5 SEASONS BISTRO

5 SEASONS BISTRO

28 OAK ST.

MARCH 2012 DINNER MENU

SOUP

Southwest Creamy Poblano, Corn & Sweet Potato Chowder 8

Tuscan Kale & White Bean Stew with Guanciale & Rosemary, Fennel-Parmesan Crouton Finish10

SALAD

Au Poivre – Micro Peppercress, Camembert Au Poivre, Pepper Crusted Bacon Bits, Red Peppercorn – Champagne Vinaigrette 9

“Easy Being Green” - Living Lettuce Mix, Dragon Apple, Green Gage Plum,

Creamy Lime Vinaigrette 8

Spring Decadence – Roast Baby Golden Beets, Kumquat, Dragon Apple, Roquefort & Pistachio

over Baby Arugula & Buttercrunch Lettuce, Poblano Puree & Vinaigrette, Crystallized Violas 9

Classic Caesar with Artisanal Romaine, White Anchovies, Garlic Croutons, Parmesan Reggiano 6

AMUSE BOUCHE

Laurie’s Vegetarian Antipasto

Baby Arugula & Dandelion Topped with Fresh Garbanzos, Imported Olives, Fresh Mozzarella,

Roasted Red Hot & Sweet Peppers, Super Sharp Provolone, Baby Cocktail Artichokes, Caperberries,

Roast Garlic – Artichoke Spread & Crostini 9

Crispy Tempura Fried Calamari, Fiery Red Cherry Pepper Jam 8

Triple Cream Brie en Croute with Fig Preserves,

Served with Toasted Hazelnuts, Mission Figs, Hazelnut Oil Finish 9

Salumeria – Angus Beef Bresaola, Berkshire Pork Following :

Cacciatorini al Diavolo, Coppa, Culatello, Finochietta, Sopressata with Cocktail Artichokes,

Roast Red Hot & Sweet Peppers, Garlic Crostini 16

ENTREES

De - Constructed Carbonara – Homemade Tagliatelle Pasta in EVOO, Parmesan Reggiano & Roast Garlic,

Topped with Guanciale Strips & Goffle Farm Poached

Egg 27

Pecan Crusted Filet of Sole with Roast Corn, Zucchini & Tomato Mélange 27

“Throwback” – Beer Braised (For Hours!)Rack of Baby Back Ribs in Bourbon Molasses BBQ Sauce over Cornbread Salad 29

½ Goffle Farm Cornish Hen in Mole Poblano over Faro with Roast Sweet Potato, Pepitas & Queso Fresco 28

Lobster & Asparagus Risotto with Mascarpone, Parmesan Reggiano & Tarragon 32

Pan Seared Dayboat Scallops in Sauternes – Sriracha Reduction over Sea Bean – Shitake Sauté with Soy 32

Grilled Filet Mignon & Asparagus with Béarnaise Sauce, Baby Duchess Potatoes 34

Orechiette Pasta with Colossal Shrimp, White Beans, Tuscan Kale Aglio e Olio 32

Roast Goffle Farm Pekin Duck (1/2) in Sun Dried Cranberry – Port Wine Reduction over Horseradish Mashed Yukons 34

SIDES

*Mashed Yukon Golds w/ Horseradish *Tuscan Kale Aglio e Olio*

*Roast Corn, Tomato & Zucchini*

*Duchess Potatoes* Cornbread Salad*

*Faro with Roast Sweet Potato, Pepitas & Queso Fresco*