Bistro 712

Served with a puff pastry crouton

With fresh mixed greens and gorgonzola cream sauce

With capers, tomatoes, garlic, spinach and lemon oregano vinaigrette

Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce

Sauteed shrimp with slivered onion and garlic, tomato fillets, cornbread croutons and a parsley & scallion salad

Rare tuna served with puttanesca, salsa verde and roullie. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette

With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette

Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce

Bread salad with olives, red onion, tomatoes, artichokes, greens and red wine vinaigrette

Finished with tarragon and cream

With fresh mixed greens and gorgonzola cream sauce

Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce

Prince edward Island mussels steamed in white wine with garlic, dijon mustard, fresh parsley and a touch of cream

With fresh tomato basil salad and remoulade

Pan seared with mushrooms with truffle vinaigrette and roasted garlic bruschetta

Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette

With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette

Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce

Pan seared rock shrimp & bay scallops tossed with fresh lemon linguine, roasted red peppers, baby arugula, basil oil and freshly grated romano cheese

With lobster risotto, spinach and saffron yellow bell pepper coulis

Served with mashed sweet potatoes, brussel sprouts and an apple, papaya, black currant chutney

Chef's daily selected cut, served with a daily selection of potatoes, sauce and accompaniments. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

Served with roasted garlic mashed potatoes, portobello mushrooms and lemon truffle demi-glace. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

Sliced grilled duck breast with a slow roasted duck leg served with aromatic vegetables, lentils and foie gras butter. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

Half chicken stewed with roasted shallots, baby carrots, sugar snap peas, artichokes and creme fraiche, served with creamy mashed potatoes