APPETIZERS

STEAMED BANGS ISLAND MUSSELS
White wine, butter, shallots, garlic, fresh herbs 13
BEER BATTERED ONION RINGS
Bistro aioli 10
ASIAN STYLE DRY RIBS
Baby back ribs slow braised then deep fried, Asian five spice and herb seasoning 16
ESCARGOT A LA BOURGUIGNON
Butter, garlic, shallot, white wine and parsley 12
SPICY CHICKEN EGGROLLS
Sweet chili sauce 10
CRAB CAKES
Creole remoulade 19
SEARED SCALLOPS
Saffron beurre blanc 16
AHI TUNA TRIO*
Tuna poke, sesame seed seared tuna and tuna sashimi served with wasabi paste,
soy reduction and wonton crisps 18
ROASTED BONE MARROW
Toast points 12
STEAK TARTAR*
Chopped beef tenderloin, shallots, capers, fresh herbs, mustard sauce served with toast points 16

SOUP AND SALAD

MAINE LOBSTER BISQUE Cup 7.50 Bowl 10
SOUP OF THE DAY Cup 5 Bowl 7
KALE SALAD
Kale and Napa cabbage, almonds, seasonal citrus, Asiago cheese tossed in citrus vinaigrette 9
CAESAR SALAD
Anchovies, grated Asiago, fresh herb croutons 9
ROASTED BEET SALAD
Roasted heirloom beets, butter lettuce, arugula and radish with horseradish vinaigrette 9
TERRI'S CHOPPED BISTRO SALAD
Chopped iceberg lettuce, tomato, bacon, pear vinaigrette & blue cheese crumbles 9
ADD CHICKEN 6
ADD SHRIMP 9
ADD SALMON 11
LOBSTER SALAD
8oz lobster tail, butter lettuce and melon with a citrus vinaigrette 30
STEAK SALAD*
Crisp romaine, corn relish, pepper jack cheese, fried tortilla strips with cilantro lime vinaigrette 20