The olive indicates chef’s signature items which we think are extra special.

MEAT & POULTRY

• Filet Mignon - 10 ounce Filet, whipped potatoes, seasonal vegetables, and Served with your choice of béarnaise sauce or a red wine demi glace 33

• Filet of Beef Oscar - 5 ounce Filet, over a portabella mushroom and topped with a jumbo lump crabcake and served with Béarnaise Sauce 27

• Peppercorn Grilled Flat Iron Steak - Topped with A Caramelized Onion and Shitake Mushroom Demi and Served with Steak Fries and Buttered Green Beans 24

• Grilled French Pork Chop - Topped with a Sundried Tomato, Mushroom, and Marsala Demi and Served with Rosemary Garlic Mashed and Sautéed Spinach 26

• Grilled New York Sirloin - 12 ounce short cut strip, red wine demi, sauteed mushrooms, carmalized onions, baked potato, Seasonal Vegetables 28

• Veal Paillards a la Milanese - Pan Fried Veal Paillards with a Lemon Butter Caper Sauce and Served with arugula tossed in a citrus Vinaigrette and Yukon Gold Potatoes 26

• Grilled Rack of Lamb - New Zealand rack of lamb, rosemary mashed potatoes, sautéed baby spinach and baked vine ripe tomato, cabernet demi 33

• Pollo a la Canal - A pan seared chicked breast topped with a white wine, artichoke lemon butter sauce and served with whipped potatoes on a bed of Sautéed spinach 18

• Panko Crusted Chicken Breast - A pan seared chicked breast topped with a white wine, artichoke lemon butter sauce and served with whipped potatoes on a bed of Sautéed spinach 22

• Bistro Burger - 8 ounce chopped sirloin, BBQ caramelized onions, fontina cheese, lettuce, tomato, French fries 10
  
  
  Reservations

PASTA

• Chicken and Sausage Mediterranean - Sautéed Chicken Medallions and Sweet Italian Sausage with Roasted Tomatoes, Kalamata Olives, Fresh Baby Spinach, Penne Pasta and Feta Cheese Tossed in a White Wine Butter Sauce 20

• Shrimp Scampi - Sautéed Jumbo Shrimp, artichokes, Roma Tomatoes, Fresh Spinach, and Linguine Tossed in a Garlic Lemon Scampi Sauce “ONE BISTRO Style” 22

• Lobster Mac & Cheese - Elbow Macaroni Tossed in a Cheddar, Parmesan, and Fontina Mornay Sauce and Finished with House Made Lobster Crumbs and Drizzled with Truffle Oil 22

• Littlenecks and Mussels Bianco - Littlenecks and P.E.I. Mussels, Garlic, Fresh Herbs, White Wine, Tomatoes, and Butter Sautéed and Served over Linguine with Olive Oil Crostinis 21

Reservations