Dine-in now available

Curbside pick up still available

Thursday – Sunday 4:00pm – 8:00pm

Phone: (724) 483-4500

Cell Phone: (724) 953-8309

July 30- August 2, 2020

Starters

Crab Hoelzel Lettuce Wraps– jumbo lump crab meat, fresh tarragon vinaigrette, cherry tomatoes and bibb lettuce. – 18

Baked Brie – Topped with Grand Marnier dressing, toasted almonds, dried cranberries and served with toasted baguettes. -15

 

Chilled Shrimp Cocktail– With house made cocktail sauce. – 15

Bruschetta – Fresh buffalo mozzarella, Mediterranean salsa and balsamic reduction served over garlic toast. -13

 

Soups & Salads 

Canadian Cheddar Cheese Bowl- 6 Cup – 5

Lobster Bisque Bowl- 10 Cup- 9

Butter Crunch Bibb Salad

White balsamic-shallot vinaigrette, feta cheese, Kalamata olives, sliced radishes, cherry tomatoes & red onions. – 8

Creamy bleu cheese dressing and crumbled bacon bits. – 9

Bistro Meals

Served with small bibb salad dressed with white balsamic-shallot vinaigrette.

Bistro Crab Cake – Oven baked panko crusted Blu Fin lump crab served with honey chipotle aioli- 21.                     Twin Crab Cake Dinner – 34

Bistro Caprese Chicken Cutlet- Thin chicken breast lightly breaded with parmesan panko crust and topped with caprese salad.- 19

Bistro Salmon – Six ounce Aukra Norwegian salmon topped with butter toasted pecans.- 24 

Entrees

Served with potato du jour and seasonal vegetables 

Honey Soy Glazed Salmon- Grilled salmon served over sushi rice and seasonal vegetables topped with honey soy sauce, fried wonton strips, sesame seeds and green onions. – 25

Rack of Lamb- Pan roasted Australian rack of lamb topped with Luxardo cherry port wine sauce. – 39

Baby Back Ribs – Signature item since opening day in 1975. Char-grilled pork ribs glazed with brown sugar, soy, and ginger. -27

Duck Chambord -12 oz. Boneless breast marinated in soy and star anise. Served with jasmine rice, carrot puree, green onion oil, and raspberry Chambord sauce. – 32

                          Filet Portabella – 6 oz. Filet mignon served over grilled portabella, topped with Madeira wine sauce and crispy fried onions. – 30  

Maine-Style Baked Jumbo Sea Scallops- White wine, cream, and Ritz cracker crust.  -26

Sweet Pea and Mint Pasta – Sauteed peas, onions, and garlic with campanelle pasta tossed in a creamy white wine-mint sauce. -15       

 Grilled Chicken -5   Grilled Shrimp -10

Back Porch Surf and Turf – Grilled center cut 6 oz. filet mignon served over potato vegetable hash and topped with Old Bay hollandaise sauce and butter poached lobster claw. – 45

Sandwich

Served with french fries and house made pickles.

Barbeque Cheddar Burger- A blend of ground sirloin, ribeye, chuck, and brisket with honey chipotle barbeque, onion rings, and white cheddar cheese on a toasted ciabatta bun. Served with french fries and house made pickles. – 15.

Chicken Cutlet Sandwich – Parmesan panko crusted chicken breast, sopressata, fresh mozzarella, Mediterranean salsa, and roasted red pepper aioli on a warm French baguette bread. -14

Desserts

Burnt Almond Torte – 9

Signature Chocolate Cake – 8

Crème Brûlée – 6