다크 시티 비스트로

with dipping sauce

thin style

in buerre blanc and balsamic vinaigrette.

served on an entree $9.95

by far the best shrimp cocktail in town

with sauce remoulade

garnished with bleu cheese stuffed artichoke hearts, enough to split

duck city style

with peanut dipping sauce

in town our house salad

with bacon dressing

with housemade croutons

diner style chicken breast open faced sandwich topped with bacon and maple sauce

on french bread our famous portabello mushrooms char broiled and topped with grilled onions

tender fillet mignon broiled to your doneness requirements, garnished au jus and artichoke stuffed with bleu cheese.

saffron rice, chicken, sausage, shrimp and mussels

with mashed potatoes, broccoli, and chunky apple sauce

with fresh basil, peppercorn and lemon zest butter

with apple cognac nut sauce

with fresh herb crust (vegetarian meals provided upon request and easily accommodated.)

on a bed of rice with sauce framboise, a raspberry sauce, its topped with crispy cracklings of duck. it says duck cty in the sauce, but if you order it, well put your name in it.

boneless breast of chicken, stretched on bamboo, served on fried rice with peanut sauce for dipping.

hand selected, pan sauteed, served on smashed potatoes, a veal reduction sauce, portabella mushrooms, and braised garlic.

hand stuffed with ham and swiss cheese and smoked in our smoker. it is served on smashed potatoes with chunky applesauce and barbeque sauce.

on a bed of creamed dilled potatoes, sauteed spinach, and horseradish cream sauce, all topped with braised julienne of crispy leeks. this one comes with a warning, be careful, its habit forming.

topped with a mango, chutney, cashew nut crust, served with pomme de chez, fresh vegetables, and the whole plate is infused with a curry oil. nice and light with lots of flavor.

both are served cajun stile so theyre spicy. served on dirty rice with blackened shrimp, and sauce etoufeille. leen up as they say in norleans.

nice and hearty for the cold winter weather. prime shanks, braised in a velvety smooth veal reduction sauce with mediterranean vegetables and orzo. garnshished with lemon zest and freshly grated parmesan cheese.

duck that is marinated under rock salt, sugar and star anis for 24 hours then roasted at 200 degrees for eight hours. served on brown rice with mango jalapeno salsa and a cabernet sauvignon sauce.

with raspberry sauce

a great dessert to split for the table