Cab's Wine Bar Bistro

Name: Cab's Wine Bar Bistro
Address: 430 N. Main St., 60137, IL, 60137
Telephone: 630-942-9463

430 N. Main St., Glen Ellyn, IL 60137, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:30PM •Saturday: 5:00PM-10:30PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

Barbeque Duck 8.00

with fresh mozzarella, spinach and puff pastry garnished with red wine-berry demi glace

Sautéed Wild Mushrooms 8.50

tossed with tomatoes, spinach & goat cheese -- layered in wonton crisps with Hunter style mushroom sauce

Grilled Vegetables with Goat Cheese Fondue 8.00

grilled portabello mushroom, French green beans, asparagus, tomato, zucchini, beets, & roasted potatoes - with goat cheese sauce

Tuna Tartar 9.50

with capers, sesame seeds & wasabi served with wonton crisps

Mussels 9.00

sautéed with garlic, tomatoes, spinach, & roasted peppers in tomato-saffron broth

Grilled Brie 9.50

served with warm apricot-peach-ginger glaze and almonds or pesto, sun-dried tomato coulis, and pine nuts

Grilled Sea Scallops 10.00

with Chinese black rice, tomatoes, spinach, orange & lemon – marjoram butter sauce

Sautéed escargot in puff pastry 8.50

with shallots, garlic, tomatoes, portabello, bacon, white wine, collard greens and garlic chive butter

Beer Battered French Green Beans 8.00

quickly deep fried & served with mango-habenero sauce

Smoked Salmon Pastrami 9.00

with lemon-sour cream, capers, egg, Bermuda onion and toast rounds

Beer Battered Fried Calamari 8.50

with mashed potatoes & vegetable Balsamic vinaigrette

Chef Luis Ayllon’s Duck Liver Pâté 10.00

garnished with Dijon & grainy mustards, onion marmalade, cornichons served with toast rounds

CAB’s Cheese Flight 10.00

Herbed Goat Cheese, Asiago, Brie, and walnut crusted Danish Blue-- served with fruit, olives & mixed nuts

Salads

Caesar Salad 6.00

with tomatoes, kalamata olives & croutons

Mixed Green & Goat Cheese Salad 6.00

with goat cheese, French green beans, tomatoes, croutons & balsamic vinaigrette

Pear-Pecan Salad 6.00

sliced pear, mixed baby greens, Danish blue cheese, pecans, tomatoes & huckleberry-Champagne vinaigrette

Tomato & Mozzarella Salad 6.00

sliced tomatoes & fresh mozzarella - tossed with Bermuda onions & balsamic vinaigrette

Marinated Artichoke, Potato & Chicken Salad 8.00

tossed with spinach, tomatoes & red wine vinaigrette

Grilled Butternut Squash, Avocado & Watercress 6.00

with Belgium endive, watercress & white wine vinaigrette

Beet Salad with Creamy Blue Cheese & Pine Nuts 6.00

with chervil, bacon, & balsamic vinaigrette

Main Courses

Pasta Mediterranean 14.00

Rotini pasta tossed with tomatoes, roasted red peppers, black olives, mushrooms, Spinach, Asiago cheese, garlic, tomato coulis & pesto sauce

Sautéed Crab Cakes (2) 21.00

served with wild rice, French green beans, butternut squash & garlic-chive butter sauce

Spicy Stir Fry of Beef, Mushrooms, and Vegetables 20.00

Sautéed with garlic, ginger, peppercorn sauce, & sesame - served over Chinese black & Arborio rice

Grilled Seafood Combination of Tilapia, Shrimp, and Scallops 22.00

served with garlic mashed potatoes, French green beans, Portabello mushrooms, and red butter sauce

Bouillabaisse (Mediterranean style fish stew) 22.00

Fresh fish of the day, shrimp, mussels, clams, scallops, vegetables, and potatoes, in saffron broth Served with saffron “Rouille” toast points.

Sautéed Cajun Spiced Tilapia 20.00

Served with Arborio-wild rice, spinach, julienne of vegetables, & lemon marjoram butter

Chicken Breast Stuffed with Portabello, Fresh Mozzarella, Spinach & Andouil 18.00

Sliced and served over Arborio rice, grilled asparagus & saffron sauce

Seared Duck Breast 21.00

with roasted potato mélange, grilled asparagus, red cabbage & red wine berry demi-glace

Sautéed Pork Tenderloin Medallion 19.00

with garlic mashed potatoes, beer battered French green beans & mango-habenero sauce or apricot sauce

Cab’s Steak Frites 20.00

(our version of France’s traditional Bistro dish) | Marinated succulent hanger steak (onglet in France) grilled to perfection and topped with herbed butter - served with fries

Grilled Beef Tenderloin 27.00

topped with blue cheese, Andouille sausage & mushrooms served with garlic mashed potatoes, French green beans & peppercorn sauce

Cassoulet 21.00

Traditional French style white bean stew with duck leg confit, garlic sausage, smoked pork, tomatoes and white wine

Seared Ostrich Fan Fillet 26.00

topped with truffle butter and served with wild mushrooms, asparagus, garlic mashed potatoes & porcini mushroom sauce