Bistro 41 - Fort Myers, FL

Crisp fried tender Calamari tossed with our house stir-fried vegetables in a sweet chili sauce, served in a crispy wonton bowl

Tender lobster salad, grilled on hearty wheat berry bread with cheddar cheese and served with a cup of tomato-parmesan bisque and petite mixed green

Romaine lettuce tossed with our house made Caesar dressing and topped with parmesan cheese and crispy croutons

Mixed baby field greens, portobello mushrooms, gorgonzola cheese, red onion, sun-dried tomatoes, toasted walnuts and pine nuts, tossed with balsamic vinaigrette and finished with a pesto drizzle

Fresh clipped spinach, goat cheese, hard boiled eggs, mushrooms, pecans and toasted croutons, with a warm caramelized onion, craisin, and applewood smoked bacon vinaigrette

Oak fire grilled heart of romaine with gorgonzola cheese, cucumbers, tomatoes, mushrooms, strawberries, red onion, pecans dressed with Chef Oscar's house made strawberry vinaigrette

Romaine lettuce hearts, carrots, blueberries, cherry tomatoes, pineapple, and feta cheese, dressed with a citrus and mango vinaigrette and topped with a jerk spiced lump crab salad

Diced grilled Chicken Breast blended with peanuts, mayo, pickled ginger, green onion and mandarin oranges, garnished with green onions and served in a wonton bowl over mixed field greens

Fresh iceberg lettuce wedge, topped with applewood smoked bacon, marinated tomatoes, red onions, portabella mushrooms, bleu cheese crumbles and truffled ranch dressing

Your choice of a cup of soup of the day and Caesar or Bistro

Shaved Smoked Ham and Genoa Salami on a pressed hoagie roll with Swiss cheese, shaved pickle and passion fruit mustard, served with kettle chips

Oak grilled chicken breast topped with fresh milk mozzarella, sliced tomato, fresh spinach leaves, pesto and a drizzle of a reduced balsamic vinegar, served on sourdough bread with a side of our house cut bistro fries

Linguini with marinated tomatoes, fresh spinach, mushrooms, garlic and pine nuts, tossed in extra virgin olive oil with a hint of lemon and grated feta cheese

Oak grilled Sterling Silver Choice Ground Beef served on a toasted brioche roll with lettuce, tomato, onion, pickle and Bistro fries

Lightly blackened, pan roasted Florida Mahi served in flour tortillas with salsa verde, shredded lettuce, diced tomato, avocado remoulade and garnished with limes and served with a cucumber jicama slaw

Our famous Bistro 41 meatloaf made with Kobe Beef, served with mashed garlic cauliflower (tastes just like potatoes with 1/2 of the carbs) and sautéed spinach, finished with a port wine gravy

Prime Rib slowly cooked, sliced thin and served on a toasted hoagie roll with Swiss cheese served with Bistro fries, horseradish sauce and a side of savory au jus

Baked fresh daily with organic eggs. Ask your server for today's selection. Served with petite balsamic field greens

Half of a sandwich and soup de jour accompanied with balsamic greens; Choice of: Half Cuban Sandwich, Half Turkey Croissant or Half Asian Chicken Wrap

Blue Crab Cake pan seared and served over caramelized plantains and finished with an avocado remoulade

Crispy vegetable spring rolls accompanied with honey ginger aioli and ponzu sauce

Tender strips of marinated chicken breast, grilled over an oak fire and served with two dipping sauces, a tangy peanut sauce and a sweet Thai chili sauce

Tender marinated Sterling Silver Top Sirloin, grilled over an oak fire and served with a teriyaki drizzle and a tangy peanut sauce

Crispy fried tender Calamari tossed with our house stir-fried vegetables in a sweet chili sauce, served in a wonton bowl

Seared sesame encrusted Ahi tuna served atop udon noodles tossed with an Asian style sauce, wakami and carrots, garnished with wasabi aioli and sweet soy sauce

One Jumbo Diver Scallop and three Jumbo Gulf Shrimp served over sautéed spinach, tomatoes, and onions, topped with grated pecorino parmesan cheese and our house made garlic crostini

Prince Edward Island Mussels sautéed with shitake mushrooms and field onions, simmered in a rich, slightly spicy, sherry wine butter sauce and finished with crostini

Romaine lettuce tossed with our house made Caesar dressing and topped with parmesan cheese and crispy croutons

Fresh clipped spinach, goat cheese, hard boiled eggs, mushrooms, pecans and toasted croutons, with a warm caramelized onion, craisin, and applewood smoked bacon vinaigrette

Mixed baby field greens, portobello mushrooms, gorgonzola cheese, red onion, sun-dried tomatoes, toasted walnuts and pine nuts, tossed with balsamic vinaigrette and finished with a pesto drizzle

Oak fire grilled heart of romaine with gorgonzola cheese, cucumbers, tomatoes, mushrooms, strawberries, red onion, pecans dressed with Chef Oscar's house made strawberry vinaigrette

Fresh iceberg lettuce wedge, topped with applewood smoked bacon, marinated tomatoes, red onions, portabella mushrooms, blue cheese crumbles and truffled ranch dressing

Mixed baby field greens, cucumbers, tomatoes, and red onion, tossed with our balsamic vinaigrette

10oz center cut pork loin, grilled over an oak fire, served over garlic mashed potatoes with steamed broccolini and finished with our made to order marsala wine sauce

Oak grilled Atlantic swordfish served with smoked tomato Spanish rice, steam broccolini, finished with a grilled tropical pineapple salsa

Our world famous Bistro 41 meatloaf made with Kobe Beef, served with bleu cheese mashed potatoes and sautéed spinach, finished with a port wine gravy

