bistro & wine bar

Truffle Parmesan Fries

3 jumbo coconut prawns, Thai yellow curry & coconut broth with vegetables, steamed jasmine rice

Coconut Prawns

8 oz tenderloin, caramelized shallot demi-glace, potato purée, porcini compound butter, brussels

Beef Tenderloin

11 oz herb roasted breast and wing, truffle and spinach risotto, asparagus, balsamic

Airline Chicken

5 oz scallopini, capers, lemon and parsley, potato purée, asparagus

Veal Picatta

street fight BBQ glaze, potato salad, green beans, cornbread & honey butter

Pork Ribeye

smoked gouda grits, shrimp, andouille, tomato, bacon, fried prosciutto

Shrimp & Grits

crab risotto, fried brussels, hot honey, pan sauce

Seared Diver Scallops

shrimp and bay scallops in vermouth cream sauce, shallots and garlic, spinach, fettuccine, parmesan

Scallop & Shrimp

roasted poblano, jalapeno, bacon, parmesan cream, grilled chicken, linguine

Santa Fe

fettuccine, tomato, marinara, grilled artichoke, pesto

Portobella, Mozzarella

Classic Mac & Cheese or Lobster Mac

fried brussel sprouts, bacon, mix greens, miso blue cheese dressing, reggiano

Brussels & Bleu

feta, cucumber, tomato, lemon, onion, olives, bell peppers, pita, romaine

Greek

tomato, olive, celery, gorgonzola, crouton, balsamic vin

Mixed Green & Arugula

aleppo soy marinade, sesame, lemon garlic aioli, toasted brioche

Ahi Tuna Tartare*

Soup of the Day

mixed greens and arugula, candied pepitas, balsamic vinaigrette

Beet and Goat Cheese

romaine, parmesan, shaved red onion, brioche croutons

Caesar

Charcuterie Board

Truffle Parmesan Fries -or- Bistro Fries

Voodoo cocktail sauce and garlic aioli, lemon

Crispy Calamari

White Shrimp and Vegetable Tempura

Preheat your oven to 400°F (200°C). Slice the baguette into 6 equal slices and arrange them on a baking sheet.

Prepare the Bruschetta

Chop the cherry tomatoes and fresh basil; combine them in a bowl. Drizzle with olive oil, balsamic vinegar, salt, and black pepper. Mix well.

Make the Topping

Top each slice of baguette with the tomato-basil mixture. Bake in the preheated oven for about 10 minutes, until the edges are golden.

Assemble and Bake

Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side until golden and cooked through.

Cook the Chicken

In the same skillet, add minced garlic and sauté for 1 minute. Pour in the white wine and let it simmer for 2-3 minutes until reduced by half.

Prepare the Sauce

Stir in the heavy cream and Parmesan cheese, then add the spinach. Cook until the spinach is wilted and the sauce is creamy. Return the chicken to the skillet to warm through.

Finish the Dish

In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, stirring until smooth.

Melt the Chocolate

In a separate bowl, whisk together the sugar and eggs until pale. Gradually add the melted chocolate mixture, then fold in the flour until just combined.

Mix Ingredients

Pour the batter into a lined baking dish and bake in a preheated oven at 350°F (175°C) for 25 minutes, or until a toothpick comes out clean.

Bake the Brownies

Bruschetta

Cherry tomatoes

Fresh basil

Olive oil

Balsamic vinegar

Salt

Black pepper

Chicken breast

Garlic

White wine

Heavy cream

Parmesan cheese

Spinach

Dark chocolate

Butter

Sugar

Eggs

Flour

Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick.

Prepare the Potatoes

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes. This helps remove excess starch and makes for crispier fries.

Soak the Potatoes

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

In a large, deep pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.

Heat the Oil

Carefully add the dried potato strips in batches to the hot oil. Fry for 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.

Fry the Potatoes

While the fries are still hot, drizzle the truffle oil over the fries and sprinkle the grated Parmesan cheese generously over the top.

Prepare Toppings

Finely chop the fresh parsley and sprinkle it over the fries along with freshly cracked black pepper to taste.

Garnish

Serve the truffle Parmesan fries immediately while hot and crispy. Enjoy!

