Dinner

Thursday to Saturday 5 p.m. to 8:30 p.m.

Appetizers

Haddock Chowder ~ bowl 10   cup 7
Hearty cream and potato-based, filled with haddock and topped with bacon

Spinach Salad ~ full 12   half 7
Tender spinach, roasted red pepper, red onion, and blue cheese, tossed with apple cider vinaigrette, and topped with crisp bacon, roasted pine nuts and fresh pear slices

Shrimp and Grits ~ 13

Baked Feta and Tomatoes~ 12
Served with pita chips

Cheese Board ~ 15
Selection of three cheeses, nuts and fruit

Mains

10oz New York Steak ~ 29
Served with crispy onions, creamy mashed potatoes and seasonal vegetables

Pork Loin ~ 24
Served with mushroom sauce, braised red cabbage and creamy mashed potatoes

Fettuccini with Lobster ~ 28
Creamy lobster sauce on Bistro-made pasta, served with peas and fresh herbs

Salmon ~ 24
Served with lemon dill sauce, basmati rice and seasonal vegetables

Chicken Breast ~ 24
Served with Bistro tzatziki, roasted potatoes and seasonal vegetables

Cornmeal-crusted Tofu ~ 20
Served with spicy sesame sauce, basmati rice and seasonal vegetables