Dinner Menu


Dinner Menu

Our Dinner Menu changes seasonally and is designed with inventive interpretations and modern creations based on the very best traditions of American, Regional and International Cuisine while ensuring the freshest locally sourced ingredients possible. Gluten Free choices are listed throughout menu. Vegan Menu listed below.

Dinner Menu at Bistro Etc
Mother’s Day Specials & Reservations

New Spring Menu as of 4/29/16

Weekend Dinner Specials

Chef Karen will post her Weekend Market Specials on this page as well as BistroEtc on Twitter and Facebook

4:00pm every Friday and Saturday

Specials are limited in Quantity – please reserve accordingly

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Classic Italian Dinner Menu

Join us for our Third Season of Culinary Dinner Club Nights and enjoy an authentic Four-Course Classic Italian Dinner Menu. We will be offering an Optional Wine Tasting Flight thoughtfully selected to pair with this special menu.

Wednesday June 15th, 2016
Reservations Required
Special 4-Course Menu

Regular Menu Not Available

Bistro Etc - Port Washington Restaurant 

Classic Italian Dinner Menu at Bistro Etc

Classic Italian Dinner Menu

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Antipasti:
Mozzarella en Carozza ~ “mozzarella in a carriage”
Preparation:
Soft white bread sandwiched around fresh mozzarella. It is then lightly egg dipped and sautéed until golden brown on the outside and beautifully melted on the inside. It is then drizzled with a velvety sauce of capers, lemon, olive oil and a touch of anchovy to round it out.
Optional Pairings:TBD


Primo: Agnolotti ~ Fresh Half Moon Pasta
Preparation:
A thin sheet of fresh pasta dough is filled with flavorful mixture of gulf shrimp, frizzled leeks and a touch of lemon zest. They are lightly sautéed in a sauce of fresh tomato, olive oil and a touch of chile flake for a touch of spiciness.
Optional Pairings: Gerard Bertrand, Réserve Spéciale Viognier


Secondo: Braciole ~ Braised Beef Rolls
Preparation:
Thin slices of beef sirloin are bundled together with a savory mixture of fresh parsley, toasted garlic, Parmesan cheese, raisins, toasted pignoli nuts. They are then seared until crispy brown. Then braised in a rich tomato sauce until fork tender. Garnished with roasted wild mushrooms & asparagus
Optional Pairings: Azelia di Luigi Scavino, 2011 Barolo


Dolce: Cassata Cake
We take a light sponge cake and lightly sprinkle it with a rum syrup. Then gently layer it with a ricotta, citrus and chocolate cream. A thin whipped cream frosting is added to finish it off.
Optional Pairings:  Lucignano Vin Santo
(dessert wine)


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WE FURTHER OUR DEDICATION TO SERVING GREAT FOOD BY FEATURING
ONLY ANTIBIOTIC HORMONE-FREE INGREDIENTS ON OUR MENU

 Starters Menu | Entrees Menu | Finale Menu | Weekend Dinner Specials

Wine List | Specialty Cocktails | Specialty Beers


 For information about the Hamlet of Port Washington
About Port Washington