Starters

• Chicken and Vegetable Potstickers
  Sesame soy dipping sauce.

• Reuben Egg Rolls (2)
  House made corn beef. Sauerkraut, swiss cheese with thousand island dressing.

• Medjool Dates (5)
  Stuffed with almonds, wrapped in bacon, balsamic drizzle, goat cheese crumbles.

• Tempura Battered Calamari
  Hand cut, lightly battered and quick fried, bistro sauce and mango salsa.

• Lobster Rangoon (5)
  Filled with lobster meat, cream cheese, and scallions. Served with thai sweet and spicy chili sauce.

• Asian Jumbo Lump Crab Cakes (2)
  Pan seared, lump crabmeat.

Shared Plates

• Steak Burger Sliders (3)
  Toasted french baguettes, beef and bacon sliders, bbq sauce, sharp cheddar, crispy onion straws, slaw.

• Soy Chili Chicken Wings (10)
  Fried crispy, soy chili glazed, field greens, bleu cheese crumbles.

• Gravlax (House Cured Salmon)
  Housed cured salmon, two potato pancakes, capers, chopped red onion, and sour cream.

• House Smoked Duck Breast
  Two potato pancakes, raspberry chipotle sauce, sundried cranberries, sour cream.

• Mussels
  White wine and herb, spicy marinara, or bacon, lobster, herb.

• Charcuterie Board
  Chorizo, smoked duck, blueberry and elk salami, gin and juice lamb salami, british banger, procutio, aged gouda, middlefield white cheddar, aged bleu, fresh mozzarella, lucky penny chevre.

Salads

• Add House Smoked Duck Breast, Grilled Chicken, Sautéed Shrimp, or Sautéed Salmon Filet
• Baby Bibb
  Local e 55th greenhouse bibb lettuce, crushed pistachio, cornflakes, bacon, lucky penny farms goat cheese ranch, pickled red onion.

• Caesar Salad
  Romaine hearts, shaved parmesan, black pepper, croutons.

• Field Greens Salad
  Field greens, caramelized walnuts, sun-dried cranberries, bleu cheese, blush vinaigrette.

• Warm Walnut Crusted Goat Cheese Salad
  Field greens, warm toasted walnuts, lucky penny goat cheese, balsamic vinaigrette.

• Iceberg Wedge
  Lettuce, crumbled bacon, chopped red onion and tomato, house gorgonzola dressing.

• Beets & Goat Cheese Salad
  Arugula, roasted local red and gold beets, lucky penny goat chevre, honey drizzle, and balsamic glaze..

Entrees

• Entrees range from $18 to $32.

Samples of Daily Specials

• Calamari Misto
  Hot peppers, pickled red onion, rhubarb, scallion, fresh calamari rings, tossed in flour and fried.

• 14 Oz Pork Braised Pork Shank
  Roasted patty pan squash, baby artichokes, local polenta.

• 8 Hour Short Rib
  Warm fingerling potato salad, tomato creme, braised pearl onions, fried leeks.

• Pistachio and Cornflake French Toast
  Texas toast, pistachios, cornflakes, raspberry pepper jam, bleu cheese.

• Bistro Benedicts
  Short rib, crab cake, or classic ham, egg, hollandaise and spinach. With chippers.

Beef / Veal / Pork

• Bistro Burger
  8 oz house ground local beef, pickled red onion, white cheddar, bacon, onion-tomato jam, roasted garlic-black pepper aioli, baby lettuce.

• Bistro 185 Steak Oscar
  6oz. Beef tenderloin, crab cake, sautéed shrimp, hollandaise, asparagus, roasted fingerling potatoes.

• Braised Pork Shanks
  Four-hour braised shanks, goat cheese polenta, seared celery root, cherry-raisin mostarda.

• Veal Marsala
  Pan seared veal medallions, house made mushroom raviolis, shiitake mushroom marsala sauce.

Seafood / Poultry

• Wild Caught Ahi Tuna
  Sesame crusted, pan seared, wasabi aioli and ginger mandarin drizzle. Chilled spicy organic whole-wheat peanut sesame noodles with scallions, snap peas, and multi colored peppers.

• Bacon Wrapped Day Boat Scallops
  Served over a creamy lobster risotto. Mixed with snap peas, asparagus and scallions. Balsamic drizzle.

• Lake Erie Perch Fry
  Hand cut fries, charred lemon, purple slaw, and remoulade.

• Faroe Island Salmon
  Pan seared over a bed of tomato risotto and asparagus, fried onion.

• Lobster Ravioli
  Day boat scallops and shrimp, finished in a lobster cream sauce.

• Chicken Schnitzel
  Potato pierogi, sautéed onions, fried brussel sprouts, sour cream, applesauce.

• Limonchello Chicken
  Served over pappardelle pasta with spinach, sundried tomatoes, caramelized onion, fresh herbs, asparagus, and lemon cream.

Vegetarian

• Vegan Breaded Gardein
  Udon rice noodles in coconut-curry cream sauce with steamed brussel sprouts.

• Eggplant Rollitini
  Stuffed with ricotta, spinach and parmesan, over spaghetti, finished with house-made marinara.

• Wild Mushroom and Grilled Leek Pasta
  Sauteed wild mushrooms, black berries, fresh herbs, walnuts, pappardelle pasta, grilled leeks.