Bistro 712 - Full Menu

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

Finished with tarragon and cream

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

With fresh mixed greens and gorgonzola cream sauce

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.

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

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

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

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

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

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.

With fresh tomato basil salad and remoulade

Served with a puff pastry crouton

With lobster risotto, spinach and saffron yellow bell pepper coulis

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

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

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

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

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

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

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

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

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

Pan seared with mushrooms with truffle vinaigrette and roasted garlic bruschetta

With fresh mixed greens and gorgonzola cream sauce