Bay Street Bistro

Baked brie with fresh fruit compote

in a lemon, garlic, white wine butter sauce

Tomato, basil and onion Brushetta

Sausage and spinach stuffing in a large Portobello mushroom with demi-glaze

a pound of mussels in a garlic cream sauce

Hand crafted Pate. Ask your server for Preparation and price

Romaine tossed with handmade dressing and croutons

Mixed greens garnished with fresh tomato and carrot with our house dressing

Poached pears, goat cheese, Brushetta, spiced walnuts and balsamic glaze on a bed of organic mixed greens

Tomato, mozzarella and fresh basil drizzled with olive oil and balsamic glaze

Fresh Garden Vegetables with Pasta in a White Wine butter sauce

Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun- dried tomatoes and provolone cheese

A Lemon Caper Butter Sauce

with a Coriander and Vanilla Crème Sauce

A cumin, curry, and coriander rub with an orange burre-blanc sauce

Topped with sun-dried tomatoes, spinach, pine nuts, garlic and capers

Pan seared shrimp with Brushetta in a garlic & white wine butter sauce, tossed with Capellini pasta

shrimp, spinach, goat cheese, tomato, garlic, pine nuts and Capellini pasta tossed in white wine and olive oil

Blue crab & wild salmon cakes served with a Peppadew aioli

Shrimp, Scallops and Blue Crab meat in a garlic cream sauce served in a puff pastry

U-8 Sea scallops from Nantucket pan seared with Tomato and Bacon marmalade over risotto

Crispy duck medallions served with a bacon, shallot and mushroom Confit

Crispy duck medallions served with a cherry Gran Marnier balsamic sauce

Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi glaze

Served with a mushroom cabernet reduction

Prime Filet mignon with Dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction

served with a Brandy and Black Peppercorn sauce

A half rack of lamb rib chops served with a balsamic glaze and goat cheese

Herb crusted half rack of lamb rib chops served with a tomato and Dijon mustard sauce

Prime Beef Tenderloin in a Burgundian Beef Stew

Braised Pork Shank in a Traditional Osso Bucco preparation

Baked brie with fresh fruit compote

in a lemon, garlic, white wine butter sauce

Tomato, basil and onion Brushetta

Sausage and spinach stuffing in a large Portobello mushroom with demi-glaze

a pound of mussels in a garlic cream sauce

Hand crafted Pate. Ask your server for Preparation and price

Romaine tossed with handmade dressing and croutons

Mixed greens garnished with fresh tomato and carrot with our house dressing

Poached pears, goat cheese, Brushetta, spiced walnuts and balsamic glaze on a bed of organic mixed greens

Tomato, mozzarella and fresh basil drizzled with olive oil and balsamic glaze

Fresh Garden Vegetables with Pasta in a White Wine butter sauce

Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun- dried tomatoes and provolone cheese

A Lemon Caper Butter Sauce

with a Coriander and Vanilla Crème Sauce

A cumin, curry, and coriander rub with an orange burre-blanc sauce

Topped with sun-dried tomatoes, spinach, pine nuts, garlic and capers

Pan seared shrimp with Brushetta in a garlic white wine butter sauce, tossed with Capellini pasta

shrimp, spinach, goat cheese, tomato, garlic, pine nuts and Capellini pasta tossed in white wine and olive oil

Blue crab wild salmon cakes served with a Peppadew aioli

Shrimp, Scallops and Blue Crab meat in a garlic cream sauce served in a puff pastry

U-8 Sea scallops from Nantucket pan seared with Tomato and Bacon marmalade over risotto

Crispy duck medallions served with a bacon, shallot and mushroom Confit

Crispy duck medallions served with a cherry Gran Marnier balsamic sauce

Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi glaze

Served with a mushroom cabernet reduction

Prime Filet mignon with Dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction

served with a Brandy and Black Peppercorn sauce

A half rack of lamb rib chops served with a balsamic glaze and goat cheese

Herb crusted half rack of lamb rib chops served with a tomato and Dijon mustard sauce

Prime Beef Tenderloin in a Burgundian Beef Stew

Braised Pork Shank in a Traditional Osso Bucco preparation

Baked brie with fresh fruit compote

in a lemon, garlic, white wine butter sauce

Tomato, basil and onion Brushetta

Sausage and spinach stuffing in a large Portobello mushroom with demi-glaze

a pound of mussels in a garlic cream sauce

Hand crafted Pate. Ask your server for Preparation and price

Romaine tossed with handmade dressing and croutons

Mixed greens garnished with fresh tomato and carrot with our house dressing

Poached pears, goat cheese, Brushetta, spiced walnuts and balsamic glaze on a bed of organic mixed greens

Tomato, mozzarella and fresh basil drizzled with olive oil and balsamic glaze

Fresh Garden Vegetables with Pasta in a White Wine butter sauce

Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun- dried tomatoes and provolone cheese

A Lemon Caper Butter Sauce

with a Coriander and Vanilla Crème Sauce

A cumin, curry, and coriander rub with an orange burre-blanc sauce

Topped with sun-dried tomatoes, spinach, pine nuts, garlic and capers

Pan seared shrimp with Brushetta in a garlic & white wine butter sauce, tossed with Capellini pasta

shrimp, spinach, goat cheese, tomato, garlic, pine nuts and Capellini pasta tossed in white wine and olive oil

Blue crab & wild salmon cakes served with a Peppadew aioli

Shrimp, Scallops and Blue Crab meat in a garlic cream sauce served in a puff pastry

U-8 Sea scallops from Nantucket pan seared with Tomato and Bacon marmalade over risotto

Crispy duck medallions served with a bacon, shallot and mushroom Confit

Crispy duck medallions served with a cherry Gran Marnier balsamic sauce

Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi glaze

Served with a mushroom cabernet reduction

Prime Filet mignon with Dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction

served with a Brandy and Black Peppercorn sauce

A half rack of lamb rib chops served with a balsamic glaze and goat cheese

Herb crusted half rack of lamb rib chops served with a tomato and Dijon mustard sauce

Prime Beef Tenderloin in a Burgundian Beef Stew

Braised Pork Shank in a Traditional Osso Bucco preparation