Pesto Bistro and Wine Bar Menu

the classic traditional recipe made with focaccia croutons

with espresso anglaise

made with our traditional marinara sauce

large shrimp sautéed in our garlic butter with roasted cloves, served over a bed of angel hair with broccolini

stuffed with a pistachio ricotta mousse and baked in a pesto marinara with mozzarella and pecorino Romano.

Sautéed in Italian breadcrumbs and then baked with marinara, aged provolone, fontina, and pecorino Romano.

with mandarin oranges, croutons, and toasted almonds in a citrus vinaigrette

with prosciutto, tomatoes, wild mushrooms, & shallot in red wine pink sauce.

Roma tomatoes, creamy burrata, walnut pesto, Romano, fresh basil, and olive oil.

Cream of Butternut squash and zucchini bisque with toasted almonds.

with mandarin oranges, croutons, and toasted almonds in a citrus vinaigrette

Roma tomatoes, creamy burrata, walnut pesto, Romano, fresh basil, and olive oil.

Ciabatta croutes with Roma Tomato, fresh basil, and olive oil.

Hearts of palm, gorgonzola., toasted pistachios, all tossed in a caramelized shallot vinaigrette.

backed with ricotta in marinara, aged provolone and fontina cheese.

veal and beef meatballs, artichoke hearts, red pepper flake in a roasted garlic red sauce.

with prosciutto, tomatoes, wild mushrooms, & shallot in red wine pink sauce.

made with our traditional marinara sauce

large shrimp sautéed in our garlic butter with roasted cloves, served over a bed of angel hair with broccolini

sautéed with a walnut pesto cream sauce with broccolini and roasted tomatoes

in our pink vodka cream sauce with asiago, bacon and shallot.

Shiitakes and cremini mushrooms, baby spinach, Roma tomatoes and roasted garlic served on a bed of broccolini.

Breaded cutlet sautéed with lemon and white wine, topped with arugula, baby spinach, roma tomatoes, pecorino tomato, Grana Padana parmesan, and extra virgin olive oil.

Breaded cutlet sautéed with lemon and white wine, topped with arugula, baby spinach, roma tomatoes, pecorino tomato, Grana Padana parmesan, and extra virgin olive oil.

stuffed with a pistachio ricotta mousse and baked in a pesto marinara with mozzarella and pecorino Romano.

Sautéed in Italian breadcrumbs and then baked with marinara, aged provolone, fontina, and pecorino Romano.

sautéed in Italian breadcrumbs and then baked with a marinara, aged provolone and pecorino Romano

sautéed with baby spinach, Roma tomatoes, wild mushrooms and finished with goat cheese and a lemon chardonnay sauce

sautéed with baby spinach, Roma tomatoes, wild mushrooms and finished with goat cheese and a lemon chardonnay sauce

marinated chicken breast sautéed with wild mushrooms and marsala wine and finished with demi-glace.

Sautéed with wild mushrooms and marsala wine and finished with demi-glace.

marinated chicken breast, topped with shrimp, blue crab and artichoke hearts sautéed in sun-dried tomato pesto, finished with caramelized onion velouté.

Topped with shrimp, blue crab and artichoke hearts sautéed in sun-dried tomato pesto, finished with caramelized onion velouté.

topped with prosciutto, pecorino mascarpone, wild mushrooms, and basil pesto.

topped with prosciutto, pecorino mascarpone, wild mushrooms, and basil pesto.

Marinated in olive oil with fresh rosemary and lemon, herb rubbed, and grilled with chimichurri, topped with wild mushrooms.

A 12-ounce certified Angus Ribeye, high temperature seared with cracked black peppercorns, finished with a green peppercorn brandy cream.

Add chicken for an additional charge.

Our version of grilled cheese.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Effervescent Pellegrino Sparkling Water, Refreshing with a Crisp Finish

with espresso anglaise