Bistro Mediteranean Tapas Bar - Ridgefield, CT

Parmesan and mozzarella cheese croquettes. Served over garlic aioli.

Served over saffron aioli.

Served with white beans, tomatoes, and capers in a piquillo demi sauce.

Grilled Mediterranean crab cakes topped with red bell pepper coulis.

Sauteed in garlic, olive oil, parsley, tomatoes, and white wine sauce. Served with French fries.

Sauteed with white beans, a rioja wine, and a figs reduction sauce.

Fresh tomatoes, mozzarella, basil, oregano, and olive oil over toasted garlic bread.

Jumbo shrimp sauteed in garlic sauce.

Served over chickpea puree, olive oil drizzled, and garnished with chopped scallions.

Turnovers stuffed with a mix of chicken, beef, and served over fresh guacamole.

Sauteed with white beans, mushrooms, white wine, and shallots.

Peppers stuffed with braised lamb. Served with a port wine and shallots sauce.

Marinated pork tenderloin served over toasted points with Spanish tetilla cheese and Spanish piquillo pepper.

Artichokes hearts sauteed with capers, tomatoes, garlic, and a white wine sauce.

Fillet mignon tartar with truffle oil, parmesan cheese, shallots, and black truffles. Served with a quail egg and parmesan cheese crostinis.

Chicken, beef, and sausage. Served with lentils and garlic demi sauce.

Fried eggplant with mozzarella over tomato ragu and pesto basil.

Assortment of cheeses and serrano ham.

Fried chicken tenders with French fries.

Bowl of macaroni and cheese.

Signature burger with tomato, romaine lettuce, and a well done beef pattie with a side of French fries.

Tour choice if mashed potato, homemade potato chips or french fries.

Rib eye steak grilled. Served with roasted potatoes, vegetables, and peppercorn sauce.

Grilled, served with French fries sprinkled with parmesan cheese and burgundy sauce.

Free range chicken roasted, served with mashed potatoes, vegetables, a spicy sausage rosemary, and white wine sauce.

Grilled, served with mashed potatoes, sauteed spinach, a rosemary, and white wine sauce.

Prosciutto wrapped pork tenderloin, pan roasted, served sweet potato puree, red cabbage, confit a port wine, and figs reduction sauce.

Served over fried polenta and vegetables with a leeks fondue sauce.

Mediterranean seafood stew with mussels, shrimp, calamari, fish, clams, and baby scallops over potatoes confit in a red bell peppers lobster broth.

Diver sea scallops grilled, served over crispy fontina cheese risotto disk, and lobster champagne sauce.

Traditional Spanish rice dish with chicken, pork, Spanish sausage, mussels, shrimps, and clams in a chicken saffron broth.

Traditional Spanish rice dish with calamari, clams, bay scallops, shrimps, mussels, and fish in a lobster saffron broth. Topped with half of lobster.

Mixed greens with endives, tomatoes, red onions, and balsamic dressing. Topped with gorgonzola cheese.

Shaved brussels sprouts dressed with white truffle oil, black truffles, parmesan cheese, and lemon juice. Served over a fried fonting cheese risotto cake.

Fresh pear with arugula, endives, pistachio, gorgonzola cheese, and pear vinaigrette.

Grilled portobello mushroom with arugula, sliced ricotta salad cheese, and roasted garlic with sherry vinaigrette.

Mozzarella, asparagus, eggplant, artichokes, tomatoes, black olives, roasted red bell peppers, and haricot verts dressed with balsamic dressing.

Roasted beets served with arugula, endives, goat cheese, and balsamic dressing.

Flat noodles with shrimps, scallops, lobster in a sun dried tomatoes shallots, and garlic sauce.

Tube shaped pasta with chicken, Spanish sausage, garlic, extra virgin olive oil, and roasted red bell peppers. Topped with vegetable sauce.

Shrimps, clams sauteed with garlic, olive oil, crushed red peppers, flakes tomatoes, basil, scallions, and white wine with linguini pasta.

Ravioli stuffed with lobster meat and served over a vodka sauce.