| Tomato Basil or Creamy Poblano |
$4.00 |
|
| Salad 829, Iceberg Wedge, or Classic Caesar |
$4.00 |
|
| Blueberry Spinach Salad |
$5.00 |
|
| Honey-lime Vinaigrette |
|
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| Creamy Bleu Cheese |
|
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| Blueberry Vinaigrette |
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| Honey Mustard |
|
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| Caesar and Spicy Cilantro Buttermilk |
|
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| Grande Salad |
|
side salad ""entrée"" sized with chicken |
| Grande Salad |
$4.00 |
add |
| Soup and Salad |
$7.00 |
creamy poblano or tomato basil with choice of salad 829, iceberg wedge, spinach or caesar |
| Soup and Salad |
$7.00 |
creamy poblano or tomato basil with choice of salad 829, iceberg wedge, spinach or caesar |
| Soup and Salad |
$2.00 |
with grilled chicken add |
| Jazz Salad |
|
mixed greens, candied pecans, brie, pear slices, grilled chicken and dressing of your choice. |
| Steak Salad |
$11.00 |
mixed greens, toasted almonds, tomatoes, carrots, fried onions and water chestnuts tossed with sesame-ginger dressing topped with grilled steak and bleu cheese crumbles. |
| Ahi Salad |
$9.00 |
seared rare ahi and mixed greens with spicy cilantro buttermilk dressing. |
| Chicken Salad |
$8.00 |
mixed greens and crispy tortilla strips tossed with honey-lime vinaigrette. topped with grilled chicken and peanut sauce drizzle. |
| Calamari Salad |
$7.00 |
mixed greens tossed with honey mustard dressing with peppercini peppers, kalamatta olives and red onions topped with crispy calamari. |
| Crab Cakes. |
$10.00 |
served with homemade remoulade sauce and zesty corn grits. |
| Texas Shrimp |
$11.00 |
shrimp sautéed in chile-lime beurre blanc with a side of zesty corn grits. |
| Chicken Bistro |
$8.00 |
grilled chicken breast topped with mushrooms and bacon in cilantro cream with a side of linguini fresco. |
| Chicken & Beef Skewers |
$11.00 |
grilled chicken, beef & vegetable skewers served with jasmine rice and fresh vegetables. |
| Crusted Salmon |
$11.00 |
pecan crusted and baked finished with roasted tomato cream sauce over angel hair. |
| Cajun Snapper |
$12.00 |
pan seared and topped with spicy cajun cream sauce with crawfish and mushrooms over angel hair. |
| Smothered Steak |
$11.00 |
grilled steak tips, mushrooms and onions with melted provolone. served with potato cakes au gratin. |
| Veal Meatloaf |
$12.00 |
served with garlic mashed potatoes and mushroom gravy. |
| Petite Filet |
$15.00 |
grilled and topped with demi glace. served with roasted red skin potatoes and steamed asparagus. |
| Double Bone Lamb Chop |
$15.00 |
with cabernet sauce, spinach risotto and grilled zucchini. |
| Pasta Fresco |
$6.00 |
fettuccini tossed with crushed roma tomatoes, fresh basil and thin sliced garlic |
| Pasta Fresco |
$2.00 |
with grilled chicken add |
| Pasta Fresco |
$4.00 |
with grilled shrimp add |
| Chicken Penne |
$8.00 |
grilled chicken, black beans, red onions, corn and tomatoes tossed in cilantro cream sauce |
| Chicken Penne |
$10.00 |
with beef |
| Milano |
$9.00 |
bow tie pasta tossed with chicken, crawfish and mushrooms in fire roasted tomato cream sauce |
| Venicia |
$10.00 |
bow tie pasta tossed with smoked salmon, black pepper, asparagus tips and capers with vodka cream sauce. |
| Blackened Burger |
$7.00 |
topped with crumbled bleu cheese and fried onion strings with lettuce, tomato and herb aioli. |
| Chicken Breast Sandwich |
$8.00 |
grilled chicken breast, bruchetta topping and melted provolone on pesto toasted baguette. |
| Bello Sandwich |
$8.00 |
marinated portobello mushrooms topped with onion confit and pepperjack cheese on toasted baguette with cilantro sauce. |
| Crab Cakes |
$8.00 |
with corn and black bean relish and homemade remoulade. |
| Salmon Stack |
$8.00 |
smoked salmon stacked with potato pancake, crème fraiche, onion confit and pesto drizzle. |
| Seared Ahi Tuna |
$9.00 |
served rare with hot english mustard sauce and jicama slaw. |
| Brie "" En Croute"" |
$8.00 |
wrapped in pastry dough with toasted almonds and herbs then baked. served with pesto and french baguette. |
| Texas Shrimp |
$8.00 |
shrimp sautéed with southwestern lime beurre blanc. |
| Crispy Calamari |
$7.00 |
with homemade marinara and remoulade sauces |
| Duck Tamales |
$8.00 |
