Bistro Daisy

in horseradish aioli with chilled roasted beets, torn bread croutons and chives

of fresh mozzarella, roasted peppers, baby greens and pumpkin seeds with white balsamic vinaigrette

with cucumber oven-dried tomato relish and French bread croutons

tossed with toasted walnuts and Amish blue cheese in white wine vinaigrette

poached in Herbsaint cream with bacon, fennel, spinach and torn bread croutons

with shallots, toasted pecans and bacon in sherry vinaigrette topped with a fried goat cheese cake

topped with pan roasted sweetbreads and brandy cream

over roasted creamer potatoes and baby green beans with jumbo lump crab and lemon buerre blanc

over mashed potatoes, roasted mushrooms and wilted spinach and truffled demi glace

in lemon, basil garlic beurre blanc with goat cheese grits, roasted pepper, baby beans and prosciutto

over roasted mushroom choucroute with Riesling reduction and roasted shallots

over gnocchi, roasted mushroom, cauliflower spinach thyme reduction

over baby green beans, roasted creamer potatoes with oven dried tomatoes, Kalamata olives lemon-basil compound butter

in horseradish aioli with chilled roasted beets, torn bread croutons and chives

of fresh mozzarella, roasted peppers, baby greens and pumpkin seeds with white balsamic vinaigrette

with cucumber oven-dried tomato relish and French bread croutons

tossed with toasted walnuts and Amish blue cheese in white wine vinaigrette

poached in Herbsaint cream with bacon, fennel, spinach and torn bread croutons

with shallots, toasted pecans and bacon in sherry vinaigrette topped with a fried goat cheese cake

topped with pan roasted sweetbreads and brandy cream

over roasted creamer potatoes and baby green beans with jumbo lump crab and lemon buerre blanc

over mashed potatoes, roasted mushrooms and wilted spinach and truffled demi glace

in lemon, basil & garlic beurre blanc with goat cheese grits, roasted pepper, baby beans and prosciutto

over roasted mushroom choucroute with Riesling reduction and roasted shallots

over gnocchi, roasted mushroom, cauliflower & spinach thyme reduction

over baby green beans, roasted creamer potatoes with oven dried tomatoes, Kalamata olives & lemon-basil compound butter