The Newbergundian Bistro Dinner

Served from 5pm-close

*Daily Specials*

 

Appetizers

 

Soup Du Jour

Cup 3 Bowl 5

Potato Croquettes 8

Pickles, mustard, gruyere cheese fondue

Artisan Cheeses 14

Apple, pear, dates, spiced honey, mixed nuts, crackers

Charcuterie 15

Salt cured pork, chicken liver pate, hazelnut terrine, pickles, mustard

 

Baked Escargot 13

Garlic, parsley butter, lemon, crouton

Roasted Beets 10

Frisée, goat cheese, candied filberts, aged balsamic vinegar

Steamed Mussels 16

Chorizo sausage, garlic, leeks, shallots, saffron cream, toast


 

Salads

Add Chicken 4
 

House 5/8

Carrot, cucumbers, beets, garbanzo beans

Wedge 14

Iceberg, sun dried tomatoes, bacon lardons, crispy shallots, 

blue cheese, chives 

 

Chicken Salad 14

Green apple, almonds, tarragon aioli, fresh herbs

 

Caesar 14

Romaine, pecorino romano cheese, lemon, garlic crouton

-Add a side of boquerones anchovy 3

 

Croque Monsieur 15

Spinach, smoked ham hock, gruyere, crostini,

stone ground mustard vinaigrette

 

Citrus 15

Belgian endive, frisee, citrus supremes, candied walnuts,

Briar Rose Calisto cheese, blood orange vinaigrette

 

Entrée

Fish & Chips 19

Beer battered halibut, coleslaw, tartar sauce, lemon

Wild Nettle Pesto Pasta 16

Grilled squash, toasted walnuts, frico crisp,

aged balsamic vinegar, torchio pasta

Coq au Vin 20

Braised chicken, whipped potato, bacon, wild mushrooms

 

Squash Fritter 16

Couscous, cauliflower, raisin/apple chutney, yellow curry

 

Steak Frites 21

Hanger steak, fries, confit red onion, house steak sauce

 

Grilled Pork Loin 23

Crispy fried polenta cake, rapini, roasted fig demi glace

 

Arancini 16

Wild mushrooms, smoked garlic, tomato concasse

 

Hamburger 12

Lettuce, onion, pickles, aioli

Add Cheese 1 Add Bacon 2


 

 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Split plate charge is $3. 18% gratuity added to parties of 8 or more.

We are able to split checks up to three ways.

Thank you for your understanding