STARTERS AND SALADS
Pan-Seared Se Scallops, ancho-braised leeks
9
Mixed Greens, bacon, candied walnuts, Vermont cheddar dressing
6
Roasted Red and Yellow Beets, herbed goat cheese, pancetta, hazelnut vinaigrette,
toasted hazelnuts
7
Traditional Insalata Caprese, basil, olive oil
8
Cheddar-Ale Soup, baguette crouton
7
Wild Mushroom-Swiss Dip, crostini
8
Charcuterie Plate for Two
chicken liver-brandy pate, select cheese,
fig chutney, marinated-stuffed queen olives, brioche toasts
14

BISTRO PRIX FIXE MENU
3-course meal
26

Cheddar-Ale Soup or
The NoHo Vermont Cheddar Salad
*
Lamb Chops, sour cream-chive mashers, roasted garlic demi
*
Bistro Dessert or Plate of Mini Cookies

PRIX FIXE WINE PAIRING – 18/bottle

ENTRÉES
The NoHo Bistro Half-Pound Bison Burger, topping changes daily,
housemade boniato and sweet potato chips
16
Fresh Fish Meuniere, chestnut rice pilaf
Market Price
Boneless Pork Chop, apple-ginger marmalade, cheddar mashed potatoes
18
Braised Chicken Basque, saffron broth, manchego rice
16
Lentil-Acorn Squash Stew, smoky cornbread
15
Pumpkin Ravioli, fresh tomato, sage butter
15
Bison Skirt Steak au Poivre, cognac pan jus, mashed potatoes
baked blue cheese-stuffed mushrooms
22

DESSERT MENU
Chocolate-Orange Pots de Crème,
candied orange
8
Lemon Curd Tartlet
8
Plum-Almond Tart, crème fraiche
7
Seasonal Sorbet or Ice Cream – ask your server for today’s flavors
5
Plate of Mini Cookies – palmiers, biscotti, oatmeal-butterscotch, gingersnaps
5

Chef de Cuisine – Christopher Deeds
Owners – Jessica Raia-Long and Tina Hurless

Traditional, bistro-style comfort food. Our menu changes seasonally and often in order to have the freshest ingredients.

Reservations are recommended.

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