~   AMUSE BOUCHE   ~

 Bistro 712 Crab Cakes         

With spicy Aioli and Napa Slaw   

~   APPETIZERS ~

Oysters on the Half Shell

Duxbury Oysters with Champagne Mignonette

Pepper Crusted Ahi Tuna

Seared rare with Pernod, Fennel, Shitake Mushrooms, Pearl Cous Cous and Anchovy Aioli

Wild Mushrooms

In Puff Pastry with Tasso, Thyme, Leeks & Cream

Salmon 3 Ways

Tartare with fried Potato, Orange and Thyme, smoked with Dill Crème Fraîche and

pan seared with Sun Dried Tomato Buerre Blanc 

Lamb Lollipops          

 Roasted Rack of Lamb Lollipop with grained Dijon Cabernet Sauce

Rosini *

 Medium rare Tenderloin Medallion with Foie Gras and Madera Sauce

~   SOUP & SALADS   ~

Butternut Squash Bisque

 With a toasted Asiago Crouton

Seafood Chowder

With Tarragon Cream and Oyster Crackers

Baby Spinach Salad         

With Goat Cheese, Dried Cranberries, Spiced Pecans & Honey Balsamic Vinaigrette

Asparagus Salad           

With Fresh Mozzarella, Sliced Tomatoes, Mesclun Greens and Basil Vinaigrette

Beet Root Salad

With French Feta, Bell Peppers, Red Onions & Green Beans with Sweet Red Wine Vinaigrette

~   ENTRÉES ~

Coriander Spiced Venison Stew       

Braised in Port Wine with Aromatic Vegetables, Mushrooms, Peppers, Tomatoes & White Beans

 Lobster & Scallop Stuffed Filet of Sole

With Asparagus and Lemon Thyme Butter Sauce

Grilled Veal Chop

 With roasted Garlic Mashed Potatoes, Portobello Mushrooms & Lemon Truffle Demi-Glace 

Burgundian Quail

Braised with Grapes and Roasted Shallots in Sauternes with Fingerling Potatoes

Chateaubriand for Two *

Pan seared, then roasted Black Angus Beef Tenderloin

 served with Haricot Vert, Mashed Potatoes, and Red Wine Demi-glace

Chilean Sea Bass en Paupiette     

Pan seared Chilean Sea Bass in a crisped crust of sliced Potato with sautéed Spinach & Port wine Sauce

Lamb Osso Bucco

With Preserved Lemon, Aromatic vegetables, Spinach, Creamy Polenta and Mint Gremolata

~   DESSERTS   ~

Bistro 712 Sampler platter for two