We believe holiday's have the power to bring people together and should be celebrated to the fullest. At Bistro, it has always been our goal to spread good cheer and make people smile with gourmet American cuisine done right. Whether its Thanksgiving, Mother's Day, St. Patricks Day, or New Years, You'll Enjoy Celebrating at Bistro with Friends & Family.
Make ReservationsHomeOrder Take-OutThe prices indicated are for a three-course dinner with a choice of any three or four of the entrée selection, one soup/salad selection and one dessert selection. Additional selections for appetizers, are readily available. If you have any specific requests, we will be happy to discuss them with you and do our utmost to facilitate your every need. All banquets are subject to our banquet policy including but not limited to tax plus 20% gratuity. These suggestions are for our private function room. For larger parties within our main dining room the same menu is available. But you may prefer our regular dinner menu. This is available in our main dining room when privacy is not required. If you have any questions or requests please feel free to contact myself or Luis at: 561-744-5054 Cell: 561-373-7723 - Banquet Policy
with Ponzu Sauce & Chipotle Aioli
Add $2 Extra
With Wholegrain Mustard Sauce - Add $2 Extra
Freshly caught Grouper, Deep Fried in a Beer Batter, and Served with Tartar Sauce
With a Sate Dipping Sauce
Served with Hoi Sin Sauce
Pan Fried, and Accompanied by a Soy Glaze
A Crispy Pastry Parcel with Chicken and Stir-Fry Vegetables, With Chipotle Mayonnaise
Smoked wild Irish Salmon, Thinly Sliced, with Crème Fraiche, on Toast Points
Jumbo Shrimp Deep Fried with a Sweet Chili Jam
Jumbo Shrimp, Deep Fried in a Tempura Batter, with Oriental Sauce
Pan Seared and Served with Wholegrain Mustard Dressing
Your Server will be “Happy” to advise you of Today’s Chef Choice
Romaine Hearts, Tossed in Homemade Caesar Dressing with Anchovies and Parmesan Shavings
Baby mixed Greens tossed in Honey Mustard Dressing in a Wonton Basket, With Marinated Red Onions, Cherry Tomatoes, Cucumbers and Black Olives
Two 4-5 oz Maine Lobster Tails, with Bistro Potato Puree Broccoli Florets, and Drawn Butter
Pan seared Sea Bass, with Ribbons of Vegetable, Bistro Potato Puree, and a Lobster Sauce
With Sautéed spinach, Bistro Potato Puree, and a Lobster sauce
Cooked to temperature With potato puree and haricot vert & Rosemary Jus
options are available on request
Braised Lamb Shank, with Roasted Carrots, Potato Puree, and a Veal & Rosemary sauce
Cooked Medium Rare, with Potato Puree, Sauteed Onions Peppered bacon and Veal Jus
Herford select Filet Mignon cooked to temperature, With a Twice Baked Potato, Broccoli and Bearnaise Sauce
Prime NY Strip cooked to temperature, With a Twice Baked Potato Broccoli and Peppercorn Sauce
Beef Tenderloin with Mushroom Duxelle, Baked in Puff Pastry, Served with Potato puree, asparagus tips and a red wine sauce
1st Cut Frenched Veal Chop, Cooked to Temperature. with a Twice Baked Potato Broccoli Florets And a Rosemary Jus
Dipped in egg pan fried, topped with tomato concasse and Mozzarella, Served over linguine with veal jus
Belle n Evans Breast of Chicken with an Italian Sausage, Mozzarella and Apricot, Stuffing, with Potato Puree, Braised Red Cabbage, and a Mustard Sauce
Lobster Ravioli, Served with Lobster & Champagne Sauce, Garnished with caviar and diced Tomatoes
Pan seared Wild Atlantic Salmon, Blackened, served with Rice Pilaf, Tropical Fruit Salsa and a Malibu Coconut Rum Dressing
