MAIN COURSES

Risotto of the Day

Bacon, Broccoli Puree, Parmigiano  | 22

Chef’s Spaghetti Carbonara*

Pancetta, Cream, Parmesan | 22

Pasta Norma

Local Eggplant, Roasted Cherry Tomatoes, Basil, Ricotta Salata | 22

Pan Roasted Skate

Celery Root Puree, Citrus Segments, Caper Berries | 22

 Pan Roasted Iceland Hand Cut Cod

Jasmine Rice, Edamame, Wild Mushrooms, Soy Ginger Beurre Blanc | 30

Coq Au Vin

Pearl Onions, Bacon Lardon, Button Mushrooms, Peppery Egg Noodles | 26

Steamed PEI Mussels and Hand cut French Fries *

White Wine, Provençal or Thai Curry Broth | 24

Hanger Steak – *

Hand cut French Fries and Green Beans | 26

Roast Chicken*

Herb Whipped Yukon Gold Potatoes, Roasted Carrots, Broccoli Floretes, Prunes | 26

Pan Roasted Duck Breast

Tricolor Pepper, Fennel, Tomato Saffron Stew, Roasted Gold Potatoes, Duck Jus | 28

Certified Angus New York Strip Steak

with Hand cut French Fries | 34

BISTRO MENU

Bistro Rollin Burger with Hand cut French Fries

Onion Confit, Pancetta, Gruyère Cheese | 16

Breakfast Anytime Burger

Fried Egg and Sauteed Onions, French Fries | 14 

Chef’s Hand cut Tuna Burger

Hand cut French Fries | 16

Slider Platter

Three Sliders-Beef w/Gruyere, Hand cut Tuna,
New Orleans Crab Cake | 16

Croque Monsieur or Madame

Hot Ham, Gruyere, Bechamel Sandwich

(Madame w/Fried Egg) | 13

House-Made Quiche of the Day

with Farm Greens | 11

Artisanal American Cheese Plate

3 Cheeses from America’s Best Cheesemakers | 14

 

(MENU SUBJECT TO CHANGE SEASONALLY- PLEASE CHECK WITH RESTAURANT TO CONFIRM CURRENT MENU)