The Bistro Tasting Experience – Beach Bistro
The Bistro Tasting Experience
Beginnings & Greens

One Helluva Soup
Bistro Blue Tomato… Legendary.  Goosed… with a sip of Grey Goose.

The Caesar Salad
The original recipe from Caesar Cardini’s restaurant in Tijuana.

Steak Tartare
Hand cut Prime American Beef, capers, truffled aïoli and house pickles.

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

Nova Scotia Smoked Salmon
The best in the free world — really. From Willie Krauch’s smokehouse in Tangier, Nova Scotia. On parade with capers, red onion and Key Lime crème fraiche.


Exotics… Lavish – Shared

The Exotics course is an extra indulgence to be shared per couple.

Foie Gras
Seared Hudson Valley foie gras on savory, “fruited” brioche bread pudding. Garnished with a vanilla bean-Sauternes reduction, nutmeg anglaise and aged balsamic.
Sean says: “I will stop serving foie gras when they peel my cold, dead fingers from my fork.”

Scallop Pan Roast
Seared scallops finished with famous Bouillabaisse broth.
Finished with sweet cream and a soupçon of curry.

Butter Poached Lobster
A “Novey” lobster tail, butter poached with a hint of citrus and star anise served on a bed of citrus Anson Mills grits.


Entrées

U.S.A. Prime American Tenderloin of Beef
Brushed with truffle butter, then prepared either in a classic Charlemagne style or with a cognac-pepper Normande. American Prime, where we believe the beer belongs in the cowboys!

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.

Bistro Bouillabaisse, Famous
Poach to order “Novey” lobster tails, jumbo shrimp, premium market fish, shellfish and calamari. Served with clever asides of herbed garlic toast and aïoli.

Bourbon & Maple Grilled Gulf Shrimp
Grilled with bourbon barbeque and Maple Syrup, on pomegranate-citrus Anson Mills grits, garnished with chimichurri.

Bistro Duckling Breast
The duckling breast is seared like a steak. Garnished with a pepper Normande then finished artfully according to the Chef’s whim.

Vegetarian Indulgences – Crafted Selections
Roasted mushroom and pan veggies with farro risotto and veggie demi-glace. (If your Mom knew how to do this you would have eaten your vegetables and you wouldn’t have missed all that TV.)


Happy Endings

Shared for two.

Chocolate Truffle Terrine
Praline Alexandra
Key Lime Pie


Full table participation required. Available for $100 per person.
There is a premium charge for the Exotics plate of $30. A selection of wine and cocktail pairings is available for an additional $30.