Flown in from Europe Fresh, Pan Seared on the Bone, Filleted and Served with Meunierre Sauce, Almond Potato Cake and Asparagus
Yellowtail Snapper Fillet, with Stir Fry Vegetables, on a Bed of Rice Pilaf, with a Soy and Sweet Chili Glaze, cooked and served in a Parchment Bag
available with an upcharge
for smaller parties
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket and Honey Mustard Dressing
Hearts of Romaine, Tossed in a Caesar Dressing. With Herb Croutons, Anchovies & Parmesan Shavings
With Blue Cheese Dressing,Red Onion, Scallions, Cherry Tomatoes, Blue Cheese Crumble & Maple Bacon
4 Jumbo Shrimp on a bed of Romaine, With a Zesty Cocktail sauce, In a Wonton Pastry Basket (Add $9)
Tomato & Crab Bisque
With Mixed Greens & a Honey Mustard Dressing (Add $9)
With a Garlic Butter (Add $6)
Deep Fried with a Panko Crust, and a Berry Compote (Add $5)
With Harricot Vert, and Sauce Vierge - No Carbs - (Add $8)
Medium Rare with Potato Purée, Asparagus, and a Rosemary Jus (Add $20)
Cooked to Temperature, with Au Gratin Potatoes, Haricot Vert and a Rosemary Jus (Add $20)
Breast of Murray's Free Range Chicken Stuffed with Irish Sausage, Apricot and Mozzarella, with Braised Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
With Twice Baked Potato, Asparagus and a Béarnaise Sauce (Add $20)
Pan Seared on the Bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce (Add $25)
Yellowtail Snapper with a sweet chili soy glaze on a bed of Rice Pilaf, Stir-Fry Veg cooked in a Parchment Bag (Add $8)
Blackened Organic Salmon, with Rice Pilaf, Tropical Fruit Salsa, And a Coconut Rum Dressing
Wild Haddock in a light Tempura Batter with Tartar Sauce & French Fries
Thinly Cut Pan Seared Pink, Served with Peppered Bacon, Sautéed Onions, Bistro Potato Purée and a Veal Jus
Double Cut Pork Chop, cooked to Temperature, with Broccoli Florets, Twice Baked Potato & Rosemary Jus
House made Lobster Ravioli, with Asparagus Tips, and a Champagne Lobster Sauce (Add $12)
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket
Hearts of Romaine, Tossed in a Caesar Dressing. With Herb Croutons, Anchovies & Parmesan Shavings
With Blue Cheese Dressing, Blue Cheese Crumble & Maple Bacon Lardoons
4 Jumbo Shrimp on a bed of Romaine, With a Zesty Cocktail sauce, In a Wonton Pastry Basket (Add $9)
Tomato & Crab Bisque
With Mixed Greens & a Honey Mustard Dressing (Add $9)
With a Garlic Butter (Add $6)
Deep Fried with a Panko Crust, and a Berry Compote (Add $5)
With Harricot Vert, and Sauce Vierge - No Carbs - (Add $8)
Served with Potato Purée, Asparagus, and a Rosemary Jus (Add $20)
Cooked to Temperature, with Au Gratin Potatoes, Haricot Vert and a Rosemary Jus (Add $20)
Breast of Murray's Free Range Chicken Stuffed with Irish Sausage, Apricot and Mozzarella, with Braised Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
With Twice Baked Potato, Asparagus and a Béarnaise Sauce (Add $20)
Pan Seared on the Bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce (Add $25)
Yellowtail Snapper with a sweet chili soy glaze on a bed of Rice Pilaf, Stir-Fry Veg cooked in a Parchment Bag (Add $8)
Blackened Organic Salmon, with Rice Pilaf, Tropical Fruit Salsa, And a Coconut Rum Dressing
Wild Haddock in a light Tempura Batter with Tartar Sauce & French Fries
Thinly Cut Pan Seared Pink, Served with Peppered Bacon, Sautéed Onions, Bistro Potato Purée and a Veal Jus
Double Cut Pork Chop, cooked to Temperature, with Broccoli Florets, Twice Baked Potato & Rosemary Jus
House made Lobster Ravioli, with Asparagus Tips, and a Champagne Lobster Sauce (Add $12)
