Blue Talon Bistro Menu

traditional style with garlic & parsley

traditional provence style dip of creamy salt cod & potatoes with croutons

steamed in white wine with shallots, butter & garlic

a creamy melted cheese dip with Camembert, sauteed fingerlings and croutons for dippping

with tomato relish and thai spiced remoulade

chopped seasoned fresh beef tenderloin with grilled croutons and a quail egg

bistro classic of grilled skirt steak with parmesan -truffled fries, mixed lettuces & btb steak sauce

homemade meatloaf with mushroom gravy, smashed potatoes & green beans

slow cooked duck leg with seared duck breast in a classic orange glaze with potatoes and tiny French green beans

baked crepes filled with creamed chicken & mushrooms, herbs de provence topped with pencil asparagus and parmesan cheese

over a Mediterranean salad with green beans, potatoes, eggs, olives & more

smothered in sauteed shiitakes, smoked bacon & onions with sauteed asparagus, a marsala reduction and smashed yukon gold potatoes

rich baked gratin of penne pasta with sauteed vegetables and edwards country ham

smoked bacon, american cheese & fried egg on a toasted bun with french fries

slow cooked veal in a rich Morel cream sauce with pearl onion, carrots and fingerling potatoes

slow braised shank with a red wine/apricot glaze over smashed potatoes and vegetables.

on creamed corn and stone ground grits with seared asparagus and a sprinkling of country ham

savory sauerkraut with braised pork, veal sausage, bratwurst, hand tied frankfurter and whole grain mustard

with two eggs and a toasted baguette

two eggs, link sausage, virginia ham biscuit, potato cake & stone ground grits

wedge of brie, toasted baguette, apricot preserves & sliced Rosette de Lyon sausage

hand battered breakfast bread with Virginia maple syrup and smoked bacon

grilled NY strip with two eggs, crispy and BTB sauce

with brown sugar & dried fruit OR bacon & cheddar cheese

pureed fruit with oat milk, shredded coconut, house-made granola and fresh berries

with Black Forest ham, mushrooms and swiss cheese

with potatoes, onions, fresh herbs and two fried eggs - with a side of Hollandaise

poached eggs in black truffle cream with sauteed asparagus and toasted baguette

a light and flaky cinnamon raisin muffin made with croissant dough

traditional, passion fruit, tangerine, blue talon style, bellini

a selection of vinaigrette dressed field greens with lightly grilled pencil asparagus, a toasted brie crouton, smoked bacon lardons and a soft poached egg

finely chopped lettuce with ricotta salata, diced egg, julienned ham & salami, tomato, bacon and spiced nuts

entree salad of grilled, flaked tuna over mixed greens with anchovies, tomatoes, boiled potatoes, green beans, marinated artichoke hearts and a hard boiled egg

classic Caesar salad with pulled chicken, homemade brioche croutons, thinly sliced red onion & tomato

tender chicken braised in our savory Basque sauce and served with a toasted baguette

large shrimp stuffed with mozzarella, wrapped in bacon, brushed in BBQ sauce and grilled. Served with truffled rice and asparagus.

boneless rib cooked sous-vide for 36 hours and served in a red wine/apricot reduction with mashed potatoes and vegetables, topped with gremolata

six jumbo scallops seared and roasted with sherry butter

hazelnut crusted tart with rich chocolate & ricotta filling, with a cappuccino pots de creme

vanilla cream tart with blackberry preserves

vanilla custard with caramelized sugar

sliced chilled terrine of chocolate flourless cake layered with ganache over amaretto sabayon

chef says, greatest ice cream in the world (?!)

ask about todays flavors

the everyday standard - sets the tone for the end of a meal!

smoother - provence

paler and a little lighter - swiss

150 yr old recipe - french

the original

one part hot chocolate: one part, espresso, one part cognac three parts fantastic!

dewars white label, drambuie & kahlua

godiva chocolate liqueur & frangelico

bombay gin with white & red vermouth and fresh squeezed orange juice

the most famous train in the world 1930s sophisticated blend of bombay, lillet blonde, lemon and hint of cacao

classic new orleans cocktail with rye whiskey, a hint of pastis & peychauds louisianna bitters

old forester bourbon, fresh grapefruit, and clover honey syrup in a chilled martini glass

classic combination of aged cognac, cointreau and fresh lemon served in a chilled martini glass

dry gin, squeezed lemon, fresh basil, french ginger liqueur and just a kiss of brown sugar

blend of dark rum, orange liqueur and brandy shaken with fresh lemon served in a traditional footed glass

dry gin, honey, fresh squeezed lemon, orange bitters & fresh cracked pepper

a sprig of fresh mint and bubbly - with just a drop of mint bitters