Brick 29 Bistro
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
บิสโทรและเลานจ์ที่อบอุ่นพร้อมอาหารสบายสร้างสรรค์
คะแนน
รีวิว
รูปภาพ
เมนู
herb crusted calamari steaks with wasabi aioli
calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli
Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce
Sauteed shrimp with anchos and garlic presented in hot oil topped with sea salt and scallions with house bread
French brie dipped in crepe batter and fried, served with apples, blueberry compote and bread
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions
Fries with braised brisket, local cheese curds, brisket gravy and fresh herbs
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs
House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
Please ask your server for details
Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette
Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette
greens, golden beets, candied almonds, goat cheese and house pickled onions; add chicken breast or salmon
Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast or salmon
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken, salmon or ahi tuna
Smoked turkey breast, swiss cheese, red onion, house ceasar dressing and cherry pepper relish on parmesan crusted sourdough
Corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye whole or half available
Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette
All natural local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll; add Bristol bacon, add sauteed wild mushrooms
sharp cheddar cheese, mozzarella, fig compote, swiss fondue and scallions on sourdough
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette
Applewood smoked ham, two over easy eggs, swiss fondue on sourdough
Panko crusted gig harbor oysters, bacon, cheddar, lettuce, red onion and tomato with house tartar on artisan roll
slow smoked brisket, poblanos, sauteed onions, cilantro and diablo sauce on a flour tortilla
chef's preparation, ask your server for more details
Sauteed chicken breast with wild mushrooms, shallots, bourbon and cream served with mashed potatoes
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions and cheddar-jack cheese topped with Bristol bacon
Confit chicken stew, carrots, celery, onions, fingerling potatoes and mushrooms baked with chive biscuits
Angus flat iron steak, pan seared, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy peppercorn)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter
Panko crusted and sauteed with garlic and lemon served with cilantro cocktail sauce
french brie dipped in crepe batter and fried served with apples, blueberry compote and bread
Asian flavored soy bean hummus, cucumber and crispy wantons
Herb crusted calamari steak with wasabi aioli
calamari steaks with Serrano chilies, red onion, vinaigrette finished with garlic aioli-new
Skin on potatoes, fresh garlic, swiss fondue topped with scallions Poutine Fries: fries with braised brisket, local cheese curds, brisket gravy and herbs
house made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and herbs
sauteed shrimp with anchos and garlic served in hot olive oil with sea salt, scallions and bread
mushroom bisque and pumpkin bisque ask your server for more details
chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast, add salmon, add ahi tuna
red wine sauteed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard egg, avocado, and blue cheese with tarragon dressing; add chicken breast, add salmon, add ahi tuna
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken breast, add salmon, add ahi tuna
greens, red onion, avocado, mango, grapefruit and fresh citrus vinaigrette; add chicken breast, add salmon, add ahi tuna
sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on a toasted baguette
corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye
oven roasted parmesan crusted eggplant layered with roasted red pepper, mozzarella, basil, served with crispy polenta, tomato coulis and seasonal vegetable
cilantro garlic marinade, open flame broiled, served with almond-goat cheese srispt polenta, seasonal vegetables, balsamic caramel and topped with a mission fig compote
sauteed chicken breast with mushrooms, shallots, bourbon and cream served with crispy polenta
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions, cheddar-jack cheese and topped with Bristol bacon
handmade raviolis with local butternut squash and ricotta sauteed with kale and red onion finished in a brown butter sage pesto sauce garnished with shaved parmesan and roasted pepitas; add chicken breast, add salmon
All natural local ground beef, tomatoes, onion, butterleaf lettuce, cheddar and jalapeno aioli on artisan roll; add Bristol bacon, add sauteed wild mushrooms
Dry aged, salt and pepper seasoned, mashed potatoes and maitre d' butter. Bistro Style - dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions
Angus flat iron, charbroiled, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy, peppercorn)
Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables
Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace
Herb marinated, open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and blueberry compote
