Bistro 821

Spinach, roasted apple wedges, Bermuda onion, macadamia nuts and warm smoked bacon balsamic dressing.

Mixed greens, tomato and Bermuda onion finished with a balsamic vinaigrette.

Stacked tomato, hand-made mozzarella, fresh basil leaves, garnished with baby greens, sun dried tomato pesto and a balsamic drizzle.

Romaine, grana padana cheese, croutons and anchovy.

Mixed greens, pine nuts, walnuts, sun dried tomato, gorgonzola cheese, Bermuda onion and marinated exotic mushrooms finished with a balsamic vinaigrette.

Mixed greens, assorted dried fruits, nuts and berries and a raspberry maple vinaigrette.

Mixed greens, roasted shallot vinaigrette, garnished with goat cheese, pickled red onion, peppers and pine nuts.

Spinach, roasted apple wedges, Bermuda onion, macadamia nuts and warm smoked bacon balsamic dressing.

Angel hair, gulf shrimp, sea scallops and mussels sauteed with tomato concasse, basil leaves, garlic, shallot and extra virgin olive oil.

Penne rigate tossed in a creamy vodka tomato sauce.

Gulf shrimp, sea scallops, littleneck clams and mussels garnished with tomato concasse, basil chiffonade and pecorino Romano cheese.

Tenderloin tips, portabella mushrooms and asparagus in a rich brown sauce over penne rigate topped with gorgonzola cheese.

Tomatoes, fresh basil, garlic, shallots, hand-made mozzarella tossed in white wine.

Glazed in a miso-sake marinade and finished with a lemon beurre blanc.

Blue lump crab meat, lobster tail, scallops, mussels and chopped clams simmered in a lobster saffron broth finished with rouille and crostini.

With crispy sushi rice cake, stir fry vegetables and a sweet and spicy Thai chili sauce and crushed peanuts.

Clams, mussels, shrimp, scallops and medallions of fish baked in saffron flavored rice with grilled vegetables.

Served with mashed potatoes, asparagus and finished with a lemon butter sauce.

Coconut, lemongrass and ginger encrusted, with jasmine rice and stir-fry vegetables and finished with a sweet and spicy Thai chili sauce and crushed peanuts.

With Kalamata olive, prosciutto and caper crust, goat cheese potato cake, spinach, pine nuts, finished with a tomato basil beurre blanc.

Grilled salmon, served with a goat cheese potato cake and fresh vegetables, finished with a tomato basil beurre blanc.

8 oz. Broiled Florida lobster tail served with mashed potatoes and asparagus with a side of drawn butter.

All portions are half-size portions. Served with mashed potatoes, asparagus and various sauces.

All portions are half-size portions. Served with mashed potatoes, asparagus and various sauces.

Grilled and served over spinach and sundried tomato risotto and finished with a cognac au poivre.

12 oz. trip served with fingerling potatoes, asparagus and finished with an aged cherry balsalmic glaze.

Glazed with an exotic mushroom and marsala sauce, mashed potatoes and asparagus.

Shake and bake pork chop. Fresh herbs, smoked bacon and panko and baked finished with a mustard-peppercorn gravy.

Stuffed with spinach, sun dried tomatoes and goat cheese and finished with an herbed chicken glace.

16 oz. bone-in ribeye steak dusted in bistro steak spices and brushed with melted butte.

8 oz. filet roasted and served with bernaise and a pinot noir infused demi-glace.

Roasted breast and braised leg of duckling. Served with a honey mustard glaze.

Full rack braised in ginger and cola then finished with a double smoked bacon-bourbon BBQ sauce, served with caramelized onion mashed potatoes.

Pot roast of prime beef served with mashed potatoes, braised carrots, and red wine and parsnip gravies.

Studded with vegetables and herbs, served with mashed potatoes and vegetables and topped with red wine gravy.

Broiled in garlic, herb and sun dried tomato butter and topped with mini croutons.

Ginger-lime and marinara sauces.

With triple soy, pickled ginger and wasabi.

Puff pastry, figs and truffle oil garnished with wild mushroom sauce.

Boursin cheese and blue crab meat baked and served with crispy tortilla chips.

Sauteed with root vegetables and spinach finished with a lemon sake sauce.

Braised with shiitake mushrooms and Korean black garlic with crispy wonton chips.

Goat cheese spring rolls served with a raspberry maple dipping sauce.

Two jumbo prawns served with a crispy sushi rice cake with a Thai chili sauce garnished with crushed peanuts.

Garlic shrimp, spiced beef and mozzarella cheese and wrapped in pastry finished with roasted tomato-chipotle sauce.

Flour tortilla filled with grilled gator tenderloin, caramelized onions, tomato and manchego cheese, served with an avocado salsa verde and finished with pico de gallo.