Gaston Bistro

Chicken consomme with mini meat balls, spinach, egg drop and Parmesan cheese.

Pureed roasted tomato, onions, garlic and fresh basil topped with sour cream.

Cannellini beans, sauteed onion, pancetta, diced celery and carrots with ditalini pasta.

Seasoned vegetables with white beans and ditalini pasta.

Mediterranean lentils roasted with onions, carrots, celery and garlic in a vegetable stock topped with yogurt.

Pureed green Mexican squash, onions, fresh herbs and evaporated milk.

Reduction of asparagus and chicken broth heavy cream, topped with diced fresh asparagus.

Bisque of porcini mushroom, in a reduction of vegetable consomme topped with sour cream.

Romaine hearts, garlic focaccia croutons, anchovies and Parmesan cheese vinaigrette.

Romaine hearts, garlic focaccia croutons, anchovies and Parmesan cheese vinaigrette with grilled breast chicken.

Romaine hearts, garlic focaccia croutons, anchovies and Parmesan cheese vinaigrette with grilled shrimp.

Diced cooked potatoes, green beans, peas, carrots, capers, mayonnaise and Dijon mustard.

Mixed green, crumbled feta cheese, pepperoncini peppers, Kalamata olives, wedges of boiled eggs and baby pearl tomato in a house pickled vegetables topped with signature Greek dressing.

Baby spinach with feta cheese and caramelized pecans with signature Greek dressing.

Sliced a gravlax salmon (cured salmon filet) with fine herbs, capers, tomato wedges and red onion sprinkled with hard boiled eggs.

Cannellini beans with diced red and yellow onions, garlic, chopped Italian parsley and basil, diced red bell pepper and albacore tuna with a lemon-olive oil dressing.

Mussels, clams, calamari, shrimp, octopus, celery, carrots, garlic and onions garnished with diced tomatoes in a lemon-dry mustard vinaigrette.

Sauteed veal medallion with white wine, onion, pepper and mushroom, in a homemade marinara brown sauce.

Sliced top sirloin of beef marinated in a red wine and fine herbs, cooked to tender in a demi glace sauce.

Boneless short ribs braised in a red wine reduction, vegetables, fine herbs and tomato brown sauce, topped with caramelized onions.

Roasted top round of beef marinated in garlic, fresh herbs and Toscani natural juice.

Beef shoulder marinated in red wine, cooked to tender in a brown gravy diced vegetables sauce.

Lasagna layers, stuffed with assorted fresh vegetables, topped with homemade marinara sauce and topped with mozzarella and Parmesan cheeses baked to perfection.

Ziti pasta with ricotta cheese and homemade marinara sauce, topped with shredded mozzarella baked to perfection until golden brown.

Spaghetti pasta with fresh basil, tomato, garlic and extra virgin olive oil topped with a dash of Italian red pepper.

Elbow macaroni with a creamy yellow cheddar-mozzarella-Parmesan cheese sauce.

Penne pasta in sauteed with pesto made of basil, roasted pine nuts, roasted garlic, Parmesan cheese and extra virgin olive oil.

Jumbo shell pasta stuffed with ricotta cheese and sauteed spinach topped with a rose sauce and baked to perfection.

Crepes stuffed with a mixture of chicken, pork and beef, spinach and fontina cheese, topped with a creamy brown sauce au gratin and scented with truffle oil.

Lasagna pasta stuffed with home marinara, roasted sausage, eggs, ricotta and mozzarella cheeses baked to golden brown.