chicken confit stew, fingerling potatoes, carrots, celery, onions, mushrooms baked in chive biscuits
ask for details
Feb-April only
3 day adv notice
3 day advance notice
Lemon Butter and Capers
Tomatoes, Garlic, Basil and Olive Oil
Mushrooms, Shallots, Bourbon and Cream
Cilantro Coulis and Tropical Salsa
Garlic, Shallots, Fresh Rosemary and Cream
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$4 per Person Upcharge
$4 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Tomato Caper Beurre Blanc
Basil Cream, Artichokes, Sundried Tomatoes, Parsley and Kalamata Olives
Asparagus, Crab Meat and Bearnaise Sauce
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Mustard Demi Glace
Spicy Dry Rubbed with Corn Salsa or House Marinade, Herb Chimichurri and Balsamic BBQ
Broiled with Blue Cheese Fondue
Open Flame Broiled with Bernaise
Peppercorn Crusted with Mushroom Glace
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Balsamic Portabello, Goat Cheese and Onions Wrapped in Puff Pastry
Creamy Italian Rice with Seasonal Vegetables
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Available october-December
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
includes sugar and creamer
includes sugar and creamer
Gallon serves 16 in an 8oz/12oz beverage glass
knife, fork & spoon
cup capacity rental
plus fuel
plus Bartender
plus Bartender
Consideration will be given to events outside a 10 mile radius
Items can be returned to the restaurant the following day, without charge
herb crusted calamari steaks with wasabi aioli
calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli
Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce
Sauteed shrimp with anchos and garlic presented in hot oil topped with sea salt and scallions with house bread
French brie dipped in crepe batter and fried, served with apples, blueberry compote and bread
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions
Fries with braised brisket, local cheese curds, brisket gravy and fresh herbs
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs
House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
Please ask your server for details
Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette
Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette
greens, golden beets, candied almonds, goat cheese and house pickled onions; add chicken breast or salmon
Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast or salmon
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken, salmon or ahi tuna
Smoked turkey breast, swiss cheese, red onion, house ceasar dressing and cherry pepper relish on parmesan crusted sourdough
Corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye whole or half available
Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette
All natural local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll; add Bristol bacon, add sauteed wild mushrooms
sharp cheddar cheese, mozzarella, fig compote, swiss fondue and scallions on sourdough
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette
Applewood smoked ham, two over easy eggs, swiss fondue on sourdough
Panko crusted gig harbor oysters, bacon, cheddar, lettuce, red onion and tomato with house tartar on artisan roll
slow smoked brisket, poblanos, sauteed onions, cilantro and diablo sauce on a flour tortilla
chef's preparation, ask your server for more details
Sauteed chicken breast with wild mushrooms, shallots, bourbon and cream served with mashed potatoes
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions and cheddar-jack cheese topped with Bristol bacon
Confit chicken stew, carrots, celery, onions, fingerling potatoes and mushrooms baked with chive biscuits
Angus flat iron steak, pan seared, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy peppercorn)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter
Panko crusted and sauteed with garlic and lemon served with cilantro cocktail sauce
french brie dipped in crepe batter and fried served with apples, blueberry compote and bread
Asian flavored soy bean hummus, cucumber and crispy wantons
Herb crusted calamari steak with wasabi aioli
calamari steaks with Serrano chilies, red onion, vinaigrette finished with garlic aioli-new
Skin on potatoes, fresh garlic, swiss fondue topped with scallions Poutine Fries: fries with braised brisket, local cheese curds, brisket gravy and herbs
house made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and herbs
sauteed shrimp with anchos and garlic served in hot olive oil with sea salt, scallions and bread
mushroom bisque and pumpkin bisque ask your server for more details
chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast, add salmon, add ahi tuna
red wine sauteed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard egg, avocado, and blue cheese with tarragon dressing; add chicken breast, add salmon, add ahi tuna
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken breast, add salmon, add ahi tuna
greens, red onion, avocado, mango, grapefruit and fresh citrus vinaigrette; add chicken breast, add salmon, add ahi tuna
sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on a toasted baguette
corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye
