Cold Tapas
– These local delicacies are revered for their wonderful flavor
and ocean freshness.
– An assortment of gourmet marinated olives (lemon,
orange peel, mint, parsley, fennel seeds, cumin seeds, cinnamon, white vinegar and
extra virgin olive oil) served with grilled bread.
– Our catch of the day, shrimp, & scallops marinated in citrus juices and
tossed with a medley of tomatoes, cilantro, chilies, avocado, red onion & jalapenos,
served as a trio separated by item.
– Fresh tomato bruschetta (vine ripe
tomato, basil, red onion, olive oil and balsamic vinegar) filled in a homemade parmesan
up, topped with mozzarella, Served with grilled bread and a balsamic drizzle.
– House cured salmon (toasted coriander, fennel, cumin
seeds, sugar, salt, chopped lemongrass and cilantro) served sliced thin on a cucumber
wheel with a dollop of crème fresh.
– House made duck confit served layered on roasted garlic
rubbed crostini with pear chutney and melted brie cheese.
– Homemade hummus (garbanzo beans,
roasted garlic, lemon juice and oregano) is paired with Tabouli (wheat bulghur,
cucumber, tomato, green onion, mint, parsley and minced garlic), served with grilled
Naan bread and an array of raw vegetables.
– Fresh picked Maine lobster meat lightly mixed
with celery, diced red onion, mango & yukon gold potato, Served in crispy golden phyllo
cups with vanilla and tarragon mayo.
– Layers of roasted zucchini, squash, oven dried
tomatoes, peppers, blanched spinach & goat cheese, served with sun-dried tomato
sauce.
– Bistro's house smoked haddock pate (smoked haddock,
cottage cheese, egg and lemon) paired with Duck Trap River "Maine hard and fruit
wood smoked seafood" (Maine shrimp, scallops, and mussels). Served with cucumber
mint salsa, horseradish cream and grilled bread.
Hot Tapas
– Homemade creamed corn (sautéed corn, heavy
cream, egg, salt and pepper) is blended and baked in a crème brulee dish. Served room
temperature topped with Maine lobster and torched parmesan cheese.
– Pheasant with cognac, venison and blueberry, wild boar
with cranberry and Spanish chorizo sausages make up this quar tet of flame grilled,
hand crafted, sausages. Served with crusty bread, stone ground mustard and sweet
onion jam.
– 3 mini panko encrusted lobster and crab meat cakes
served pan seared with coconut lemon grass sauce.
– Calamari breaded with panko bread crumbs and coconut is deep
fried. They are then tossed with dried orange peel and sesame seeds. Served with
chipotle mayonnaise dipping sauce.
– Twin crepes stuffed with duck confit, cranberry sauce and
mascarpone cheese, pan fried golden in color.
– Large shrimp & Spanish chorizo sausage are
skewered with peppers, onions and flame grilled, served with, sweet and spicy, medium
heat piquillo pepper sauce.
– 3 large scallops, pan seared medium rare, served on risotto
griddle cakes with Maine maple blueberry sauce.
– 4 crispy fried wonton skins filled with Maine lobster,
scallions, fresh herbs & cream cheese.
– 2 colossal shrimp stuffed with goat cheese, wrapped in
prosciutto and baked, served drizzled with truffle oil.
– 3 large coriander encrusted, scallops pan seared medium rare,
served on sweet potato hash with sweet corn sauce.
– Shredded breast of chicken is seasoned with Mexican spices and
served in a fried tortilla cup with smoked pablano cream sauce.
– Breast of chicken skewers, dipped in egg, rolled in
parmesan bread crumbs and pan fried crispy. Served with spicy tomato sauce.
– Flaky pastry pockets filled with ground beef, tomatoes, onions,
chilies, raisins and fresh herbs. Deep fried golden brown and served with a sweet and
hot chiptole sauce.
– Two petite lamb chops lightly encrusted with pepper and grilled
medium rare. Served with fig and por t wine sauce.
– Coarse pepper encrusted and pan seared hanger steak is served
with demi-glace blended with a cognac & pan drippings infused cream sauce.
– A wonderful blend of sautéed wild mushrooms and fresh
herbs simmered in cognac cream. Served over crispy polenta with gruyere cheese.
– "Vegetables pancakes", (sautéed peppers, onions, carrots,
zucchini, summer squash, green beans and sugar snap peas, shredded potatoes, egg,
flour and fresh herbs) pan fried golden brown served with roasted red pepper herb
mayo.
– A medley of onions (red onion, leeks, shallots
and sweet onions) are carmelized in butter, simmered in marsala wine and served in a
baked gruyere cheese lined tartlet.
Maine Shellfish Tapas
– 1 lb. of Maine rope grown mussels prepared in a Thai style
broth (red curry, cilantro, lemon grass, coconut milk, fish sauce, lime juice, white wine,
basil and cherry tomato).
