Westend Bistro

Autumn vegetable soup, whipped harissa creme, and chives.

Fennel, braised leeks, grilled celery, Pernod, herb butter, and country bread.

Chermoula, whipped avocado, pickled mustard seed, and gaufrette potatoes.

Caramelized onions, bacon lardons, goat cheese, and parsley.

Vadouvan curry aIoli, sorrel, and pickled mustard seeds.

Local varieties.

Herbed ricotta dumpling, baby brussels sprouts, carrot, and celery.

Preserved lemon whipped ricotta and pumpernickel tuile.

Cracked pepper and thyme pastry, pearl onion, carrot, Cabot white cheddar.

Housemade Ranch, rogue creamery smokey blue cheese, candied bacon, and banyuls marinated cherry tomato.

Olive oil, chives, shallots, and lemon.

White wine, Spanish chorizo, garlic, and shallots.

Housemade plum mustard, seasonal marmalade, and rye toasts.

Blood orange vinaigrette, shaved fennel, sugar snap peas, and crispy taro.

Asparagus puree, beech mushrooms, fennel, and smoked honey vinaigrette.

Grilled Honeycrisp apples, baby kale, pumpkin seed granola, hazelnut vinaigrette ava beans, spinach, oven-dried tomatoes, truffle dressing.

Cooked and raw vegetables, romaine lettuce, goat cheese, and watercress dressing.

Watercress dressing, white anchovy, olive focaccia croutons, Parmesan foam.

Autumn lettuces, haricot verts, hard-cooked egg, tomato confit, radishes, garlic vinaigrette.

Roasted holland red peppers, herbed Kuri squash puree, spinach, and goat cheese.

Celery root remoulade, truffle aioli, pickled gold beets, and arugula.

Better boy tomatoes, whipped avocado, arugula, and ciabatta.

Black garlic bbq sauce, pickled peppers, and grilled red onions.

Confit of red Kuri squash, braised leeks, maitake mushrooms, and brown butter emulsion.

Caramelized cauliflower, grilled celery, and fennel emulsion.

Baby hakurei turnips, savoy cabbage, pickled mustard seeds, borscht sauce, and dill mousse.

Truffle frites, red wine steak sauce, and herb butter.

Traditional garnish.

Saffron aioli, fennel, and oven-roasted tomato.

Lobster medallions, beech mushrooms, fava, sparkling wine, and preserved lemon emulsion.

Roasted peewee potatoes, blue moon acres pea tendrils, peas, asparagus, and horseradish dill broth.

Charred spring onion purée, bacon, blood orange, shaved fennel, and almond milk foam.

New potatoes, roasted kaleidoscope carrots, and tarragon pan sauce.

Fennel pollen pasta, wild mushroom, balsamic-mushroom froth, and Parmesan.

Saffron aioli, roasted tomatoes, and fennel.

Plum smoked honey, green tea scented couscous, almonds, and glazed Tokyo turnips.

House tots, roasted tomato, grilled radicchio, and horseradish demi-glace.

Spinach marbled potato gnocchi, roasted baby carrots, pearl onions, and confit lemon gremolata.

Rock shrimp, chorizo, linguica pork sausage, tomato, and stone-ground grits.

ground sirloin and traditional garnishes.

Autumn vegetable soup, chives, and pumpkin seed oil.

Shaved radishes and garlic vinaigrette.

Roasted beets, Swiss chard, and pumpkin seed granola.

Plum vinaigrette, pickled blueberries, greengage plum, and almonds.

Lemon vinaigrette and Parmesan cheese.

Sauteed green beans, tomato vinaigrette, and balsamic glaze.

Minted pea puree, grilled asparagus, and mustard jus.

Plymouth gin, Aperol and house-made jasmine tea vermouth.

Makers mark bourbon, carpano Antica formula vermouth, luxardo maraschino liqueur, gin barrel-aged orange bitters, brandied cherries.

Bulleit rye whiskey, Remy martin vsop, Vieux Carre absinthe rinse, lavender, and hibiscus syrup.

With vadouvan aioli.

Peas, bacon, and gruyere.

Chocolate sauce and pistachio ice cream.

Coconut and rum mousse and pina colada sorbet.

Raspberry consomme and pistachio crumble.

Blueberry-violet, grapefruit, pina colada, and cherry beer.

Seasonal flavors.

Raspberry sauce.

Apricot tuile.

Coffee parfait, housemade doughnut, and dulce de leche ice cream.