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Pan roasted boneless half of Ashley Farm’s chicken over a smoked mozzarella-summer vegetable gratin with Kalamata olives, lemon-basil cream and sundried tomato pesto $22.95

Grilled NC Mahi over a bowl of smoked Oyster chowder with crispy sweet potato hash, Andouille sausage and pickled okra-peach “salad” $26.95

Chipotle pepper & honey glazed pork “collar” steak over a ragout of hominy corn and market vegetables with red rice, crunchy tortilla-cabbage salad and toasted sesame $23.95

Osso Bucco Milanese: Veal fore shank over saffron risotto with exotic mushroom-tomato ragout, wilted spinach and Parmigiano Reggiano $24.50

Brace of pan roasted quail stuffed with brioche and dried cherries served over wild rice pancakes with “melted” snaps beans, foie gras cream and cherry gastrique $22.95

Sautéed jumbo Tiger shrimp over sweet corn-market vegetable succotash with fresh Black Eyed pea cakes, pickled Baby Bells and Black garlic in cider vinegar brown butter sauce $23.95

Corn fed N.Y. strip steak over roasted garlic whipped Yukon potatoes with Cherry tomatoes “vinaigrette” and chimichurri sauce $32.95

Jamaican style tofu: Jerked tofu over chickpeas and rice with vinegar braised cabbage, sweet potatoes and roasted peppers in spicy caramelized sweet plantain curry $19.95 >

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