David's Bistro

APPETIZERS

• MIXED GREEN SALAD$17

  With cucumber ribbons, dill, chévre, and white balsamic vinaigrette

• DAVID'S CAESAR SALAD$17
• SEARED SCALLOPS$29

  Chorizo, bell pepper and capers relish, saffron aioli and crispy matchstick potatoes

• LAMB TERRINE$22

  With cantaloupe and mint salsa, and crostini

• HEIRLOOM TOMATO SALAD

  With crispy prosciutto, Parmesan shavings, anchovies and creamy garlic dressing$18

• ESCARGOT$18

  Mushrooms in herb butter on sourdough toast

HOUSE WINES

• Red: Cotes du Rhône, France$50/$12.50
• White: Muscadet, Sèvre et Maine, France$48/12

ENTRÉES

• RHUBARB BBQ GLAZED BOAR BELLY$36

  Sliced with warm fingerling potato salad (green beans, red onion, crunchy mustard) & a creamy green garlic sauce

• CRISPY ROASTED BREAST OF CHICKEN$38

  with Double Smoked Bacon Mushroom Whiskey Sauce and Mashed Potatoes

• DUCK LEG CONFIT$40

  with Lingonberry Sauce, Rosti Potato, and Asparagus

• BRAISED BEEF CHEEK$38

  On potato gnocchi with rich braising jus and carrot ribbon & rosemary salad

• BUTTER POACHED LOBSTER TAIL$46

  On green pea puree with roasted golden beets, asparagus, radish, lentils and edamame beans

• PAN SEARED LAKE ERIE PICKEREL$38

  with zucchini, corn, bell pepper and brown butter succotash and new potatoes

• MUSHROOM & LEEK RISOTTO$28

  with green garlic salsa vert and toasted pine nuts (can be made vegan)

APPETIZERS

Check Blackboards For Feature and Wine List House Wines: Red: Cotes du Rhône, Fr. $50/12.50 White: Muscadet Sèvre et Maine, Fr. $48/12

• MIXED GREEN SALAD$17

  Mixed green salad with cucumber ribbons, dill, chévre, and white balsamic vinaigrette

• DAVID'S CAESAR SALAD$17
• LAMB TERRINE$22

  Lamb terrine with cantaloupe and mint salsa, and crostini

• HEIRLOOM TOMATO SALAD$18

  Heirloom tomato salad with crispy prosciutto, Parmesan shavings, anchovies and creamy garlic dressing

• ESCARGOT & MUSHROOMS$18

  In herb butter on sourdough toast

ENTRÉES

• GRILLED FLAT IRON STEAK$35

  Jus, house cut frites and mixed greens

• MUSHROOM & LEEK RISOTTO$23

  With green garlic salsa vert and toasted pine nuts (can be made vegan)

• PAN SEARED LAKE ERIE PICKEREL$38

  With zucchini, corn, bell pepper and brown butter succotash and new potatoes

• SEAFOOD LINGUINE$34

  With shrimp, scallops, soleggiatti tomato, basil, in olive oil green garlic sauce

• BACK BACON ON A BUN$18

  Grilled peameal bacon, red cabbage & carrot slaw with warm fingerling potato salad

• GRILLED CORNISH HEN$32

  On green pea puree with roasted golden beets, asparagus, radish, lentils and edamame beans

• Classic Creme Brulee$14

  Caramelized vanilla custard

• Warm Sticky Toffee Pudding$14

  With butterscotch sauce and whisky ice cream.

• Chocolate Hazelnut Pavé$14
• Salted Honey Tart$14

  With rhubarb coulis and white chocolate bee pollen mendiant

• Strawberry Lemon Blondie With Almond Sorbet$14
• Dark Chocolate Truffle$3
• Cheese Plate$22

  With fruit and house made flatbread

Appetizer:

• Market salad with balsamic vinaigrette and crispy parsnips

Mains:

• Cassoulet - braised lamb and white bean casserole with double smoked bacon, Andouille sausage and duck confit topped with Parmesan panko breadcrumbs
• Pan seared Arctic Char with white wine creamed leeks, saffron rice and broccolini

Dessert:

• Apple and pear Crumble with toasted Almond oat crumble with crème chantilly