oven roasted parmesan crusted eggplant layered with roasted red pepper, mozzarella, basil, served with crispy polenta, tomato coulis and seasonal vegetable
cilantro garlic marinade, open flame broiled, served with almond-goat cheese srispt polenta, seasonal vegetables, balsamic caramel and topped with a mission fig compote
sauteed chicken breast with mushrooms, shallots, bourbon and cream served with crispy polenta
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions, cheddar-jack cheese and topped with Bristol bacon
handmade raviolis with local butternut squash and ricotta sauteed with kale and red onion finished in a brown butter sage pesto sauce garnished with shaved parmesan and roasted pepitas; add chicken breast, add salmon
All natural local ground beef, tomatoes, onion, butterleaf lettuce, cheddar and jalapeno aioli on artisan roll; add Bristol bacon, add sauteed wild mushrooms
Dry aged, salt and pepper seasoned, mashed potatoes and maitre d' butter. Bistro Style - dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions
Angus flat iron, charbroiled, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy, peppercorn)
Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables
Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace
Herb marinated, open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and blueberry compote
chicken confit stew, fingerling potatoes, carrots, celery, onions, mushrooms baked in chive biscuits
ask for details
Feb-April only
3 day adv notice
3 day advance notice
Lemon Butter and Capers
Tomatoes, Garlic, Basil and Olive Oil
Mushrooms, Shallots, Bourbon and Cream
Cilantro Coulis and Tropical Salsa
Garlic, Shallots, Fresh Rosemary and Cream
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$4 per Person Upcharge
$4 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Tomato Caper Beurre Blanc
Basil Cream, Artichokes, Sundried Tomatoes, Parsley and Kalamata Olives
Asparagus, Crab Meat and Bearnaise Sauce
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Mustard Demi Glace
Spicy Dry Rubbed with Corn Salsa or House Marinade, Herb Chimichurri and Balsamic BBQ
Broiled with Blue Cheese Fondue
Open Flame Broiled with Bernaise
Peppercorn Crusted with Mushroom Glace
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Balsamic Portabello, Goat Cheese and Onions Wrapped in Puff Pastry
Creamy Italian Rice with Seasonal Vegetables
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Available october-December
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
includes sugar and creamer
includes sugar and creamer
Gallon serves 16 in an 8oz/12oz beverage glass
knife, fork spoon
cup capacity rental
plus fuel
plus Bartender
plus Bartender
Consideration will be given to events outside a 10 mile radius
Items can be returned to the restaurant the following day, without charge
herb crusted calamari steaks with wasabi aioli
calamari steaks, serrano chills, red onion, vinaigrette and garlic aioli
Panko crusted and sauteed with garlic and lemon, served with cilantro cocktail sauce
Sauteed shrimp with anchos and garlic presented in hot oil topped with sea salt and scallions with house bread
French brie dipped in crepe batter and fried, served with apples, blueberry compote and bread
Skin on potatoes, fresh garlic, swiss fondue, topped with scallions
Fries with braised brisket, local cheese curds, brisket gravy and fresh herbs
Brussel sprouts rousted and finished with a whole grain mustard sauce, house bacon and fresh herbs
House made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
Please ask your server for details
Broiled chicken, Butter leaf Lettuce, granny smith apples, grape tomatoes, gorgonzola blue cheese, crispy onions, candied walnuts and walnut vinaigrette
Red wine sauteed beef tenderloin pieces, spring greens, bacon, black olives, tomatoes, hard egg, avocado and gorgonzola with tarragon vinaigrette
greens, golden beets, candied almonds, goat cheese and house pickled onions; add chicken breast or salmon
Chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast or salmon
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken, salmon or ahi tuna
Smoked turkey breast, swiss cheese, red onion, house ceasar dressing and cherry pepper relish on parmesan crusted sourdough
Corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye whole or half available
Kurobuta ham, havarti cheese, crunchy dill pickle and dijon-chili aioli on toasted baguette
All natural local ground beef, tomatoes, red onion, butter leaf lettuce, cheddar and jalapeno aioli on an artisan roll; add Bristol bacon, add sauteed wild mushrooms
sharp cheddar cheese, mozzarella, fig compote, swiss fondue and scallions on sourdough
Sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on toasted baguette
Applewood smoked ham, two over easy eggs, swiss fondue on sourdough
Panko crusted gig harbor oysters, bacon, cheddar, lettuce, red onion and tomato with house tartar on artisan roll
slow smoked brisket, poblanos, sauteed onions, cilantro and diablo sauce on a flour tortilla
chef's preparation, ask your server for more details
Sauteed chicken breast with wild mushrooms, shallots, bourbon and cream served with mashed potatoes
