~Starters~

Soup of the Day

Cup 4 ~ Bowl 6 

French Onion Soup
Topped with a crisp crouton and melted Gruyere and Swiss cheese.
6 

Mussels 41
Prince Edward Isle mussels simmered in sherry, garlic, shallots, sambal and harissa paste, served with parmesan toast points.
11 

Shanghai Pork Quesadilla
Griddle-seared tortilla, stuffed with slow roasted Good Nature Pork, hoisin, scallions, fresh cilantro and cheddar cheese, served with jicama slaw.
10 

41 Flat
Platter includes Mediterranean olive mix, roasted red peppers with a balsamic drizzle,

fresh berries, pesto crostini, macadamia nuts, Torrontes white wine jelly and Malbec jelly.

Your choice of three cheeses – ask your server for the daily selection.
19

Add to the 41 Flat
Sesame Ahi Tuna   9      Prosciutto   3

Prosciutto-wrapped grilled asparagus stuffed with Boursin cheese   4 

Spring Rolls
Crispy vegetable spring rolls drizzled with wasabi crème fraiche, with Nuac Chom dip.
11

Asian Calamari
Crisp fried tender calamari tossed with our house stir-fried vegetables in a sweet chili sauce, served in a wonton bowl.
13 

Wood Fired Pizzetta
Oak Grilled crust topped with an herbed Boursin cheese, Bell and Evans pulled chicken, balsamic onions, sun-dried tomatoes, and shredded whole milk mozzarella cheese topped with a pesto drizzle.
12 

Sesame Ahi Tuna
Pan seared sesame encrusted rare Ahi Tuna served atop noodles tossed with an Asian vinaigrette, pickled ginger wakami salad and green onions. 
13 

~Salads~

Grilled Romaine Wedge
Crisp Romaine lettuce charred on an oak grill topped with marinated roma tomatoes, European cucumbers, portobello mushrooms, gorgonzola cheese, croutons and completed with a white truffle ranch dressing.
10 

Spinach Salad
Fresh clipped spinach, goat cheese, hard boiled eggs, mushrooms, pecans and toasted croutons, with a warm caramelized onion, craisin, and applewood smoked bacon vinaigrette.
full 11    half 8.5 

Caesar Salad
Romaine lettuce, house made Caesar dressing, parmesan cheese, and crispy croutons.
full 10   half 7.5 

Bistro Salad
Mixed baby field greens, portobello mushrooms, gorgonzola cheese, red onion, sun-dried tomatoes, toasted walnuts and pine nuts, with balsamic vinaigrette and finished with a pesto drizzle.
full 11   half 8.5 

Add Oak Grilled Chicken Breast or Sautéed Shrimp (3)    5 
 

~Entrees~ 

Pasta Napoli
Angel hair pasta tossed with marinated tomatoes, fresh spinach, mushrooms, and saffron broth then finished with a hint of lemon and grated feta cheese.
15

Add Oak Grilled Chicken Breast or Sautéed Shrimp (3)    5 

Chicken 41
Rotisserie roasted Bell and Evans half chicken marinated with rosemary, lemon and garlic, served with a mound of hand-cut Bistro Fries.
17 

Salmon
Pan seared Atlantic Salmon accompanied with roasted herbed fingerling potatoes and wilted rainbow swiss chard, completed with an orange balsamic rosemary glaze and beurre monte.
23 

Seafood Bouillabaisse 
A combination of fish medallions, shrimp, mussels simmered in a tomato fennel saffron broth and served with parmesan ciabatta toast points.
19 

Pork Con Mojo
Good Nature Pork, slow-roasted to fork tenderness and topped with citrus cilantro mojo, served with black beans and saffron yellow rice, finished with a roasted corn and tomato salsa and chipotle crème fraiche.
25 

Hanger Steak Chimichurri
Oak grilled Hanger Steak accompanied with roasted vegetable Israeli couscous and topped with fresh chimichurri.
24 

Yellow Tail Snapper
Pan seared Yellow Tail Snapper accompanied with a roasted vegetable ratatouille, completed with brown butter, sliced shallots, capers, lemon juice and parsley, and finished with fried parsnips.
27 

Bistro Filet Mignon
Oak grilled Filet Mignon topped with a gorgonzola, walnut-pesto crust, accompanied with roasted garlic mashed potatoes and grilled asparagus, finished with a sun-dried cherry demi-glace.
39 

~Sides~
Roasted Vegetable Ratatouille    Stir-fry Vegetables   Mashed Potatoes Garlic-Parmesan Fries   Grilled asparagus 
5 

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. 

Executive Chef Reiner Drygala

Executive Sous Chef Heath Higginbotham 

Consuming raw or undercooked foods potentially can lead to food borne illness.

A 20% gratuity may be added to parties of 6 or more persons.