Bistro Evening Menu

 

Small Plates Selection
  1. Cup 6 Bowl 10 Soup of the Day  
  2. Cup 7 Bowl 12Sweet Potato and Corn Chowder with Bacon 
  3. M/PHouse Terrine served with sides  
  4. 12Roasted Purple and Golden Beets Salad served with Cilantro Emulsion, Roasted Red Pepper and Chipotle Vinaigrette topped with Caramelized Sunflower Seeds and Manchego Cheese  
  5. 12Mushrooms, Escargot and Parmesan Brushetta  
  6. 14Coconut Shrimp served with Mango-Papaya Chutney  
  7. 14Warmed Ash Goat Cheese with Prosciutto and Marinated Figs in Old Balsamic Vinegar served on Crostini  
  8. 16Asian Style Wild Boar Spare Ribs served with Jasmin Rice  
  9. 16 (3 ounces) 25 (6 ounces)Cheese Plate served with Dried Fruit, Fresh Fruit, and Nuts  
Main
  1. 18 Grilled Vegetables Risotto and baby Arugula  
  2. 18 Pork-Beef Ragu Lasagna served with Garlic Pesto Bread  
  3. 19 Mariposa Breast of Chicken Filled with Ricotta and Cashew served in a Chunky Tomato Cream Sauce with our own Garam Masala  
  4. 8 ounce M/P 12 ounce M/P Steak Frites, New York Cut served with a Shallots and Red Wine Demi-Glace with a choice of Chipotle Mayonnaise or Dijonnaise  
  5. 21 Lamb Confit Ravioli, Mixed Mushroom, White Wine Demi Glaze Sauce and Parmesan Shaving  
  6. M/P Whalesbone’s Sustainable Fish of the Day  
  7. 22 Whalesbone’s Potato Crusted Pan Seared Arctic Char served with Sautéed Vegetables and Swiss Chard  
  8. 26 Gaspor Farm Pan Seared Maple Marinated Piglet Loin served with a Maple-Blueberry Demi-Glaze  
In House Dessert
  1. Cappuccino and Biscotti  
  2. Cheese Cake with Fruit Coulis  
  3. Cake of the Day  
  4. M/P Dessert of the Day  

Executive Chef: Eric Patenaude A gratuity of 18% will be added to the check of parties of six or more