Prince Edward Island mussels, Gulf shrimp, fish medallions, oak fire grilled chicken breast and chorizo all simmered in Chef Oscar's caper, tomato, olive, and onion paella sauce tossed with saffron rice

Pan roasted Grouper served with spinach and feta cheese risotto and steamed broccolini finished with Chef Oscar's Veracruz sauce

Ten ounce, oak fire grilled, lightly blackened skirt steak served over our house cut, garlic and parmesan truffle fries and steamed asparagus, finished with a drizzle of a reduction of aged balsamic vinegar

Two Jumbo Diver Scallop and three Jumbo Gulf Shrimp, sautéed spinach, tomatoes, and onions, served over linguini, topped with grated pecorino parmesan cheese and our house made garlic crostini

Pan seared teriyaki glazed Salmon served over bok choy and stir fried vegetables in a roasted shiitake mushroom broth

A flavorful sauté of marinated tomatoes, fresh spinach, mushrooms, garlic and pine nuts, and extra virgin olive oil with a hint of lemon and crumbled feta cheese served over linguini

Grilled chicken breast served with sautéed Spanish chorizo & herb new potatoes with yellow onions finished with a cilantro tequila lime glaze

Pan-seared Diver Sea Scallops served over a manchego and herb risotto cake with roasted carrots, finished with a coconut lime beurre blanc

Oak Grilled 8oz Filet Mignon served with roasted garlic mashed potatoes and sautéed spinach, finished with sherry peppercorn cream sauce

Our world famous bistro 41 meatloaf made with kobe beef, served with bleu cheese mashed potatoes and sautéed spinach, finished with a port wine gravy

Pan seared teriyaki glazed salmon accompanied with bok choy stir fried vegetables and a roast-ed shitake mushroom broth

Grilled chicken breast served with sautéed spanish chorizo & herb new potatoes with cipollini onions, finished with a cilantro tequila lime glaze

Linguini with marinated tomatoes, fresh spinach, mushrooms, garlic and pine nuts, tossed in extra virgin olive oil with a hint of lemon, and crumbled feta cheese, topped with a sliced grilled chicken breast

With strawberry mousse topped with warm chocolate ganache

91WS, 91RP

96WS, 94RP

92WS

92WS

91WS

WS 92, RP 96+

92WS

WS 92

WS 91

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RP 90

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RP 90

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91WS

WS 92, RP 94-96

WS 90, RP 91

WS 92, RP 95

90RP

90WS

WS 89, RP 91

RP 91

WS 91, RP 92

WS 91

WS 91

WS 94, RP 96

RP 94

RP 90

94RP

WS 93, RP 95

WS 86, RP 92

WS 94, RP 95+

WS 94, RP 95

RP 94

91RP

91WS

WS 93, RP 90

RP 96

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WS 90, RP 91

WS 94, RP 91

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WS 91, RP 95

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RP 95

WS 95, RP 94+

WS 90

WS 94, RP 94

RP 92

RP 93

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RP 98+

WS 94

WS 92, RP 95

WS 96, RP 94

WS 93

WS 93

WS 93, RP 92+

WS 96 RP 94

WS 98, RP 98+

Crisp fried tender Calamari tossed with our house stir-fried vegetables in a sweet chili sauce, served in a crispy wonton bowl

Tender lobster salad, grilled on hearty wheat berry bread with cheddar cheese and served with a cup of tomato-parmesan bisque and petite mixed greens

Romaine lettuce tossed with our house made Caesar dressing and topped with parmesan cheese and crispy croutons

Mixed baby field greens, portobello mushrooms, gorgonzola cheese, red onion, sun-dried tomatoes, toasted walnuts and pine nuts, tossed with balsamic vinaigrette and finished with a pesto drizzle

Fresh clipped spinach, goat cheese, hard boiled eggs, mushrooms, pecans and toasted croutons, with a warm caramelized onion, craisin, and applewood smoked bacon vinaigrette

Diced grilled Chicken Breast blended with peanuts, mayo, pickled ginger, cilantro and mandarin oranges, garnished with green onions and served in a wonton bowl over mixed field greens

Your choice of a cup of soup of the day and Caesar or Bistro

Two poached eggs served on English muffin with shaved smoked ham & covered with a rich Hollandaise sauce served with seasoned breakfast potatoes

Ham, chorizo, bacon, onions, mushrooms & Swiss cheese topped with sour cream & avocado, served with seasoned breakfast potatoes

Sourdough French toast served with caramelized cinnamon strawberries & bananas topped with whipped cream

Grilled 8oz flank steak with two scrambled eggs, served with seasoned breakfast potatoes and a smoked tomato sauce

Baked fresh daily with organic eggs. Ask your server for today's selection. Served with petite balsamic field greens

Linguini with marinated tomatoes, fresh spinach, mushrooms, garlic and pine nuts, tossed in extra virgin olive oil with a hint of lemon and grated feta cheese

Oak grilled Sterling Silver Choice Ground Beef served on a toasted brioche roll with lettuce, tomato, onion, pickle and Bistro fries

Lightly blackened, pan roasted Florida Mahi served in flour tortillas with salsa verde, shredded lettuce, diced tomato, avocado remoulade and garnished with limes and served with a cucumber jicama slaw

Shaved Smoked Ham and Genoa Salami on a pressed hoagie roll with Swiss cheese, shaved pickle and passion fruit mustard, served with kettle chips

Half a sandwich and a cup of soup de jour or tomato parmesan bisque accompanied with balsamic greens. Choice of: Half Cuban Sandwich, Half Turkey Croissant or Half Asian Chicken Wrap