Queen City Bistro

A Maryland Crab Cake served with a Corn Relish & housemade velvety Remoulade

Creamy Goat Cheese melted into a Roasted Red Pepper Sauce and served with Crostinis

Cornmeal Crusted Fried Green Tomatoes topped with diced Cucumber, Onion, & Olive served over a Pesto Aioli

A mixture of Boursin Cheese, Fresh Spinach, Artichokes, Roasted Garlic, Shallots, and Herbs Baked and served hot with Crostinis

Served with a classic tomato marinara, basil pesto, and a creamy green peppercorn sauce

Fresh arugula tossed in a lemon vinaigrette, crowned with creamy goat cheese, candied pecans, and thinly sliced Fuji apples

with Pickled Red Onion, Blue Cheese Crumbles, and a Blue Cheese Vinaigrette

A blend of mixed greens and fresh herbs, offered with your choice of house made ranch or balsamic dressing

Al dente linguine tossed in a vibrant tomato and olive oil sauce, topped with a medley of seasonal vegetables

Ravioli Filled with Earthy Mushrooms and tossed in a Pistachio Cream Sauce

Tender Rigatoni Pasta bathed in a hearty, meat-rich Bolognese sauce

Classic Fettuccine Carbonara with Guanciale, aromatic garlic, peas, and a peppercorn-infused cream sauce

Crown your Salad or Pasta with a Protein

Crown your Salad or Pasta with a Protein

Served with Vanilla Infused Mashed Potatoes, Sauteed Green Beans, Cherry Tomatoes, & topped with Truffled Fontina Cheese Sauce. GF-NF-EF

Grilled six ounce Salmon Filet served with sauteed Asparagus and Cherry Tomatoes & finished with a Lemon-Caper Sauce. GF-EF-NF

Fried Chicken Breast served over a savory Quinoa Pilaf with Pickled Vegetables. GF-EF-NF

12 ounce Pork Chop with a fennel & herb crust served with braised Mustard Greens, Baked Green Apple, & an Apple-Shallot Madeira Wine Glaze. GF-NF-EF-DF. (16 oz Pork Porterhouse available for 29)

Pan Seared Almond-Crusted Trout, served with sauteed Green Beans, Cherry Tomatoes, and drizzled with Brown Butter. GF-EF

Crispy Fried Eggplant with a Gorgonzola-Penne Mac & Cheese over a Tomato Mole & topped with Sicilian Vegetable Medley. V-GF-EF-NF

Lightly Breaded with a hint of Cayenne, Pan-Fried, & served with Roasted Red Peppers over a Malted-Mint Carrot Puree. (GF)-NF-DF-EF

Battered & Fried Shrimp drizzled with a Chili-Garlic Wine Sauce served with Parmesan Polenta Cakes & Coleslaw. GF-NF

With Whipped Cream

Baked with Nuts and Vanilla Ice Cream. GF-V-DF

Topped with Pistachios, Apricot & Pear Compote

With Graham Cracker Crust & Whipped Cream. V-NF