Serve

Russet potatoes

Vegetable oil

Grated Parmesan cheese

Truffle oil

Fresh parsley

In a shallow bowl, combine all-purpose flour, salt, and black pepper.

Prepare Flour Mixture

In another shallow bowl, place the beaten egg.

Prepare Egg Mixture

In a third shallow bowl, place the shredded coconut.

Prepare Coconut Mixture

Dip each prawn in the flour mixture, then into the egg, and finally coat with shredded coconut.

Coat Prawns

In a large frying pan, heat oil over medium heat.

Heat Oil

Fry the coated prawns for about 2-3 minutes on each side or until golden brown.

Fry Prawns

Remove the prawns and place them on a paper towel to drain excess oil.

Drain Prawns

In a saucepan, heat vegetable broth and bring to a simmer.

Simmer Broth

Whisk in the Thai yellow curry paste until well combined.

Add Curry Paste

Add Coconut Milk

Add sliced bell pepper, carrot, and zucchini; simmer for about 10 minutes until the vegetables are tender.

Cook Vegetables

Stir in chopped green onions and remove from heat.

Add Green Onions

Rinse jasmine rice under cold water until the water runs clear.

Rinse Rice

In a pot, combine rinsed rice and water; bring to a boil.

Boil Rice

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Simmer Rice

Fluff the rice with a fork and keep warm until serving.

Fluff Rice

Jumbo prawns (peeled and deveined)

Shredded coconut (sweetened or unsweetened)

All-purpose flour

Egg (beaten)

Oil (for frying)

Coconut milk

Thai yellow curry paste

Vegetable broth

Bell pepper (sliced)

Carrot (sliced)

Zucchini (sliced)

Green onions (chopped)

Fresh cilantro (for garnish)

Jasmine rice

Water

Preheat your oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat.

Prepare the Beef

Once the oil is hot, sear the beef tenderloin for 2-3 minutes on each side until browned.

Sear the Beef

Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare. Remove from the oven and let it rest for 5 minutes before slicing.

Roast the Beef

In the same skillet used for the beef, melt 2 tablespoons of butter over medium heat. Add sliced shallots and sauté until they are golden brown, about 5 minutes.

Caramelize Shallots

Add red wine to the skillet to deglaze it, scraping up any browned bits. Let it reduce by half, then add beef stock and thyme. Simmer until thickened, about 10 minutes.

Deglaze and Reduce

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.

Cook the Potatoes

In a mixing bowl, add the drained potatoes, butter, heavy cream, and salt. Mash until smooth and creamy. Adjust seasoning to taste.

Make the Purée

Rehydrate dried porcini mushrooms in warm water for about 20 minutes. Drain and chop finely.

Prepare the Porcini

In a bowl, combine softened butter, chopped porcini, minced garlic, parsley, and salt. Mix well and form into a log. Wrap in plastic wrap and chill until firm.

Mix Compound Butter

Trim the ends off the Brussels sprouts and cut them in half. Toss with olive oil, salt, and black pepper.

Prepare Brussels Sprouts

Spread Brussels sprouts on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, or until crispy and golden.

Roast Brussels Sprouts

Black Pepper

Olive Oil

Shallots

Beef Stock

Red Wine

Thyme

Potatoes

Heavy Cream

Dried Porcini Mushrooms

Parsley

Brussels Sprouts

Preheat your oven to 400°F (200°C). In a bowl, mix the dried thyme, dried rosemary, garlic powder, olive oil, salt, and black pepper. Rub this mixture all over the chicken breast and wing.

Prepare the Chicken

Place the seasoned chicken on a baking sheet and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.

Roast the Chicken

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté the Onion

Add the Arborio rice to the saucepan and stir for 2 minutes until the rice is slightly toasted. Gradually add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 20 minutes.

Cook the Risotto

Once the rice is creamy and al dente, stir in the fresh spinach, grated Parmesan cheese, and truffle oil. Cook for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

Finish the Risotto

While the chicken and risotto are cooking, trim the tough ends off the asparagus spears. Toss them in a bowl with olive oil, salt, and black pepper.

Prepare the Asparagus

Place the asparagus on a baking sheet and roast in the oven (at the same time as the chicken) for about 15-20 minutes, until tender and slightly crispy.

Roast the Asparagus

In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes until the mixture thickens and coats the back of a spoon.

Bistro & Wine Bar