Parlor House Bistro

4oz beef tenderloin baked with puff pastry, foie gras, mushroom duxelles, sweet onion crème fraiche, port wine reduction, lyonnaise potatoes, vegetables de jour

8oz beef tenderloin, sous vide and sliced, triple cream mashed potatoes, béarnaise sauce, vegetables de jour

8oz chargrilled beef tenderloin, green peppercorn and cognac cream sauce, pave potatoes, vegetables de jour

half or full - sous vide and seared, black garlic and arugula chimichurri, egg pasta, seared heirloom tomato, balsamic vinegar reduction, feta cheese

crispy thigh leg, egg yolk dressing, pomegranate soy gastrique, sarladaise potatoes, vegetables de jour

beef tenderloin tips, French onion béchamel, gruyere cheese, egg pasta, baguette

sliced seared filet mignon, gruyere cheese, toasted baguette, cheese sauce, veal jus, fries

two 4oz patties, red onion jam, cheddar cheese, garlic aioli, house pickles, bacon, and fries

Scottish salmon oven roasted on a plank of fresh cut cedar wood. Served on a bed of wilted arugula and bacon. With toasted almonds, orange butter glaze, and triple cream mashed potatoes

Scottish salmon, mussels, and shrimp steamed in herbed garlic cream sauce over egg pasta. Topped with fresh heirloom tomatoes, cucumber, arugula, and pickled red onions. Served with baguette

vegetables de jour, side salad, fries, triple cream mashed, lyonnaise, sarladaise, pave

roasted garlic oil, orange compound butter

one chop, mixed berry yogurt

minced center-cut filet, soy cured egg yolk, Chef's accoutrements

seared duck liver, red onion marmalade, port wine pomegranate reduction, arugula salad, tuile cookie

sliced smoked duck breast, goat cheese, and herbed cream sauce baked on open faced baguette. Topped with pickled red onions and balsamic vinegar reduction

Chef's selection of cheese, cured meat, and pairings. Served with baguette

large helix snails, herb beurre blanc, parmesan cheese, baguette

crispy pork belly, mixed pepper jam, pickled jalapeño, French onion crème fraiche, crispy wonton

crispy Thai chili sriracha glazed chopped shrimp, roasted red pepper and goat cheese fondue, baguette

3/4 lb, white wine, cream, roasted garlic, baguette

caramelized onion, veal/beef stock, crouton, gruyere

Chef's choice

mixed greens, red wine vinaigrette, tomatoes, olives

brown butter salted pecans, mixed berries, vanilla poached pears, brie cheese, berry vinaigrette

crispy goat cheese, bacon, boiled egg, pickled beets, heirloom tomato, cucumber, olive, sweet onion cream dressing, balsamic reduction

4oz beef tenderloin baked with puff pastry, cognac braised mushrooms and foie gras, sweet onion crème fraiche, port wine reduction, Lyonnaise potatoes, vegetables du jour

8oz beef tenderloin, sous vide and sliced, triple cream mashed potatoes, béarnaise sauce, vegetables du jour

8oz chargrilled beef tenderloin, green peppercorn and cognac cream sauce, pave potatoes, vegetables du jour

crispy thigh & leg, egg yolk dressing, pomegranate soy gastrique, sarladaise potatoes, vegetables du jour

half or full - sous vide and seared, pistachio dusted, red wine sauce, dauphinoise potatoes, vegetables du jour

beef tenderloin tips, French onion soup and cream sauce, gruyere cheese, egg pasta, baguette

sliced seared filet mignon, gruyere cheese, toasted baguette, cheese sauce, veal jus, fries

two 4oz patties, red onion, cheddar cheese, garlic aioli, and bacon on a toasted brioche bun. Served with house pickles and fries

Scottish salmon oven roasted on a plank of fresh cut cedar wood. Served on a bed of wilted arugula and bacon. With toasted almonds, orange butter glaze, and triple cream mashed potatoes

Sous vide 8oz beef patty, bacon, cheddar cheese, cognac braised mushrooms and foie gras baked in puff pastry. Served with fries, béarnaise sauce, and gruyere cheese sauce

vegetables de jour, fries, triple cream mashed, lyonnaise, sarladaise, pave, pickles

roasted garlic oil, orange compound butter

one chop, mixed berry yogurt

minced center-cut filet, soy cured egg yolk, Chef's accoutrements

seared duck liver, compressed granny smith apples, sweet onion chutney, pistachio, balsamic reduction

large helix snails, herb beurre blanc, parmesan cheese, baguette

roasted split femur bone, red onion jam, baguette

Chef's selection of cheese, cured meat, and pairings. Served with baguette

Classic- roasted garlic, white wine, cream Dijonnaise- classic with whole grain mustard Piccata- white wine, lemon juice, capers, garlic, butter

baked cremini with Cajun blue crab stuffing, gruyere cheese sauce, bacon, and chive

sliced filet mignon, mixed pepper jam, gruyere cheese, baguette crisp

seared shrimp with bacon, white wine, lemon, chive, and chili flake butter sauce. Served with baguette

caramelized onion, veal/beef stock, crouton, gruyere

choice of 3 cups, served with baguette

mixed greens, red wine vinaigrette, tomatoes, olives

brown butter salted pecans, mixed berries, vanilla poached pears, brie cheese, berry vinaigrette

crispy goat cheese, bacon, boiled egg, pickled beets, heirloom tomato, cucumber, olive, sweet onion cream dressing, balsamic reduction

crispy chicken tenderloin, mixed greens, honey dijonnaise dressing, cheddar cheese, cucumbers, tomatoes

seared Cajun crab cake, mixed greens, remoulade dressing, tomato, crouton