SOUP OF THE DAY Cup 4 Bowl 6
FRENCH ONION SOUP Crock 7
BISTRO PIZZETTA 12
Oak grilled pizzetta crust topped with Boursin cheese, portobello mushrooms, gorgonzola cheese, red onion, sun-dried tomatoes, toasted walnuts and pine nuts, finished with balsamic reduction and pesto drizzle.
SPRING ROLLS 11
ASIAN CALAMARI 13
AHI TUNA TARTAR* 15
BISTRO CRAB CAKE 13
THE FAMOUS 41 FLAT 26
Your choice of three cheeses – ask your server for the daily selections.
ADD TO THE 41 FLAT
Prosciutto-wrapped grilled asparagus stuffed with Boursin cheese 9
Prosciutto 3 Diver Scallops 12 Petite Filet 24
ICE BERG WEDGE 12
SPINACH SALAD Full 11 Half 9.5
CAESAR SALAD Full 11 Half 8.5
BISTRO SALAD Full 11 Half 8.5
ADD TO ANY SALAD
Oak Grilled Chicken Breast 5 Sautéed Shrimp (3) 5 Diver Scallops* (2) 12
Bistro 41 Features:
“AWARD WINNING” PORK POT ROAST 25 small plate 16
Good Nature Pork Pot Roast braised in port wine, herbs and special seasonings to fork tender, served with roasted garlic mashed potatoes, broccolini and a caramelized onion, finished with savory gravy and beurre monte.
BLACK GROUPER 29 small plate 18
Pan seared cajun spice dusted Florida Black Grouper served with a pecan pineapple risotto and steamed snow peas, finished with key lime glaze and beurre monte
FLAT IRON STEAK CHIMMI CHURRI* 26 small plate 19
Oak grilled Las Cruces rubbed Flat Iron Steak served with sautéed Spanish potatoes and tomato garlic green beans, finished with chimmi churri sauce
TERIYAKI SALMON* 23 small plate 15
Pan seared teriyaki glazed Salmon accompanied with bok choy stir fried vegetables and a roasted shitake mushroom broth.
PASTA NAPOLI 17
Angel hair pasta tossed with marinated tomatoes, fresh spinach, mushrooms and saffron broth, finished with a hint of lemon and grated feta cheese.
IRON SKILLET CHICKEN BREAST 18
Pan roasted *Bell and Evans all natural Chicken Breast served with roasted herbed fingerling potatoes and steamed broccolini, finished with a warm bacon vinaigrette and crispy sage.
DIVER SCALLOPS* 29 small plate 18
FILET MIGNON* 40 petite filet 24
At Bistro 41 we proudly serve natural foods whenever possible- local organic produce without pesticides and natural meats without antibiotics, hormones or growth stimulants. We only produce the highest quality wholesome food for our guests. Thank you for your continued support and patronage.
*Eating raw or undercooked foods can potentially lead to food borne illness.
A 20% gratuity may be added to parties of 6 or more persons.
Heath Higginbotham– Executive Chef