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