Main Menu
Sauteed Crab Cakes
On a bed of creamed sweet yellow corn & cerole remoulade sauce
Pate Maison
A smooth and creamy mousse pate, served with french bread toast points
Pan Seared Sea Scallops
Drizzled with extra virgin olive oil & balsamic reduction, topped with feta cheese
Crab Claws
Sauteed in chardonnay finished with garlic and parsley butter, or fried served with cocktail or tartar sauce
Scotch Smoked Salmon
Thin slices of smoked salmon topped with red onion, capers and cracked black pepper, drizzled with extra virgin oil and balsamic vinegar reduction
Grilled Gulf Shrimp
Tossed in virgin olive oil, with sundried tomatoes, kalamata olives, garlic, capers, artichoke hearts, leeks, and red onions, served on a bed of baby spinach, topped with feta cheese, pine nuts
Thyme Shrimp or Oysters
Lightly breaded in thyme seasoned flour, deep fried served with fries or mixed vegetables
Paneed Veal
Pan fried, served with fettuccine, tossed in a marinara or alfredo sauce, topped with parmesan cheese, served with vegetarian mix
Sauteed Veal Piccata
With crabmeat & capers in a lemon butter sauce, served with angel hair pasta & veg mix
Grilled Veal Chop (14 oz)
With a marsala wine & shitake mushrooms sauce, creamed potatoes and veg mix
Grilled Filet of Beef (8 oz. Center Cut)
Topped with parsley butter, served with creamed potatoes & veg mix topped with jumbo lump crab meat
Grilled Rack of Lamb
With a balsamic rosemary infused olive oil, creamed potatoes and veg mix
Pan Seared Oven Roasted Duck Breast
With a fig compote & port win reduction sauce, topped with scallions and toasted pecans, served with creamed sweet potatoes & veg mix
Salads
Blue Cheese Salad
Romaine & mix greens, tossed with blue dressing, with sliced red onions, walnuts, and blue cheese crumbles
Mix Green Salad
Artichoke hearts, kalamat olives, roma tomatoes, capers, tossed in an herb balsamic vinaigrette, topped with red onions, feta cheese and pine nuts
Spinach, Goat Cheese & Roasted Red Beet Salad
Baby spinach tossed with a citrus balsamic vinaigrette, pine nuts & red onions
Salads
Add chicken, shrimp, salmon, oysters or crab cakes to any salad, cup of soup and petite saladCaesar Salad
Romaine tossed with caesar dressing, parmesan cheese & garlic croutons
Blue Cheese Salad
Romaine & mix greens, tossed with blue dressing, with sliced red onions, walnuts, and blue cheese crumbles
Mix Green Salad
Artichoke hearts, kalamat olives, roma tomatoes, capers, tossed in an herb balsamic vinaigrette, topped with red onions, feta cheese and pine nuts
Lunch Menu
Sauteed Crab Cakes
On a bed of creamed sweet yellow corn & cerole remoulade sauce
Pate Maison
A smooth and creamy mousse pate, served with french bread toast points
Crab Claws
Sauteed in chardonnay finished with garlic and parsley butter, or fried served with cocktail or tartar sauce
Scotch Smoked Salmon
Thin slices of smoked salmon topped with red onion, capers and cracked black pepper, drizzled with extra virgin oil and balsamic vinegar reduction
Grilled Shrimp or Chicken
Sauteed in extra virgin olive oil, with sundried tomatoes, kalamata olives, garlic, capers, artihcoke hearts, leeks & red onion, served on a bed of spinach, with feta cheese, pine nuts
Thyme Shrimp or Oysters
Lightly breaded in thyme seasoned flour, deep fried served with fries or mixed vegetables
Pan Seared Sea Scallops
Topped with lump crab meat & roasted roma tomatoes, sauteed with a touch of madeira wine finished with sweet butter, served on a bed of spinach
Grilled Salmon
With artihcoke hearts, capers, leeks, red onion, kalamata olives, sun dried tomatoes, yellow corn & green beans, sauteed in extra virgin olive oil, served over linguine, topped with feta cheese & pine nuts
Veal Panne
With fettuccine tossed in marinara of alfredo sauce, topped with parmesan, served with mixed vegetables with crabmeat lemon butter caper sauce and angel hair pasta
Grilled Shrimp or Chicken
Sauteed in extra virgin olive oil, with sundried tomatoes, kalamata olives, garlic, capers, artichoke hearts, leeks & red onion, served on a bed of spinach, with feta cheese, pine nuts
Bistro Burger or Grilled Chicken
On a bun or french bread, dressed lettuce, tomato, pickle, mayo, sauteed mushrooms and onions, choice of cheddar, swiss or blue cheese, with fries or petite caesar salad
Salads
Any salad add: salmon, chicken, shrimp, oysters or crab cakesBlue Cheese Salad
Romaine and mixed greens tossed in blue dressing, topped with sliced red onions, toasted walnuts, and blue cheese crumbles with apples add
Caesar Salad
Romaine tossed with paremsan cheese and garlic roasted croutons
Mixed Green Salad
With artichoke hearts, kalamata olives, red onion, capers, tossed in a herb balsamic vinaigrette, topped with feta cheese & toasted pine nuts with apples add
Brunch Menu
Crab Claws
Sauteed in chardonnay and garlic, finished with parsley butter or deep fried
Crab Cakes
Sauteed served with creamed corn and cerole remoulade sauce
Grilled Shrimp or Chicken
Tossed in virgin olive oil, with sundried tomatoes, kalamata olives, garlic, capers, artichoke gearts, leeks, and red onions, served on a bed of baby spinach, topped with feta cheese, pine nuts
Thyme Shrimp or Oysters
Lightly breaded in thyme seasoned flour, deep fried served with fries or mix veg
Paneed Veal
Pan fried, served with fettuccine, tossed in a marinara or alfredo sauce, topped with parmesan cheese, served with veg mix
Paneed Veal Piccata
With crabmeat lemon butter caper sauce and angel hair pasta
Chicken Pontalba
Grilled boneless breast on bed of sauteed mushrooms, diced ham, onions, garlic, and roasted potatoes, topped with a rich bearmaise sauce
Benedicts
Classic eggs crab cakes oysters eggplant on an english muffin, with canadian bacon and poached eggs, topped with hollandaise sauce, served with brabant potatoes or grits
Pecan Amaretto French Toast
3 slices, dusted with powdered sugar, served with grilled ham and scrambled eggs
Menu for Water Street Bistro is provided by findrestaurantmenu.com
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