Beach Bistro

Introductions

Plates for Beginning and Sharing.

• "One Helluva Soup," Bistro Blue TomatoUS$14.00

  Seasoned Parrish plum tomatoes with sweet cream and blue cheese.

• Bistro Roberto's SaladUS$18.00

  Vibrant, full-flavored, herbs and greens in company with artisanal cheese, grilled fruit, seasonal vegetables, and today's house sorbet. Everchanging.

• Bella Roma Tomato SaladUS$18.00

  Heritage plum tomatoes, warmed with an herbed vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.

• LobstercargotsUS$29.00

  Lush chunks of Florida spiny lobster (instead of the chewy little slugs). Slow cooked in a crock with herbed spinach and seasoned garlic butter. A Bistro original. Often imitated. But then imitation is the sincerest form of flattery.

• Foie Gras, "Life, Liberty"US$43.00

  Seared Hudson Valley foie gras on savory, "fruited" brioche bread pudding. Garnished with a vanilla bean and Sauternes reduction, nutmeg anglaise and aged balsamic. Sean: "I will stop serving foie gras when they peel my cold, dead fingers from my fork".

• Butter Poached Lobster & Pan Roasted Gulf ShrimpUS$39.00

  A "Novey" lobster tail, butter poached with a hint of citrus and star anise served on a bed of citrus Anson Mills grits, in company with Mosca'd style shrimp.

• CheekyUS$27.00

  Fresh cheeks and throats – "the Captain's cuts." Bistro carved from fresh whole fish. Classic Française. Egg-washed, finished with a Key lime dill butter and capers served with chef's mashed. Unlike us they only have two cheeks, so availability is an issue.

• CrudoUS$26.00

  The sweetest cuts of fresh Gulf Grouper tossed with a bright Citrus Dijon Champagne Vinaigrette.

The Caesar Salad

$18. Our Caesar salad has a sacred lineage. The original recipe from Caesar Cardini's restaurant in Tijuana travelled to Arnaud's in the twenties. Sean was trained in its preparation at Arnaud's before opening the Bistro. For a Mick, like Sean, the sacrilege of changing our Caesar is too daunting. But for a few bucks ($5) and a risk to your mortal soul you are free to meddle. Extra Fish – with those cute little, sweet, white anchovies on top.

• Canajunized

  with Bistro maple glazed bacon. Because Sean's Canadian relatives think Caesar salad has little bits of bacon in it. No idea why.

• Caesar after Cleopatra

  "Blue" with blue cheese.

• Bacon n' Blue

  All of the above. Caesar transformed.

Bistro Vegetable Introductions or Clever Asides

• Grilled AsparagusUS$16.00

  Finished with a little shallot and garlic. Kissed with béarnaise.

• Oyster Mushrooms on FarroUS$16.00

  With seasoned garlic butter, on a bed of farro braised in our vegetable demi. Flaked with Parmesan.

• Princely PotatoesUS$16.00

  Our version of Dauphinoise, layered with manchego, cream and chopped shallots, hinted with parsnip.

Featured Presentations

• Bistro Bouillabaisse, Famous

  First, you hire a bunch of pros to build a killer broth. Poach to order "Novey" lobster tails, jumbo shrimp, premium market fish, shellfish and calamari. Served with clever asides of herbed, garlic toast and aïoli.

  • GenerousUS$56.00
  • BountifulUS$69.00

• U.S.A. Prime Beef Tenderloin

  Brushed with truffle butter, then prepared in a classic Charlemagne style or with a cognac-pepper Normande. Only 1% of American beef gets to be "Prime" American beef - "Where we believe that the beer belongs in the cowboys".

  • 5 oz.US$59.00
  • 8 oz.US$69.00
  • 10 oz.US$79.00

• American Ranchlands' Rack of Domestic LambUS$79.00

  Simply the world's best, fresh, domestic lamb, from Colorado. Seasoned, pan-seared and oven-roasted. Finished with a port-rosemary demi-glace. Served with a complementary sipping glass of Warre's Reserve Port. "You can tell from the flavor that it has never been frozen and carried across a major ocean in the bottom of a ship." Emeril's favorite.

• Grouper Floribbean, a Bistro OriginalUS$56.00

  Real, fresh, line-caught Gulf Grouper with a toasted coconut and cashew crust. Dolloped with a red pepper papaya jam. Stolen from chef Norman Van Aken.

• Grouper CooperUS$66.00

  Real, fresh, line-caught Gulf Coast grouper, pan-seared and crowned with butter-poached lobster and kissed with aurora cream.

• Food Heaven

  Worth dying for. The richest food marriage. Colorado lamb, butter-poached Nova Scotia lobster and Hudson Valley foie gras, all on a brioche bread pudding. Served with a port demi-glace sidecar and a sip of Essensia. Sublime. "A Dionysian vision from the end of a pier in Maine." The Bistro's Feature Presentation at The James Beard House.

  • HeavenUS$96.00

• Bistro Duckling Two WaysUS$49.00

  The Tucker family's Maple Leaf Farms duckling. The duckling leg is confited, then pan crisped and torched. The duckling breast is seared like a steak. Garnished with a pepper Normande then finished artfully according to the Chef's whim. Tender. Crispy. Lush.

• Bourbon & Maple Grilled Gulf ShrimpUS$49.00

  Grilled with bourbon barbeque and Maple Syrup, on pomegranate-citrus Anson Mills grits, garnished with chimichurri.

• Vegetarian IndulgencesUS$37.00

  Chef's pick, whimsical selections, with farro and a true vegetable demi-glace.