Deep Fried with a Panko Crust, and a Berry Compote (Add $5)
With a Garlic Butter (Add $6)
With Mixed Greens & a Honey Mustard Dressing (Add $9)
Tomato & Crab Bisque
4 Jumbo Shrimp on a bed of Romaine, With a Zesty Cocktail sauce, In a Wonton Pastry Basket (add $9)
With Blue Cheese Dressing, Blue Cheese Crumble & Maple Bacon Lardoons
Hearts of Romaine, Tossed in a Caesar Dressing With Herb Croutons, Anchovies & Parmesan Shavings
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket
House made Lobster Ravioli, with Asparagus Tips, and a Champagne Lobster Sauce (Add $10)
Double Cut Pork Chop, cooked to Temperature, with Broccoli Florets, Twice Baked Potato & Rosemary Jus
Thinly Cut Pan Seared Pink, Served with Peppered Bacon, Sauteed Onions, Bistro Potato Purée and a Veal Jus
Wild Haddock in a light Tempura Batter with Tartar Sauce & French Fries
Blackened Organic Salmon, with Rice Pilaf, Tropical Fruit Salsa, And a Coconut Rum Dressing
Yellowtail Snapper with a sweet chili soy glaze on a bed of Rice Pilaf, cooked and served in a Parchment Bag (Add$8)
Pan Seared on the Bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce (Add $25 )
With Twice Baked Potato, Asparagus and a Béarnaise Sauce (Add $20)
Breast of Murray's Free Range Chicken Stuffed with Irish Sausage, Apricot and Mozzarella, with Braised Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
Cooked to Temperature, with Potato Puree, Haricot Vert and a Rosemary (Add $20)
Cooked Medium Rare with Potato Purée, Broccoli Florets, and a Rosemary Jus (Add $20)
With Stuffing and Pan Gravy, served with Bistro Potato Purée, and Broccoli
Deep Fried with a Panko Crust, and a Berry Compote (Add $5)
With a Garlic Butter (Add $6)
With Mixed Greens & a Honey Mustard Dressing. (Add $8)
Tomato & Crab Bisque
4 Jumbo Shrimp on a bed of Romaine, With a Zesty Cocktail Sauce, In a Wonton Pastry Basket. (Add $10 )
With Blue Cheese Dressing,Red Onion, Scallions Blue Cheese Crumble & Maple Bacon Lardoons
Hearts of Romaine, Tossed in a Caesar Dressing. With Herb Croutons, Anchovies & Parmesan Shavings
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket
House made Lobster Ravioli, with Asparagus Tips, and a Champagne Lobster Sauce, (Add $10)
Double Cut Pork Chop, cooked to Temperature, with Broccoli Florets, Twice Baked Potato & Rosemary Jus
Thinly Cut Pan Seared Pink, Served with Peppered Bacon, Sauteed Onions, Bistro Potato Purée and a Veal Jus
Wild Haddock in a light Tempura Batter with Tartar Sauce & French Fries
Blackened Organic Salmon, with Rice Pilaf, Tropical Fruit Salsa, And a Coconut Rum Dressing
Yellowtail Snapper with a sweet chili soy glaze on a bed of Rice Pilaf, cooked and served in a Parchment Bag (Add $8)
Pan Seared on the Bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce.(Add $25)
With Twice Baked Potato, Asparagus and a Béarnaise Sauce (Add $20)
Breast of Murray's Free Range Chicken Stuffed with Irish Sausage, Apricot and Mozzarella, with Braised Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
Cooked to Temperature, with Potato puree Haricot Vert and a Rosemary Jus, (Add $20)
Cooked Medium Rare with Potato Purée, Broccoli Florets, and a Rosemary Jus.(Add $20)
With Stuffing and Pan Gravy, served with Bistro Potato Purée, and Broccoli
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket
Hearts of Romaine, Tossed in a Caesar Dressing. With Herb Croutons, Anchovies & Parmesan Shavings
With Blue Cheese Dressing,Cherry Tomatoes Blue Cheese Crumble & Maple Bacon Lardoons.