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions and cheddar-jack cheese topped with Bristol bacon
Confit chicken stew, carrots, celery, onions, fingerling potatoes and mushrooms baked with chive biscuits
Angus flat iron steak, pan seared, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy peppercorn)
House dry aged, salt and pepper seasoned, mashed potatoes and matre of butter
Panko crusted and sauteed with garlic and lemon served with cilantro cocktail sauce
french brie dipped in crepe batter and fried served with apples, blueberry compote and bread
Asian flavored soy bean hummus, cucumber and crispy wantons
Herb crusted calamari steak with wasabi aioli
calamari steaks with Serrano chilies, red onion, vinaigrette finished with garlic aioli-new
Skin on potatoes, fresh garlic, swiss fondue topped with scallions Poutine Fries: fries with braised brisket, local cheese curds, brisket gravy and herbs
house made pizza crust, garlic alfredo sauce, fresh tomatoes, arugula, bristol bacon and mozzarella
brussel sprouts roasted and finished with a whole grain mustard sauce, house bacon and herbs
sauteed shrimp with anchos and garlic served in hot olive oil with sea salt, scallions and bread
mushroom bisque and pumpkin bisque ask your server for more details
chopped hearts of romaine, roasted garlic caesar dressing, hard egg, olive tapenade and croutons; add chicken breast, add salmon, add ahi tuna
red wine sauteed beef tenderloin pieces, greens, bacon, black olives, tomatoes, hard egg, avocado, and blue cheese with tarragon dressing; add chicken breast, add salmon, add ahi tuna
flame-charred romaine heart, tarragon dressing, pears, gorgonzola cheese, candied walnuts, tomatoes and grilled red onions; add chicken breast, add salmon, add ahi tuna
greens, red onion, avocado, mango, grapefruit and fresh citrus vinaigrette; add chicken breast, add salmon, add ahi tuna
sweet and spicy bristol bacon, tomatoes, butter leaf lettuce, avocado and aioli on a toasted baguette
corned beef, house made pickled cabbage, swiss cheese and louie sauce served on light rye
oven roasted parmesan crusted eggplant layered with roasted red pepper, mozzarella, basil, served with crispy polenta, tomato coulis and seasonal vegetable
cilantro garlic marinade, open flame broiled, served with almond-goat cheese srispt polenta, seasonal vegetables, balsamic caramel and topped with a mission fig compote
sauteed chicken breast with mushrooms, shallots, bourbon and cream served with crispy polenta
Whole wheat penne pasta tossed with swiss cheese fondue, fresh tomatoes, green onions, cheddar-jack cheese and topped with Bristol bacon
handmade raviolis with local butternut squash and ricotta sauteed with kale and red onion finished in a brown butter sage pesto sauce garnished with shaved parmesan and roasted pepitas; add chicken breast, add salmon
All natural local ground beef, tomatoes, onion, butterleaf lettuce, cheddar and jalapeno aioli on artisan roll; add Bristol bacon, add sauteed wild mushrooms
Dry aged, salt and pepper seasoned, mashed potatoes and maitre d' butter. Bistro Style - dry aged, spice rubbed, fingerling potatoes, blue cheese fondue and crispy onions
Angus flat iron, charbroiled, served with house mashed potatoes, seasonal vegetables, au poivre sauce (brandy, peppercorn)
Bacon wrapped beef tenderloin, horseradish potato gratin, bearnaise and seasonal vegetables
Domestic raised lamb, slow braised, smoked mushroom risotto, seasonal vegetables and red wine demi glace
Herb marinated, open flame broiled, sage fingerling hash, seasonal vegetables, red wine demi-glace and blueberry compote
chicken confit stew, fingerling potatoes, carrots, celery, onions, mushrooms baked in chive biscuits
ask for details
Feb-April only
3 day adv notice
3 day advance notice
Lemon Butter and Capers
Tomatoes, Garlic, Basil and Olive Oil
Mushrooms, Shallots, Bourbon and Cream
Cilantro Coulis and Tropical Salsa
Garlic, Shallots, Fresh Rosemary and Cream
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$4 per Person Upcharge
$4 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Tomato Caper Beurre Blanc
Basil Cream, Artichokes, Sundried Tomatoes, Parsley and Kalamata Olives
Asparagus, Crab Meat and Bearnaise Sauce
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Mustard Demi Glace
Spicy Dry Rubbed with Corn Salsa or House Marinade, Herb Chimichurri and Balsamic BBQ
Broiled with Blue Cheese Fondue
Open Flame Broiled with Bernaise
Peppercorn Crusted with Mushroom Glace
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Balsamic Portabello, Goat Cheese and Onions Wrapped in Puff Pastry
Creamy Italian Rice with Seasonal Vegetables
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
$1.50 per Person Upcharge
Available october-December
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
2 dozen minimum order
includes sugar and creamer
includes sugar and creamer
Gallon serves 16 in an 8oz/12oz beverage glass
knife, fork & spoon
cup capacity rental
plus fuel
plus Bartender
plus Bartender
Consideration will be given to events outside a 10 mile radius
Items can be returned to the restaurant the following day, without charge
