Next Bistro

Cucumbers & wasabi cream sauce in their own shells

in lobster bisque sauce

chipotle remoulade with jicama-carrot slaw

sautéed onions and peppers with Korean & Marinara sauces

super lump crab, avocado and mango with orange miso reduction

Manchego-stuffed peppers drizzled with honey balsamic vinaigrette served w/crostini

with horseradish aioli

with balsamic reduction

fig jam, cranberry & crostini

garlic herb butter & Brandy

slow-smoked, bourbon-glazed pork belly with honey mustard, fig and Sriracha sauce

Garrison Bros Honey Dew Bourbon-poached pear and fig-apple cake with Sauterne, pear & fig glaze

with Mozzarella, Parmesan and cream cheese served with crostini

with whipped butter

feta cheese, kalamata olives, red onions, grape tomatoes, cucumbers & mixed greens with red wine vinaigrette

choice of chicken or turkey, egg, bacon, blue cheese, avocado and romaine lettuce with buttermilk dressing

baby spinach, hearts of palm, artichoke hearts, peperoni peppers, tomatoes, blue cheese, shaved almonds & creamy Italian dressing

candied pecans, crumbled blue cheese, dried cranberries with tarragon vinaigrette

mixed greens, Danish blue cheese, fresh rosemary and shallot Port vinaigrette

Next Caesar dressing and croutons

freshly ground turkey, red & green bell peppers, mild chili peppers, tomatoes, onion, garlic, herb & spices

(^) indicates available choices, other selections are available with an upcharge

chicken breast, Swiss, sliced tomato, lettuce, Ying's roasted garlic and fermented black garlic aioli on brioche bun

½ pound Wagyu beef burger, Tillamook Sharp Cheddar, lettuce, tomato with mayonnaise on brioche bun

½ pound ground bison, Tillamook Sharp Cheddar, lettuce, tomato, Ying's roasted and fermented black garlic aioli on brioche bun

ground elk, bison, boar & wagyu beef with Tillamook sharp Cheddar, lettuce, tomato and roasted & fermented black garlic aioli on brioche bun

roasted turkey breast, bacon, Swiss cheese, lettuce, tomato, with cranberry-ginger sauce & mayonnaise on marble rye

grilled chicken, brie cheese and pear slices with Dijon mustard on focaccia hoagie

Ying's house-cured corned beef and sauerkraut, Swiss, housemade Russian dressing on bakery-fresh marbled rye

arugula & house-made Russian dressing on brioche bun

poached chicken breast with ginger, sweet curry powder, turmeric, celery, onions, topped with roasted sliced almonds and bechamel sauce and served with a Bistro Salad

chopped honey-baked ham, Swiss cheese and bechamel sauce and served with a Bistro Salad

roasted sliced turkey with Ying's fresh cranberry-ginger sauce and served with a Bistro Salad

spinach, herbed Boursin cheese, lemon zest with goat cheese crumbles and served with a Bistro Salad

shrimp, bay scallops, fresh fish and vegetables with lobster sauce and served with a Bistro Salad

artichoke hearts, capers and olives with white wine garlic sauce

Wagyu beef (Texas Kobe) with Marsala mushroom sauce

house-made meat sauce loaded with 4 Italian cheeses and herbs

with lemon caper sauce

Tuesday & Friday Only. Beer-battered Cod with served with fries, house-made tartar sauce & malted vinegar

