David's Bistro Menu



Menus
DINNER:
APPETIZERS
ASPARAGUS AND LEEK BISQUE WITH CRISPY PAEMESAN 9.00
MARKET SALAD WITH CRISPY PARSNIPS 9.00
DAVIDS CAESAR SALAD 9.00
WEISSBIER AND SMOKED SALMON MUSSELS 12.00
CHICKEN LIVER AND FOIE GRAS MOUSSE WITH RHUBARB COMPOTE AND CRISPY POTATO CHIPS 15.00
CRAB AND ARTICHOKE FRITTERS WITH WATERCRESS AND LEMON AIOLI 14.00
DUCK, ARUGULA AND CHERRY SALAD 14.00
SPRING MINESTRONE SOUP WITH CHEVRE CROSTINI 9.00
ENTREES.
CRISPY ROASTED BREAST OF CHICKEN WITH
BACON,MUSHROOMS AND MASHED POTATOES. 23.00
DUCK LEG CONFIT WITH LINGONBERRY SAUCE
AND ROSTI POTATO. 24.00
PAN SEARED PACIFIC HALIBUT WITH BACON AND PEA MASH AND NEW POTATO SALAD 32.00
ORGANIC ATLANTIC SALMON WITH FENNEL AND RED PEPPER RISOTTO CAKE AND TOMATO BUERRE BLANC 28.00
HERB CRUSTED ONTARIO LAMB RACK WITH SPRING MUSHROOM JUS AND POTATO TART 30.00
SEARED NOVA SCOTIA SCALLOPS ON SPRING VEGETABLE RISOTTO 29.00
GRILLED FILET MIGNON WITH TARRAGON RED WINE CREAM SAUCE AND CHEVRE MASHED POTATOES 28.00
LAKE ERIE PICKEREL WITH CIOPPINO AND MUSSEL STEW 28.00
3 COURSE PRIX FIXE MENU CHANGES DAILY
3 COURSES $30, 2 COURSES $26
LUNCH MENU
ASPARAGUS AND LEEK BISQUE WITH PARMESAN CRISP 9
MARKET SALAD WITH CRISPY PARSNIPS 9
DAVID’S CAESAR SALAD 9
SPRING VEGETABLE MINESTRONE SOUP WITH CHEVRE CROSTINI 9
WEISSBIER AND SMOKED SALMON STEAMED MUSSELS 12
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LAKE ERIE PICKEREL FILET WITH SMOKED BACON AND PEA RAGOUT 16
PLOUGHMANS LUNCH- PATE, CHORIZO PROSCIUTTO, SALAMI, CHEVRE AND BREAD 12
CIOPPINO FISH AND SEAFOOD STEW 16
PAN SEARED NOVA SCOTIA SCALLOPS ON SPRING VEGETABLE RISOTTO 16
GRILLED CHICKEN BREAST WITH TOMATO AND PESTO CASSEROLE 12
CRAB AND ARTICHOKE FRITTERS WITH WATERCRESS ND LEMON AILOI 14
GRILLED 6 OZ. NEW YORK STEAK SANDWICH WITH ROASTED PEPPERS AND BLUE CHEESE 14
DUCK CONFIT SALAD WITH CHERRIES AND RADISHES 12
PENNE WITH SUNDRIED TOMATOES AND SMOKED TROUT 14
DAILY FEATURE ON BLACKBOARD
