The Plaza Bistro

Lunch

Small Plates

Lobster Bisque-with gruyere crostini            6/9

Petite Cheese Plate-three assorted cheeses with dried fruit, quince and toasted nuts    10.50

Dungeness Crab Cakes-over fennel & baby arugula salad and red bell pepper remoulade                                                       11.95

Prawns-served with spicy lime sauce and pickled red onions                                               11

Steamed Mussels-in Pernod cream broth withroasted fennel and garlic                       10.25

Fritto Misto-calamari, rock shrimp and seasonal vegetables fried in rice oil, served wth chipotle aioli                                                       9.50

Moroccan Glazed Lamb Lollipop-with calamata olives glaze onfresh herb salad                    8.95

Sweet Pea & Goat Cheese Risotto Cakes-pan seared; topped with sweet pepper compote and smoked bacon                                          8.25

Crispy Polenta Cake-topped with mushrooms ragu                                                                     7.25

Antipasto-roasted red bell peppers, calamata olives, grilled eggplant, artichoke hearts,  sliced prosciutto and fresh mozzarella                  10.50

Salads

Bistro's-Baby spinach tossed with capers, calamata olives, sliced red onions, tomatoes, fetta cheese and sherry vinaigrette               9.50

Mixed Greens-with citrus vinaigrette, topped with fresh tomatoes and croutons                 7.50

Butter Leaf-with whole grain mustard & honey dressing, topped with crumbled blue cheese, sliced pears and golden raisins                   9.50

Classic Caesar-crispy romaine hearts tossed in the Bistro’s home-made Caesar dresssing, topped with herb croutons and grated parmesan cheese                                            8.50

Roasted Beets-with sherry vinaigrette, topped with goat cheese and candied waltnuts      9.50

Cob-mixed greens tossed with balsamic vinaigrette and topped with crumbled blue cheese, red onions, tomatoed, olives, poached egg, grilled chicken                                        14.50

Maine Lobster-over escalore leafs with orange segments, blue lake beans, crispy fennel and citrus vinaigrette                                             17.50

Sandwiches

(Served with choice of French Fries or House salad)

Italian Grinder-Sliced prosciutto, salami, coppa, smoked hame, provolone cheese with pepperoncinis, tomatoes, red onions, lettuce and garlic aioli                                                12.95

French Brie & Tomatoes-with sliced prosciutto and baby arugula on toasted rye bread     10.25

Grilled Salmon-with apple wood smoked bacon, crispy lettuce, sliced fresh tomatoes and home-made lemon garlic aioli on a ciabatta roll                                                                      11.50

Grilled Chicken Breast-with sliced avocado, lettuce, tomatoes, red onions and chipotle aioli, on ciabatta                                                    12.50

Open Face Portobello- with roasted bell peppers and sauteed spinach, topped with chevre goat cheese on focaccia           11.25

Hamburger-grilled half pound of ground chuck patty on a Dutch crunch roll                            9.95 add cheese:  jack, cheddar or blue  add $ 1.00

Entrees

Osso Bucco-slowed braised over creamy fresh corn polenta, sauteed broccoli rabe with walnuts and lamb jus reduction                      28.

Grilled Rib-Eye, 12oz-served with truffle oil Bistro’s shoe string fries and blue lake beans                                                                          27.50

Linguine Pasta-tossed with Italian sausage, manila clams, tiger prawns, baby arugula, saffron, roasted garlic and white wine      19.95    

Rigatoni Pasta-tossed withbolognese of ground veal and pork and parmesan         17.95

Fettuccine Pasta-tossed with almond & arugula pesto, topped with toasted almond and parmesan cheese                                         16.95

House-Made Gnochhis-with sun-dried tomatoes, crimini mushrooms, fresh peas and roasted garlic cream sauce                 17.50

18% gratuity will be added to parties of 6 or more

Inquire about our banquet facilities

Gift Certificates available

We gladly accept Visa, M/C, Amex, U. S. Travelers Checks and US Dollars

 Dinner

Small Plates

Lobster Bisque-wiht gruyere costrin6/9

Petite Cheese Plate-three assorted cheeses with dried fruit, quince and toasted nuts                                       10.50

Dungeness Crab Cakes-over fennel & baby arugula salad and red bell pepper remoulade                                          11.95

Prawns-served with spicy lime sauce and pickled red onions                          11

Steamed Mussels-in Pernod cream broth withroasted fennel and  garlic                                                   10.25

Fritto Misto-calamari, rock shrimp and seasonal vegetables fried in rice oil, served with chipotle aioli                   9.50

Moroccan Glazed Lamb Lollipop-with calamata olives glaze onfresh herb salad                                                      8.95

Sweet Pea & Goat Cheese Risotto Cakes-pan seared; topped with sweet pepper compote and smoked bacon                                                    8.25

Crispy Polenta Cake-topped with mushrooms ragu                                7.25

Antipasto-roasted red bell peppers, calamata olives, grilled eggplant, artichoke hearts, sliced prosciutto and fresh mozzarella                                10.50

Salads

Bistro's-baby spinach tossed with capers, calamata olives, sliced red onions, tomatoes, fetta cheese and sherry vinaigrette                                 9.50

Mixed Greens-with citrus vinaigrette, topped with fresh tomatoes and croutons                                                7.50

Butter Leaf-with whole grain mustard & honey dressing, topped with crumbled blue cheese, sliced pears and golden raisins                                                   9.50

Classic Caesar-crispy romaine hearts tossed in the Bistro’s home-made Caesar dressing, topped with herb croutons and grated parmesan cheese                                                   8.50

Roasted Beets-with sherry vinaigrette, topped with chevre goat cheese and candied walnuts                          9.50

Entrees

Osso Bucco-slow braised over creamy fresh corn polenta, sauteed brocoli rabe with walnuts and lamb jus reduction                                                 28.

Grilled Rib-Eye, 12oz-served with truffle oil Bistro’s shoe string fries and blue lake beans                                          27.50

Cheeserburger-grilled half pound of ground chuck patty with Gruyere cheese on a Dutch crunch roll and shoe string fries                                                      13.95

Roasted Chicken Breast-stuffed with almonds, mushrooms and sun dried tomatoes; served with sautéed spinach, carrot sticks and Madeira cream sauce                                                  19.50

Maine Lobster Risotto-with leeks, saffron and parmesan cheese; topped with parsley and diced tomatoes 22.50

Pan Roasted Coriander Encrusted Salmon-over chives and roasted fennel risotto, topped with tomato and caper chutney                                                21.50

Linguine Pasta-tossed with Italian sausage, manila clams, tiger prawns, baby arugula, saffron, roasted garlic and white wine                                          19.95

Rigatoni Pasta-tossed withbolognese ofground veal and pork and parmesan cheese                                               17.95

Fettuccine Pasta-tossed with almond & arugula pesto, topped with toasted almond  and parmesan cheese   16.95

House-Made Gnochhis-with sun-dried tomatoes, crimini mushrooms, fresh peas and garlic cream sauce        17.50