Bistro 712 Menu and Prices

$8.00

Served with a puff pastry crouton

$8.00

With fresh mixed greens and gorgonzola cream sauce

$7.00

With capers, tomatoes, garlic, spinach and lemon oregano vinaigrette

$12.00

Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce

$10.00

Sauteed shrimp with slivered onion and garlic, tomato fillets, cornbread croutons and a parsley & scallion salad

$11.00

Rare tuna served with puttanesca, salsa verde and roullie. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

$6.00

Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette

$8.00

With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette

$7.00

Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

$8.00

An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce

$7.00

Bread salad with olives, red onion, tomatoes, artichokes, greens and red wine vinaigrette

$22.00

Served with creamy herb polenta, roasted parsnips & brussel sprouts and a ginger, rosemary, money glaze. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bour

$19.00

Stuffed trout with fennel, prosciutto & roasted red pepper stuffing toasted almond spinach and red wine vinegar brown butter

$27.00

Creamy herb risotto with lobster, mussels, shrimp, scallops & clams finished with a light roasted tomato and leek lobster broth

Price may varies

Chef's daily selected cut, served with a daily selection of potatoes, sauce and accompaniments. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illnes

$26.00

Served with roasted garlic mashed potatoes, portobello mushrooms and lemon truffle demi-glace. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness

$22.00

Grilled sliced breast and braised leg served with cranberry, black & pinto beans, & slow roasted red onions and orange. Consuming raw or undercooked meats, fish, shellfish or poultry increases the ri

$7.00

Finished with tarragon and cream

$8.00

With fresh mixed greens and gorgonzola cream sauce

$12.00

Slow cooked pan seared duck leg. Served with blue stilton and toasted pecans with port wine sauce

$9.00

Prince edward Island mussels steamed in white wine with garlic, dijon mustard, fresh parsley and a touch of cream

$11.00

With fresh tomato basil salad and remoulade

$8.00

Pan seared with mushrooms with truffle vinaigrette and roasted garlic bruschetta

$6.00

Mixed baby greens, red onion, tomatoes, sliced apples & hard ricotta tossed in sherry vinaigrette

$8.00

With orange segments, spicy pecans, julienne red peppers and champagne vinaigrette

$7.00

Romaine hearts, parmesan cheese & croutons with house caesar dressing. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness.

$8.00

An assortment of braised winter vegetables, tossed in balsamic vinaigrette with aioli dipping sauce

$19.00

Pan seared rock shrimp & bay scallops tossed with fresh lemon linguine, roasted red peppers, baby arugula, basil oil and freshly grated romano cheese

$27.00

With lobster risotto, spinach and saffron yellow bell pepper coulis

$20.00

Served with mashed sweet potatoes, brussel sprouts and an apple, papaya, black currant chutney

Price may varies

Chef's daily selected cut, served with a daily selection of potatoes, sauce and accompaniments. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illnes

$27.00

Served with roasted garlic mashed potatoes, portobello mushrooms and lemon truffle demi-glace. Consuming raw or undercooked meats, fish, shellfish or poultry increases the risk of food bourne illness

$22.00

Sliced grilled duck breast with a slow roasted duck leg served with aromatic vegetables, lentils and foie gras butter. Consuming raw or undercooked meats, fish, shellfish or poultry increases the ris

$19.00

Half chicken stewed with roasted shallots, baby carrots, sugar snap peas, artichokes and creme fraiche, served with creamy mashed potatoes