8.95NewEngland Style Crab Cakes Pan seared, finished with a drizzle Cajun Remoulade and Sriracha Aioli
11.95SteamedPrince Edward Island Mussels White wine broth, mirepoux vegetables And herb butter, served with a side of mustard sauce
6.95BistroTruffle Fries French fries tossed with fresh shaved parmesan Cheese and white truffle oil
7.95SmokedAsian Style Baby Back Ribs Spicy orange sweet-and-sour BBQ glaze, garnished with toasted sesame seeds, accompanied by Asian jicama apple slaw
Soups
6.50French Onion SoupTopped with gruyere cheese
6.50Soup of the Day
Salads
8.95Spinach SaladWarm grilled peaches, diced beets, blue cheese crumbs, red onions, raspberry vinaigrette
9.95Bistro SaladMixed field greens, house dressing, Grilled salmon & shrimp, crispy pancetta bits; topped with tomato concassé
7.95Smokey CaesarClassic Caesar made with anchovies and Plenty of garlic; tossed with crispy smoked salmon, croutons, parmesan cheese
6.95Classic WedgeBlue cheese, red onion, bacon, iceberg lettuce
6.00SimpleMixed field greens Sliced cucumbers, vine ripe tomato & House dressing
Entrees
21.95Steak FritesGrilled new york strip with fries and bearnaise sauce
14.95Chicken FrancaiseChicken breast lightly battered sauteed with lemon capers white wine butter sauce
23.95ConFrutti de Mar (Fruit of the Sea) Winner of the 2011 Hot Plate Award Sautéed shrimp, scallops and lobster Tossed with a white wine, garlic cream sauce over linguini pasta
16.95Grilled Porterhouse Pork ChopBrined chop in brown sugar and herbs, topped with an apple demi glace sauce
18.95PaellaMixture of chicken, ground chorizo sausage, shrimp and mussels, red pepper cented, white wine saffron rice
19.95Poached SalmonWith a dill beurre blanc
17.95London SteakTop round filet topped with blue cheese and port wine demi sauce
15.95Roma PastaBrie, tomato, basil, garlic over linguini vegetarianOptions:
Shrimp (+4.00)
Brunch menu
Appetizers
7.95Spicy Crispy Calamari StripsSriracha aioli and blue cheese dip
8.50French ToastServed with maple syrup, bacon or sausage and fresh fruitOptions:
Bacon, Sausage
9.95Quiche LorraineOnion, bacon & gruyere cheese in a savory egg custard french pie
8.00Classic Bacon & EggsKeeping it simple: three crispy slices of bacon, bistro potatoes, and 2 eggs to your liking with toast
3.00Side Orders AvailableMixed fresh fruit
4.00Eggs, 3 Any Style
2.00Toast
Coffee drinks
2.00Red Rock CoffeeFlavorful taos mountain blend, regular or decafOptions:
Regular, Decaf
4.50CappuccinoTwo shots of red rock espresso topped with foamed milk, sprinkled with cocoa
4.00LatteTwo shots of red rock espresso and steamed milk, sprinkled with cocoa
2.00Single EspressoAn intense, flavorful red rock brew with a lemon twist
4.00Double EspressoAn intense, flavorful red rock brew with a lemon twist
2.50Pot of Hot TeaSelect from our collection of choice organic fair trade teas
Desserts
7.95Vanilla Creme BruleeA bistro classic; creamy custard infused with fresh vanilla bean and topped with a bruleed caramel crust
7.95Chocolate Decadence CakeDark flourless chocolate cake with raspberry coulis
5.95Seasonal Fruit CrispAsk your server for today’s selection ala mode with our homemade vanilla bean ice- creamOptions:
Ice- cream (+2.00)
6.95Dark Chocolate Pots Du CremeWith toasted chimayo chili and a touch of lime house made sorbet
Specialty drinks
6.00Side CarPaul masson VS brandy shaken with cointreau and fresh lemon juice. Served with a sugar rim.
8.00Goose Is LooseGrey goose vodka stirred with noilly prat vermouth. Served with a lemon twist.
8.00French MartiniGrey goose vodka shaken with crème de cassis and pineapple juice.
6.00Old FashionJim beam red stag bourbon, with fresh orange, maraschino cherry and orange bitters. Topped with a splash soda water.
8.00MadrasGrey goose la poire with cranberry juice, orange juice. Served on the rocks with a champagne float.
8.00French 75Plymouth gin shaken with cane syrup, lemon juice and topped with champagne float and a lemon twist.
10.00Olson MargaritaCorzo reposado tequila muddled with fresh limes and agave syrup. Served on the rocks with a salted rim.
10.00Spring in FranceGrey goose la poire muddled with fresh apples, shaken with st. germain elderflower liqueur, fresh lemon juice and cane syrup. Served with an apple wheel.
