McLeod House Bistro

McLeod House Bistro

Dinner Selections  ~ served after 4 pm

 

Great Beginnings and Small Plates   

 

 

Crab Cake

With roasted sweet corn bourbon relish and ancho chipotle cream

 12.00

 

 Baked Feta

With tomato, caramelized onions and olive oil

Served with crostinis

 9.00

 

  Eggplant and Portabella Mushroom Flat Bread

 Grilled eggplant, portabella mushrooms, caramelized onions, roasted red peppers, and mozzarella

on a sweet basil pesto marinara

9.75

 

Baked Stuffed Artichoke Hearts

Stuffed with an herbed breadcrumb and cheesemixture

With a lemon garlic butter

 9.50

 

 Escargot

Served in the French fashion with a garlic herb butter and toasted baguette  

10.00

 

 Stuffed Clams

 Middle neck clams with bacon, tomato, garlic, and

seasoned bread crumbs

 9.00

 

   Brucshetta

                        Crostinis with a tomato and olive tapenade and shaved asiago cheese

 8.00

 

 Hummus 

Garlic, ginger and picked onions with garam masala 

Served with Pita

8.00

 

 The Trilogy 

Hummus, Olive and tomato tapenade with pita and crostinis

10.50

 

  Shrimp Cocktail

Served traditional with lemon and Cocktail Sauce

 10.00

  

 

Soup of the Day

Cup served with a crostini   4.25

Bowl served with pressed artisan bread   6.75

 

 

 

 Salads

 

The Wedge 

A wedge of iceberg with gorgonzola crumbles, dried cranberries and balsamic vinaigrette

6.00

 

House Salad  

Mixed greens with tomato, cucumber, red onion, shredded cheese and choice of our dressings

4.25

 

Spinach Salad

 With slivered almonds, caramelized onions, apple wood smoked bacon, crumbled blue cheese

and a hot honey bacon dressing

6.00

 

Caprese Salad 

Fresh Mozzarella and tomatoes toped with basil and drizzled with balsamic vinaigrette

Served with a side of mixed greens

9.50

 

 

 

 Dressings:   Hibiscus Raspberry Vinaigrette, Balsamic Vinaigrette, Parmesean Peppercorn and Blue Cheese

 

 

Main Course

 

Pork Chop

With warm Cinnamon apples and served

with German style potato pancakes, Braised red cabbage and fresh vegetable

21.00

 

Filet Mignon

with German style potato pancakes, fresh vegetable

and a mushroom cabernet sauce de vin

32.00

 

Stuffed Portabella

Stuffed with ratatouille, mozzarella and asiago cheeses and finished with a balsamic glaze.  

Served with jasmine rice

18.00 

 

 Pasta with shrimp

Fettuccine topped with artichoke hearts, sundried tomato, garlic, Kalamata olives and basil pesto

19.50

 

Scallops Au gratin

With spinach and mushrooms in a creamy asiago sauce

24.00

 

Duck Breast

Pan seared with a Port wine and wild berry sauce

with jasmine rice and vegetable

 21.00

 

Boursin Raspberry Stuffed Chicken

served with jasmine rice and fresh vegetable

18.00

 

Key West Catch

Sautéed Florida fish of the day with Avocado, Papaya, and Key Lime Beurre Blanc

 over jasmine rice with fresh vegetable

23.00

 

Wild Berry Salmon

Topped with a wild berry and maple syrup glaze,

Served with jasmine rice and fresh vegetable

19.50
 
  Crab Cake Dinner
 
With roasted sweet corn bourbon relish and ancho chipotle cream
Served with jasmine rice and fresh vegetable
21.50
With roasted sweet corn relish and ancho chipotle cream
Served with jasmine rice and fresh vegetable 
22.00 
 
 
 
 

 

Desserts 

 

The Bistro Chocolate Torte 

A rich flourless chocolate cake atop an orange liqueur dusted with powdered sugar ,

drizzled with melted chocolate and sprinkled with orange zest

7.00

 

Pina Colada  Bread Pudding

With a dark rum and coconut cream, sprinkled with toasted coconut

7.00

 

Cheesecake 

Rich and creamy with a mixed berry coulis

7.00

 

 Key Lime Pie

A Florida classic, topped with meringue 

7.00

 

Creme Brulee

Classically prepared custard with a caramelized sugar crust

7.00

 

Madagascar Vanilla Bean Ice Cream

Mixed Berry Sorbet

4.00