Bistro Beach Dining Menu – Beach Bistro
Bistro Beach Dining Menu
Introductions and Smaller Plates
Plates for beginning and sharing

“One Helluva Soup”– Bistro Blue Tomato
Seasoned Parrish plum tomatoes with sweet cream
and blue cheese.  $14

Lobstercargots
Lush chunks of Florida spiny lobster (instead of
the chewy little slugs). Slow cooked in a crock
with herbed spinach and seasoned garlic butter.
A Bistro original. Often imitated.  $29

Steak Tartare
Hand cut Prime American Beef, capers,
truffled aïoli and house pickles. Of main course
dimensions, shareable.  $29

Aaron Welch’s Terra Ceia Bay
Little Neck Clams

Pan-roasted, finished with garlic butter, wilted arugula,
chardonnay, tomatoes and fresh herbs.  $25

The Real Grouper Sandwich
Served with key lime butter, capers and aïoli,
and chef’s mashed.  $27

Shrimp “Po Boy”
Big shrimp from the Gulf of Mexico not Asia,
with garlic butter and béarnaise. On an
aÏoli roll with chef’s mash.  $21

Scallop Pan Roast
Big but not dived for scallops seared in
our famous Bouillabaisse broth. Kissed with
sweet cream and a soupçon of curry.  $34

Oyster Mushroom on Farro
Roasted and finished with seasoned garlic butter,
served on a bed of braised farro, finished with
our vegetable demi. Flaked with Parmesan.  $26

The Single Chop
World’s best lamb from American Ranchlands
in Colorado. Herb grilled, finished with
rosemary-port demi and mint chimichurri,
perched on brioche bread pudding.  $27

Maple Leaf Farms
Confited Duckling Leg

With roasted butternut squash purée,
seasonal berry gastrique.  $21

Love Me Tender, Love Me Blue…
a little sweet tomato too.

Elvis is in the building. Prime tenderloin
seasoned and seared, then finished with
demi, chef’s mashed, blue cheese…  $27


Salads

The Caesar Salad
Our Caesar salad has a sacred lineage. The original
recipe from Caesar Cardini’s restaurant in Tijuana
traveled to Arnaud’s in the twenties. Sean was trained
in its preparation at Arnaud’s before opening the Bistro.
For a Mick, like Sean, the sacrilege of changing our
Caesar is too daunting. But for a few bucks ($5) and
a risk to your mortal soul you are free to meddle.  $18

Caesar salad variations, add $5

Canajunized – with Bistro maple glazed bacon.
Because Sean’s Canadian relatives think Caesar
salad has little bits of bacon in it. No idea why.
Caesar after Cleopatra… Blue – with blue cheese.
Bacon n’ Blue – all of the above. Caesar transformed.
Extra Fish – with those cute little, sweet,
white anchovies on top.

Roberto’s Farm Salad
Vibrant, full-flavored, herbs and greens in company
with artisanal cheese, grilled fruit, seasonal vegetables,
and today’s house sorbet. Everchanging.  $18

Bella Roma Tomato Salad
Heritage plum tomatoes, warmed with an herbed
vinaigrette. Garnished with baby greens,
herb toast and Parmesan crisp.  $18


Featured Beach Presentations

U.S.A. Prime Beef Tenderloin
Prepared in a classic Charlemagne style and
brushed with truffle butter or finished with
a cognac-pepper Normande.
Only one percent of American beef gets to
be called “Prime” American beef – America…
“Where we believe that the beer belongs in the cowboys.”
5 oz.  $59  |  8 oz.  $69  |  10 oz.  $79

American Ranchlands’
Rack of Domestic Lamb

Simply the world’s best, fresh, domestic lamb,
from Colorado. Seasoned, pan-seared and oven-roasted.
Finished with a port-rosemary demi-glace. Served with
a complementary sip of Warre’s Reserve Port.
“You can tell from the flavor that it has never been frozen
and carried
across a major ocean in the bottom of a ship.”
Emeril’s favorite.  $59 | $83

Bourbon & Maple Grilled Gulf Shrimp
Real Gulf of Mexico shrimp grilled with bourbon
barbeque and Maple Syrup, on pomegranate-citrus
Anson Mille grits, Garnished with chimichurri.  $49

Grouper Floribbean, A Bistro Original
Real, fresh, line-caught Gulf Grouper with a
toasted coconut and cashew crust. Dolloped
with a red pepper papaya jam. Stolen from
chef Norman Van Aken.  $56

Bistro Duckling Two Ways
The Tucker family’s Maple Leaf Farms duckling.
The duckling leg is confited, then pan crisped and
torched. The duckling breast is seared like a steak.
Garnished with a pepper Normande then finished
artfully according to the Chef’s whim.
Tender.  Crispy.  Lush.  $49


A note to our special diet friends…
All of our presentations are prepared to order and can be
customized to your palate and dietary preference.