Belfry Inne & Bistro

Name: Belfry Inne & Bistro
Address: 8 Jarves St., 02563, MA, 02563
Telephone: 508-888-8550

8 Jarves St., Sandwich, MA 02563, US

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

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Deals & Coupons

Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Early Dinner Menu

Starters

Lobster Bisque

with lobster meat and scallion oil

Wild Mushroom Tart

with dried cranberries and goat cheese, topped with a baby arugula salad and truffle dressing

Crispy Duck Confit Ravioli

with spicy red pepper jelly and drizzled with brie cheese sauce

Caesar Salad

tender hearts of romaine, with shaved reggiano, herbed croutons, and Caesar dressing

Entrees

Sea Scallops

pan seared and served over tomato and smoked bacon couscous, with sugar snap peas and a crab butter broth

Tenderloin of Beef Tips

served with whipped potatoes, smoked onion and asparagus, and a port wine demi-glaze

Pork Medallions

oven roasted wrapped in crisp applewood smoked bacon, served with fingerling potatoes, and an asparagus and tomato emulsion

Vegetable Risotto

reggiano cheese, sun-dried tomatoes and seasonal vegetables

Chicken Breast

roasted with a focaccia, sun-dried tomato and mozzarella stuffing and served with potato gratin and calamata olive puree

Dessert

Blueberry Lavender Crème Brulee

with a vanilla cookie

Chocolate Mousse Martini

with rich chocolate walnut brownie and chocolate sauce

Belfry Bistro Spring Summer Menu

OFFERINGS

Lobster Bisque

with lobster meat and scallion oil

Creole Crawfish Crab Cake

with fire roasted peppers, Creole remoulade, and tomato oil

Tuna Tataki

seared rare, with sesame studded rice, and presented over marinated Asian vegetables

Thyme and Lemon Infused Poached Anjou Pear

stuffed with gorgonzola, market of local greens, and hazelnut oil vinaigrette

Caesar Salad

tender hearts of romaine, shaved reggiano, herbed croutons and Caesar dressing

Watercress and Beet Salad

with goat cheese, balsamic glazed pecan and aged balsamic dressing

Seared Sea Scallops

over baby spinach, with cucumber and tomato salad and lemon thyme vinaigrette

Seared Foie Gras

ciopollini onion and pear chutney, endive and pistachio dust

Wild Mushroom Tart

with dried cranberries and goat cheese, topped with a baby arugula salad and truffle dressing

Crispy Duck Confit Ravioli

with spicy red pepper jelly and drizzled with brie cheese sauce

Coconut Key-lime Marinated Grilled Shrimp

with tropical salsa, caramelized red onion, and polenta cake

Beef Carpaccio

crusted with green peppercorns, served with a tomato artichoke salad

TITHINGS

Vegetable Risotto

reggiano cheese, sun-dried tomatoes and seasonal vegetables

Filet Mignon

oven roasted and served with whipped potatoes, smoked onion and asparagus, and a port wine demi-glaze

Roasted Rack of Lamb

crusted with herbs, and presented with porcini and goat cheese risotto, an oven roasted tomato, and rosemary sauce

Rainbow Trout

pan seared and encrusted with pistachios and served with crispy potato cake, accompanied by green beans with an herbed butter sauce

Roasted Duck Breast

with warm duck confit potato salad, spinach, and port wine glazed sugar plum

Sea Scallops

pan seared and served over tomato and smoked bacon couscous, with sugar snap peas and a crab butter broth

Chicken Breast

roasted with a focaccia, sun-dried tomato and mozzarella stuffing and served with potato gratin and calamata olive puree

Deconstructed Lobster Ravioli

claw & tail, served with baby zucchini, shaved truffles and a truffle cream sauce

Roast Salmon

baked with honey soy glaze, ginger rice, veggie spring roll and a black tea mushroom consume

Halibut

steamed and served in a ginger beurre blanc sauce over jasmine rice, with baby bok choy

Oven Roasted Pork Medallions

wrapped in crisp applewood smoked bacon, served with fingerling potatoes, and an asparagus and tomato emulsion

Bistro Bar and Terrace Menu

Selection of Assorted Herbed and English Teas

Served with lemon, honey, milk, and cubed sugar

Scones

with Devonshire Cream and Assorted Tea Breads | (Chef’s selection of two)

Lemon-Poppies Pumpkin

Cranberry-Orange Nut

Chocolate Chip

Maple Sweet Potato

Banana

Apple

Sour Cherry Pound Cake

Assorted Pastries

| (Chef’s selection of three)

Shortbread Cookies

with Raspberry Jam

Lemon Curd Tartlets

Fresh Fruit Tartlets

Pecan Squares

Mini Cheese Cake

Pear-Frangipagne tarts

Chocolate Dipped Strawberries

Petite-Fours

Chocolate Napoleon

Madeleine

Mini Cream Puffs

Tea Sandwiches

| (Please select three)

Smoked Salmon Spread

with Salmon Caviar, sour cream and chives

Cucumber

with Horseradish Dill Sauce

Sliced hard Boiled Egg and Asparagus

with Asparagus Spread

Basil Cream Cheese

with vine-ripe Tomatoes

Ham Spread

with Honey Mustard Butter

Poached Shrimp

with Chervil Mayonnaise

Watercress Spread

with Watercress Leaves and Roasted Red Peppers

Pecan Butter

with Roasted Pecans and Mandarin Oranges

Soft Lavosh Swirls

with Boursin, Spinach and sun-dried Tomatoes

Petite Bouches

with herbed Chicken Salad

Avocado and Alfalfa Sprouts

with Tomato Lime Spread