Bistro 83 Menu

A trio of panko crusted grouper tacos with chipotle remoulade, shaved romaine lettuce, tomato and pickles

Cerignola reds, kalamata, and green castelvetrano olives, served warm, marinated in extra virgin olive oil, herbs & spices, and topped with crostini & citrus garnish

Crispy calamari with sweet chili sauce, wasabi aioli and devil's tear drop peppers

Served with ben's sweet & hot mustard and cheddar chive cheese fondue

Three bbq pulled pork street tacos with bleu cheese coleslaw on a flour tortilla

Bacon wrapped and goat cheese stuffed dates, drizzled with a balsamic reduction, garnished with toasted walnuts and fresh sea salt

Fresh steamed mussels, caramelized onions, sautéed garlic, dijon & white wine served crusty bread

Sushi-grade ahi tuna with wakame salad, atop crisp wonton chips, drizzled with wasabi aioli and beijing bbq sauce and topped with black sesame seeds and radish

Oysters on the half shell served with mignonette and fresh lemon

Selection of cured meats served with horseradish aioli, whole grain mustard, smokehouse almonds, mixed olives and cracker

Selection of cured meats and artisanal cheeses served with local jam, horseradish aioli, whole grain mustard, smokehouse almonds, dates, mixed olives and crackers

Locally grown gmo free and pesticide free mixed lettuce greens, cherry tomatoes, croutons, cucumbers and shaved red onion with balsamic vinaigrette

Artisan romaine hearts, cherry tomatoes, shaved parmesan, croutons, and caesar dressing

Locally grown gmo free and pesticide free mixed lettuce greens, crushed walnuts, moody bleu cheese, pear and medjool dates with a honey dijon vinaigrette

Locally grown gmo free and pesticide free mixed lettuce greens, beets, mandarin oranges, goat cheese and walnuts with an orange vanilla vinaigrette

Vegetarian rosemary cream sauce, cheddar, parmesan, goat cheese, mozzarella and honey

Shaved prime rib, roasted poblano peppers, caramelized onions, cheddar cheese fondue, mozzarella and provolone cheese topped with a pinch of garlic salt

Vegetarian rosemary cream sauce, mozzarella and provolone cheeses topped with a blend of wild mushrooms, arugula and balsamic reduction

Pulled chicken, buffalo sauce, provolone, cheddar and mozzarella cheeses, with a ranch drizzle

Cheddar cheese fondue, poblano peppers, bacon, fresh garlic, mozzarella and provolone cheeses and a pinch of garlic salt

Bacon, rosemary cream sauce, potatoes, caramelized onions, parmesan cheese, ranch drizzle and a pinch of garlic salt

Roasted salmon topped with a winter fruit salad and pomegranate molasses served over coconut leek rice pilaf and market vegetable

Sautéed shrimp tossed with italian sausage, calabrian peppers, cherry tomatoes, roasted garlic, parmesan cheese and arugula served over ohio city pappardelle pasta

Slow stewed veal, beef, and pork combined with house made marinara and roasted mirepoix, served over ohio city pappardelle pasta and finished with shaved parmesan

8 oz. Burger topped with pimento cheese, house made bourbon, bacon & tomato jam, lettuce and corn meal dusted fried spicy pickles on a toasted brioche bun

Gluten free or available gluten free vegetarian sautéed zucchini and yellow squash zoodles, grated carrots and red peppers in a sweet and savory peanut sauce topped with crushed peanuts

Gluten free or available gluten free 8 oz. Flat iron steak peppercorn crusted and topped with a cognac & garlic cream sauce and served with rosemary mashed russet potatoes and market vegetable

Gluten free or available gluten free 16 oz bone-in steak with a porcini rub served over rosemary mashed russet potatoes and market vegetable topped with fennel infused balsamic reduction

Tender braised beef short ribs glazed with sweet and tangy gochujang and served over coconut leek rice pilaf and market vegetable

Gluten free or available gluten free braised pork shank served over rosemary mashed russet potatoes topped with pork jus and roasted mirepoix

Espresso and ancho rubbed 8 oz. Burger with espresso mayo, lettuce, vine ripened tomato, crispy leeks and espresso bellavitano cheese on a toasted brioche bun

Herb roasted half chicken topped with a brown butter jus and served over rosemary mashed russet potatoes and market vegetable gluten free or available gluten free