David's Bistro

David — Mon, 21 Jun 2010 08:16:58 +0000

Dinner Menu

David — Sat, 24 Nov 2007 07:55:07 +0000

APPETIZERS

Crab and roasted corn bisque 8.00

Soup au pistou 8.00

Market salad with crispy parsnips and balsamic vinaigrette 7.95

David’s Caesar salad 8.00

Salmon rillettes with citrus marmalade and flat bread 12.00

Grilled asparagus with poached egg and crispy pancetta 11.95

Chedder, sorrel and anchovy souffle with watercress salad 11.75

Nova Scotia lobster salad with corn mufin and chipotle 14.50

ENTREES

CRISPY ROASTED BREAST OF CHICKEN WITH BACON, MUSHROOM AND WHISKEY SAUCE & MASHED POTATOES 19.95

DUCK LEG CONFIT WITH LINGONBERRY SAUCE AND ROSTI POTATO 21.00

PAN SEARED PICKEREL WITH VEGETABLE RAGOUT AND SAFFRON CREME FRAICHE 24.00

GRILLED FILET MIGNON WITH HERB GNOCCHI, BACON, PEAS AND CARAMELIZED SHALLOTS 26.50

GRILLED PROVIMI VEAL CHOP WITH FENNEL, CHAMP AND MARSALA JUS 29.00

PACIFIC HALIBUT WITH MUSHROOM ORZO AND TOMATO SALSA 26.00

RIVIERA SALAD WITH GREENS, RADISHES, HARD BOILED EGG, CUCUMBER, OLIVES AND SEARED TUNA 21.00

TOMATO AND FENNEL FISH STEW WITH SHRIMP, SCALLOPS, MUSSELS AND RED SNAPPER 24.00

GRILLED ORGANIC IRISH SALMON ON CORN RISOTTO WITH TRUFFLE ROASTED PEPPERS 26.00

2 OR 3 COURSE PRIX FIXE MENU CHANGES DAILY

2 COURSES 25.00

3 COURSES 29.00

David — Mon, 13 Aug 2007 01:02:21 +0000

David’s Bistro was opened in 1998 by David Chapman. After being Chef, and then Chef Owner of Anthony’s Seafood Bistro for 18 years, David decided to start over again and open a traditional style French bistro with the emphasis on not just seafood, but all aspects of food. With a daily prix fixe menu, regular menu, and daily features, there is a constantly changing selection.

An extensive and sensibly priced wine list, with chalkboard additions, and everything served by the glass or bottle, the wine lover is well taken care of.

David’s Bistro is open seven nights a week for dinner from 5:00pm until 10:00pm and Wednesday, Thursday, and Friday for lunch from 11:30am until 2:30pm. David and his daughter Natalie are your hosts, and look forward to your visit.

White Wine

David — Wed, 26 Apr 2006 06:41:48 +0000

Chardonnay ~ Tin Roof , California
glass 8.00 bottle 32.00

Sauvignon Blanc ~ Staet Landt, New Zealand glass 10.50 bottle 42.00

Pinot Grigio ~ Giordano, Italy glass 6.75 bottle 26.00

Riesling ~ Paul Zinck, France glass 7.75 bottle 30.00

Off Dry Riesling ~ Cave Spring, Ontario
glass 6.50 bottle 26.00

Gewurtzraminer ~ Paul Zinck, France glass 9.00 bottle 36.00

Chardonnay ~ Hollick, Australia glass 10.00 bottle 40.00

Lunch Menu

David — Tue, 25 Apr 2006 07:53:56 +0000

APPETIZERS

CRAB AND ROASTED CORN BISQUE 8.00

SOUP AU PISTOU 8.00

DAVID’S CAESAR SALAD 8.00

MARKET SALD WITH CRISPY PARSNIPS AND BALSAMIC VINAIGRETTE 7.95

CHEDDER, SORREL AND ANCHOVY SOUFFLE WITH WATERCRESS 11.00

ENTREES

PAN SEARED PICKEREL WITH VEGETABLE RAGOUT AND NEW POTATOES 14.95

RIVIERA SALAD- GRILLED TUNA ON GREENS WITH RADISHES, HARD BOILED EGG, CUCUMBER,OLIVES AND POTATOES 14.95

TOMATO AND FENNEL FISH STEW WITH SHRIMP SCALLOPS MUSSELS AND RED SNAPPER 14.50

HERB GNOCCHI WITH ASIAN MARINATED PORK TENDERLOIN MEDALLIONS 13.95

SALMON RILLETTES WITH CITRUS MARMALADE, FLAT BREAD AND MIXED GREENS 12.95

GRILLED 8 0Z NEW YORK STEAK WITH ROSTI POTATO AND WOODLAND MUSHROOMS 15.00

CORN RISOTTO WITH CAJUN TIGER SHRIMP 14.00

NOVA SCOTIA LOBSTER AND POTATO SALAD WITH CORN MUFFINS AND GREENS 15.95

DAILY FEATURE