Bistro 185

Starters

• Chicken and Vegetable Potstickers

  Sesame soy dipping sauce.

• Reuben Egg Rolls (2)

  House made corn beef. Sauerkraut, swiss cheese with thousand island dressing.

• Medjool Dates (5)

  Stuffed with almonds, wrapped in bacon, balsamic drizzle, goat cheese crumbles.

• Tempura Battered Calamari

  Hand cut, lightly battered and quick fried, bistro sauce and mango salsa.

• Lobster Rangoon (5)

  Filled with lobster meat, cream cheese, and scallions. Served with thai sweet and spicy chili sauce.

• Asian Jumbo Lump Crab Cakes (2)

  Pan seared, lump crabmeat.

Shared Plates

• Steak Burger Sliders (3)

  Toasted french baguettes, beef and bacon sliders, bbq sauce, sharp cheddar, crispy onion straws, slaw.

• Soy Chili Chicken Wings (10)

  Fried crispy, soy chili glazed, field greens, bleu cheese crumbles.

• Gravlax (House Cured Salmon)

  Housed cured salmon, two potato pancakes, capers, chopped red onion, and sour cream.

• House Smoked Duck Breast

  Two potato pancakes, raspberry chipotle sauce, sundried cranberries, sour cream.

• Mussels

  White wine and herb, spicy marinara, or bacon, lobster, herb.

• Charcuterie Board

  Chorizo, smoked duck, blueberry and elk salami, gin and juice lamb salami, british banger, procutio, aged gouda, middlefield white cheddar, aged bleu, fresh mozzarella, lucky penny chevre.

Salads

Add House Smoked Duck Breast, Grilled Chicken, Sautéed Shrimp, or Sautéed Salmon Filet

• Baby Bibb

  Local e 55th greenhouse bibb lettuce, crushed pistachio, cornflakes, bacon, lucky penny farms goat cheese ranch, pickled red onion.

• Caesar Salad

  Romaine hearts, shaved parmesan, black pepper, croutons.

• Field Greens Salad

  Field greens, caramelized walnuts, sun-dried cranberries, bleu cheese, blush vinaigrette.

• Warm Walnut Crusted Goat Cheese Salad

  Field greens, warm toasted walnuts, lucky penny goat cheese, balsamic vinaigrette.

• Iceberg Wedge

  Lettuce, crumbled bacon, chopped red onion and tomato, house gorgonzola dressing.

• Beets & Goat Cheese Salad

  Arugula, roasted local red and gold beets, lucky penny goat chevre, honey drizzle, and balsamic glaze..

Entrees

Entrees range from $18 to $32.

Samples of Daily Specials

• Calamari Misto

  Hot peppers, pickled red onion, rhubarb, scallion, fresh calamari rings, tossed in flour and fried.

• 14 Oz Pork Braised Pork Shank

  Roasted patty pan squash, baby artichokes, local polenta.

• 8 Hour Short Rib

  Warm fingerling potato salad, tomato creme, braised pearl onions, fried leeks.

• Pistachio and Cornflake French Toast

  Texas toast, pistachios, cornflakes, raspberry pepper jam, bleu cheese.

• Bistro Benedicts

  Short rib, crab cake, or classic ham, egg, hollandaise and spinach. With chippers.

Beef / Veal / Pork

• Bistro Burger

  8 oz house ground local beef, pickled red onion, white cheddar, bacon, onion-tomato jam, roasted garlic-black pepper aioli, baby lettuce.

• Bistro 185 Steak Oscar

  6oz. Beef tenderloin, crab cake, sautéed shrimp, hollandaise, asparagus, roasted fingerling potatoes.

• Braised Pork Shanks

  Four-hour braised shanks, goat cheese polenta, seared celery root, cherry-raisin mostarda.

• Veal Marsala

  Pan seared veal medallions, house made mushroom raviolis, shiitake mushroom marsala sauce.

Seafood / Poultry

• Wild Caught Ahi Tuna

  Sesame crusted, pan seared, wasabi aioli and ginger mandarin drizzle. Chilled spicy organic whole-wheat peanut sesame noodles with scallions, snap peas, and multi colored peppers.

• Bacon Wrapped Day Boat Scallops

  Served over a creamy lobster risotto. Mixed with snap peas, asparagus and scallions. Balsamic drizzle.

• Lake Erie Perch Fry

  Hand cut fries, charred lemon, purple slaw, and remoulade.

• Faroe Island Salmon

  Pan seared over a bed of tomato risotto and asparagus, fried onion.

• Lobster Ravioli

  Day boat scallops and shrimp, finished in a lobster cream sauce.

• Chicken Schnitzel

  Potato pierogi, sautéed onions, fried brussel sprouts, sour cream, applesauce.

• Limonchello Chicken

  Served over pappardelle pasta with spinach, sundried tomatoes, caramelized onion, fresh herbs, asparagus, and lemon cream.

Vegetarian

• Vegan Breaded Gardein

  Udon rice noodles in coconut-curry cream sauce with steamed brussel sprouts.

• Eggplant Rollitini

  Stuffed with ricotta, spinach and parmesan, over spaghetti, finished with house-made marinara.

• Wild Mushroom and Grilled Leek Pasta

  Sauteed wild mushrooms, black berries, fresh herbs, walnuts, pappardelle pasta, grilled leeks.