Lunch Menu

~Soup & Salad~ 

Soup of the Day

Cup 4 ~ Bowl 6 

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

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 tossed with our house made Caesar dressing and topped with 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, tossed with balsamic vinaigrette and finished with a pesto drizzle.
full 11    half 8.5 

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

Soup & Salad
Your choice of a cup of soup of the day and
Half Caesar 10    Half Bistro 11  Half Spinach 11   French Onion Soup, add 2 

½ Grilled Lobster Melt and Tomato Bisque
Tender lobster salad, grilled on hearty wheat berry bread with cheddar cheese and served with a cup of tomato-parmesan bisque and petite mixed greens.
12 

Bistro Quiche of the Day
Baked fresh daily with organic eggs.  Ask your server for today’s selection. Served with petite balsamic field greens.
11 

Add to any Salad
Oak Grilled Chicken Breast    5     Sautéed Shrimp (3)    5

Oak Grilled Salmon    6     Sesame Ahi Tuna   9 
 
 
 

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. 

~Classics~ 

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 

Seafood Salad Croissant
A combination of fish medallions, gulf shrimp, and lobster folded into a caper-dill aioli and served on a light croissant and completed with house made lemon pepper kettle chips.
13 

Ranch Chicken Salad Wrap
Pulled Bell and Evans rotisserie chicken blended with ranch dressing, bacon, onions and celery then served wrapped in a garlic herb tortilla with lettuce and tomato and finished with house made kettle chips.
10 

Bistro Burger
Oak grilled Sterling Silver choice ground beef served on a toasted Brioche roll with lettuce, tomato, onion, pickles and Bistro fries.
12

Add Swiss, Cheddar, Gorgonzola, Bacon, Sautéed Onions, or Mushrooms    add 1 

Mojo Pork Tacos
Hand shredded mojo Pork served in a soft shell flour tortilla with cheddar cheese, tomato-corn salsa, lettuce and chipotle crème fraiche, accompanied with saffron rice, black beans and picante sauce.
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 

Salmon BLT
Oak grilled Atlantic salmon served on a toasted brioche with lettuce, tomato, smoked bacon and lemon-caper tarter sauce and completed with hand cut Bistro fries.
12 

Pasta Napoli
Angel hair pasta tossed with marinated tomatoes, fresh spinach, artichokes, mushrooms, and saffron broth then finished with a hint of lemon and grated feta cheese.
10

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

Oak Grilled Salmon    6    Sesame Ahi Tuna   9 

Executive Chef Reiner Drygala

Executive Sous Chef Heath Higginbotham