Le Petit Bistro Summer 2011 Dinner Menu

Appetizers

Shrimp Cocktail with red and orange sauces

Bacon and Cheddar Fritters with Sweet Aioli Sauce

Summer Vegetable Tempura basket with an Oriental Dipping Sauce

Salad or Soup

Caesar Salad with Challah bread croutons and asiago crisp

Bistro Salad with baby greens, sliced strawberries, grapes, pine nuts, blue cheese with a strawberry vinaigrette

Caprese Salad with vine ripened tomatoes, fresh mozzarella and basil

Entrees

(All Entrees are served with the vegetable of the day and a choice of baked potato, yukon mashed potato or rice pilaf)

Seafood
Sea Scallops Almandine, pan seared in a cream, sherry almond sauce

Sweet Potato Encrusted Salmon with a sweet bourbon glaze cold water lobster tail served with melted butter

Entrée Salads
Grilled Chicken Caesar Salad
Steak Caesar Salad

Steaks
Filet of Beef
NY Strip Steak
Rib Eye Steak

*All of our Steaks are hand selected Certified Angus Beef from Kansas City*

*Add Sautéed mushrooms upon request*
 
Other Entrees
Chicken Riesling, braised in a local Finger Lakes Riesling wine with grapes and onions served over potato gnocchis

Vegetarian Entrée of the Night - ask your server about the chef's creation

**To add a Lobster tail to any entrée is an additional $8.00**

Desserts

Our chef prepares three different desserts per night only using the freshest seasonal ingredients