Arthur Bistro - Ocala, FL

Deconstructed​ coquille St. Jacques with potato fluff duexelle cream and glazed with french gruyere cheese.

Grilled portabella stuffed with sauteed spinach and roasted garlic and topped with a bella romano sauce and glazed provolone cheese.

Spring​ mix tossed in herb vinaigrette with sliced fried green tomatoes and a drizzle of texas petal sauce.

Lightly‎ dusted calamari served with a garlic chipotle aioli.

Walnut pesto rubbed flatbread with topped with fire-roasted tomatoes and buffalo mozzarella.

A‎ classic flatbread with house marinara sauce, shredded mozzarella and sliced pepperoni.

Caramelized onions de-glazed with sherry and consomme, buttered crouton, browned in a crock with a gruyere cheese crust.

Roasted garlic and tomatoes pureed topped with Gorgonzola bleu cheese.

Hand-cut romaine tossed with our classic anchovy-Parmigiano dressing and crisp ciabatta croutons.

Freshly sliced tomatoes topped with sliced buffalo mozzarella and fresh basil and drizzled with a balsamic glaze.

Mixed greens, diced tomatoes and cucumbers, sundried cranberries and granola, tossed in a house-made citrus vinaigrette and topped with feta cheese.

Tortellini‎ tri-colored cheese tortellini with our house-made Marinara sauce and topped with roasted vegetables.

Wild-caught salmon pan-seared and topped with a balsamic glaze and served with a side of vegetable couscous.

Sauteed Cajun dusted shrimp, mushrooms, garlic and white wine served over creamy risotto.

Chicken‎ breast sauteed with tomato, onion and roasted garlic served over a bed of linguini.

BBQ‎-glazed shrimp, lettuce, tomato and onion served on a hoagie roll.

Grilled chicken breast topped with cheddar cheese, bacon, lettuce and tomato served on a pretzel roll.

Grilled with provolone, crisp fried onion and jalapenos, and house mango ketchup.

Cajun-spiced tilapia on shredded tomato, onion and lettuce served on a soft toasted hoagie with roasted red pepper remoulade.

8oz fresh Angus burger with aged boars head cheddar on a southwestern telera roll with kosher pickle.

Shaved boars head corned beef, Swiss and German sauerkraut with house-made Russian dressing served on Texas rye.

Marinated beef tips with grilled onions and mushrooms topped with provolone cheese and served on hoagie roll.

Filet tips marinated and sauteed with shitake mushrooms and onions and served over mashed potatoes.

Purple haze, midnight moon, gruyere, moody bleu accompanied with an assortment of fruits, nuts, honey and jams.

Spring‎ mix tossed with herb vinaigrette with fried green tomatoes and drizzle of Texas petal sauce.

Caramelized onions deglazed with sherry and consomme, browned in a crock with a buttered crouton and topped with a Gruyere cheese crust.

Roasted garlic and tomatoes pureed topped with Gorgonzola bleu cheese.

Fresh spinach leaves, sliced apples and candied pecans tossed in an apple cider vinaigrette and topped with bleu cheese crumbles.

Grilled hand-cut choice filet mignon topped with a red wine demi-glaze and served with a side of Yukon gold mashed potatoes.

Choice center cut NY strip sirloin topped with a shitake mushroom demi-glaze and served with a side of lyonnaise potatoes.

Sesame‎ soy-marinated lollipop lamb chops seared topped with a red wine demi-glaze and served with a side of lyonnaise potatoes.

Chicken‎ breast sauteed with tomato, onion and roasted garlic served over a bed of linguini.

Tortellini Tri-Colored cheese tortellini with our house-made Marinara sauce and topped with roasted vegetables.

Pan-seared pork medallions topped with a peach marmalade sauce and served with a side of Yukon gold mashed potatoes.

Fresh line caught gulf grouper on creamy risotto, sauteed baby greens and mango coulis.

Wild-caught salmon pan-seared and topped with a balsamic glaze and served with a side of vegetable couscous and spinach.

Sesame soy-marinated tuna filet seared and topped with a cucumber wasabi sauce and served with Wakame salad and vegetable couscous.