Vera Mae's Bistro - Pełne menu

Silky smooth and strong, ground coffee is steeped in a classic cafetiere which allows the “true” flavors of coffee to shine.

Blackberry-sage or decaffeinated ginger-peach.

Free refills.

No refills.

Romaine lettuce with tomato, crispy fried onion, crumbled smoked almonds, dried cranberries, Mandarin orange segments, and crumbled Feta cheese. Complemented with a house-made citrus vinaigrette or honey mustard vinaigrette.

Classic sweet cream custard highlighted with Madagascar vanilla beans and served with a caramelized topping.

Ask your server to reveal today’s selection.

Romaine lettuce with tomato, red onion, fresh berries, boiled egg, and candied pecans. Complemented with a house-made mango-melba vinaigrette or honey mustard vinaigrette.

Chilled poached shrimp served with our house-made remoulade atop fried green tomato.

Red onion and tomato atop a bed of baby field greens and complemented with your choice of house-made dressings: House-made salad dressings include: Blue Cheese, Balsamic Vinaigrette, Citrus Vinaigrette, Honey Mustard Vinaigrette, and Buttermilk Ranch.

Chilled roasted beets marinated in a house-made mango and melba vinaigrette. Paired with crumbled feta cheese and house-made almond butter.

Romaine lettuce with tomato, red onion, fresh berries, boiled egg, and candied pecans. Complemented with a house-made mango-melba vinaigrette or honey mustard vinaigrette.

Pasta sheets layered with spinach, ricotta cheese, herbs, Parmesan, tomato sauce and topped with melted fresh mozzarella. Offered with your choice of house salad or a cup of soup du jour and freshly baked rolls.

Pan-seared U-8 diver scallops with a pomegranate and herb salsa. Served with an herb fregola sarda, apple puree and butternut squash.

Always fresh and delicious, your server will reveal today’s creation.

8oz. lamb burger grilled to your liking and topped with feta cheese, grilled red onion, and house-made tzatziki.

Free refills.

Eight-ounce tenderloin of beef pan-roasted to your liking, offered with a classic Bearnaise.

A blend of crab meat and artichoke hearts topped with melted Parmesan cheese. Served with toasted baguette.

Served with a slice of baguette and melted provolone cheese.

Succulent Maple Leaf Farms duck breast pan-roasted to your liking and offered with a rich port wine-date jus. Paired with cauliflower puree, poached radish, marinated roasted brussels sprouts.

Bucatini pasta served with an aromatic crushed peppercorn mélange cream sauce finished with our floral extra virgin olive oil and herbs fin.

Crispy deep-fried wontons filled with a savory blend of spinach and feta cheese. Served with tzatziki sauce.

A classic spicy crawfish Nantua sauce served with freshly fried blue corn tortilla chips and creme fraiche.

Almond-crusted triple-crème Brie with Southern-fried Granny Smith apples and clover honey. Served with toasted baguette.

Our classic Cajun spiced crab cake offered house-made remoulade sauce.

Three smoked pork spareribs glazed in a Kansas City-style barbecue sauce served with a wedge of sharp cheddar and pickled green apple.

House-made Bleu cheese cheesecake topped with grape relish. Served alongside premium selections from our friends at Ancestral Meats, smoked almonds, and toasted baguette.

All-natural black bean burger topped with fried green tomato, crisp Romain lettuce, and adorned with roasted garlic aioli.

Bucatini pasta tossed in Chef’s classic vegetarian preparation of San Marzano Pomodoro tomato sauce. Finished with three-year aged Parmesan and floral herb-infused extra virgin olive oil.

Enjoy this classic presentation of bananas flamed tableside with butter, brown sugar, banana liqueur, Cointreau, and rum. Please allow ample time for preparation.

A grilled, thick-cut twelve-ounce double-boned pork chop finished with salsa verde and paired with wilted fennel slaw, butternut squash, glazed salsify, date puree and salsify chips.

Tender baby zucchini stuffed with celery, onions, red peppers, breadcrumbs, and parmesan. Finished with a house-made honey/lemon yogurt dressing.

