Bistro At The Barge - Menu completo

Raw Oysters Topped With a Shallot, Thyme, Lemon Mignonette

Romaine Lettuce, Toasted Pine Nuts, Rosemary Croutons. Fried Brussels Sprouts a Traditional Caesar Dressing with a Twist

Mixed Greens, Cucumber, Slow Roasted Tomatoes, Carrots, Lemon Cheese a Lemon Tarragon Vinaigrette

Two Lobster Tails, Poached Shrimp Raw Oysters

Poached Shrimp Served Chilled with Bloody Mary Cocktail Sauce

Seared Tuna, Cucumber Seaweed Salad, Ponzu a Wasabi Cream Sauce

Lightly Breaded Oysters Served With Bloody Mary Cocktail Sauce Remoulade

Baked Oysters With Creamed Spinach Topped With Bacon Hollandaise Breadcrumbs

Served with an Orange Bulgolgi Dipping Sauce

Char-Grilled Tenderloin Beef Tips Shrimp with a Bourbon Glaze

Airline Chicken Breast Over Linguine Tossed in a Creamy Carbonara Sauce with Sweet Peas Bacon

6oz Petite Filet, Dauphinoise Potatoes and Sauteed Spinach with Demi-Glace, Butter Poached Lobster, Lemon Basil Risotto Cake, Creamed Leeks Lobster Sauce

Butter Poached Lobster Tail Served Over a Lemon Basil Risotto Cake Creamed Leeks Lobster Sauce

Pan Seared Porcini Dusted Sea Scallops Over a peperonata Farro Risotto

Confit Leg of Duck Arugula, Oranges, Pecans Bleu Cheese Tossed in a Pomegranate White Balsamic Vinaigrette

Seared Duck Breast, Parsnip Shallot Puree, Thyme Roasted Beets, Haricot Verts Sauce Bigarade

A Selection of Artisanal Charcuterie Meats Cheeses Served with Crostini, Fruit, Smoked Honey, Bourbon Fig Jam, Olive Tapenade Stone Ground Whole Grain Mustard

Jumbo Lump Crab Cakes Served With a Mustard Sauce

Pan Seared Pork Belly With a Sweet Spicy Glaze Served Over Potato Puree

Salmon, Roasted Heirloom Tomatoes, Wilted Spinach Bleu Cheese Wrapped in Puff Pastry Served Over a Duonaise Sauce

Mushrooms Sundried Tomatoes in a Creamy White Wine Thyme Sauce Served in Puff Pastry Accompanied by Pan Roasted Shallots Mushrooms

Penne Pasta Tossed in a Made to Order Spicy Vodka Blush Sauce

Pan-Seared Trout, Haricot Verts, Roasted Marble Potatoes, Toasted Almonds a Lemon Beurre Blanc

Pan-Seared Pork Chop Served with Brussels Sprouts Potato Puree Served with a Bourbon Glaze