Bistro 19 Dinner Menu

SOUPS AND APPETIZERS F ARMERS M ARKET S OUP O F T HE W EEK chef ’ s seasonal produce inspired soup creation A VGOLEMONO slow roasted lemon orzo chicken soup with a hint of mint T USCAN S ALAD arugula, olive relish, roasted tomatoes shaved parmesan, ricotta crostini F RENCHMAN ’ S C REEK C AESAR romaine, croutons, home made dressing and shaved parmesan gf M EDITERRANEAN S ALAD mozzarella de buffalo, feta, arugula cucumbers, heirloom tomatoes, olives shaved onions in olive oil with lemon vinaigrette CHEF ’ S FAVORITES gf L OBSTER N UGET cauliflower rice in parmesan cream gf H ERB C RUSTED F LORIDA F RESH Y ELLOW T AIL S NAPPER prosecco, lemon sundried tomato risotto

Bistro 19



gf B ISTRO 19 C RAB C AKE charred sweet corn succotash and blistered tomatoes

B ELL AND E VANS F REE R ANGE C HICKEN B REAST velvet butternut squash, carrots, asparagus lemon - garlic toasted orzo gf S LOW B RAISED B EEF S HORT R IB crispy lemon brussels sprouts lemon garlic mashed potatoes and port wine jus 14 OZ . L ONG B ONE V EAL C HOP german fried potatoes, creamed spinach gf B RONZINO A L A P LANCHA brown butter, parsnip purée, asparagus upland cress - citrus - fennel salad and shaved ricotta salata cheese gf N EW E NGLAND H ALIBUT V ENETIAN in beet sauce with spaghetti squash and purple potatoes gf 14 OZ . C REEKSTONE F ARMS N EW Y ORK S TEAK truffle mashed potato, ratatouille and bordelaise sauce gf L AMB C HOP S COTTA D ITA mango mint chutney, chestnut risotto L INGUINE C LAMS D UO baby clams, clam meat with linguini fresh garlic white wine sauce

gf gluten free

C ONSUMER A DVISORY G UIDANCE Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. There is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

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