6 oz. plant-based beyond burger grilled to your liking and topped with a Parmesan crisp, grilled red onion, and honey mustard dijonnaise.

8 oz. certified Angus burger grilled to your liking and topped with melted aged cheddar cheese, grilled red onion and Vera’s special sauce.

Maple Leaf Farms duck leg quarters braised in red wine, lardons, carrots, mushrooms, onion, and garlic.

Substitute blue corn tortilla chips with French fries.

Fresh diver scallops wrapped in Maple Leaf Farms duck bacon and lavished with a mustard-brown sugar glaze.

Grilled pork medallions adorned with a spicy Dijon mustard and Sriracha sauce.

Flavorful fourteen-ounce New York strip steak grilled to perfection and offered with a Carbonnade sauce made with braised mushrooms, onions, and bacon in rich dark beer.

A Cajun-spiced, eight-ounce certified Angus burger cooked to your liking and topped with Bleu cheese, grilled red onion, and Vera’s house-made remoulade.

Cajun seasoned, pan-roasted walleye fillet served with a thick, buttery Pontchartrain sauce highlighted with crawfish, shrimp, and crab.

Six-ounce duck burger with Maple Leaf Farms duck bacon, crispy fried onion strips, and house-made Hoisin barbecue sauce.

Dry rubbed and slow roasted baby back ribs served with a house-made smoked peach BBQ sauce.

Torn Kale and Bibb lettuce topped with dried cranberries, toasted pecans, crumbled Chèvre cheese and offered with a house-made green apple shallot vinaigrette.

Succulent, tender slow roasted pork loin medallions topped with a savory black bean and charred sweet corn relish and house-made salsa verde.

Fresh, all-natural grilled boneless chicken breast adorned with a spiced cider and maple glaze. Served with cranberry-herb fregola Sarda, braised Tuscan kale and pickled scallion bulb.

Maple Leaf Farms duck leg quarters bathed in their own fat and slowly cooked until luxuriously tender. A quick crisping of the skin and adorned with a classic orange sauce before serving.

Pasta sheets layered with spinach, ricotta cheese, herbs, Parmesan, tomato sauce and topped with melted fresh mozzarella. Offered with your choice of house salad or a cup of soup du jour and freshly baked rolls.

Pasta sheets layered with spinach, ricotta cheese, herbs, Parmesan, tomato sauce and topped with melted fresh mozzarella. Offered with your choice of house salad or a cup of soup du jour and freshly baked rolls.

Pasta sheets layered with spinach, ricotta cheese, herbs, Parmesan, tomato sauce and topped with melted fresh mozzarella. Offered with your choice of house salad or a cup of soup du jour and freshly baked rolls.

Pan seared fresh diver scallops finished with garlic butter and fresh tomato concasse.

Romaine lettuce with tomato, red onion, fresh berries, boiled egg, and candied pecans. Complemented with a house-made mango-melba vinaigrette or honey mustard vinaigrette.

Romaine lettuce with tomato, red onion, fresh berries, boiled egg, and candied pecans. Complemented with a house-made mango-melba vinaigrette or honey mustard vinaigrette.

Whole pan roasted rainbow trout served with an herb brown butter.

Pan-seared and lavished with salsa Verde. Served with grilled romaine heart, bacon cassoulet and cannellini bean puree.

Slow-braised beef short ribs with juniper berry jus, paired with golden beets, glazed salsify, caramel glazed cipollini onion and salsify chips.

Enjoy half of our all-natural, roasted whole chicken, marinated in garlic and herbs, and glazed with a sweet ginger, garlic, and honey glaze, then oven roasted to juicy perfection.

Sliced pan-seared, sesame-crusted Ahi tuna complemented with a honey miso dressing and served with Wakame salad.

Fresh, all-natural grilled boneless chicken breast with melted triplecreme Brie cheese, raspberry reduction, and toasted pine nuts.

Cod fillet encrusted in dill-seasoned bread-crumbs and deep-fried. Complemented with our house-made tartar sauce.