Spice up your taste buds with some heartwarming additions from the Bistro83 fall menu!
Come in from the chilly weather and start yourself off with some of our newest small plate appetizers, Grilled Chorizo Stuffed Mini Peppers, served in a Red Wine Broth and Cilantro Lime Aioli; and the Wonton Tacos filled with Pulled Pork and a side of Bleu Cheese Slaw or the Crispy Calamari with a Sriracha Salsa Verde. Any of these sweet and savory treats are a delightful starter.
Hot from the Oven
Bistro 83 has added two new flatbreads. Spinach Artichoke topped with Parmesan and a Mozzarella Blend. The other new flatbread – not for the faint of heart – is the Hungarian Pepper with Mashed Three-meat Meatball, SPICY Peppers, Homemade Sauce and Shaved Parmesan – Guaranteed to keep you warm!
Adding Extra Warmth and Comfort are this Fall’s entrees
Sous Vide Double-bone Pork Chop Grilled and Served with Cranberry Whole Grain Mustard Chutney over Mashed Potatoes and Sautéed Baby Kale. Chicken Francaise Sous Vide Airline Chicken, Grilled over Fingerling Potatoes, Baby French Green Beans with a White Wine Lemon Sauce. 3 Little Pigs Sous Vide Italian Prosciutto Wrapped Pork Tenderloin with Amish Bacon Lardons, Sundried Tomato Pesto Risotto.
Hearty pastas are a plenty at Bistro 83 the fall. Come hungry and leave happy with the Bistro Bolognaise Veal, Beef and Pork, Old World Sauce over Pappardelle Pasta Topped with Grana Padano Cheese, Homemade Pierogi Stuffed with Butternut Squash, Bleu Cheese and Chipotle, Sautéed in Fenugreek Brown Butter, Topped with Roasted Pumpkin Cream Sauce, Caramelized Onion and Sautéed Kale Lollipop Sprouts, Local Micro Sage, Fresca Veggie Pappardelle Sautéed Baby Kale, Roasted Crimini Mushrooms, Roasted Garlic Topped with Shaved Parmesan.