Openers

Join Chef Brent at the weekly Bistro Cooking & Wine School Soups, Salads & Light Entrees

Portabella Mushroom Soup Finely chopped portabellos in a lightly creamed vegetable broth. Garnished with sundried tomato, goat cheese. $4.95/5.95 Soup of the Day A daily cold or hot preparation. Made from the best ingredients by our skilled chefs $4.95/5.95 Mozzarella "Caprese" Baby mozzarella and Teresa's Yampa tomatoes, tossed with extra virgin olive oil, balsamic and fresh basil. Served in a boston bibb lettuce bowl. Garnished with imported black olives.* $7.95 Ahi "Poke" Salad Fresh Hawaiian Big Eye tuna coated in tellicherry black pepper corns, lemon peel and sesame seeds. Flashed in a hot pan. Served on a Asian slaw with wasabi and tamari.  $9.95 Green Salad Tossed field greens in a dressing of your choice. Salad dressing choices: raspberry-hibiscus, balsamic herb dijon, sesame mustard, or extra virgin olive oil and vinegar. (add crumbled gorgonzola 1.00 extra) $4.95 "Upland Mesa" Duck               A warm salad of smoked Basalt duck, wild mushrooms and fresh spinach tossed in a roasted garlic-dijon dressing. $8.50

Other Appetizers & Light Entrees

Raclette Cheese Melted French cheese served with cornichon, boiled potatoes and onions for dipping - an Alpine treat. $6.95 Crab Cake a la "Bistro" Crab meat and shiitaki mushrooms, seasoned with tarragon and lemon, pan-fried crisp and served with a caper-beurre blanc and tomato smoked ham coulis. Additional cakes available for sharing. $6.25 Portabello la Magnifique Marinated and grilled mushroom cap stuffed with a succulent mixture of artichoke hearts, spinach, baked with mozzarella and gorgonzola cheese. $8.50 Mussles Marnier Bakers dozen Prince Edward Island mussles in a garlic herb sauce. $6.50 Shrimp Remoulade Boiled jumbo shrimp cocktail with lemon. Served with remoulade sauce.     $8.50