4 Jumbo Shrimp on a bed of Romaine, with a Zesty Cocktail Sauce In a Wonton Pastry Basket (Add $9)
With Potato Salad & Irish Mustard (Add $6)
Deep Fried Pank o Crusted Brie with a Berry Compote(Add $5)
Jumbo Lump Crab Cake with a Mixed Green Garnish & Honey Mustard (Add $9)
Black Angus Corned Beef, With New Boiled Potatoes, Cabbage, and Parsley Sauce
Braised Leg of Lamb, with Roast Root Vegetables In a Rosemary & Juniper berry Jus, with a Pastry Bonnet
Breast of Murray's Free Range Chicken with Irish Sausage, Apricot and Mozzarella Stuffing, with Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
With Boxty (Potato Cake), Asparagus Tips Drizzled with a Guinness Sauce (Add $20)
Pan Seared on the bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce (Add $25)
(Irish Style)Yellowtail Snapper, on a Bed of Cabbage, with New Boiled Potatoes, And an Oyster Sauce, cooked and served in a Parchment Bag (Add $9)
Pan Seared Salmon with Bistro Potato Purée Poached Leeks and a Creamy Seafood Sauce
Wild Haddock in a Light Tempura Batter
Ground Lamb, with Carrots, Onion, Celery And Peas, with a Browned Bistro Potato Purée Top
Wrapped in Maple Bacon stuffed with Colcannon, served with Carrots & Parsnips And a Pearl Onion Jus
Baby Mixed Leaves, With Red Onion, Cucumber, Cherry Tomatoes, Black Olives in a Wonton Basket
Hearts of Romaine, Tossed in a Caesar Dressing. With Herb Croutons, Anchovies & Parmesan Shavings
With Blue Cheese Dressing,Cherry Tomatoes Blue Cheese Crumble & Maple Bacon Lardoons
4 Jumbo Shrimp on a bed of Romaine, with a Zesty Cocktail Sauce In a Wonton Pastry Basket (Add $9)
With Potato Salad & Irish Mustard (Add $6)
Deep Fried Pank o Crusted Brie with a Berry Compote (Add $5)
Jumbo Lump Crab Cake with a Mixed Green Garnish & Honey Mustard (Add $9)
Black Angus Corned Beef, With New Boiled Potatoes, Cabbage, and Parsley Sauce
Braised Leg of Lamb, with Roast Root Vegetables In a Rosemary Jus, with a Pastry Bonnet
Breast of Murray's Free Range Chicken with Irish Sausage, Apricot and Mozzarella Stuffing, with Red Cabbage Potato Puree and a Wholegrain Mustard Sauce
With Boxty (Potato Cake), Asparagus Tips Drizzled with a Guinness Sauce (Add $20)
Pan Seared on the bone then filleted, with Asparagus Tips, Almond Potato Cake and a Light lemon white wine butter sauce (Add $25)
(Irish Style)Yellowtail Snapper, on a Bed of Cabbage, with New Boiled Potatoes, And an Oyster Sauce, cooked and served in a Parchment Bag (Add $9)
Pan Seared Organic Salmon, with Bistro Potato Purée, Poached Leeks and a Creamy Seafood Sauce
Fresh Wild Haddock in a light Tempura Batter with Tartar Sauce & Potato Fries
Braised Ground Leg of lamb, with Carrots, Onion, Celery topped with Browned Potato Puree
Wrapped in Maple Bacon stuffed with Colcannon, served with Carrots & Parsnips And a Pearl Onion Jus
With a Garlic & Parsley Butter
4 Jumbo Shrimp on a Bed of Romaine in a Wonton Pastry Basket With a Zesty Cocktail Sauce
Hearts of Romaine with Croutons, Parmesan Cheese, and Anchovies
Mixed Greens with Black Olives, Cucumber, Cherry Tomatoes, and Red Onions with Honey Mustard Dressing, in a Wonton Pastry Basket
With Blue Cheese Dressing, & Crumble, & Bacon Lardoons
Deep Fried Brie in a Panko Crust with a Berry Compote
Tomato & Crab Bisque
Pan Seared Chilean Sea Bass, with a Mediterranean Vegetable ragout, Bistro Potato Purée and a Basil Pesto Dressing
Fresh Dover from Europe, With Lemon Parsley Butter, Almond Potato Cake, & Asparagus Tips