with caramel sauce

with spiced rum coconut sauce

with walnuts and whiskey caramel sauce

98 pts by Robert Parker

97 pts by Robert Parker

100 pts by Robert Parker

100 pts by Robert Parker

98 pts James Suckling

99+ pts by Robert Parker

96 pts Wine Spectator

94 pts Robert Parker

97pts Wine Spectator

96pts Robert Parker

96 pts Robert Parker

97+ pts by Robert Parker

97 pts James Suckling

97 pts by James Suckling

96 pts Jeb Dunnuck

100 pts by Wine Enthusiast

100 pts Robert Parker

99 pts Robert Parker

96pts Wine Spectator

95 pts Robert Parker

96 pts Robert Parker

100 pts by Robert Parker

100 pts by Jeb Dunnuck

97pts J Suckling

100 pts by Robert Parker

100 pts by Robert Parker

100 pts by Robert Parker

96+ pts by Robert Parker

98/97 pts James Suckling/Robert Parker

98 pts Jeb Dunnuck

95 pts Robert Parker

93+ pts Robert Parker

95 pts Wine Spectator

96+ pts Robert Parker

100 pts by Robert Parker

96 pts Jeb Dunnuck

100 pts by Robert Parker

100 pts by Robert Parker

100 Jeb Dunnuck

100 pts by Robert Parker

95 pts by Robert Parker

96 pts by Robert Parker

100 pts by Robert Parker

96 pts Robert Parker

95 pts Robert Parker

100 pts by Robert Parker

99 pts Jeb Dunnick

100 pts by Robert Parker

100 pts by Robert Parker

97+ by Robert Parker

97 pts by Robert Parker

#34 of 100 Wine Enthusiast

96pts James Suckling

94 pts Robert Parker

99+ pts by Robert Parker

96pts Wine Spect

99pts James Suckling

98pts Jeb Dunnick

100 pts by James Suckling

99 pts James Suckling

94 pts Wine Spectator

95 pts Robert Parker

98 pts Robert Parker

98 pts James Suckling

99 pts James Suckling

WS 2017 Wine of the Year

100 pts. by Robert Parker

95 pts James Suckling

97pts Decanter Mag.

96pts Wine Spectator

98pts R Parker

96pts R Parker

96pts Jeb Dunnick

97+pts RP

96pts

97pts

97pts

94pts

98pts R. Parker

96pts

98pts Robert Parker

96pts Robert Parker

98 pts by Robert Parker

97pts James Suckling

100pts Wine Enthusiast

98pts James Suckling

99 pts James Suckling

95 pts Robert Parker

97 pts by Robert Parker

95pts Wine Enthusiast

96 pts Robert Parker

100 pts James Sucking

98 pts by Robert Parker

Signed

100 pts by Robert Parker

100 pts by Robert Parker

Signed

Signed

Signed

Wine Spectator Wine of the Year in 2013

Signed

with caramel sauce

with spiced rum coconut sauce

with walnuts and whiskey caramel sauce

cucumbers wasabi cream sauce in their own shells

in lobster bisque sauce

chipotle remoulade with jicama-carrot slaw

sautéed onions and Korean peppers with a Combination of Korean Marinara sauces

super lump crab, avocado and mango with orange miso reduction

with Mozzarella, Parmesan and cream cheese served with crostini

with balsamic reduction

fig jam, cranberry crostini

garlic herb butter Brandy

slow-smoked, bourbon-glazed pork belly with honey mustard, fig and Sriracha sauce

Garrison Bros Honey Dew Bourbon-poached pear and fig-apple cake with Sauterne, pear fig glaze

with horseradish aioli

with whipped butter

Fresh arugula, Feta cheese, cucumber, fresh mint and Champagne vinaigrette

½ candied pecans, crumbled blue cheese, dried cranberries tarragon vinaigrette

choice of chicken or turkey, egg, bacon, blue cheese, avocado and romaine lettuce with buttermilk dressing

½ baby spinach, hearts of palm, artichoke hearts, pepperoni peppers, tomatoes, blue cheese, shaved almonds creamy Italian dressing

½ Next Caesar dressing and croutons

½ feta cheese, kalamata olives, red onions, grape tomatoes, cucumbers mixed greens with red wine vinaigrette

½ mixed greens, Danish blue cheese, fresh rosemary and shallot Port vinaigrette

½

grilled or crispy chicken breast, Swiss, sliced tomato, lettuce, Ying’s roasted garlic and fermented black garlic aioli on brioche bun

½ pound Wagyu beef burger, Tillamook Sharp Cheddar, lettuce, tomato with black garlic aioli on brioche bun

house-cured corned beef and sauerkraut, Swiss, house-made Russian dressing on bakery-fresh marbled rye

freshly ground lamb with Tzatziki sauce, lettuce tomato

roasted turkey breast, bacon, Swiss cheese, lettuce, tomato, with cranberry-ginger sauce mayonnaise on marble rye

grilled chicken, brie cheese and pear slices with Dijon mustard on focaccia hoagie

house-baked ham, Swiss cheese and honey mustard dressing on a brioche bun

arugula house-made Russian dressing on brioche bun

poached chicken breast with ginger, sweet curry powder, turmeric, celery, onions, topped with roasted sliced almonds and bechamel sauce and served with a Bistro Salad

thinly sliced house-baked bone-in ham, Swiss cheese bechamel sauce and served with a Bistro Salad