three homemade tamales with mango garlic sauce. |
| Appetizer Platter |
$19.00 |
crispy calamari, crab balls and tomato bruschetta. enough for four. |
| Bruschetta |
$7.00 |
roma tomatoes and fresh tomato ragout with provolone on crostinni. |
| Tomato Basil |
$4.00 |
a smooth creamy blend of ripe roma tomatoes, basil and garlic. |
| Roasted Poblano |
$5.00 |
cream based with fire roasted poblano peppers, corn and cilantro. |
| Bistro Tomatoes |
$4.00 |
sliced roma tomatoes, hearts of palm and chopped shallots with honey-lime vinaigrette. |
| Bistro Tomatoes |
$5.00 |
with jumbo lump crabmeat add |
| Spinach Salad |
$5.00 |
blueberries, candied pecans, bleu cheese crumbles and blueberry vinaigrette. |
| Classic Caesar |
$4.00 |
romaine, croutons and parmesan cheese. |
| Wedge Salad |
$4.00 |
iceberg, creamy bleu cheese dressing, bacon, chives and tomato ragout. |
| Salad 829 |
$4.00 |
mixed baby greens with your choice of homemade dressing. |
| Yellow Fin Tuna |
$19.00 |
sesame seed crusted, seared rare and cool in the center with pineapple pico de gallo. served with jicama slaw and zesty corn grits. |
| Roquefort Snapper |
$17.00 |
finished with basil beurre blanc.served with spinach risotto and sautéed seasonal vegetables. |
| Salmon Oscar |
$23.00 |
grilled with crab and asparagus hollandaise over jasmine rice and with sautéed spinach. |
| Barbequed Sea Scallops |
$19.00 |
sea scallops with soy-ginger bbq on a bed of pesto risotto with sautéed basil carrots. |
| Chicken Roulade |
$18.00 |
chicken breast rolled with brie, spinach and sundried tomato compote topped with brown sherry sauce. served with mushroom risotto and grilled zucchini. |
| Duck L'bistro |
$19.00 |
roasted duck breast with orange-ginger glaze. served with cilantro rice and asparagus. |
| Boar Chop |
$19.00 |
grilled boar chop stuffed with fresh basil and provolone cheese. finished with caramelized onions and brown sherry sauce. served with creamy risotto and grilled zucchini. |
| Pork Medallions |
$18.00 |
marinated pork loin medallions grilled and finished with mushroom-rosemary marsala cream sauce. served with roasted red skin potatoes and steamed asparagus. |
| Blackened *rib-eye Steak |
$22.00 |
topped with roasted peppers and cilantro cream sauce. served with zesty corn grits and sautéed seasonal vegetables. * our rib-eye steak is 12 oz, well marbled which adds to its great flavor. |
| Blackened* Rib-eye Steak |
$2.00 |
larger cut for an ounce |
| Filet Mignon* |
$22.00 |
peppercorn crusted and grilled, finished with mushroom demi glace. served with mashed potatoes and steamed asparagus. * our filet mignon is 8oz, not marbled and considered the most tender cut of meat |
| Filet Mignon* |
$2.00 |
larger cut for |
| Beef Medallions |
$21.00 |
grilled beef tenderloin medallions finished with creole mustard demi-glace. served with roasted red skin potatoes and sautéed seasonal vegetables. |
| New Zealand Venison Chop |
$26.00 |
grilled farm raised venison chop smothered with red wine peppercorn reduction. served with red skin potatoes and sautéed garlic spinach. |
| Veal Porterhouse |
$28.00 |
grilled 16 oz veal porterhouse with herb crust and pesto butter. served with mashed potatoes and zucchini fresco. |
| Lamb Rack |
$23.00 |
one half australian lamb rack dijon encrusted and grilled finished with red wine demiglace. served with roasted red skin potatoes and grilled zucchini. |
| Lamb Chops |
$23.00 |
pistachio-dijon encrusted lamb chops grilled with chipotle-mango chutney. served with horseradish mashed potatoes and steamed asparagus. |
| Billie Holiday |
|
fettuccini tossed with roasted peppers and mushrooms in cilantro cream. |
| Billie Holiday |
$14.00 |
with grilled chicken |
| Billie Holiday |
$16.00 |
beef tenderloin |
| Billie Holiday |
$17.00 |
shrimp |
| Miles Davis |
$16.00 |
angel hair tossed with sautéed shrimp and sliced zucchini in crushed roma tomatoes, fresh basil and thin sliced garlic |
| Count Basie |
$16.00 |
linguini tossed with mixed vegetables in roasted garlic cream and topped with blackened sea scallops. |
| Chicken Salad |
|
romaine lettuce tossed with tortilla strips and honey-lime vinaigrette. topped with grilled chicken and drizzled with peanut sauce. |
| Steak Salad |
|
mixed greens, toasted almonds, tomatoes, carrots, fried onions and water chestnuts tossed with sesame-ginger dressing topped with grilled beef tenderloin steak and crumbled bleu cheese. |
