Salami, smoked salmon, cheese, peppers, pickled okra, olives and pita chips.
Wrapped in puff pastry, drizzled in local honey, garnished with toasted almonds served with grilled puglaese bread.
Garlic, roma tomatoes, olive oil, 12 year aged balsamic, parmesan & fresh basil served with grilled puglaese bread.
Sauteed in garlic & shallots plated over a spicy cajun and dark chili cream sauce, topped with green onions & almonds served with grilled puglaese bread.
Brick pastry with roasted peppers, parmesan, cream cheese and dungeness crab.
Fresh herbs, lemon, butter and white wine.
Sauteed roma tomatoes, shallots and garlic, in a sweet chili and jalapeno creole sauce served with grilled puglaese bread.
Baked with artichoke hearts, roasted red peppers, capers, red onion and fresh dill served with grilled puglaese bread.
Baby portabellas roasted in aged balsamic with tenderloin steak tips and gorgonzola served with grilled puglaese bread.
Wild greens, balsamic vinaigrette, tomatoes, toasted almonds, red onions and parmesan.
Romaine, shaved parmesan and croutons.
Roma tomatoes, sliced almonds, red onions, croutons and parmesan with poppy-seed dressing.
Gorgonzola crumbles, tomatoes and toasted almonds over hearts of romaine with bleu dressings.
Kalamata & garlic stuffed olives, red onions, cucumbers, roma tomatoes and artichokes, plated over romaine hearts, topped with feta cheese, pine nuts and pepperoncinis.
Blacked with creole seasoning then topped over linguini tossed with roasted red peppers, red onions, capers and fresh dill in a spicy creole cream sauce.
Prawns, large crab claws, weathervane scallops & clams over linguini tossed in a lemon tarragon & parmesan cream sauce.
Bow tie pasta, roasted garlic, asparagus, baby portabellas sundried tomatoes, crisp green peas, pine nuts and feta in a smoked sage, lemon cream sauce. Add prawns or scallops $6.00, add grilled chicken $4.00.
Sauteed zucchini, asparagus and yellow squash tossed with orzo pasta covered in a green olive and tomato basil sauce, topped with large crab claws and prawns.
Kalamata olives, roasted red peppers, artichoke hearts, sun-dried tomatoes, roasted garlic and red onions tossed with linguini in a wine and butter cream sauce, topped with pine nuts and feta. Add prawns or scallops $6.00. Add grilled chicken $4.00.
Baseball center cut prime.
Black & bleu - a pool of cabernet demi, topped with gorgonzola sauce $3.00. Dungeness crab in garlic butter $7.00. Baby portabellas roasted in balsamic & garlic, flamed with brandy $4.00.
Served in rosemary demi reduction. Placed with potatoes, seasonal vegetable.
Large skewered weathervane scallops wrapped in smoked apple bacon, drizzled with a port demi reduction. Plated with a lemon tarragon jasmine and topped by asparagus.
Seared halibut covered in a lemon butter and capers redution. Plated with potatoes, seasonal vegetable.
Wild sockeye salmon, lightly caramelized with brown sugar, drizzled with a maple, rosemary and lemon sauce over sauteed vegetable rice.
Seared with dark chili seasoning, plated over spinach leaves in lime juice topped with vegetable jasmine of red bell peppers, baby portabellas, scallions and roasted almonds, covered by a mango tequila sauce.
Grilled chicken breast over rice with lentils and roasted red peppers, simmered in yellow coconut curry. Surrounded by cucumbers, celery and bell peppers, tossed in a sweet chili and dill dressing.
Feta, roasted red peppers, sun dried tomatoes, artichoke hearts and spinach. Covered in a creamy gruyere cheese sauce. Garnished with pine nuts and kalamata olives. Served over vegetable orzo pasta.
Creole chicken breast layed over brown sugar yams topped with candied pecans and drizzled with a buttery maple sauce. Served with grilled asparagus.
Stuffed with crab, fresh avocado and roasted corn salsa on a bed of baby portebellas pineapplej and cilantro rissoto topped by a ginger lobster cream sauce.
Sliced chicken breast, hearts of romaine casear dressings parmesan romano, guacamole and bacon wrapped in a tomato tortilla.
Cuts of tender chicken breast, kalamata olives, red onion, cucumber red peppers adn arnchoke hearts, tossed with orzo and drizzled with olive oil & balsamic on a bed of spinach sprinkled with mozzarella and pine nuts.
Tenderloin steak tips and sausage with roasted red peppers, asparugas, red onions and zucchini in a spicy creole sauce tossed with orzo pasta.
Served on a grilled kaiser roll with balsamic roasted baby potabella mushrooms and gorgonzola crumbles, red onion, lettuce and tomato.
Menu for H G Bistro provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.