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Bistro Open Every Day for Lunch Noon-4pm
Wednesday-Sunday for Dinner 5-9pm
Chef's Menu Starting September 1st
Ravioli with plums, shiitake mushrooms, garlic chevre in a roasted garlic cream sauce , topped with parmesan
~Red Newt Cellars 2004 Reserve Merlot ~
Organic field greens with husk cherries, yellow tomatoes, proscuitto and toasted macademia nuts with a husk cherry vinaigrette
~Red Newt Cellars 2008 Dry Rose~
Pan seared scallops in a husk cherry and basil sauce served with quinoa with lemon zest and herbs
~Red Newt Cellars 2006 Gewurztraiminer~
Plum ginger sorbet
Grilled lamb chop with a raspberry balsamic glaze, served with fingerling potatoes in an herb butter
~Red Newt Cellars 2007 Sawmill Creek Cabernet Franc~
Pear and Almond Cheesecake drizzled with pear sauce
Chef's Menu is available as a 5 course meal for the entire table ~60 per person
Wine pairings ~ Allow us to pair wines with each course ~18 per person ("half glass", four courses)
Select items may be ordered individually as small or large plates: Ravioli ~10, Salad ~8/11, Scallops~19/29, Sorbet ~4.5, Lamb chop ~20/30, Dessert ~8
Vegetarian, vegan, and gluten-free alternatives are usually available. Please ask your server about options.
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Red Newt Bistro
Lunch