Blue Moon Bistro

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With seasonal garnish dressed with choice of creamy herb chevre, balsamic vinaigrette, or oil and vinegar

Crumbled danish bleu, toasted pecans, sherry vinaigrette

With house croutons and parmesan

With tamari-ginger dipping sauce

Sliced thin with cherry vinaigrette dressed greens

Vermont cheddar grits topped with sauteed shrimp, mushrooms, scallion, bacon and garlic with a touch of lemon & spice

Au poivre with portobellos, penne, and cognac cream

Garlic rubbed lamb chops with yukon-gold mashed potatoes & wild mushroom ragout

Tomato/smoked mozzarella timbale with balsamic dressed greens

(14 oz.) With yukon-gold mashed potatoes, braised green beans & crispy fried shallots

House marinara /fresh parm & mozzarella

With asparagus over lobster meat filled raviolis in a mixed mushroom ivory sauce finished with grated parmesan

Creole style over steamed jasmine rice

With horseradish scalloped potatoes and braised garners farm spring peas

On cheese raviolis with asparagus nicoise

Battered fried local softshell crabs with house long-cut slaw

Mixed vegetable-tomato ratatouille/ basil & parmesan

With pappardelle & mushrooms marsala

Bean & shiitake risotto/ tamari glaze/ crispy wonton shells

With vanilla bean ice cream & fresh berries

With warm glazed pineapple and ginger ice cream

With raspberry sorbet and fruit

With turbinado sugar ice cream and tropical fruit