Fillet of Yellowtail Snapper, with Stir-fry Vegetables, Rice Pilaf and a Sweet Chili Glaze, Cooked and Served in a Parchment Bag
Lobster Ravioli, with a Lobster, & Champagne Sauce, with Asparagus, & a Tomato Garnish
Sesame Seared Sushi Grade Tuna, With Wakame Salad, Ginger, and Wasabi, with a Soy & Ginger Dressing
Fillet of Haddock in a Light Tempura Batter with Pommes Frites & Tartar Sauce
Sautéed Calves Liver & Onions, with Peppered Bacon, Potato Purée and Veal Jus
Murray's Free Range Chicken Breast Stuffed with Sausage & Mozzarella, with Braised Red Cabbage, Bistro Potato Purée, and a Wholegrain Mustard Sauce
Filet of Beef 6oz Cooked to Temperature, with a 5 oz Maine Lobster Tail, Served with Steamed Vegetables and Bistro Potato Puree
Cooked to Temperature, with Twice Baked Potato Asparagus Tips & Bernaise Sauce
Veal Chop Center Cut, Cooked to Temperature, Served with Asparagus Tips, Twice Baked Potato and a Peppercorn Sauce
Blackened Organic Salmon, with Tropical Fruit Salsa, Rice Pilaf & Coconut Rum Dressing
Fillet of Haddock in a Light Tempura Batter with Pommes Frites & Tartar Sauce
Sesame Seared Sushi Grade Tuna, With Wakame Salad, Ginger, and Wasabi, with a Soy & Ginger Dressing
with Guacamole and a Soy and Ginger Sauce. Add $10
With Garlic & Parsley Butter. Add $5
Hearts of Romaine with Croutons, Parmesan Cheese, and Anchovies
Mixed Greens with Black Olives, Cucumber, Cherry Tomatoes, and Red Onions with Honey Mustard Dressing, in a Wonton Pastry Basket
With Blue Cheese Dressing, & Blue Cheese Crumble, & Bacon Lardons
With an Herb Butter Crust, and Bacon. Add $5
served with Mixed Greens & Cocktail Sauce in a Wonton Pastry Basket. Add $8
Panko Crusted Deep fried Brie, with Crackers and a Berry Compote
New England Clam Chowder
Blackened Organic Salmon, with Rice Pilaf, Tropical Fruit Salsa, & a Rum Dressing
Fresh Dover from Europe, With Lemon Parsley Butter, Almond Potato Cake, & Asparagus Tips. ($25 Extra)
Fillet of Snapper, with Stir Fry Vegetables, Rice Pilaf and a Sweet Chili Glaze Cooked and Served in a Parchment Bag
Lobster Ravioli, with a Lobster, & Champagne Sauce, with Asparagus Tips, & Diced Tomato ($7 Extra)
Cooked to Temperature, with Haricot Vert, Potato Puree & a Rosemary Jus ($10 Extra)
Roast Maple Duck Breast cooked Medium, with Braised Red Cabbage, Fondant Potato and Orange Glaze
With Sage Butter & Diced Tomatoes
Murray's Free Range Chicken Breast Stuffed with Sausage & Mozzarella, with Braised Red Cabbage, Bistro Potato Purée, and a Wholegrain Mustard Sauce
Two 5-6 oz Maine Lobster Tails, with Broccoli florets, Potato Purée & Drawn Butter ($20 Extra)
Veal Chop Cooked to Temperature, Served with Carrot & Parsnip Purée, Twice Baked Potato and a Rosemary Jus ($20.00 Extra)
Hereford Aged Filet Mignon, Cooked to Temperature with Bistro Potato Puree Asparagus Tips, and a Peppercorn Sauce ($15 Extra)
With Berries & Whipped Cream
With a Graham Cracker Crust, Creme Chantilly and Mint
Peanut Tower Cake, with Caramel Sauce and Crea
with a Crème Chantilly and Sraspberry Coulis
Dark & White Chocolate Mousse with Chocolate Sauce (Add $5)
With Guacamole and a Soy and Ginger Sauce ($10 Extra)
With Garlic & Parsley Butter
Hearts of Romaine with Croutons, Parmesan Cheese, and Anchovies
Mixed Greens with Black Olives, Cucumber, Cherry Tomatoes, and Red Onions with Honey Mustard Dressing, in a Wonton Pastry Basket.
