David's Bistro

carmelized onions, wild mushrooms and baby spinach melted mozzarella

seared rare & served with wasabi- jicama slaw and crispy won tons & soy

sweet basil tomato reduction, ground steak, peas and mozzarella

ripe romas & crisp cucumber tossed in a champagne infused dressing

en croute served with a champagne raspberry reduction

with an artichoke mousse & a sweet basil parmesan cream sauce

spiced with lime, cilantro and tomatoes with just enough chilis

baked with butter, garlic, japanese bread crumbs and italian parsley

falls off the bone and served over a tropical salsa with a honey apricot glaze,

grilled portabellas and candied cherries, fresh tomatoes served with a brown sugar pancetta dressing with caramelized onions

pecans, dates, tomatoes, asparagus, balsamic & chevre cheese, baby greens

tossed with a pineapple vinaigrette with toasted coconut, almonds & baby greens

with gorgonzola, walnuts, tossed in our house dijon dressing over baby greens

crusted with pecans and pine nuts with mango puree sweet potato chips, haricot verts & potato pancake

1 large pork drum, whiskey spiced steak medallions, and 2 coconut crusted shrimp with our house pommes frites

tossed with pancetta, mushrooms, tomatoes and cream finished with aged cheddar and served with a summer herbed vegetable julienne

fanned out around a potato napoleon tower with a wild mushroom burgundy demi, roasted sweet tomatoes and french buttered beans

stuffed with asparagus, pancetta and aged swiss, drizzled with an opal basil shallot cream sauce and served with whipped potatoes

pounded thin and rolled up and stuffed with gruyere, tomatoes and sauteed mushrooms served over whipped shallot bacon polenta

fresh summer cherries reduced with a tawny port and served over a potato pancake& a summer corn ratatouille cup

5 new zealand chops tossed in whole grain mustard and grilled with rosemary served over an eggplant mushroom tomato tower with garlic rosemary sauce

over a shallot, spinach onion fondue with cassis puree and sweet potato chips

apple date gorgonzola sauce with whipped potatoes and burning rosemary

a 12 oz n.y. strip steak grilled to perfection with our house pommes frites and horseradish aioli dipping sauce

pasta with sun dried tomatoes, spinach, portabellas, in a garlic parmesan cream sauce tossed with rigatoni pasta

goat cheese portabella cup over a potato galette with an ancho chili dipping sauce

served with vanilla bean ice cream and almond sugar cone

with white chocolate mousse and fresh berry soup

served with a complimentary glass of muscat liquor

with toasted walnuts

with vanilla bean ice cream and crushed sugared hazelnuts

with a dollop of crème fraiche

with fresh fruit-denmark brie, manchego gran valle spain, chevre france

vanilla bean ice cream with chocolate sauce, fresh berries chocolate sticks and godiva liquor