Bistro 11

Baked with Swiss cheese and croutons.

Mixed field greens, cucumbers, tomatoes, red onion, croutons, and choice of dressing.

Crisp Romaine tossed with creamy Caesar dressing, croutons, and asiago cheese served with whole anchovies.

Egg, red onion, chicken, applewood bacon, crumbled blue cheese, avocado, and balsamic vinaigrette.

A wedge of romaine hearts, applewood bacon, tomato, cucumbers, crumbled bleu cheese, and ranch dressing.

Our signature classic Italian appetizer.

5 grilled shrimp, fresh tomato salsa, avocado, and horseradish sauce.

Risotto balls. 4 fried rice balls stuffed with capicola, soppressata, and cheese. Served with tomato sauce.

Greens sauteed with olive oil, garlic, and cannellini beans.

Greens sauteed with olive oil, garlic, and cannellini beans.

Finished with banana peppers, garlic, parsley, and lemon. Served with marinara sauce.

With tomato sauce and asiago cheese.

2 meatballs and 2 sausages baked with mozzarella, tomato sauce, peppers, and onions.

Provolone, Swiss, cheddar or American.

Crumbled blue cheese, applewood bacon, and cherry pepper spread.

Peppers, onions, mushrooms, and Swiss served open face on grilled rye.

BBQ sauce, bacon, cheddar cheese, and coleslaw.

Lettuce, tomato, and red onion.

Tomato sauce and four cheese blend.

Pesto, artichokes, roasted peppers, Parmesan, and mozzarella.

Garlic sauce, peppers, onions, black olives, Parmesan, and mozzarella.

Olive oil, sliced tomato, basil, fresh mozzarella, and balsamic glaze.

Soppressata, capicola, salami, red sauce, and provolone.

Corned beef, sauerkraut, Swiss, and thousand island dressing served on rye.

Ham, turkey, applewood smoked bacon, lettuce, tomato, and cranberry mayo on French bread.

We slow roast our pork shoulders for 12 hours, served with BBQ sauce and coleslaw on a brioche roll.

Grilled butterflied links of sausage topped with onions and peppers on French bread.

Grilled butterflied links of sausage topped with onions and peppers on French bread.

Corned beef, turkey, avocado, coleslaw, and applewood smoked bacon on triple-decker sourdough.

Capicola, soppressata, hard salami, ham, provolone, and marinated olive salad on focaccia bread.

Capicola, salami, soppressata, provolone, and a calabrese cherry pepper spread on a sun-dried tomato wrap.

Homemade meatballs, sauce, and mozzarella baked on French bread.

Grilled vegetables with fresh mozzarella, roasted peppers, and pesto served on focaccia bread.

Grilled chicken breast, artichokes, pesto, roasted peppers, and provolone served on a brioche roll.

Served on French bread.

Baked in a casserole.

With a meatball or sausage.

A blend of four cheeses baked in tomato sauce with a meatball or sausage.

With grilled chicken and broccoli.

Served in tomato sauce.

Grilled chicken, artichokes, olives, and roasted peppers in an olive oil garlic sauce with a hint of lemon and asiago.

Three 3 oz. beef medallions finished with a mushroom Marsala wine sauce, roasted potatoes, and vegetables.

Garlic and olive oil sauce with basil, broccoli, and olives.

Served over spaghetti.

Served over spaghetti.

Shrimp sauteed with garlic butter and chives served over spaghetti.

Grilled chicken layered with grilled vegetables and fresh mozzarella, served over a bed of spaghetti and topped with marinara sauce.

Shrimp, scallops, calamari, clams, and tomatoes served over penne pasta.

Pepper crusted, grilled and served with lemon butter, roasted potatoes, and vegetables.

Spaghetti and meatballs sautéed in brown butter, baked with tomato sauce and mozzarella.

Long cut breaded eggplant slices.

Hand-breaded chicken breasts.

Hand-breaded veal cutlets.