Babblin' Babs Bistro

Fresh ground beefalo from ellensburg, washington seasoned with red wine, shallots, thyme, and pepper. Served on gluten-free bread toasted and smeared with a a tapenade of kalamata and melted french emmental cheese topped with a custard egg. Garnished with granny smith baked apple, tomato slice and home-fries. (Beefalo has lower cholesterol then chicken or fish).

You just might see us at the oscar's with this performance! Hominy style grits cooked up rich, buttery, and thick (not to thick). Then shrimp marinated in olive oil and savannah's chill ?n' lime seasoning and oven roasted with maple bacon. (Add chorizo 2).

An island of grilled polenta with asiago cheese surrounded by an ocean of coconut milk with west indies curry, caramelized pearl onions, carrots, green beans, then crowned with a mango chutney glazed top sirloin, and a dollop of seasoned sour cream. Finished with hard boiled egg and fresh slices of tomato.

That's right! Baby trout rubbed and massaged with a mustard blend, then filled with organic spinach, pancetta, ricotta cheese, parmesan cheese, and lots of herbs. Laced with a whole grain mustard brie cheese sauce and served with our au gratin potato.

low roasted (islander's time) hawaii style pork with ginger, white un-soy sauce, worcestershire sauce, and smoked chipotle pepper. Shredded and tossed in its natural juices, then topped with a custard egg and with our banana mango ketchup. Served sweet potato hash and fresh fruit. After all it could have been spam!!

resh, lean pork loin hand cut into steaks, and then dipped in egg wash, floured, and crusted in japanese panko. Then coated in a gorgonzola sherry wine sauce and crowned with a custard egg. Served with our southern style sweet potato hash loaded with caramelized onions, double thick lean hickory bacon and red peppers.

Taking from only the best and giving it all to you! This dish starts with home made white corn tortillas grilled and inner laid with shredded pork. Served with organic black beans with cumin, bell pepper, red onions, and tomatoes. Then a half masked of mean green sauce (new mexican roasted chillies sauce (spicy) with a dollop of seasoned sour cream and pico de gallo garnish.

Our homemade wild blue crab cake studded with bell peppers, onions, celery, and green onions mixed together with new orleans seasoning. Served with a custard egg topped with creole sauce, everyday home-fries and fruit garnish.

Fresh baked buttery buttermilk biscuits by babs filled with creamy, cheesy, ham, and roasted chili pepper sauce. Topped with a custard egg and garden fresh tomato salsa with our famous southern sweet potato hash.

Grilled french bread layered with, fresh pesto, tomato, red onion, jambon ham, crowned with a custard egg and brie cheese, then oven broil to bubbly perfection and served up open faced with everyday home-fries and fresh fruit.

This will get you on target! Granny smith apples (from chelan) thinly sliced and drizzled with a rosemary chive oil. Mounded in the center our famous au gratin potato wrapped with wild smoked salmon and a bullseye of spiced sour cream. Finished with capers and hard boiled egg.

Fresh natural ground pork incorporated with double thick lean hickory smoked bacon, tellicherry peppercorns, organic maple syrup, sage and mustard. Served with custard egg, french bread, everyday home-fries, and fresh fruit.

Grandpa andy's specialty pork sausages patty seasoned with rosemary, granny smith apples, onions and spices, accompanied by a custard egg, fruit, everyday home-fries, and french bread.

Fresh ground all natural chicken studded with red bell pepper, capers, lavender, herb d' provence, and romano cheese. Then towered with our homemade scallop potatoes and custard egg. Finished with sun-dried tomato kalamata olive aioli and truffle oil.

Did you get through that!! Fresh banana waffles interlaid with more banana and stacked to a tower, then mounded with a scoop of homemade vanilla bean gelato with a blanket of butterscotch. Then crumbles of pancetta, vanilla wafers, and seasonal fruit.

Banana ricotta stuffed french bread dipped in a dutch cocoa custard and grilled until chocolate brown. Served on a zenful puree of strawberry and pineapple, drizzled with a vanilla pistachio anglaise and crowned with fresh whipped cream.

Our mix of organic breads cubed and bathed in a spiced pumpkin custard, then studded with walnuts and baked. Served with pomegranate anglaise, salted hand spun caramel, roasted apple and a goat cheese timbale.

Oven roasted portabella mushrooms, onions, and garlic, then roughly chopped folded into a black bean mousse with walnuts and blue cheese. Served with a custard egg, everyday home-fries, and freshly baked french bread. This is the 8th wonder of the world!!

This is a big twist on the traditional moussaka! Grilled eggplant smeared with a ricotta cheese accented with mace, then crimini mushroom duexelles and baby spinach leaves, fresh thick slices of tomatoes and all topped with garlic bread crumbs and baked golden brown. Serve on a poole of garlic tomato sauce and drizzled with a mint greek tzatziki.

It changes so often that we cannot keep it straight, but it is always delicious and always vegetarian. Served up with homefries and fruit garnish.

Fresh baked to order rich, crispy crusted buttermilk biscuit with a light pillowy center (the ones that the volcano weekly talks about). Then array of the seasons best roasted vegetables squash, potato, turnips, brussel sprouts, and much more pulled together with a mushroom sauce. Seasoned with lemon herb blend and other great spices, ladled over open face biscuits, topped with sliced almonds and parsley with parmesan cheese grates. Served up with our everyday home fries and fresh fruit.

A blend of shiitake, nameko, oyster, champignons, shimeji, porcini, and baby oyster mushrooms made into a duxelle and seasoned with greek spice, spinach and preserved lemons and parmesan cheese. Delicate crepes filled and baked crispy; then laced with a vermouth cream sauce.

A freshly baked demi baguette filled with a double creamed brie cheese from france, baked until soft and served with our homemade jam.

This is the cadillac of lentils!! Grown and cared for by certified farmers of montana. Hand formed with cremini mushrooms, dijon mustard, thyme, and pepper. Served on fresh baked telera bread with a smear of lemon dijon aioli, tomato, red onions, goat cheese, custard egg, and arugala. Comes with our everyday homefries and fruit garnish.

As most good creole dishes this too starts with a dark rich roux with trinity of bell peppers, onions, and celery, slowly cooked in tomato's. Seasoned up with our new orleans herb blend, crimini mushrooms caps and simmer to extract all that robust vegetable flavor. Served on a poole of those famous creamy grits with grates of parmesan cheese and a custard egg.

6 Generous slices of pancetta.

A side order of any one of our homemade pork sausages (lamb, meatless, chicken, knappster add $2.00).

A pool of lemon vermouth sauce with mushroom duexelle with our au gratin potato.

Fries- a side order of a delicious everyday seasoned yukon gold home-fries.

A side order of our blend of yams, onion, bell pepper, bacon, and spices.

Our fresh eggs with a touch of organic cream and steamed to perfection.

Two of our homemade buttermilk biscuits served with preserves.

Danish a sweet start to your breakfast (baked to order).

Cranberry, grapefruit or guava juice.

Fresh peach nectar mixed with cava brut.

Grapefruit, lavender, and passion fruit mimosas-our morning cava brut sparking wine with our fresh juice twist.