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Bistro V
Boston bibb lettuce, apples, pecans, maytag bleu cheese and lemon-Dijon vinaigrette.
Mixed greens, roasted beets, goat cheese, candied walnuts and dried cranberries.
Panko fried chicken, tillamook cheddar, bacon, tomato, boiled farm egg and ranch dressing.
Fried oysters, poached farm egg, cracklins, baby lettuces and sherry vinaigrette.
Mixed greens, grape tomatoes, cucumber, kalamata olives, Greek feta and sherry vinaigrette.
Bacon, havarti, tomato chutney and arugula.
On New Orleans gambino's bread.
Grilled chicken, pesto mayo, provolone, olive tapenade, arugula and tomato on ciabatta bun served with romaine Greek salad.
Made with havarti and aged cheddar served with tomato-basil soup.
On sourdough served with mashed potatoes and topped with skinny fried onions.
8 ounces of fresh ground beef.
Fried green tomatoes, bacon, lettuce and remoulade on wheat.
Gulf shrimp, spinach, grape tomatoes in white wine cream sauce over stone ground grits topped with chopped bacon.
Served with sweet potato fries and marinated slaw.
Served with sweet potato fries and marinated slaw.
Served with sweet potato fries and marinated slaw.
Napa cabbage and sweet chili sauce.
Country ham, mushrooms, spinach, shrimp and white wine cream sauce.
Pimento cheese, frisee and bacon lardons.
Fried oysters, poached farm egg, mixed greens, bacon lardons and sherry vinaigrette.
Local bibb lettuce, apples. Pecans, maytag bleu cheese and lemon-Dijon vinaigrette.
Romaine, tomato-corn relish, Parmesan and crispy grit croutons.
Mixed greens, roasted beets, goat cheese, candied walnuts, dried cranberries and pomegranate vinaigrette.
Served with mixed greens, fried green tomatoes and tomato-corn relish.
Fresh fish, shrimp, chorizo, corn, sweet peppers and saffron rice.
Shrimp, crab, leeks, corn, arugula and lemon cream.
Hand-cut 8 ounce filet, potatoes, bacon, onions, mushrooms, arugula and bordelaise sauce.
Gulf shrimp, spinach, grape tomatoes, white wine cream sauce, mcewen and sons grits topped with chopped bacon.
Pan seared jumbo scallops, grits, catalan spinach and nueske's bacon vinaigrette.
Buttermilk mashed potatoes and red-eye cream.
Potato Parmesan gratin and spinach with caramelized onions.
Fettuccine with crawfish, conecuh sausage, pulled chicken, sweet peppers, corn and etouffee sauce.
Cappellini with fresh garlic, plum tomatoes, artichoke hearts, kalamata olives and basil pesto.
Spicy chorizo Bolognese and pana gradano.
Menu for Bistro V provided by Allmenus.com
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