Starters

Soups & Appetizers
Soup Selections

French Onion & Chef’s Choice of the Day

  • Cup 5
  • Bowl 7
  • Quart 13
House Salad 5

Mixed greens topped with cheddar cheese, purple cabbage, carrots and sliced tomato
Hot Peppers 11

Hungarian hot peppers sautéed with garlic, Roma tomatoes and our special touch of seasonings
* Add Italian sausage 3
Chicken Livers 11

Chicken livers, flash fried then sautéed with onions, mushrooms and Worcestershire sauce with fresh squeezed lemon juice
Chicken TENDers 11
Breaded chicken tenders, fried to golden brown and served with choice of dipping sauce
Lobster Ravioli 18

Lobster and cheese filled raviolis served in a lemon cream sauce with diced tomato and spinach
Calamari 15

Tuscan seasoned calamari rings topped lemon aioli and served with a side of marinara
Crab Cakes 17

Oven baked crab cakes made with lump crab meat and served with a Creole remoulade sauce

website identity logo for Bistro Of Green
SHRIMP COCKTAIL 15

6 Large cocktail shrimp served with our homemade cocktail sauce
Bruschetta Flatbread 14

Topped with goat cheese, tomato bruschetta, parmesan, basil and balsamic reduction
mussels 14

Prince Edward Island Mussel steamed with tomato and spinach in a white wine lemon butter sauce
shrimp & feta 15

Sauteed shrimp with tomato and spinach in a white wine lemon butter sauce topped with feta cheese

 
shrimp & Feta 15
Sauteed shrimp with tomato and spinach in a white wine lemon butter sauce topped with feta cheese
*The Bistro staff takes great strides to ensure proper handling of ingredients and foods that contain potential allergens. However, with foods containing allergens being prepared in our kitchen, there is the possibility for cross-contamination. If you are highly sensitive to any ingredient, please consult with your physician.
*Consuming raw or undercooked meats, poultry or seafood may increase your risk of foodborne illness