Bistro 72’s New Fall Menu!
Bistro 72 is excited to announce our new Fall Menu, which launched this past Friday, November 1st! The new menu embraces the hearty products of the Fall/Winter harvest, and artfully combines them into delicious meals to ring in the season. As always, you can expect to enjoy a variety of locally sourced food items, masterfully crafted into beautiful dishes by our expert chefs.
Our Farm-to-Table Appetizers:
Autumn is the perfect time to enjoy root vegetables, so what better starter than our Beet Salad? Gorgeous red and yellow beets and red onions are served beneath a rich goat cheese mousse and a sprinkling of roasted chopped pistachios, topped off with a pomegranate reduction. Nothing says Fall is here like a plate of beautiful seasonal veggies such as these.
||italian asiago, cranberry cheddar, french brie, danish bleu, goat cheese, flat bread, nuts, chestnut honey, fig compote
||aged prosciutto, sopressata, cured chorizo, duck pate, candied pork belly, cornichons, ale mustard
|Cheese & Charcuterie
||for the group
||red and yellow beets, red onion, roasted chopped pistachio, goat cheese mousse, pomegranate reduction
|Mediterranean Tuscan Salad
||organic mixed greens, black olives, feta cheese, white beans, grape tomatoes, orzo pasta, aegean dressing
|Eastern Long Island Steamed Mussels
||long ireland celtic ale broth, baguette crostini
|Bourbon Chicken Wings
||bleu cheese dipping sauce, jicama slaw
|Smokey Pulled Pork Sliders
||topped with bleu cheese
||red pepper remoulade, seaweed salad
|Frites Au Fromage
||black truffle sea salted french fries, candied bacon, melted goat cheese
Flat Bread Pizza:
For those who are looking for something straightforward and traditional on our Fall menu, nothing can beat our Margherita Flat Bread Pizza. A thin crust brushed with extra virgin olive oil, topped with the finest mozzarella, farm fresh basil, and homemade tomato bruschetta is a classic starter to any meal.
||tomato bruschetta, mozzarella, fresh basil, extra virgin olive oil
||apple wood bacon, cheddar, chives, ranch
||white balsamic marinated vegetables, roasted garlic hummus, cannellini beans, basil infused olive oil
Our featured sandwich on the Fall menu is the new Homemade Turkey Burger! These patties are made on-site according to Chef James’ personal recipe—hand-pressed and made to order. On a warm brioche bun with lettuce, tomato, onion and your choice of cheese, this incredible burger is served beside a mesclun salad, perfect for our guests who are looking for lighter options!
|Classic Chicken Sandwich
||Herb marinated chicken, provolone cheese, double smoked bacon, lettuce, tomato mayonnaise, grilled focaccia
|Bistro 72 BLT
||Apple wood smoked thick-cut bacon, beefsteak tomatoes, mesclun, sriracha mayonnaise, sliced brioche
||american, cheddar, swiss, or mozzarella; lettuce, tomato, and onion, brioche bun
||sliced roast beef, provolone, sautéed onion, au jus, grilled focaccia
||roasted local vegetables and organic greens, hummus, white wine vinaigrette; served with mesclun salad instead of fries
||american, cheddar, swiss, or mozzarella; lettuce, tomato, and onion, brioche bun; service with mesclun salad instead of fries
Our local draught beers are perfect for the season! One of our favorites is the Greenport Harbor Leaf Pile, which we serve in a glass with a cinnamon sugar rim. The Port Jeff Porter is another fan favorite; a thick, heavy, dark beer that is just what you need to warm up with at the end of a chilly autumn day. In addition to the great beers we have on tap, our collection of local wines brings the first taste of the grape for the season straight to your table!
|Long Island White Wine
||baiting hollow vineyards white satin, palmer vineyards chardonnay, lieb merlot blanc, osprey’s dominion riesling
|Long Island Red Wine
||castello di borghese fleurette, raphael vineyards “la tavola,” paumanok vineyards merlot, bedell cellars cabernet franc
|Local Draught Beer
||your choice of 4 from our seasonal brews: long ireland pumpkin ale, long ireland celtic ale, port jeff porter, great south bay field 5 golden ipa, great south bay splashing pumpkin, greenport harbor brewing company leaf pile, blue point toasted lager, crooked ladder kolsch
We are proud to be featuring one of Chef James’ specialties on our new Fall menu—his Long Island Duck, a tried and true fan favorite! This rich meal is full of flavor, which is exactly what autumn eating is all about! The deep colors of the duck and seasonal vegetables bring out the highlights of the season, and the warm, full feeling after your meal reinforces the fact that autumn is truly here.
|Pan Seared Atlantic Sea Scallops**
||beuree blanc, spaghetti squash risotto, mushroom ragout, herb oil
|Praline Encrusted Cod
||chardonnay butter cream, golden raisins, parsnip mashed potatoes, seasonal vegetables
|Blackened Sword Fish
||beuree blanch, parsnip mashed potatoes, seasonal vegetables
||sautéed veal, eggplant, prosciutto, smoked mozzarella, pomodoro sauce, basil
||porcini dusted, madeira wine reduction, parsnip mashed potatoes, baby spinach
|+Grilled NY Strip Steak
||black sea salt butter, potato croquette, baby spinach
|French Cut Chicken**
||apple cider glaze, tri-colored potato, seasonal vegetables
|½ Long Island Duck**
||port wine reduction and orange glaze, roasted tri-colored potatoes, local vegetables
|Center Cut Pork T-Bone Au Poivre
||cracked pepper, brandy cream sauce, potato croquette, braised local red cabbage
|Butternut Squash Ravioli*
||baby vegetables, sundried tomatoes, soy milk, curry sauce
||smoked chicken, broccolini, roasted red and yellow tomatoes, chardonnay cream sauce
||seasonal veal, pork, and beef, roasted tomato sauce
|Fire Roasted Red Pepper Ravioli
||topped crab meat, chardonnay cream sauce, pomegranate molasses
A great way to end a night of great food and company is to sit around the outdoor fireplace at Bistro 72 and enjoy some hot and tasty s’mores! Toasted jumbo marshmallows, dark chocolate, and graham crackers combined make the perfect after dinner treat during the autumn season!
|Seasonal Fruit, Berries, and Nuts
||mascarpone cheese, fig spread, fresh mint
||toasted jumbo marshmallows, dark chocolate, graham cracker
||vanilla custard under hard caramel, fresh berries
||ricotta cheese filling, orange zest, confectioner’s sugar
||espresso, irish cream
|Flourless Chocolate Gateau
||whipped cream, mint, grand marnier-infused raspberry coulis
|North Fork Chocolate Bakery’s Spice Carrot Cake
||walnuts, sultanas, buttermilk cream cheese frosting, coconut
|North Fork Chocolate Bakery’s Caramel Apple Cobbler ala Mode
||granny smith apples, hard cider caramel, butter crunch top, cinnamon ice cream
|Palmer Vineyard’s Melot Sorbet
||small-batch crafted sorbet made from palmer vineyard’s melotyou must be at least 21 years old to consume this dessert, as it contains 5% alcohol.
+ consuming raw or undercooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
* indicates vegan menu item
** indicates gluten-free menu item
originally posted on indigoeastend.com