Bistro 555

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Tomato gazpacho

Tomato gazpacho with English cucumber/celery/ fresh mint remoulade/black olive croutons

Tomato gazpacho

Tomato gazpacho with English cucumber/celery/ fresh mint remoulade/black olive croutons

Tomato gazpacho

Tomato gazpacho with English cucumber/celery/ fresh mint remoulade/black olive croutons

Second Course

Wood oven baked French baguette bruschetta

basil pesto/roasted heirloom tomatoes/Buffalo mozzarella/arugula

Bistro 555 Atlantic gravlax salmon carpaccio

espelette pepper/ olive oil/crème fraîche

Goat cheese crumble salad

escabeche roasted bell peppers/pickled strawberries/caramelized pecans/champagne dressing

Third Course

Bucatini pasta Carbonara

Chef David Denis grandma’s recipe

Pan seared tuna steak

Niçoise style sauce /smashed fingerling potatoes/roasted asparagus

Chicken breast brochette

mushroom demi-glace sauce/rice pilaf/ grilled basil pesto zucchini

Fourth Course

Port wine watermelon mint salad

with raspberries sorbet

Lemon sorbet

confit lemon zest/limoncello syrup

Valrhona chocolate mousse

with vanilla whipped cream

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

First Course

Wood oven baked French baguette bruschetta

basil pesto/roasted heirloom tomatoes/Buffalo mozzarella/arugula

Bistro 555 Atlantic gravlax salmon carpaccio

espelette pepper/ olive oil/crème fraîche

Goat cheese crumble salad

escabeche roasted bell peppers/pickled strawberries/caramelized pecans/champagne dressing

Second Course

Bucatini pasta Carbonara

Chef David Denis grandma’s recipe

Pan seared tuna steak

Niçoise style sauce /smashed fingerling potatoes/roasted asparagus

Chicken breast brochette

mushroom demi-glace sauce/rice pilaf/ grilled basil pesto zucchini

Third Course

Port wine watermelon mint salad

with raspberries sorbet

Lemon sorbet

confit lemon zest/limoncello syrup

Valrhona chocolate mousse

with vanilla whipped cream

Note

Guest may choose 2 courses.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.