Pickled Red and Golden Beets Salad
over baby leaf lettuces with spiced pistachios
and horseradish-green apple slaw

•

Asparagus sauteed with Prosciutto and Shallots
with baked pine nut crusted goat’s cheese
and 30 year old balsamic

•

Rosemary Cured Salmon Tartar and Paddlefish Caviar
over crushed fingerling potatoes with
crème fraiche and cracked black pepper

•

Broiled Skate Filet over Braised Beef Short Rib Risotto
with grilled radicchio and burgundy-thyme reduction

•

Coconut Jasmine Rice Pudding
with coconut caramel and vanilla whipped cream

• 35 •

Available Tuesday through Thursday
No substitutions or discounts please

A Contemporary American Bistro • BYOB
Serving Dinner Tuesday-Sunday
Chef/Owner Michael H. O’Halloran

Bistro 7 uses local, sustainable produce, fish, meats and poultry whenever possible.

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