– 1 lb. of fresh Maine clams steamed in white wine with butter,
onions, peppers, lemon and garlic.
Bistro Sandwiches
Served with Bistro's Waffle Fries
– Deep fried Maine haddock. Served on a bulky challah roll with
homemade smoky chipotle mayonnaise.
– Today's fresh catch is flame grilled & served on a bulky
challah roll with chipotle mayonnaise.
– Trio of Kobe Beef Sliders - 1 topped with Cabot cheddar and
carmalized onion, 1 topped with Great Hill blue cheese and bacon and 1 topped with
Manchengo and serrano ham.
– Flame grilled 85% lean ground sirloin served on a bulky challah
roll with lettuce, tomato, onion, & garlic pickle.
Add Manchego cheese, cheddar, American, Miti blue, or bacon for an extra charge:
Famous Bistro Grillers
All of Bistro's Grillers are served with savory herb mayonnaise, (red onion, red wine
vinegar, fresh herbs, spinach & mayonnaise)
– A delicious twist on an all time Maine favorite!
Fresh picked Maine lobster meat & savory herbed mayonnaise grilled golden on
homemade flatbread. This is a must try!
– The sweetest, fresh picked, Maine peekeytoe crab
meat & savory herb mayonnaise grilled on buttery homemade flatbread.
– Melted Manchego cheese, grilled chicken breast &
savory herb mayo grilled golden on homemade flatbread.
– Chopped Serrano Ham, Manchego cheese, tomato,
arugula, & savory herb mayonnaise on grilled homemade flatbread.
– A 6 ounce hanger steak spice rubbed, flame grilled, & sliced.
Served grilled on homemade flat bread with a spicy chipotle herb mayonnaise.
– Grilled fresh flatbread, melted Manchego cheese, pan roasted
asparagus, zucchini, squash, & balsamic onions. Served with tomato & herb mayonnaise.
Entrée Salads
– Pan roasted salmon, Belgian endive, grilled
asparagus, roasted mushrooms, balsamic sweet onions & melted Great Hill blue cheese.
– Duck breast pan seared crispy served over arugula and romaine with
fresh pears, dried fruits and champagne vinaigrette.
– Spice rubbed & flame grilled hanger steak. Served sliced
atop arugula with melted Great hills blue cheese.
Healthy & Vegetarian
Gluten – Free Pasta available upon request
– Tossed with extra virgin olive oil, arugula, peppers, onion,
tomato, sugar snap peas, garlic, smoked ancho chili flakes, toasted pine nuts and
parmesan cheese (630 calories).
– Extra firm tofu is marinated in a combination of soy sauce,
sherry, hoi-sin sauce, ginger, orange juice, sesame oil and chili sauce.
Served flame grilled with vegetable kabobs (460 calories).
– Lean pork tenderloin is pan seared with olive oil, tossed
with sautéed mushrooms, onions, peppers, garlic, sugar snap peas and smoked ancho
chili flakes. It is then simmered in honey infused chicken broth and served with a side
of cashew rice (520 calories).
– Pan Seared scallops are seared atop south western brown rice (brown rice vegetable stock, lime, olive oil, chili powder, black
beans, corn, grape tomato, scallions, and cilantro) (480 calories).
– Chef Karin will tantalize your taste buds
with a mouthwatering gluten free creation daily!
Meats
– 12 oz NY Strip steak grilled to perfection.
Served with melted Great Hill blue cheese & sweet onion jam.
– Flame grilled 8 ounce filet mignon of beef.
Served with a smoky bacon & Knob Creek bourbon sauce.
– Coarse pepper encrusted, pan seared hanger steak.
Served with demiglace blended with a cognac, pan drippings infused cream sauce.
– Flame grilled 14 oz rib-eye spice rubbed, with paprika,
Ancho chili powder, ground fennel, & mustard seeds.
Served with house made Bistro steak sauce.
– Pan seared chicken breast stacked with
layers of Serrano ham, & mozzarella. Baked with brown butter & sage.
Served with a sherry pan sauce.
– Flame grilled breast of chicken served atop parpadelle
pasta with wild mushroom cream sauce.
– Spice rubbed and flame grilled pork tenderloin topped with
roasted red tomato, Cabot sharp cheddar cheese and brandy demi glace.
Served with crispy homemade polenta.
– Our Chef offers a tantalizing veal preparation daily.
Your server will tell you about today's feature.
– Spice rubbed and pan seared duck breast.
Served with a fig and red zinfandel sauce.
– Panko (Japanese bread crumbs) encrusted duck breast
deep fried golden brown. Served with pear chutney and cashew rice.
– Lamb chops are dry
rubbed with fennel seeds, cumin, cinnamon, coriander and garlic. They are then flame
grilled and served with cucumber yougart sauce (cucumber, plain yogur t, oregeno and
red onion). Served with Tabouli and grilled Naan bread.
