your neighborhood restaurant & martini bar
Beef Wellington with Cabernet Demi-Glacé Grilled Asparagus and Herbed Wild Rice
Pan Seared Cobia over a Fresh Quinoa Salad and Orange-Coriander Coulis with Braised Baby Spinach.
Butter Poached Boston Cod with Roasted Bliss Potatoes, Lemon Caper Sauce and Braised Spinach with Grape Tomatoes
Pot Roast Dinner. Short ribs braised in chianti served with Horseradish Mashed Potatoes and Vegetable.
Pan Seared All Natural Filet Mignon with Wild Mushroom-Smoked Bacon Ragout, Herb Roasted Bliss Potatoes, and Braised Spinach
Gorgonzola Crusted 8 Ounce Filet Mignon, Portabella Ragout. Bliss Potatoes and Grilled Asparagus.
Oven Baked Ruby Red Trout with Mushroom-Tomato Ragout, Toasted Almond Rice, and Vanilla Soy Broth
Basil-Parmesan Shrimp Risotto
Citrus Marinated Triple Tail over Bell /Cilantro Cous Cous. Plaintains and Snap Peas.
Everyday he is inspired by fresh ingredients, a wine, a vegetable or our daily fresh catch. The only way to make sure you do not miss any of these delicious creations is by stopping by often. We love having you as our guest.
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Chef Jon's mushroom bisque recipe was just suggested to Bon Appetite Magazine. Come down every Tuesday and try it out.