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