Bobby's Bistro

lightly sauteed with sherry and fresh garlic

imported french snails, pan flashed with garlic, shallots, watercress and brandy, finished with crostini

a platter of imported hard and soft cheeses, house paste and crostini

served with a traditional red horseradish sauce

a classic, made with caramelized onions, rich veal stock, sherry, brandy and topped with gruyere

ask your server about today's offering

fresh chopped greens tossed with tomatoes, fresh herbs, scallions, pine nuts, roasted garlic, balsamic vinaigrette and dried fruits

california romaine tossed with extra virgin olive oil, balsamic vinegar, romano and smashed garlic

chili rubbed char-grilled chicken slices, tom greens, avocados, black bean salsa, bell peppers, broken tortillas and honey lemon jalapeno dressing

montrachet goat cheese, fresh pear, and pecans plated with torn greens, roasted peppers, and balsamic vinaigrette

marinated char-grilled tenderloin, thin sliced, and teamed with romaine, vine ripened tomatoes, broccoli florettes and garlic crostini. dressed with five pepper vinaigrette

vine ripe tomato, torn basil, asparagus mushrooms and fresh mozzarella

maul onion, filet mignon, vermont white cheddar, and mozzarella

artichoke hearts, capers, fresh basil, tomato, romano pecorino and mozzarella

this comfort pie consists of simply fresh tomato topped with fresh mozzarella, parmesan, vermont, white cheddar, aged new york cheddar and romano pecarino

a daily creation from your chef. one that shouldn't be overlooked

char broiled plated with roasted garlic peppercorn sauce

over one-half pound filet grilled to your listing and served with bistro beaujolais reduction

your server will describe today's

seared and topped with bistro butter

served with caramelized granny smith apples and mr. vermon mustard sauce

idaho potatoes layered with florida sweet onion, vermont white cheddar and french raclette cheese. served by the wedge, enough for two

only the freshest in season with a creative flair

bistro "jack it up" garnish

belgian chocolate mouse cake, chocolate ganache and walnuts

your server will describe our pastry chef's selected feature of the day

lightly sauteed with sherry and fresh garlic

imported french snails, pan flashed with garlic, shallots, watercress and brandy, finished with crostini

a platter of imported hard and soft cheeses, house paste and crostini

served with a traditional red horseradish sauce

a classic, made with caramelized onions, rich veal stock, sherry, brandy and topped with gruyere

ask your server about today's offering

fresh chopped greens tossed with tomatoes, fresh herbs, scallions, pine nuts, roasted garlic, balsamic vinaigrette and dried fruits

california romaine tossed with extra virgin olive oil, balsamic vinegar, romano and smashed garlic

chili rubbed char-grilled chicken slices, tom greens, avocados, black bean salsa, bell peppers, broken tortillas and honey lemon jalapeno dressing

montrachet goat cheese, fresh pear, and pecans plated with torn greens, roasted peppers, and balsamic vinaigrette

marinated char-grilled tenderloin, thin sliced, and teamed with romaine, vine ripened tomatoes, broccoli florettes and garlic crostini. dressed with five pepper vinaigrette

vine ripe tomato, torn basil, asparagus mushrooms and fresh mozzarella

maul onion, filet mignon, vermont white cheddar, and mozzarella

artichoke hearts, capers, fresh basil, tomato, romano pecorino and mozzarella

this comfort pie consists of simply fresh tomato topped with fresh mozzarella, parmesan, vermont, white cheddar, aged new york cheddar and romano pecarino

a daily creation from your chef. one that shouldn't be overlooked

char broiled & plated with roasted garlic peppercorn sauce

over one-half pound filet grilled to your listing and served with bistro beaujolais reduction

your server will describe today's

seared and topped with bistro butter

served with caramelized granny smith apples and mr. vermon mustard sauce

idaho potatoes layered with florida sweet onion, vermont white cheddar and french raclette cheese. served by the wedge, enough for two

only the freshest in season with a creative flair

bistro "jack it up" garnish

belgian chocolate mouse cake, chocolate ganache and walnuts

your server will describe our pastry chef's selected feature of the day