With Blue Cheese Dressing, & Blue Cheese Crumble, & Bacon Lardons
With an Herb Butter Crust, and Bacon Bits
served with Mixed Greens & Cocktail Sauce in a Wonton Pastry Basket ($5 Extra)
New England Clam Chowder
With Rice Pilaf, Tropical Fruit Salsa, and a Coconut Rum Dressing
Fresh Dover Sole Flown in from Europe, With Lemon Parsley White Wine Butter Sauce, Almond Potato Cake, & Asparagus Tips ($20 Extra)
Fillet of Snapper, with Sweet Chili Glaze, Stir Fry Vegetables, Rice Pilaf Cooked and Served in a Parchment Bag
Lobster Ravioli, with a Lobster, & Champagne Sauce, and Asparagus Tips, And a Diced Tomato Garnish
Cooked to Temperature, with Haricot Vert, Potato Puree & a Rosemary Jus
Roast Maple Duck Breast cooked Medium, with Braised Red Cabbage, Fondant Potato and Orange Glaze
With Sage Butter, and Diced Tomatoes
Murray’s Free Range Chicken Breast with Sausage, Mozzarella and Apricot Stuffing, with Braised Red Cabbage, Bistro Potato Purée and a Wholegrain Mustard Sauce
Two 5-6 oz Maine Lobster Tails, with Broccoli Florets and Bistro Potato Purée & Drawn Butter ($15 Extra)
Veal Chop Cooked to Temperature, Served with Carrot & Parsnip Purée, Twice Baked Potato and a Rosemary Jus ($15.00 Extra)
Hereford Aged Filet Mignon, Cooked to Temperature with Bistro Potato Puree Asparagus Tips, and a Peppercorn Sauce
Garnished With Berries & Whipped Cream
With a Graham Cracker Crust, Creme Chantilly & Mint
Peanut Tower Cake, with Caramel Sauce & Cream
With a Crème Chantilly & Raspberry Coulis
Dark & White Chocolate Mousse with Chocolate Sauce (Add $3)
PEI Mussels in a Garlic & White Wine Sauce (Add $7)
With a Berry Compote & Sea Salt Crackers (Add $5)
With a Hoi Sin Dipping Sauce (Add $5)
With a Soy Ginger Dipping Sauce (Add $7)
Ask your server
With Caramelized Red Onion, Bacon Bits, Tomato, & Scallion and a Blue Cheese Dressing with Crumbles
Romaine with Parmesan Shavings, Croutons, and Anchovies
Spring Mix with Honey Mustard Dressing, Cucumbers, Red Onions, Cherry Tomatoes, and Kalamata Olives
Choice of Turkey or Prime Rib
Cooked to Temperature, with Twice Baked Potato & Peppercorn or Béarnaise Sauce (Add $20)
Gluten Free Ravioli, with Ricotta Cheese, Sage Butter & Diced Tomato
Free-Range Turkey, With Potato Purée, Mixed Vegetables, Stuffing, Pan Gravy & Cranberry Sauce
Cooked Medium Rare, With Bistro Potato Puree, Vegetable Medley, & Au Jus (Add $20)
Deep-fried Wild Haddock in a Light Tempura Batter, With Pommes Frites, and Tartar Sauce
Yellowtail Snapper with a Soy and Ginger Glaze, Stir Fry Vegetables and Rice Pilaf, Cooked and served in a Parchment Bag (Add $8)
Thinly Sliced Calves Liver Sautéed Medium, with Sautéed Onions, Peppered Bacon, Potato Purée and Veal Jus
Cooked to Temperature and Served with Bistro Potato Puree, French Green Beans and a Rosemary Jus (Add $15)
