Bistro 27 - New 2014 Winter Menu

William Wright

Cory Chaney

Owner/General Manager

Executive Chef

Bistro 27 Appetizers Pheasant Fricasee $13

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Moules Frittes $9

Slow Cooked Pheasant over a housemade

Prince Edward Isle Mussels served in a white wine

buttermilk biscuit with a pheasant jus

and butter sauce topped with cilantro and frittes

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Escargot $9

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Smoked Oysters served over a roasted red pepper

Escargot in Ouzo butter with a garlic, parsley,

and mascarpone hummus with pickled jalapenos and

mushroom cap gratin gf

•Smoked Oyster Bruschetta $ 12

herb oil

Sausage plate $10

French influenced, house made pork and duck Foie

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gras sausage, served with pickled peppers, olive

Pancetta Wrapped Shrimp $10

Jumbo Shrimp wrapped in pancetta and grilled,

tapenade, and a roasted banana dijon

served over polenta gnocchi with warm goat cheese and arugala

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•Beef Carpaccio $12

Thin slices of beef with walnuts, dried cranberries, shaved parmesan cheese, and a white truffle

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Duck and Pork Perogies $11

Perogies stuffed with duck and pork confit, served with sour cream and a pear and jalapeno jam

vinaigrette

•Eggplant Roulade $9

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Calamari Fritti $9

Grilled eggplant stuffed with herbed ricotta and goat

Flash-fried calamari with sides of

cheese, with toasted walnuts and capers over tzatziki

marinara and saffron aioli

Salads All salads are gluten free

Twenty Seven Salad $8 Baby lettuce, macerated Bosc pears, red onions, candied walnuts, Gorgonzola cheese, and cherry tomatoes tossed in a honey vinaigrette

Classic Caesar Salad $7 Add grilled chicken or grilled shrimp $6 Add anchovies $2

Caprese Salad $9 House made mozzarella and vine ripened tomato with a mixed greens salad in a balsamic vinaigrette

Roasted Beet Tartare $10 Roasted red and golden beets with house made ricotta cheese, arugula and Kalamata olives dressed in red wine vinaigrette

Mixed Greens Salad $8 Mixed greens with cherry tomatoes, toasted almonds, and dried cranberries tossed in a blackberry vinaigrette

Pasta

Capellini Pomodoro $17

Shrimp Fettuccine Alfredo $22

Angel hair pasta with julienne vegetables in a spiced tomato sauce

House made fettuccine with jumbo shrimp, English peas and mixed mushrooms in a creamy alfredo sauce

Chicken Spinach Ravioli $18 House made ravioli stuffed with chicken, spinach, and house ricotta in a toasted walnut and sage cream

Beef Ravioli $19 House made ravioli made of beef and Fontina cheese in a tomato cream sauce

Pappardelle Bolognese $18 Thick cut pappardelle pasta with a Bolognese ragu

Entrées gf

•Duck Breast $25

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Pan Seared duck breast with blackberry and white balsamic port sauce

Prince Edward Isle Mussels and Littleneck Clams with baby potatoes and spinach in a coconut milk and tomato broth, topped with fried plantains

Chicken Cordon Bleu $22 Pan roasted chicken breast with Virginia ham and Fontina cheese in a demi-cream sauce gf

Clams and Mussels$24

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Seared Scallops $26

Pan Seared Jumbo Scallops served over English pea risotto with spicy vanilla cream

• Herb Crusted Salmon $23

Fresh pan seared salmon crusted with fresh dill, chives and parsley served over a pepper rice pilaf

Stuffed Quail $27 Pan roasted quail with pork and duck cornbread stuffing with a pomegranate demi glace

Chicken with Artichokes $20 Chicken breast sautéed with artichoke hearts and sundried tomatoes, over wilted spinach with a lemon

Lamb Osso Bucco $25 Slow-cooked lamb shank with roasted vegetables and a cream demi glace

butter sauce

Bone In Pork Chop $26

Flounder Mediterranean $21

Bone in Pork Chop stuffed with spinach, blue

Pan seared flounder with fresh tomatoes, capers,

cheese, and shiitake mushrooms with a maple

Kalamata olives and Italian herbs in a white wine

cranberry sauce

butter sauce

Side Dishes

Baked asparagus topped with melted butter and parmesan cheese $9 Sautéed spinach with olive oil and garlic $7 Sautéed mushrooms with butter and garlic $7

Chef’s Choice Four courses $45; Five Courses $50; Six Courses $55 (per person) Please let your server know if you have any allergies 20% gratuity may be added for parties of 5 or more.

A $3 service charge is assessed when splitting a plate. Split checks subject to 20% service charge Discounts subject to 20% service charge on original price

•These items prepared raw or undercooked. Consuming raw or under cooked meats shellfish, seeds and nuts or eggs may increase your risk of foodborne illness. gf gluten free