The Bistro Bar

Served in the Bistro Bar


“ONE HELLUVA SOUP” BISTRO BLUE TOMATO Seasoned Parrish plum tomatoes with sweet cream and Maytag blue cheese. Often imitated, but then…


CAESAR SALAD A variation on the classic preparation, like at Arnaud’s in N’Awlins. With romaine and baby red romaine.
...OR CAESAR AFTER CLEOPATRA… BLUE With Maytag blue cheese.
Plus 5
...CANAJUNIZED With Maple-Syrup bacon.
Plus 5


A WARMED BELLA ROMA TOMATO SALAD Perfect vine ripe plum tomatoes, warmed in a skillet and tossed with an herbed balsamic vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.


WARM MAPLE LEAF DUCKLING SALAD WITH ARUGULA & WATERCRESS Warmed with a cognac, citrus-bacon vinaigrette. With apples, red onions and candied walnuts.


OYSTER MUSHROOMS ON FARRO Finished with seasoned garlic butter on a bed of farro, braised in our vegetable demi.  Flaked with Parmesan.


SCALLOP PAN ROAST Seared scallops in our famous Bouillabaisse broth.  Finished with sweet cream and a soupçon of curry.


TERRA CEIA BAY LITTLE NECK CLAMS From Aaron Welch's farm.  Pan-roasted, finished with garlic butter, wilted arugula, chardonnay, tomatoes and fresh herbs.
LOVE ME TENDER, LOVE ME BLUE..."a little sweet tomato, too." Elvis is in the building.  Prime Tenderloin, demi, chef's mashed, Maytag blue cheese...


BOURBON & MAPLE GRILLED JUMBO SHRIMP With Maple Syrup and Bourbon Barbeque on Pomegranate Citrus Grits, garnished with chimichurri.
THE REAL GROUPER SANDWICH With Key lime butter, capers and aïoli with a side of chef's mashed.


SHRIMP “PO BOY” Jumbo Shrimp with garlic butter and béarnaise. On an aïoli’d roll, with chef's mashed and demi-glace.


MAPLE LEAF FARMS CONFITED DUCKLING LEG Roasted butternut squash purée, seasonal berry gastrique.
THE SINGLE CHOP World's best lamb from American Ranchlands in Colorado.  Herb grilled, with rosemary-port demi adn mint chimichurri, over brioche bread pudding.


LOBSTERSCARGOTS Lush chunks of Florida spiny lobster (instead of the chewy little slugs). Slow baked in a crock with herbed spinach and seasoned garlic butter.


COTTAGE PIE  Port braised Prime American tenderloin, roasted carrots, crimini mushrooms, and onions, topped with chef's mashed and Parmesan.
Note: Menu items and prices subject to change.