Hot off the presses, Montrio Bistro announced some new menu items today. Chef Tony Baker has added some new seasonal selections featuring the winter squash harvest. Tony’s put together some dishes that have my mouth watering right now: butternut squash and apples, bacon and brie, duck and cornbread. Check out the full list below:
Salt Cod Cake served in a red potato and topped with buttered cheesy breadcrumbs, baked in the wood fired oven served with lemon aioli.
Braised Pork on Butternut Squash with Apple Gastrique
Gnocchi with Pistachios, Butternut Squash and Sage Brown Butter
Back Bacon Goat Cheese Brie Bruschetta
Panko Herb Crusted Artic Char over Yukon Gold potatoes, carrots, wild Arugula and Beurre Blanc.
Roasted Duck Breast with cornbread stuffing and cherry port reduction served sautéed kale and shallots.
Bistro Steak with Truffle Fries
Lamb Tenderloins over White Bean Cassoulet