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Oven roasted Tandoori breast and thigh of Ashley Farm’s chicken over steamed basmati rice with Fava beans, fresh mango chutney and aromatic yogurt sauce $22.95

Pecan crusted Heritage pork tenderloin over fresh corn polenta with blue cheese creamed Mustard greens, Cipollini onion and Apricot jus $23.95

Pan roasted filet of Scottish salmon over a sauté of ricotta gnocchi and asparagus tips with Vidalia onion, fennel fondue and shitake mushroom in roasted tomato bullion $25.95

Pot au Feu: Slow cooked veal shank served over rustic skin on mashed Yukon potatoes with Sauce Gribiche, baby carrots, asparagus and turnips in fines herbs Jus lie $25.95

Prosciutto and fig Stuffed “saddle” of rabbit loin over a sauté of beet spaetzle and rabbit leg confit with wilted spinach, cornichons and creamy Dijon-white wine sauce $26.95

Market fish du jour: created and priced daily

Corn fed N.Y. Strip* Steak over a Yukon Gold potato-grilled Vidalia hash, with wilted spinach, sherry gastrique and green chili confit $32.95

Crispy Black Quinoa-grits cake over a ragout of Great Northern White beans and asparagus with wilted spinach, oven dried tomatoes and marinated Shitake mushroom “escabeche” $19.95 >

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