Seasoned Parrish plum tomatoes with sweet cream and blue cheese.
Bistro Roberto's Salad
Vibrant, full-flavored, herbs and greens in company with artisanal cheese, grilled fruit, seasonal vegetables, and today's house sorbet. Everchanging.
Bella Roma Tomato Salad
Heritage plum tomatoes, warmed with an herbed vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.
Lush chunks of Florida spiny lobster (instead of the chewy little slugs). Slow cooked in a crock with herbed spinach and seasoned garlic butter. A Bistro original. Often imitated. But then imitation is the sincerest form of flattery.
Foie Gras, "Life, Liberty"
Seared Hudson Valley foie gras on savory, "fruited" brioche bread pudding. Garnished with a vanilla bean and Sauternes reduction, nutmeg anglaise and aged balsamic. Sean: "I will stop serving foie gras when they peel my cold, dead fingers from my fork".
Butter Poached Lobster & Pan Roasted Gulf Shrimp
A "Novey" lobster tail, butter poached with a hint of citrus and star anise served on a bed of citrus Anson Mills grits, in company with Mosca'd style shrimp.
Fresh cheeks and throats – "the Captain's cuts." Bistro carved from fresh whole fish. Classic Française. Egg-washed, finished with a Key lime dill butter and capers served with chef's mashed. Unlike us they only have two cheeks, so availability is an issue.
The sweetest cuts of fresh Gulf Grouper tossed with a bright Citrus Dijon Champagne Vinaigrette.
The Caesar Salad
$18. Our Caesar salad has a sacred lineage. The original recipe from Caesar Cardini's restaurant in Tijuana travelled to Arnaud's in the twenties. Sean was trained in its preparation at Arnaud's before opening the Bistro. For a Mick, like Sean, the sacrilege of changing our Caesar is too daunting. But for a few bucks ($5) and a risk to your mortal soul you are free to meddle. Extra Fish – with those cute little, sweet, white anchovies on top.
with Bistro maple glazed bacon. Because Sean's Canadian relatives think Caesar salad has little bits of bacon in it. No idea why.
Caesar after Cleopatra
"Blue" with blue cheese.
Bacon n' Blue
All of the above. Caesar transformed.
Bistro Vegetable Introductions or Clever Asides
Finished with a little shallot and garlic. Kissed with béarnaise.
Oyster Mushrooms on Farro
With seasoned garlic butter, on a bed of farro braised in our vegetable demi. Flaked with Parmesan.
Our version of Dauphinoise, layered with manchego, cream and chopped shallots, hinted with parsnip.
Bistro Bouillabaisse, Famous
First, you hire a bunch of pros to build a killer broth. Poach to order "Novey" lobster tails, jumbo shrimp, premium market fish, shellfish and calamari. Served with clever asides of herbed, garlic toast and aïoli.
U.S.A. Prime Beef Tenderloin
Brushed with truffle butter, then prepared in a classic Charlemagne style or with a cognac-pepper Normande. Only 1% of American beef gets to be "Prime" American beef - "Where we believe that the beer belongs in the cowboys".
Add: Surfing - with Butter-poached Lobster
Add: Flying - Crowned with Foie Gras
American Ranchlands' Rack of Domestic Lamb
Simply the world's best, fresh, domestic lamb, from Colorado. Seasoned, pan-seared and oven-roasted. Finished with a port-rosemary demi-glace. Served with a complementary sipping glass of Warre's Reserve Port. "You can tell from the flavor that it has never been frozen and carried across a major ocean in the bottom of a ship." Emeril's favorite.
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.
Real, fresh, line-caught Gulf Coast grouper, pan-seared and crowned with butter-poached lobster and kissed with aurora cream.
Worth dying for. The richest food marriage. Colorado lamb, butter-poached Nova Scotia lobster and Hudson Valley foie gras, all on a brioche bread pudding. Served with a port demi-glace sidecar and a sip of Essensia. Sublime. "A Dionysian vision from the end of a pier in Maine." The Bistro's Feature Presentation at The James Beard House.
