Salads

Bistro V Salad with Mixed Greens, Grape Tomatoes, Cucumber,
Kalamata Olives and Greek Feta with Sherry Vinaigrette…..8

Tortellini Pasta Salad with White Beans, Artichokes, Grape Tomatoes,
Mediterranean Olives and Rosemary Scented Grilled Chicken
tossed in a Basil Vinaigrette….12

Cobb Salad with Tillamook Cheddar, Bacon, Chopped Tomatoes,
Shaved Smoked Turkey, Chopped Farm Egg
and House–made Ranch…..10

Boston Bibb Salad with Apples, Pecans, Maytag Bleu Cheese
and Lemon-Dijon Vinaigrette…..10

Bistro V Chicken Salad with Grapes, Fugi Apples, Celery, Pecans,
and Fresh Dill…9 Croissant…12

Poached Local Farm Egg Salad with Oysters and Pancetta Lardons
over Mixed Greens…..12

Spring Asparagus and Spinach-Arugula Salad with Fingerling Potatoes,
Boiled Farm Egg and Fava Beans tossed in a
Warm-Bacon Honey Balsamic Vinaigrette…12

Add Chicken to any Salad…..4   Oysters…..7   Shrimp…..7   Salmon…..7

Sandwiches

Havarti and Aged Cheddar Grilled Cheese with Tomato-Basil Soup….12

Open Faced Roast Beef on Sourdough with Skinny Fried Onions …..9

M G’s Famous Grilled Balsamic B.B.Q. Pork Tenderloin Sandwich
topped with Slaw, Relish and Spicy Mustard……10

Bayou La Batre Po Boys on New Orleans Gambino’s Bread…Fried Oysters…..10  

Grilled or Fried Shrimp…..10   

Grilled or Fried Fish…..12

Bistro Burger with 8 ounces of Ground Beef,
Lettuce, Tomato, Grilled Onion, Pickles, Cheddar and Dijonnaise on a Kaiser Bun…..9  
With Bacon and Maytag Bleu Cheese…..11

Smoked Turkey Panini with Bacon, Havarti, Tomato Chutney, and Arugula…..10

Fried Green Tomato BLT …..9

Greek Style Whole Wheat Chicken Wrap
with a Chickpea, Tomato, Olive, and Feta Salad…..12

Entrees

Panko Chicken with Stone Ground Mustard Sauce, Mixed Greens and Mashed Potatoes…..12

Fried Oyster Plate with Sweet Potato Fries and Marinated Slaw…..14 

Grilled or Fried Shrimp Plate…..14   

Shrimp and Oyster Combo Plate…..14

Shrimp and Grits with Gulf Shrimp, Spinach and Grape Tomatoes
in White Wine Cream Sauce over Stone Ground Grits topped with Crumbled Bacon…..16

Fish of the Day…..Market Price           

Mussels in a Tomato-Lemon Broth with Herbs…..10             

Farmer’s Market Vegetable Plate..9 

Daily Specials:

Tuesday – Tim’s Chicken Pot Pie…...10    

Wednesday – Red Beans and Rice with Cornbread…..10

Thursday –Chef Downey’s Pasta Primavera…..12    

Friday – South Alabama Fish Fry…..13

Dinner Menu:

Evening Menu

Appetizers 

Mussels sautéed with Plum Tomatoes, Basil, Thyme, Garlic and Lemon…..10

Seafood Bisque with Tarragon Crème Fraiche…..8

Gulf Crab and Scrambled Farm Egg Salad with Baby Greens and Country Ham Cracklins…..12

Crispy Grit Cake with Country Ham, Crimini Mushrooms, Spinach and Shrimp sautéed in a White Wine Cream Sauce…..12

Birmingham’s Best Fried Oysters with Buttermilk Brined Fried Green Tomatoes….. 12

Salads

Spring Salad of Asparagus, Fingerling Potatoes, Fava Beans, Boiled Farm Egg, Spinach-Arugula, Warm Bacon-Honey Balsamic Vinaigrette…..12

Caesar Salad with Romaine, Tomato-Basil Relish, Shaved Reggiano and Crispy Grit Croutons…..9

Boston Bibb Salad with Apples, Walnuts, Maytag Bleu Cheese and Lemon-Dijon Vinaigrette…..10

Poached Farm Egg and Fried Oyster Salad with Pancetta Lardons, Baby Greens and Sherry Vinaigrette…..12

Entrees

Fish of the Day…..Market Price                     Risotto Du Jour…..Market Price

Francisco’s Famous Seafood Paella….23

Grilled 160z Farm Raised Veal Chop with Baby Vidalia-Early Squash Casserole, Tender Turnip Greens and an Aged Balsamic Must Finish….27

Cappellini with Fresh Garlic, Plum Tomatoes, Artichoke Hearts and Kalamata Olives finished with Basil Pesto…..12                With Grilled Chicken…..16          With Fresh Shrimp…..18

Fettuccine with Pulled Chicken, Mushrooms, Pancetta, Sweet Peas, Leeks and Arugula …18

Hand -Cut Hereford Beef Tenderloin Au Poivre on a Spring Vegetable Hash of New and Sweet Potatoes, Baby Vidalias, Asparagus, and Mushrooms with Red Wine Demi-Glace…..27

Handmade Crab Cakes served over Mixed Greens and Fried Green Tomatoes topped with Corn-Tomato Relish…..23

Gnocchi with Sugar Snaps, Fresh Artichoke Hearts, Baby Vidalias, Cherry Tomatoes, Fava Beans, Asparagus and Fennel tossed in an Arugula-Basil Pesto Cream…16

One Half of a Slow Roasted Tanglewood Farms Red Line Poussin with Roasted New Potatoes and Haricot Verts Finished in a Thyme-Butter Sauce …..17

Shrimp and Grits with Gulf Shrimp, Spinach and Grape Tomatoes in White Wine Cream Sauce over Stone Ground Grits topped with Crumbled Bacon…..18

Fried Oyster Plate with Sweet Potato Fries and Marinated Slaw…..14                                              Grilled or Fried Shrimp Plate…..14    Shrimp and Oyster Combo Plate…..14

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions