with jasmine rice cake and sweet chili-thai basil butter sauce
with both traditional and mango cocktail sauces
with two dipping sauce
broiled in garlic, herb and sundried tomato butter and topped w/ mini croutons
stuffed with garlicky spinach and glazed with roasted shallot bearnaise
with sweet and spicy ginger/lime dipping sauce and chilled soba noodles
with asian dipping sauce, pickled ginger, wasabi
in a sweet and spicy sauce with asian cut vegetables
chocolate and coffee fillings, chocolate ganache, joconde biscuit dough.
Creame puffed pastry filled with vanilla or chocolate ice cream, topped with hot chocolate sauce, raspberry coulis and whipped cream.
rich vanilla custard, topped with a caramelized sugar and garnished with fresh berry's and whipped cream
a light hazelnut dough, custard filling topped with coffee flavored cream.
chocolate mousse, almond feuillantine, succe's biscuit, chocolate powder.
mascarpone cream, chocolate sponge, whisky/coffee imbibage, chocolate veloute.
vanilla, chocolate and raspberry sorbet
baby organic greens tossed with roasted shallot vinaigrette garnished with goat's cheese, pickled red onion and pine nuts.
baby greens, tomato wedge and assorted garnish
mozzarella & basil garnished with arugula salad, sun dried tomato pesto, and balsamic drizzle
organic baby greens tossed with pine nuts, walnuts, sun dried tomato, gorgonzola cheese, bermuda onion and marinated exotic mushrooms.
with hearts of romaine, granna cheese and anchovy
baby greens with assorted dried fruits, nuts, fresh berries and raspberry maple vinaigrette
with roasted apple wedges, bermuda onion, crushed macadamia nuts and a warm double smoked bacon dressing
bushmills, with a hint of baileys
brandy, kaluha, dk creme de coca
myers dk rum, tia maria
kahlu, grand marnier, baileys
grilled chicken breast with sundried tomato, spinach, basil garlic, shallot and a rich chicken broth over fettuccine
penne rigate tossed in a creamy vodka tomato sauce
gulf shrimp, sea scallops and mussels sauteed with tomato concasse, basil leaves, garlic, shallot and extra virgin olive oil, tossed with angel hair pasta
gulf shrimp, sea scallops, littleneck clams, and mussels garnished with tomato concasse, fresh herbs and shaved granna padanna cheese
gulf shrimp, prosciutto, seasonal vegetables and penne rigate baked in a 3 cheese sauce.
fresh seasonal vegetables simmered in a white wine risotto garnished with fresh herbs and shaved granna padanna cheese
gulf shrimp, fresh vegetables and cashews stir-fried with our "oriental" sauce over angel hair pasta
seabass fillets glazed in a miso-sake marinade and roasted served with roast shallot mashed potatoes and fresh vegetables finished with a lemon beurre blanc
with mashed potatoes, braised carrots, and both parsnip & red wine gravies
chicken breast marinated with garlic, basil and extra virgin olive oil, stuffed with spinach and goat's cheese served with roast shallot mashed potatoes, fresh vegetables and glazed with a herbed chicken glace
clams, mussels, shrimp, scallops and medallions of fish baked in saffron flavored rice garnished with grilled vegetables
with puff pastry, chicken, mushrooms, assorted vegetables and jasmine rice
with tomato-basil buerre blanc, fresh vegetables and roast shallot mashed potatoes
assorted shellfish and medallions of local fish simmered in a rich seafood broth infused with saffron, finished with potato rouille and a crisp crouton
Brushed with garlic butter and served with asparagus and house-made french fries
with coconut-ginger jasmine rice, asparagus and a thai sweet & spicy thai chili peanut sauce garnished with crushed peanuts
with asparagus, roasted shallot bearnaise sauce, mashed potatoes and demi-glace
served with roast shallot mashed potatoes, asparagus and a trip of sauces-roast shallot bearnaise, citrus beurre blanc and veal glace
exotic mushroom and asparagus risotto and vanilla infused spiced rum brown butter sauce
pan seared with a jasmine rice crust served with wasabi mashed potatoes, brocollini, both lemon-miso and carrot ginger vinaigrettes, micro greens and fried leeks
served with a grilled portobello mushroom risotto, haricot verts and a herbed jus garnished with leek hay
grilled with crispy goat cheese-stuffed potato cake, sauteed spinach and demi-glace
served with coconut-ginger jasmine rice, gulf shrimp, stir-fry vegetables and a sweet and spicy thai chili peanut sauce
giant 2-inch thick 28oz (minimum) t-bone steak served with mashed potatoes and fresh vegetables
stuffed with smoked bacon and spinach with crispy potato cake and citrus butter sauce
clams, mussels, shrimp, medallions of lobster and scallops baked in a saffron flavored rice garnished with pearl onions and grilled vegetables
seabass fillets marinated in a miso-sake marinade and roasted served on roast shallot mashed potatoes, snowpea slaw and tomato-ginger broth.
pan seared jumbo day boat scallops and medallions of hudson valley foie gras served on a bed of sizzled spinach and arugula garnished with parisian potatoes and drizzled with a balsamic vinegar flavored demi glace
served rare over a bed of wasabi mashed potatoes and stir fried vegetables finished with pickled ginger aioli
boneless buffalo rib-eye dusted with our steak rub and grilled, served with roast garlic mashed potatoes and a bbq infused demi-glace
rubbed with porcini powder and roasted. served with truffle mashed potatoes, grilled asparagus and a raspberry gastrique & dijon flavored demi glace
pan seared dry pack sea scallops topped with tuna "tar-tar" relish and served with hand made angel hair pasta tossed with extra-virgin olive oil and tomato concasse garnished with shaved reggiano cheese.
filet served with citrus salsa, grilled asparagus and parmesan mashed potatoes.
Menu for Bistro 821 provided by Allmenus.com
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