Bistro Duckling Two Ways
The Tucker family's Maple Leaf Farms duckling. The duckling leg is confited, then pan crisped and torched. The duckling breast is seared like a steak. Garnished with a pepper Normande then finished artfully according to the Chef's whim. Tender. Crispy. Lush.
Bourbon & Maple Grilled Gulf Shrimp
Grilled with bourbon barbeque and Maple Syrup, on pomegranate-citrus Anson Mills grits, garnished with chimichurri.
Chef's pick, whimsical selections, with farro and a true vegetable demi-glace.
Tuscan Blend - Rubbia al Colle "Le Pulledre" - Toscana - 11
Chianti Classico - Fontodi - 12
Rosso di Montalcino - Corte alla Flora - 12
Tuscan Blend - Fattoria Le Pupille "Saffredi 25" - 12
Pinot Nero - Franz Haas - Alto Adige - 13
Rosso di Montalcino - Le Macioche - 09
Barbaresco - Lodali "Lorens"- 13
Montepulciano D'Abruzzo - Collefrisio - 11
Aglianico - Vulcanico - Campania - 13
Barolo - Vietti "Lazzarrito" - 12
Montepulciano D'Abruzzo - Villa Gemma - 08
Bibi Graetz - Testamatta - Toscana - 12
Amarone - Speri - Della Valpolicella - 12
Rioja Gran Reserva - Muga "Prado Enea" - 09
Priorat - La Vilella Alta "Black Slate" - 14
Priorat- Ballat "D'iatra"- 11
Callet - AN / 2 - Mallorca - 14
Rioja - San Vincente - 13
Granacha - Pares Balta - Penedes - 12
Bodegas Vega y Sicilia - Tinto Valbuena 5° - Duero - 09
Bodegas Vega y Sicilia - Unico - Ribera del Duero - 05
Garnacha - Alto Moncayo - Campo de Borja - 14
Bobal - Finca Sandoval "Signo" - 10
Meritage - Babylonstoren "Babel" - 15
Malbec - Tinto Negro - Mendoza, Argentina - 14
Malbec - Colome - Salta, Argentina - 15
Syrah - Monte's Folly - Apalta Valley, Chile - 08
Cabernet Franc - Achaval Ferrer - Mendoza, Chile - 15
Malbec - La Posta - Mendoza, Argentina - 14
Australia / New Zealand
Shiraz - D'Arenberg - "Dead Arm" - 13
Shiraz - "L Block" - Pyrenees - 08
Shiraz - Two Hands "Bella's Garden"- Barossa - 13
Cabernet Shiraz - Penfolds Bin 389 - S. Australia - 13
Shiraz - Molly Dooker "Blue Eyed Boy"- 14
Shiraz Blend - Molly Dooker "Enchanted Path" - 14
Pinot Noir - Peregrine - Central Otago, NZ - 13
Cognacs & Armagnacs
Remy Martin VSOP
Martell Cordon Bleu
Francis Darroze 1970 "Bas" Domaine de Pounon Armagnac
Ports & Sherries
Graham's - Vintage - 94
Dow's Tawny - 10 Year Old
Dow's Tawny - 20 Year Old
Dow's Tawny - 30 Year Old
Graham's Tawny - 20 Year Old
Warre's - Vintage - 85
Harvey's Bristol Cream Sherry
Dry Sack Sherry
Solera Especial - Lustau
Grappa, Eau de Vie & Special Liqueur
Poir Williams, Pear
Grappa di Montalcino, Banfi
Chartreuse, V.E.P., L. Garnier
Essensia - Andrew Quady - Madera, California
From the Orange Blossom Muscat grape. Great with key lime pie, bananas and praline.
Elysium - Andrew Quady - Madera, California
Flavored, magenta from the Black Muscat grape. Great with chocolate.
Royal Tokaji - Hungary
Liquid gold from Napa Valley from the makers of Far Niente.
Ice Wine - Inniskillin - Niagara - Vidal
Once in a great while a winemaker does an exceptional job of creating a broad range of excellent wines in a panoply of varietals. Such a winemaker is Erin Green, the winemaker at Pahlmeyer. She has taken the tradition of Helen Turley, her predecessor, and created a stable of great wines. We honor the Pahlmeyer winery with their own page. .