Homemade Lobster Ravioli, with a Lobster & Champagne Sauce, Accompanied by Asparagus Tips, and Garnished with Caviar (Add $10)
Fresh Dover Sole, Flown in from Europe, Pan Seared on the Bone, Filleted & Served with Lemon Parsley Butter, Crunchy Almond Potato Cake, and Asparagus Tips (Add $25)
Blackened Salmon, with Rice Pilaf, Tropical Fruit Salsa and a Coconut Rum Dressing
Double Cut Pork Chop cooked to temperature, with a Twice Baked Potato and Peppercorn Sauce
Murray’s Free Range Chicken Breast, stuffed with Sausage, Mozzarella and Apricot, with Braised Red Cabbage, Potato Purée, and a Wholegrain Mustard Sauce
PEI Mussels in a Garlic & White Wine Sauce (Add $7) (á La Carte $19)
With a Soy Ginger Dipping Sauce (á La Carte) (Add $7) (á La Carte $19)
With a Berry Compote & Sea Salt Crackers (Add $5) (á La Carte $17)
With a Hoi Sin Dipping Sauce (Add $5) (á La Carte $18)
Ask your server (á La Carte $11)
With Blue Cheese Crumble & Dressing, Tomato Caramelized Red Onion & Scallion (á La Carte 12 )
Romaine with Parmesan Shavings, Croutons, and Anchovies (á La Carte $11)
Spring Mix with Honey Mustard Dressing, Cucumbers, Red Onions, Cherry Tomatoes, and Kalamata Olives (á La Carte $10)
Cooked to Temperature, with Twice Baked Potato & Peppercorn or Béarnaise Sauce (Add $20) (á La Carte $55)
Gluten Free Ravioli, with Ricotta Cheese, Sage Butter & Diced Tomato (á La Carte $32)
Free-Range Turkey, With Potato Purée, Mixed Vegetables, Stuffing, Pan Gravy & Cranberry Sauce (á La Carte $39)
Cooked Medium Rare, With Bistro Potato Puree, Vegetable Medley, & Au Jus (Add $20) (á La Carte $55)
Deep-fried Wild Haddock in a Light Tempura Batter, With Pommes Frites, and Tartar Sauce (á La Carte $39)
Yellowtail Snapper with a Soy and Ginger Glaze, Stir Fry Vegetables and Rice Pilaf, Cooked and served in a Parchment Bag (Add $8) (á La Carte $42 )
Thinly Sliced Calves Liver Sautéed Medium, with Sautéed Onions, Peppered Bacon, Potato Purée and Veal Jus (á La Carte $36)
Cooked to Temperature and Served with Bistro Potato Puree, French Green Beans and a Rosemary Jus (Add $15) (á La Carte $49)
Homemade Lobster Ravioli, with a Lobster & Champagne Sauce, Accompanied by Asparagus Tips, and Garnished with Caviar (Add $10) (á La Carte $44)
Fresh Dover Sole, Flown in from Europe, Pan Seared on the Bone, Filleted & Served with Lemon Parsley Butter, Crunchy Almond Potato Cake, and Asparagus Tips (Add $25) (á La Carte $65)
Blackened Salmon, with Rice Pilaf, Tropical Fruit Salsa and a Coconut Rum Dressing (á La Carte $39)
Double Cut Pork Chop cooked to temperature, with a Twice Baked Potato and Apple Sauce (á La Carte $39)
Murray’s Free Range Chicken Breast, stuffed with Sausage, Mozzarella and Apricot, with Braised Red Cabbage, Potato Purée, and a Wholegrain Mustard Sauce (á La Carte $35)
Choice of Turkey or Prime Rib
