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Bistro VG
Garlic, dijon dressing, buttermilk fried onion rings.
Red onion, lemon, parmesan.
Red onion, herb-mustard vinaigrette.
Roasted brussels sprout leaves - pistachio-lemon vinaigrette.
Truffle oil, brioche croutons.
Mascarpone Olivade, Spring Onion, Cherry Tomato, Red Radish, Parmesan Cheese.
Yukon gold potato, caramelized onion, smoked paprika, harissa.
Plum-shallot jam.
Rosemary aioli.
Braised leeks, celery root, grain mustard beurre blanc.
Ginger vinaigrette, tobiko caviar.
Roasted acorn squash, barley, sage brown butter.
Garlic-crisp baguette.
Gruyere gratin.
Red lentils - hen of the woods mushrooms.
Black truffle butter - whipped potatoes - buttered spinach.
Fregola - saffron aioli.
Warm roast red onion-shiitake mushroom salad - potato puree.
French lentils, grilled spring vidalia, broccoli rabe pesto.
Spicy macaroni and cheese.
Rock shrimp risotto - hen of the woods mushrooms - peppercorn sauce - lobster oil.
Shallot farro risotto - caramelized granny Smith apple - radicchio salad.
Caramelized cauliflower - chimichurri.
Organic quinoa - shaved brussels sprouts - kale chimichurri.
Caramelized onion jus - herb butter.
Chocolate mousse -espresso bean ice cream - hazelnut toffee.
Chocolate pots de creme - orange marmalade.
Menu for Bistro VG provided by Allmenus.com
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