Bay Street Bistro

Baked brie with a fresh fruit compote.

Tender escargot in a garlic and white wine butter sauce.

Tomato, basil and onion bruschetta.

Sausage and spinach stuffing in a large portobello mushroom with a demi-glaze sauce.

A pound of steamed P.E.I. mussels served in a garlic cream sauce.

Fried eggplant stuffed with a blend of 5 cheeses and finished with marinara.

Romaine tossed with handmade dressing and croutons.

Mixed greens, garnished with fresh tomato and carrot with our house dressing.

Poached pears, goat cheese, bruschetta, spiced walnuts and a balsamic glaze on a bed of organic mixed greens.

Tomato, mozzarella and fresh basil drizzled with olive oil and a balsamic glaze.

Fresh garden vegetables tossed with pasta in a white wine butter sauce.

Roasted eggplant stuffed with roasted red peppers, spinach, pine nuts, garlic, sun-dried tomatoes and provolone cheese.

Choose to have your fish prepared with one of our 6 Fresh Catch Preparations including: Piccata, Asian, Blackened, Braised Spinach, Bronzed or Mediterranean.

Choose to have your fish prepared with one of our 6 Fresh Catch Preparations including: Piccata, Asian, Blackened, Braised Spinach, Bronzed or Mediterranean.

Choose to have your fish prepared with one of our 6 Fresh Catch Preparations including: Piccata, Asian, Blackened, Braised Spinach, Bronzed or Mediterranean.

Pan seared shrimp with bruschetta in a garlic & white wine butter sauce, tossed with capellini pasta.

A perfect combination of shrimp, spinach, goat cheese, tomato, garlic, pine nuts and capellini pasta tossed in white wine and olive oil.

Four mini blue crab & wild salmon cakes served in a parmesan cheese bowl with a peppadew aioli.

Shrimp, scallops and blue crab in a garlic cream sauce, served in a puff pastry.

U-8 sea scallops from Nantucket pan seared with a balsamic onion marmalade over risotto.

Crispy duck medallions served with a bacon, shallot & mushroom confit.

Crispy duck medallions served with a cherry Gran Marnier balsamic sauce.

Pesto marinated chicken breast served over a balsamic marinated portobello mushroom with a sun-dried tomato pesto.

Chicken breast stuffed with prosciutto and cheese, served with a sage and white wine demi-glaze.

Served with a mushroom cabernet reduction.

Filet mignon with dijon, mushroom duxelle and prosciutto wrapped in a puff pastry and served with a red wine reduction.

served with a horseradish cream sauce.

A half rack of lamb rib chops served with goat cheese and a balsamic glaze.

Herb crusted half rack of lamb rib chops served with a tomato and dijon mustard sauce.

Veal chop served with a mushroom marsala wine sauce.

Braised pork shank in a traditional Osso Bucco preparation.

If you would like a whole dessert made for a special event or holiday, we would be happy to make one for you. Prices will vary depending on request.