Bistro 310

Grilled artichoke, 310 artichoke-parmesan dip, chives, toast points

PEI Mussels, red Thai curry broth, cilantro, grilled crostini, sriracha aioli

Grilled jumbo shrimp, apple wood smoked bacon, white cheddar grits

Artisanal smoked meats & cheeses, fresh fruit, grilled crostini and crackers

Tempura fried fresh asparagus served with ponzu

Ahi tuna, soy yuzu dressing, avocado, Tobiko, won ton crisps

Chef choice of maki roll, sashimi, daikon sprouts, wasabi, pickled ginger

Caramelized red and yellow onions, chicken stock, croutons, gruyere

Classic caesar wrapped in a parmesan crisp

Baby beets, sliced pears, dried cranberries, candied walnuts, bleu cheese crumbles, spring mix, honey balsamic vinaigrette dressing

Baby Iceberg, pancetta, roasted beets, bleu cheese crumbles, red and yellow cherry tomatoes, pickled red onions, finished with a beet vinaigrette

Field greens, seared Ahi, potato, olives, capers, green beans, tomato, hard-cooked egg, roasted shallot vinaigrette

Soy marinated Ahi, sesame seed crust, edamame, sushi rice, ginger butter

Pan seared salmon, baby bokchoy, pureed potatoes, lemon beurre blanc

Pan seared scallops, roasted sweet corn, fresh red pepper, onions, lima beans and pureed potatoes, lemon ginger buerre blanc

Herb marinated 8oz skirt steak, fresh pico de gallo, herb roasted Yukon potatoes, chimichurri sauce

Dry aged 6oz/12oz wild mushroom gnocchi, sautéed brussel sprouts with bacon, finished with a cabernet demi glace

Duroc blade steak, Korean apple and scallion marinade, zucchini carrot and squash salad tossed in ponzu, fresh ranch crudite, fingerling potato chips

Grilled New Zealand Lamb Lollipops, cous cous tabbouleh, finished with a roasted red pepper harissa

Roast chicken with red Thai curry and lemon curd, sweet and spicy chickpeas, roasted cauliflower puree and raitta

Duck breast, local blackberry demi-glace, garlic mashed potatoes,duck leg confit, apple butter made in house, sauteed greens

Shrimp sauteed in white wine with garlic, shallots, red and yellow cherry tomatoes, fresh spinach, crushed red pepper and extra virgin olive oil

Arborio rice, asparagus, and wild mushrooms, chive olive oil