Fall Dinner Menu

Six Burner Bistro

 

Today's Soups

Maryland Blue Crab & Corn Chowder   4.50/6.50  
Soup Du Jour Creative specials daily.   3.50/5.50
French Onion   5.

 

Salads

Bistro Field greens, red onion, cukes, goat cheese, 
roasted walnuts, maple vinaigrette dressing.   5.

Caprese Homemade mozzarella, Hobbit Hill Farm tomatoes, 
drizzled with a balsamic reduction.  6.50

Spinach Bacon, red onion, mushrooms and egg.   6.

Seaweed Sesame ginger dressing and wasabi aioli.   5.

Caeser Crisp romaine, aged Parmesan, garlic croutons.   5.
Add chicken. 4.  /  Add beef. 5.

 

Appetizers

Asian Steak Tips With Asian vegetables and Lo Mein noodles.   8.

Calamari With a sweet and spicy Thai sauce.   8.

Baked Gnocchi Pomadoro With fresh mozzarella and basil.   8

Artichoke Heart Francaise   Lemon, butter, white wine.   8.

Hot Spinach & Artichoke Dip   Served with pita points.   7.    

Pork Dumplings Pan-fried with a sesame ginger sauce.   6.

Goat Cheese & Garlic Whole roasted head of garlic, warm goat cheese, 
roasted red peppers, black olives. Served with toasted French bread.   8.   

 Homemade Fried Mozzarella Served with pomadoro sauce.   7.

Crab Cake   Served with chipotle aioli.   9.

Buffalo Fries   Hand-cut French fries, spicy buffalo sauce, bleu cheese, ranch dressing   5.

 

Lighter Fare
Served with our hand-cut Pub Fries

Steak Sandwich Served open-faced with medium-rare sirloin, 
Romano cheese and garlic butter.   12.

Quesadilla Cheddar, salsa, sour cream.   7.
With chicken.   9.

Thai Salmon Wrap Field greens, seaweed, cukes and Asian sauce.   9.

Bistro Burger Locally-raised beef!
Lettuce, tomato and American cheese.   9.

Pulled Pork Sandwich Slow-roasted pork, cheddar and BBQ sauce.   9.

 

Entrees
Served with choice of potato or rice and vegetable of the day.

Homemade Mac'n'Cheese   14.
With buffalo chicken.   15.   With Applewood bacon and organic tomatoes.   16.

Steak Frites   Twin beef medallions atop hand-cut, 
smothered in bleu cheese and bacon.   22.

Chicken Marsala Tender chicken, mushrooms and Marsala wine.   16.

Tenderloin of Beef Cognac and peppercorn cream.   22.

Curried Pasta   Linguini tossed with sunflower seeds, winter squash,
sundried tomato and coconut curry cream.   16.

Crispy Pork Chop   Boneless pork chop topped with roasted vinegar peppers. 17.

Stuffed Chicken   Stuffed with artichoke, broccoli and mozzarella cheese 
and topped with veloute sauce.   16.

 

Desserts

Chocolate Pecan Pie   5.

Grand Marnier Chocolate Mousse.   5.

Creme Brulee 
Chef's whim of the day.   6.

Chocolate Cake   Served warm with vanilla ice cream 
and Chambord chocolate sauce.   7.

 

Join us for lunch!
Serving daily at 11 a.m.

We happily support local farms!