Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
LUNCH MENU
Starters
Bistro Crab Cake
Jumbo lump crab cake served with roasted pepper butter
Bistro Shrimp
Pan fried jumbo Gulf Shrimp served with garlic beurre blanc and cilantro
Escargot
Escargots sautéed with garlic in red wine and wild mushrooms served in a profiterole pastry shell
Vanilla Scallops
Pan seared jumbo sea scallops with bourbon vanilla beans shallots white wine and cream
Soups and Salads
Butternut Squash Soup
Roasted butternut squash pureed in a rich chicken stock drizzled with crème fraiche and toasted pecans
Roasted Tomato Soup
Fire roasted tomato soup sprinkled with goldfish crackers
Ten Bean Soup
Hearty varieties of heirloom beans slow cooked in traditional ham broth topped with melted brie
Double Caesar Salad
with grilled shrimp or salmon
Grilled Chicken Salad
Oak grilled skinless chicken breast, baby spinach, bacon, wild mushrooms, shaved onions and goat cheese drizzled with a hot bacon, garlic-honey dressing
Bistro Thyme Crab Cobb
Romaine hearts tossed with bacon, Gorgonzola cheese, shaved red onion and sherry vinaigrette, topped with tomato, fresh crab, avocado, and sliced egg
Entrées
Wild Boar Chili
Broken Arrow Ranch wild boar made into spicy south Texas style chili topped with cheddar cheese, diced tomato, crisp tortillas, and shaved jalapenos
Wild Mushroom Meatloaf
Assorted mushrooms, fresh ground beef and veal, garlic and spices and topped with a Gorgonzola crust
Bistro Time Crab Cake
Served with Jasmine rice blend, roasted tomato and roast pepper-lime butter
Oak Grilled Pork Chop
Thick center cut pork chop grilled over an oak fire with goat cheese polenta, served with dried cherry and brandy sauce
Bistro Eggs
Two poached eggs atop Bistro crab cakes with spicy hollandaise and vegetables
Grilled Trout
Freshwater trout filet grilled over oak and served with Jasmine rice blend and toasted pecan butter
Braised Lamb Shank
Slowly braised lamb shank with Moroccan spices served over goat cheese polenta with a roasted tomato
Minute Steak
Thinly cut rib-eye steak grilled over oak; served with french fries and béarnaise
Angel hair with fresh Crab
Angel hair pasta tossed with basil, diced tomato and spices topped with fresh crab
Half Chicken 1/2 Fried Hen
Deep fried semi-boneless Cornish hen drizzled with fire honey served atop mashed potatoes
Sandwiches
Veal Burger
Grilled lean veal patty topped with melted Cambozola; served with fries and garlic aioli
Bill's Cheese Steak
Shaved rib-eye with caramelized onion and covered with cheddar cheese; served with fries, sliced fresh jalapeno, and spicy ketchup
Grilled Chicken
Grilled chicken breast topped with mixed mushrooms and brie, drizzled with truffle; served with fries and garlic aioli
DINNER MENU
Starters
Bistro Crab Cake
Jumbo lump crab cake served with roasted pepper butter
Bistro Shrimp
Pan fried jumbo Gulf Shrimp served with garlic beurre blanc and cilantro
Escargot
Escargots sautéed with garlic in red wine and wild mushrooms
Vanilla Scallops
Pan seared jumbo sea scallops with bourbon vanilla beans shallots white wine and cream
Wild Boar Chili
A smaller portion of our spicy wild boar chili
Soups
Butternut Squash Soup
Roasted butternut squash pureed in a rich chicken stock drizzled with cream fraiche and toasted pecans
Roasted Tomato Soup
Rich fire roasted tomato soup sprinkled with goldfish crackers
Ten Bean Soup
Hearty varieties of heirloom beans slow cooked in traditional ham broth topped with melting brie
Salads
House Salad
Spring mix and sliced tomato with sherry vinaigrette
Walnut Gorgonzola Salad
Romaine hearts tossed with shaved red onion, grapes, candied walnuts and gorgonzola in sherry vinaigrette
Caesar
Romaine and freshly grated Parmesan tossed in a garlicky dressing
Warm Spinach Salad
Baby spinach, shaved red onions, and sliced brie topped with sautéed wild mushrooms in a warm bacon and garlic dressing
Bigger Plates
Pan Seared Salmon
Pan seared Coho salmon atop Pernod spinach with Jasmine rice blend
Lamb Rack
Full New Zealand lamb rack with blackberry peppercorn sauce and goat cheese polenta
Filet Stilton
Oak Roasted Tenderloin stuffed with Stilton cheese and served with Cheddar mashers
Oak Grilled Rib-Eye
Oak grilled Black Angus Rib-Eye with Cheddar Mashers, roasted tomato, and topped with bourbon butter
Oak Grilled Trout
Freshwater trout filet grilled over oak and served with Jasmine rice blend and toasted pecan butter
Roasted Chicken
Seared chicken breast topped with melted brie and wild mushrooms in brandy and truffle demi-glace
Wild Boar Chili
Broken Arrow Ranch wild boar made in to spicy south Texas style chili topped with cheddar cheese, diced tomato, crisp tortillas, and shaved jalapenos
Chicken Fried Hen
Deep fried semi-boneless Cornish hen drizzled with fire honey served atop mashed potatoes
Moroccan Braised Lamb Shank
Slowly braised lamb shanks with Moroccan spices served over goat cheese polenta with a roasted tomato
Fettuccine and Wild Mushrooms
Assorted wild mushrooms, shallots, garlic, white wine and fresh herbs tossed with fresh fettuccine and topped with goat cheese crumbles
Grilled Beef Tenderloin
Lightly pounded beef tenderloin marinated in olive oil and herbs grilled over and oak fire and served with french fries and béarnaise sauce
Wild Mushroom Meatloaf
Assorted mushrooms, fresh ground beef and veal, garlic and spices and topped with a Gorgonzola crust
Seafood Pasta
Shrimp, scallops, mussels, and fresh crab tossed with fresh fettuccine, basil and tomato in a white wine sauce