Serra Bistro

Fresh mozzarella, tomato and basil with cold pressed extra virgin olive oil.

Mussels in white wine sauce with parsley and shallots.

Tuna tossed with shallots, ginger and lemon served with black beans avocado, tomato and caviar.

Assorted cold cuts such as bresaola, duck sausage served with duck pate and condiments.

Salmon caviar served over blinis with traditional garnishes.

Grilled octopus over grilled tomatoes, red onions and capers with fresh lemon and red wine vinegar.

Tree different patties with onions on mini ciabatta with tree mayo wasabi, curry and cumin.

Lobster bisque with croutons garnished with fresh cream and chives.

Chicken broth with carrots, potatoes, zucchini and angel hair pasta.

Baby romaine with caesar dressing parmigiano reggiano garnished with boquerones.

Thinly sliced romaine lettuce with cucumber, granny smith apples, black olives, hard boiled eggs, avocado and pistachio tossed with lemon dressing.

Roasted beets toasted in dijon mustard vinaigrette topped with warm goat cheese.

Baby arugula tossed in balsamic vinaigrette with endive, walnut, pear, pignoli and shaved parmigiano.

Sliced heirloom tomato with cold pressed extra virgin olive oil.

Potatoes mixed with mushrooms garnished with grilled portobello and french beans.

Grilled chicken breast.

Potatoes gnocchi in a creamy truffle and porcini sauce.

Turkish meat ravioli in a garlic and yogurt sauce garnished with mint and sumac.

Spinach and ricotta ravioli served in tomato coulis with basil.

Fettuccini tossed in a parmesan, eggs and butter sauce.

Penne with tomatoes, capers, olives, garlic and anchovy sauce.

Paella garnished with mussels, octopus and shrimp.

Arborio rice risotto with green peas puree and aged parmesan.

Hamburger of lamb topped with soft onions and goat cheese served on ciabatta bread with home fries and cumin mayo.

Grilled free range chicken breast with fingerling potatoes, broccoli rabe and lime sauce.

Organic pan seared cornish hen served with roasted garlic, rosemary sauce with tomato confit and potato gratin.

Duo of breast of duck and leg confit with a pink grapefruit gastrique over sweet potatoes gratin and roasted fennels.

Rack of lamb with red wine reduction and thyme served with couscous rice and tomato confit.

Grilled black angus steak served with water cress, herb butter and home fries.

Ny aged shell steak with a creamy green pepper sauce with potato gratin.

Tuna dusted in chinese bread corn with lime chozua pepper over couscous rice and broccoli rabe with two pepper coulis.

Salmon seared over cranberry beans with smoked salmon and lemon thyme juice.

Grilled branzino served with boil potatoes and a tomato confit.

Grilled filet of black sea bass with cockle clams, tomatoes, roasted fennel and fingerling potatoes in a saffron broth.

Shrimps sauteed with garlic, tomatoes and fresh herbs served with fresh spinach fettuccini.

With parmigiano reggiano and herbs.

With raspberry coulis.

With vanilla ice cream.

With almonds.

With cream chantilly.

With dried fruits and nuts.

Three different patties with onions on mini ciabatta with three mayo wasabi, curry and cumin.

Toasted kashkaval cheese panini.

Toasted kashkaval cheese panini with lamb sausage.

Flat bread folded over spinach and feta cheese filling.

Flat bread folded over meat and potato filling.

Turkey ham, turkey bacon, lettuce, tomato and mayonnaise on toasted bread.

Grilled farmer's market vegetables with olive oil on baguette.