Bistro 41

tasso ham, peas, and penne pasta tossed in a tomato-vodka cream sauce, with crostini

roasted half chicken with rosemary, lemon zest, and garlic, served with black bean puree

trio of veal, pork, and beef oven baked, topped with mushroom demi, bleu cheese mashed potatoes and garlicky spinach

roast chicken sauteed with edamame, herbs, orange, arugula, white wine, with e.v.o.o

oak grilled, wrapped with apple wood smoked bacon, with gorgonzola, pesto, walnut crust, garlic mashed potatoes, cherry demi glace

brine cured 12 oz chop, with yucca-charred corn hash, apple demi, and braised greens

with miso, soy, sake, and brown sugar, over mango-papaya slaw, and yuzu beurre blanc

pan seared with prosciutto, spinach, and goat cheese, with potatoes and sage butter

shrimp, mussels, maine lobster and scallops in tomato fumet, with garlic, herbs, shallots and linguini pasta

wood grilled, 16 oz with either peppercorn crust, or lightly seasoned, garlic mashed potatoes, truffled watercress and sauce au poivre

prince Edward Island mussels simmered with smoked lemon, onions, herbs, white wine and furnet, served with bistro fries and garlic aioli

griddle seared tortilla stuffed with slow roasted peking duck, hoisin, scallion, cilantro, and white cheddar, with jicama slaw

thinly sliced sea scallops marinated in sake, soy, yuzu, Thai chilies, and brown sugar

a choice of 3-taleggio, morbier, cypress grove hard goat, roaring 40's blue, and saint andre, with crostini, honey gelee, spiced pecans and fresh berries

crispy vegetable spring roll in a bibb lettuce cup with cilantro, carrot, sprouts, and a vietnamese nuoc cham dipping sauce

crispy fried calamari served with key lime aioli, fried parsley and fra diablo sauce

sesame seared tuna skewered on lemongrass with an edamame, blood orange, and macadamia salad

oak grilled crust topped with bbq, chicken, cheddar, guacamole, salsa, and sour cream

sauteed lump crab cakes over heirloom tomato salad, jalapeno remoulade, and smoked almonds

ask your server for today's offering

traditional French onion soup topped with crisp crouton, Swiss, and gruyere cheese

mixed baby field greens with tomato olive salsa, with citrus-thyme, avocado ranch, or balsamic vinaigrette

Belgian endive with arugula, tossed with pears, gorgonzola, and walnuts in a sherry-shallot vinaigrette

romaine lettuce tossed with our house made Caesar dressing and topped with parmesan cheese and toasted croutons

our signature salad of mixed field greens, walnuts, portobello mushroo, gorgonzola cheese, red onion, sun dried tomato, and pine nuts, tossed with balsamic vinaigrette with a pesto drizzle