White Truffles from Alba
House Made Beet & Goat Cheese Terrine
Squid Ink Linguini
Encrusted Yellowfin Tuna
ham
Italy
Duck Confit Strudel and Smoked Heirloom Tomato Crème brûlée
Mozzarella di Bufala, Focaccia Crisp, Olive Bubbles and Pesto
Pineapple Heirloom Tomato Risotto, Boar Prosciutto and Goat Cheese
Private Dining Room
Dining Room
Chef Vittorio Ettore
Zucchini Blossoms
Chive Flower
Trofie

A la Carte Menu

At Bistro 5 we make everything on our menu in house. We strive to use only the freshest, local and organic ingredients whenever possible. Our goal is to create an experience that feels "organic" in spirit, but more importantly we hope you taste the passion we have for what we do on your plate.

"Piattini"For the table
Designed to pair perfectly with our house made focaccia bread.
 
           Cannellini Beans and White Anchovies 6            
                     Marinated Olives 6                            
                Foie Gras Mousse and Vincotto 6                        
Baccala - Salt Cod Ravioli with Capers and Mint Aioli 5
House-Made Fresh Ricotta, EVOO and Orange Zest 6

Appetizers
Eggplant Tower Breaded Eggplant Layared with Goat Cheese and Grateful Farm Heirloom Tomato Sauce /10
Calamari Semolina Coated Fried Squid with Sweet and Spicy Tomato Chutney /12
Baked Polenta Hen of the Woods Mushrooms and Taleggio Cheese /12
Crispy Tuna Phyllo, Avocado and Cilantro Salad, Pickled Onions and Wasabi Infused Tobiko /15
House Cured Meats "Salumi" Duck, Boar and Berkshire Pork Loin Prosciuttos,
Foie Gras Mousse, Poached Anjou Pear and Green Apple Sorbet /14

Salads
Warm Golden Beets Herbed Goat Cheese, Black Truffle Coulis and Carlisle Honey /10
Endive Salad Gala Apples, Gorgonzola and Caramelized Almonds /10
Mixed Greens Assorted Greens, Cucumbers and Radish with Red Wine Vinaigrette/ 9     

Handmade Pastas
Braised Boar & Trofie Broccoli Rabe, Shaved Parmigiano and Spicy Pepper Flakes /24
Saffron and Squid Ink Spaghetti alla Chitarra Clams, Calamari, Baby Octopus, Capers, Green Olives and Plum Tomatoes /25        
Gnocchi  Wild Mushrooms, Truffled Panko and Parmigiano /22

Entrees
Sea Scallops Blood Orange, Leek and Thyme Risotto /27
Seared Salmon Proscuitto, Spaghetti Squash, Fall Chips and Pomegranate /26
Rabbit  “Filet Mignon” Pearl Onions, Fregola, VT Bacon, Robiola and Baby Kale /27
Barn Raised Veal Chop Milanese Pistachio-Panko Bread Crumbs, Sage-Garlic
Mashed Potatoes, Porcini Demi and Tuscan Kale Chips /29
Painted Hill Farm NY Strip Loin Fingerling Potatoes, Asparagus, Smoked Sea Salt
 and Cabernet-Rosemary Sauce /29            
 Grilled Free Range Chicken Herbed Breast and Boneless Leg, Swiss Chard,
 Honey-Balsamic Butternut Squash/23

Chef/Owner: Vittorio Ettore 

Chef du Cuisine: Joe Carli   


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy*
18% gratuity will be added to parties of 5 or more.

                                                                                                                                                                 

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