Risotto
– Assor ted fresh vegetables sautéed with olive oil, fresh herbs &
bean curd. Served over risotto of the day.
– Lobster, shrimp & scallops sautéed in butter, garlic, wine & fresh
herbs. Served over risotto of the day.
– Large scallops marinated in lime juice
& pan seared medium rare. Served over creamy risotto with a roasted jalapeno,
tomato cream emulsion.
– Delicately butter poached Maine lobster meat.
Served over asparagus risotto painted with lobster oil.
– Breast of chicken is stuffed with manchengo Spanish
cheese, Serrano Spanish ham, roasted red and yellow tomatoes and spinach.
– Our chef prepares a new creation daily.
Paella
Once thought of as a simple peasant's meal in Spain, Paella has evolved into an icon of
Spanish cuisine. Paella is about the rice, slow cooked Bomba rice with saffron rich stock
is the basis for this never forgotten pleasure. Our paellas are prepared & served in 8
inch paella pans for your personal enjoyment with what is fresh & in season now!
Paellas are prepared with peppers, onion, tomato, beans, peas, cilantro, & fresh herbs
– Lobster, shrimp, scallops, today's catch & mussels steamed atop
Bomba rice simmered in saffron & seafood stock.
– Pan seared chicken, pork, chorizo & duck. Served cooked in chicken
& saffron stock with Bomba rice.
– Your server will tell you about today's preparation.
Maine Lobster
– Steamed 1 1/2 lb. Maine lobster served with potato and
vegetable of the day.
" – The meat from a 1 1/2 lb. Maine lobster is
sautéed in butter, garlic and fresh herbs. It is then flambéed with cognac, served in the
shell topped with lobster Newberg sauce and baked gruyere cheese. Served with potato
and vegetable of the day.
– Lobster is sautéed with sugar snap peas, fresh basil,
cream and mascarpone cheese served over fresh papardelle pasta.
– Butter poached Maine Lobster meat served atop pan fried
gnocchi with red onion, corn, cherry tomatoes and fresh herbs in a brandy cream sauce.
– A flame grilled garlic and fresh herb basted 6
ounce lobster tail is served atop corn succotash (grilled corn, red onions, lima beans,
cherry tomatoes and fresh herbs). Served with potato and vegetable of the day.
– A 6 ounce Maine Lobster tail is
basted with tequila Poblano sauce (roasted and skinned poblano peppers, garlic,
sautéed onion and tequila) served with papaya avocado salad (papaya, avocado, red
onion and fresh cilantro).
Land & Sea
– Grilled filet mignon of beef and
Maine lobster tail combination served in a pool of brandy lobster sauce with potato and
vegetable of the day.
– Flame grilled New Zealand
lamb chops paired with butter poached Maine lobster meat. Served with potato of the
day and garden puree (blanched green onion, green beans, sugar snaps, asparagus,
peas and ricotta cheese)
Seafood Entrées
– Flame grilled and soy glazed yellow fin tuna is served topped with
pureed carrot ginger sauce (soy sauce, ginger, shallots, carrots, mirin & sake)
Served with rice and vegetable of the day.
– Swordfish is rubbed with Jamaican jerk
seasoning and grilled. Served with cucumber mint salsa (cucumber, mint, red onion,
olive oil, sugar, and vinegar).
– Halibut is poached in a Thai coconut
curry broth (shallots, curry paste, curry powder, coconut milk, fish stock and cilantro)
and served on a bed of wilted spinach.
– Flame grilled salmon is basted with sour orange BBQ
sauce (orange juice, red wine vinegar, sugar, orange zest, onions, habanero & chipotle
peppers, ketchup, brown sugar, molasses, honey, tomato, Dijon mustard).
Served with slaw and smoked chili aioli (chipotles in adobo mayonnaise and lime juice).
– Pan seared scallops are served over papardelle pasta
with a wild mushroom Alfredo sauce. Finished with parmesan cheese and truffle oil.
– Lobster, shrimp, scallops, haddock & mussels poached in a
spicy tomato saffron seafood broth.
– Jumbo shrimp, chorizo, onion, peppers, garlic,
turmeric and peas are sautéed in extra virgin olive oil and then simmered in chicken
and saffron broth. Served over al dente orzo.
– Fresh haddock dipped in a saffron beer
batter & deep fried crispy. Served with crispy waffle fries, bistro slaw & chipotle
mayonnaise.
– Fresh Maine oysters are dipped in a saffron beer
batter, deep fried golden brown. Served with crispy waffle fries and slaw.
– Large shrimp dipped in saffron beer batter and rolled in
coconut and deep fried golden brown. Served with waffle fries and slaw.
Wine List
To come...
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