ALL SEASONS BISTRO

1400 LINCOLN AVENUE, CALISTOGA, NAPA VALLEY,   707-942-9111

SPRING DINNER MENU

FIRST COURSES:

Soup du Jour 7

Lobster Bisque with Truffle Oil 9

Spring Mushroom Ragout on Crostini 12
Madeira, Cream, Thyme, Crispy Shallots

Hawaiian Style Ahi Tuna “Poke” with Avocado , Cilantro 12
Sesame Oil, Soy, Ginger, Garlic, Scallions, Sesame Soy Aioli

Risotto with Scallions, English Peas, Diced Ham, 10
Fresh Tarragon, Black Truffle Oil, Parmesan

SALADS:

Seasonal Greens with Strawberries, 8
Toasted Pistachios, Crumbled Blue Cheese and Strawberry Vinaigrette

Warm Spinach Salad with Café Smoked Chicken, Bacon, Feta Cheese, 9
Sliced Egg, Wholegrain Mustard Vinaigrette

Caesar Salad with Herbed Croutons, Crispy Romaine Lettuce 9
Add On ~ Grilled Prawns 4

MAIN COURSES:

THICK CUT PORK PORTERHOUSE CHOP with MUSTARD~ALE REDUCTION
Mushroom Quinoa, Grilleld Zucchini
23

POACHED DIVER SCALLOPS with CHIVE~CHARDONNAY CREAM
Shell Beans, Broccolini, Cauliflower Puree
28

RED WINE BRAISED BEEF RIBS with WILD MUSHROOM POLENTA
Rainbow Chard and Braising Liquid Reduction
24

TONIGHT’S “FEATURED SUSTAINABLE CATCH”
Chef’s Environmentally Friendly Fish of the Day
Your Server Has the Details
Market Price

CRISPY SKIN CHICKEN with WHITE TRUFFLE JUS
Garlic Mashed Potatoes, Asparagus
19

SONOMA DUCK “DUO” with PAN JUICES and SAVORY LENTILS
Seared Breast and Leg Confit with Spring Vegetables
24

TONIGHT’S HOUSEMADE PASTA
Your Server Has the Details on Tonight’s Featured Pasta
A.Q.
Add Crispy Skin Chicken 5

GRILLED RIBEYE STEAK with ARUGULA PESTO
Crispy French Fries, Truffle Aioli
26

GRILLED LAMB TOP SIRLOIN with WARM PARSLEY~MINT~BASIL SAUCE
Carrot Puree, Sugar Snap Peas, White Bean Ragout
25

NIMAN RANCH ANGUS BEEF BURGER WITH CRISPY FRIES
Add On ~ White Cheddar, Gruyere, Blue Cheese,
Sautéed Mushrooms, Or Sautéed Onions 1.00 Bacon or Avocado 2.00

12

Bistro chef:  Daniel Holt