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Vine & Fig Tree Bistro
19 E State St
Doylestown, PA 18901
Uber
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Dinner Menu
Appetizer Choices
Mussels In A Light Tomato Broth
$12.50Fried Goat Cheese With Honey
$9.50Grilled Garlic Sausage With Broccoli Rabe
$11.50Pan-seared Duck Breast With Pears And Fresh Figs
$14.50Capellini
$9.00
with fresh lemon and kalamata olives
Caponata
$9.00
eggplant compote served with tomato bread
Fresh Cucumber And Mint Salad
$6.50Salads
Vine Fresh Greens, Grapes, Walnuts, Tomato & Asiago
$4.00Fig Tree Field Greens, Walnuts, Dried Cranberry And Fresh Figs
$8.00Citrus Ahi Tuna Romaine, Orange Supremes, Red Onion, Caperberries & Tomato
$13.50Grilled Vegetable Plate
$11.50
with hummus and pita
Entree Choices
All Entrees Are Served With A Small House Salad. Half A Grilled Chicken With Either:
Seasonal Vegetables Served Over Basmati Rice
$18.00Sauce Of Tomatoes, Green Olives & Onion Basmati Rice
$20.50Filet Of Rainbow Trout Stuffed With Fennel, Tomato, Lemon & Herbs
$18.50Capellini & Scallops With Fresh Lemon And Kalamata Olives
$25.00Pan-seared Salmon Fresh Sauce Of Yellow Tomatoes, White Beans & Swiss Chard
$24.00Sirloin Of Lamb Over A Ragu Of Artichoke, Pearl Onion, Tomato & Carrots
$26.50Grilled Rib Eye Mashed Potatoes, Spinach And Oven-roasted Tomatoes
$27.50Browse Nearby
General Info
Hours
Monday:
8:00am - 2:00pm
Tuesday:
Closed
Wednesday:
8:00am - 2:00pm
Thursday:
8:00am - 10:00pm
Friday:
8:00am - 10:00pm
Saturday:
8:00am - 10:00pm
Sunday:
8:00am - 2:00pm
About Us
Since moving to Doylestown twelve years ago, Drew has had his eye on creating a warm and inviting bistro, a place to celebrate life. “I want the kind of place where Judy and I fell in love. I see quiet moments spent over a newspaper, sipping a great cup of coffee, and enjoying a couple of eggs served over wilted spinach. I see people sipping a cappuccino while debating politics, or discussing the finer points of a Fellini film while nibbling some tapas. Inspired, healthy lunches and rustic bistro dinner fare with freshly-made desserts—that’s my dream." Drew’s culinary background began in New York City and includes time spent in Tribeca at Drew Nieporent’s famed Montrachet, and continued in New York as Sous Chef at La Côte Basque. Here in Bucks County, Drew worked for Master Chef Jean Pierre in Newtown, and at EverMay on the Delaware.