Cousino's Navy Bistro

house-made cocktail sauce and freshly grated horseradish root

lump blue crab meat is tossed with cherry tomatoes and fresh basil, then drizzled with grilled lemon juice

baked under a four-berry compote and sliced almonds, served with water crackers

hot - BBQ - honey mustard - spicy orange chili

tomato, gruyere, parmesan, and fresh mozzarella baked and drizzled with basil oil

served with field greens and jalapeno remoulade

prince edward Island mussels are steamed in a white wine, shallot and cream sauce, then dusted with parmesan cheese

a classic presentation with parsley and garlic butter

delicate artichoke hearts, sun dried tomatoes, capers & herb-infused extra virgin olive oil

gruyere cheese, baby shrimp, scallops, calamari and mussels

marinara sauce, thinly sliced Roma tomatoes, fresh whole-milk mozzarella and fresh basil

gruyere, white cheddar, parmesan and gorgonzola cheese with red pepper oil

crispy glazed chicken is presented over a bed of mixed greens and stir-fried vegetables

seared sirloin and fresh mozzarella is served over roasted vegetables and mixed greens

crisp iceberg, Roma tomatoes, gorgonzola cheese, crumbled bacon & creamy parmesan dressing

house croutons and two cheeses

a bistro favorite loaded with fresh scallops, shrimp, clams, and potatoes

our chef's daily inspiration. Please ask you server for a description of today's feature

includes our house salad

your choice of corned beef or turkey on marbled rye

grilled chicken breast is finished with melted pepper jack, avocado and tomato relish

served with Wisconsin white cheddar

panko-breaded filet garnished with Wisconsin white cheddar, fresh watercress and tartar sauce on toasted house bread

14 oz of a house favorite

a 6 oz cajun-rubbed filet paired with four grilled jumbo shrimp

20 oz and a true steak lover's delight!

a 14 oz slow roasted shank in a rich demi-glace, nestled in mashed potatoes

12 oz in a secret house marinade and finished with gorgonzola butter

a Jamaican jerk marinated masterpiece

a 9 oz cut finished with house butter

14 oz of richly-flavored "hanging tenderloin" served with a wild mushroom cabernet demi-glace

in a Kansas city dry rub and Southern white barbecue sauce

prepared "Oscar" style with Maryland blue crab, asparagus spears and bearnaise

seared with a cajun rub and finished with a cranberry/mango chutney

a butter-flied filet is flash-seared and nestled aside mashed potatoes, then drizzled with a lemon and caper beurre blanc

"stemperata" style. Braised in an olive-based Mediterranean broth

sesame-encrusted and served over an Asian slaw in a spicy peanut sauce and cool sticky rice

9 oz. cold-water lobster tail served with rosemary-infused drawn butter

14 oz pan-braised, finished with crumbled gorgonzola cheese, dried cranberries, pine nuts, and a splash of aged balsamic reduction

grilled and served on a bed of roasted tomatoes with couscous, feta cream sauce and tapenade

marinated in a blend of fresh citrus and herbs, then pan-seared

smothered in Maryland blue crab, asparagus spears and bearnaise

a rich blend of veal and beef is slowly simmered with red wine, tomatoes, herbs and cream, tossed with penne rigate and finished with freshly grated parmesan cheese and toasted pine nuts

an Italian dish of mushroom risotto served in a slightly spicy tomato broth

fresh shrimp, scallops, calamari and mussels are tossed in a lobster cream sauce with farfalle pasta then finished with chopped scallions and freshly grated parmesan