School Street Bistro

baby spinach, garlic, shaved parmigiano, and artichoke hearts.

sliced cappicola with fresh mozzarella, pesto, and garlic on a baguette.

gorgonzola and fresh garlic baked baguette.

traditional shrimp cocktail with absolut cocktail sauce.

with a melba reduction and honey ginger sauce.

littleneck clams baked with applewood-smoked bacon, bell peppers and seasoned bread crumbs.

lightly-breaded calamari with chipotle seasoning, cherry peppers and house made marinara sauce.

bistro's lump crab with a spicy cajun remoulade.

with whole grain crostini.

lightly-battered eggplant with roasted garlic, ricotta and parmesan cheese baked with marinara and mozzarella cheese.

balsamic portabella stack with roasted red pepper, caramelized onion and spinach.

with roasted tomato salsa and sour cream.

shrimp, scallops, calamari, mussels and clams in a spicy tomato saffron broth over linguine.

tender shrimp sauteed with garlic, capers, tomatoes and fresh herbs in a white wine sauce.

with plum tomato in a sherry cream sauce.

with zucchini, yellow squash, peppers, onions, eggplant and cherry tomatoes with melted fresh mozzarella in a light pesto sauce tossed with fettuccine.

lemonmarinated chicken sauteed to a golden brown in a lemon, fresh tomato, caper sweet butter sauce over linguine.

hearty meat sauce with garlic and fresh herbed tomato sauce finished with pesto and ricotta.

a saute of wild mushrooms, artichoke hearts and roasted red peppers in an herbed gorgonzola cream sauce over penne (add chicken $ 3).

a saute of julienne chicken, cappicola and sausage with wild mushrooms and roasted red peppers in a garlic parmesan creamy alfredo sauce tossed with black pepper fettuccine.

mixed greens with julienne carrots, shredded cabbage, and tomatoes with a choice of bleu cheese or house vinaigrette.

romaine with sun-dried tomatoes, cucumbers and white beans tossed with olive oil and lemon.

crisp romaine with shredded parmesan cheese and fresh lemon with our house caesar dressing. (add grilled shrimp 4 pc - 6.00) (add chicken - 3.00)

with toasted almonds, sliced red onion and tomatoes tossed with citrus vinaigrette.

fresh mozzarella with vine-ripened tomatoes, aged balsamic reduction, pesto and extra virgin olive oil with toast points.

with a dijon dill cream sauce over herbed risotto with sauteed spinach.

sea bass painted with a mixture of rum, soy and lemon juice served with toasted almond basmati rice and garlicky spinach with a mango salsa.

with sesame, lo mein noodles, baby bok choy and soy ginger glace.

whole grain dijon mustard and smoked bacon-encrusted scallops with crab risotto and baby bok choy.

a combination of grilled black angus sirloin with a peppercorn demi sauce and baked crab-stuffed jumbo shrimp with lemon dill sauce, garlic-mashed potatoes and seasonal vegetables.

9 oz. grass fed, hormone free beef tenderloin filet with garlic-mashed potatoes, seasonal vegetables and wild mushroom gorgonzola demi glace.

with shallot bourbon sauce over fingerling potatoes and seasonal vegetables.

peppercorn chicken breast, cider-demi pork tenderloin and a beef tournedo served with garlic-mashed potatoes and seasonal vegetables.

tenderloin of pork encrusted in cashews and fresh herbs, baked and served over sauteed mushrooms finished with an apple cider glace, garlic-mashed potatoes and seasonal vegetables.

a saute of thinly-pounded veal with wild mushroom brandy cream sauce over garlic-mashed potatoes and seasonal vegetables.

with caramelized onions and melted gouda cheese over fingerling potatoes and grilled asparagus.

peppercorn cream, lemon dill, gorgonzola demi bearnaise, apple cider demi dijon dill, bourbon shallot wasabi, demiglace, teriyaki ginger.

garlic mashed potatoes, toasted almond rice, sweet potato fries, seasonal vegetables, fingerling potatoes, white bean and escarole, herb risotto, grilled asparagus, crab risotto, garlicky spinach, pasta marinara, wild mushrooms and caramelized onions.