South Bend Bistro - Pełne menu

Tagliatelle Pasta in a White Wine Garlic Butter Sauce with Roasted Red Peppers, Asparagus Tips, Grape Tomatoes, Grilled Yellow Squash and Basil.

Maple Bourbon Crème Brûlée. Garnished with Blackberries and Mint.

House Made Strawberry and White Chocolate Cheesecake, Strawberry Dust, Fresh Strawberries, and Mint.

Warm Decadent Chocolate Cake Topped with Vanilla Ice Cream, Chocolate Cookie Crumb and House Made Salted Caramel Sauce.

Caramel Custard Layered Between a Delicate Pastry Shell and Chocolate Ganache. Topped with Caramel Sauce and Fresh Whipped Cream.

Anjou Pears Beautifully Fanned atop a House Made Frangipane Tart Crust. Served Warm with Vanilla Ice Cream, and House Made Salted Caramel Sauce.

1lb of Manila Clams in a Garlic White Wine Butter Sauce. Topped with Fresh Herbs. Served with a Toasted Crostini. *Gluten Free Crackers Available

With a Chili Curry Honey, Dates, Apricots, Dried Cherries, and Toasted Almonds. Served with Grilled Crostini. *Gluten Free Crackers Available.

Raw, Thinly Sliced Rib-eye* with Crème Fraiche, Green Onion, Shaved Parmesan, Crispy Capers, Sea Salt and Truffle Oil.

Chopped Romaine, Parmesan, and Garlic Croutons, with a Lemon-Anchovy and Egg Dressing*

Butter Lettuce, Crispy Prosciutto, Green Apple Slices, Chevre Goat Cheese, Candied Sunflower Seeds, Pickled Red Onion and a Maple Mustard Vinaigrette.

Prime, House Cut Cedar River Farms Filet Mignon* Served with Broccolini and Yukon Garlic Parmesan Smash Potatoes. Topped with our House Demi-Glace and Crispy Shallots . *Gluten Free Shallots Available

Orecchiette Pasta, Served with a House Made Italian Sausage and Truffle Ragu. Topped with Parmesan and Crispy Sage Leaves.

Cream Based with Clams, Bacon, Potatoes and Parsley

Three Sea Scallops with a Brown Sugar Parsnip Puree, Asparagus Tips and Bacon.

House Made Warmed North Atlantic Lobster Dip, with Fresh Herbs, Parmesan, and Spring Onion. Served with Toasted Crostini *Gluten Free Crackers Available.

Mary’s Organic Airline Chicken Breast with a Creamy Gratin Dauphinoise Potato, Broccolini and a Bacon Shallot Mushroom Beurre Blanc.

Two Pan Roasted Quail Served with Seasonal Mushrooms, Asparagus, Grilled Pear and Potatoes Pavé. Topped with a Rosemary Pear Pan Sauce and Crispy Sweet Potatoes.

Three Pan Seared Dungeness Crab Cakes with a Togarashi Lemon Aioli Topped with Micro Greens and a Lemon Beurre Blanc.

Creamy Herbed Chevre Goat Cheese with Baby Red Golden Beets, Seared Shallot and Dried Cherries. Dusted with Fennel Pollen and Topped with Crispy Sweet Potato.

Snake River Farms Bone-In Pork Chop Served with a Sweet Potato and Leek Puree, Brussels Sprouts, Candied Pepitas and Bacon. Topped with a Tart Cherry Ginger Compote.

House Filleted Grilled King Salmon* with Seasonal Mushroom Basil Risotto, Roasted Golden Beets and Asparagus. Topped with a Champagne Vinegar Shallot Glaze Confit Lemon.