of duck served with wild rice - sweet potato cake, cranberry fig chutney, green beans and carrots

grilled 8 oz. filet of beef, served with sugar soup peas, oven dried tomatoes, rosemary roasted garlic mashed potatoes and potato galette with pinot noir reduction

aged New York steak coated with crushed black peppercorns, brie mashed potatoes, sauteed garlic spinach with over dried tomatoes, toped with a mushroom and shallot, cognac pan gravy

grilled prime veal chop with mushroom and onion potato gratin, sauteed asparagus with roasted shallots and marsala herb reduction

bristro provence braised lamb shank served with rosemary roasted garlic mashed potatoes, honey glazed baby carrots and pearl onions in its own braising jus

garlic oil provence herb marinated grilled rack of lamb served with wild mushroom risotto, sauteed green beans with leeks and tomatoes in a red wine sauce

pork tenderloins stuffed with roasted peppers, caramelized shallots and herbs, served with mashed red potatoes with chives, cabbage slaw with raspberry mayo and port wine green apple reduction

potato encrusted salmon accompanied with asparagus and basil squash in a dill caper sauce

bouillabaisse bistro provence mussels, clams, scallops, prawns and an array of fresh fish served with tomato, fennel, shallots and saffron seafood broth

bistro paella with sausage, shrimp, scallops, mussels and clams accompanied with saffron rice

pan seared fillet of halibut served on saffron basmati rice, relish of artichokes, olives, roasted bell peppers and asparagus, served with oven dried tomato beurre blane

sauteed jumbo shrimp with olives, sliced garlic and capers on a bed of linguini in a spicy tomato sauce