shrimp, bay scallops, fresh fish and vegetables with lobster sauce and served with a Bistro Salad

artichoke hearts, capers and olives with white wine garlic sauce

Wagyu beef (Texas Kobe) with Marsala mushroom sauce

served over a bed of angel hair pasta in lemon butter sauce

house-made meat sauce loaded with 4 Italian cheeses and herbs

with lemon caper sauce

market price

beer-battered Cod with served with fries, house-made tartar sauce malted vinegar

with horseradish cocktail sauce saltine crackers (1/2 or full dozen)

with horseradish aioli

house-made fig jam, cranberry and crostini

with aged balsamic vinegar reduction

wild burgundy snails, garlic herb butter, brandy, served with baguette

Garrison Bros Honey Dew Bourbon-poached pear and fig-apple cake with Sauterne, pear fig glaze

with cranberry-ginger sauce

with maque corn choux and spinach

with cucumber wasabi cream sauce served in their own shell

super lump crab, avocado, mango w/orange miso reduction

chipotle remoulade with jicama-carrot slaw

with lobster bisque sauce

sautéed onions, Korean peppers, Korean pepper Marinara sauces

slow-smoked bourbon-glazed pork belly with honey mustard, fig and Sriracha sauce

shitakes, leeks, cabbage, carrots, Asian spices, sweet sour sauce

with whipped butter

fresh arugula, Feta cheese, cucumber, red onion, fresh mint with Champagne vinaigrette

field greens, candied pecans, crumbled Danish blue cheese, dried cranberries with tarragon vinaigrette

with Next Caesar dressing and croutons

mixed greens, Feta cheese, Kalamata olives, red onion, grape tomatoes, cucumbers in red wine vinaigrette

baby spinach, hearts of palm, pepperoncini peppers, tomatoes, blue cheese, shaved almonds creamy Italian dressing

mixed greens, Danish blue cheese, fresh rosemary shallot Port vinaigrette

grape tomatoes, bacon, red onion Danish blue cheese dressing

organic arugula, goat cheese apple-cider vinaigrette

veal, Wagyu beef, pork pancetta with fresh Parmesan, vegetables and herbs

mozzarella, ricotta, Parmesan goat cheese with pine nuts, fresh basil garlic served with brown butter asparagus sauce

with brown butter pecan sauce

served over a bed of angel hair pasta in lemon butter sauce

house-made meat sauce loaded with herbs and 4 Italian cheeses

air-chilled breaded chicken breast sautéed and served over our house-made tomato sauce with fresh ricotta, topped with a bit more tomato sauce, mozzarella and Parmesan cheeses and served with angel hair pasta

air-chilled chicken breast, artichoke hearts, capers and olives with garlic sauce

air-chilled airline chicken breast, mushrooms Marsala sauce

Limited!

duck breast with orange liquor and sherry vinegar

char-grilled w/mint jalapeno jelly sauce

topped with house-made bacon marmalade, truffled mashed potatoes, and Ying’s carrot-harissa sauce

in lemon caper sauce

prepared medium rare with wasabi cream sauce, truffled mashed potatoes, shitake mushrooms and edamame

fresh, certified Chilean seabass, Hokkaido Japanese Scallop and tiger prawn over truffled mashed potatoes with Ying’s carrot-harissa sauce

with coconut cream sauce

lemon brown butter

market price

Limited!

char-grilled and topped with shitake mushroom and served with Ying’s steak sauce

with blueberry gastrique

93 pts James Suckling

94 pts Jeb Dunnuck

95 pts by Wine Enthusiast

98 pts by Robert Parker

97 pts by Robert Parker

100 pts by Robert Parker

100 pts by Robert Parker

2011

2019---95 pts by Jeb Dunnuck

2013---95 pts Wine Enthusiast

2016---100 pts James Suckling

2020---98 pts Decanter

2018

2017---94 pts Jeb Dunnuck

2014---99+ pts by Robert Parker

2006---97 pts by Connoisseurs Guide

2008---98 pts Robert Parker

2021---95 pts Decanter

2018---98 pts Jeb Dunnuck

2017 --- 97 pts Robert Parker

2018

2018

2018

2018 --- 100 pts Jeb Dunnuck

2021 --- 98 pts Jeb Dunnuck

2018

2019

2022

2010

2018---100 pts Robert Parker

2021---96 pts Jeb Dunnuck

97+ pts by Robert Parker

95 pts R. Parker