Dinner Main Course

Bistro Rollin “Lasagna”  |  Wild Boar Ragu’, Béchamel Sauce, Fresh Herbs  |  19

Risotto of the Day  |  Chef Selected Seasonal Ingredients  |  22

Steamed PEI Mussels and Handcut French Fries (Moules Frites)  |  White Wine, Provencal, Thai Curry  |  23

Pan Roasted Skate  |  Acorn Squash, Wild Mushrooms, Red Wine Sauce  |  29

Jumbo Diver Sea Scallops  |  Broccoli Puree, Whipped Potatoes, Pine Nuts, Ginger Soy Beurre Blanc  |  28

All Natural Roast Chicken  |  Pearl Onions, Bacon, Roasted Potatoes, Roasted Figs & Fall Vegetables  |  25

Roast Long Island Duck Breast  |  Creamy Endive, Roasted Apples & Prunes, Glazed Chestnuts  |  28

Brined and Roasted Rack of Pork  |  Center Cut Rib Roast with Seasonal Garnish  |  26

“Certified Angus” New York Strip Steak with Handcut French Fries  |  Choice of Green Peppercorn or Bernaise Sauce  |  31

Hanger Steak  |  Potato Gratin, French Green Beans  |  25

One-Half Pound Bistro Rollin Burger with Handcut French Fries  |  Onion Confit, Pancetta, Gruyère Cheese  |  16