Gallery Bistro - Springfield, MO

japanese style grilled beef and scallion skewers served with a sweet soy ginger sauce.

tender bay scallops in a garlic butter sauce presented in a pastry shell and fi nished with a balsamic syrup drizzle.

flaky fi lo pastry wrapped around spinach, feta cheese, and roasted peppers. served with a yogurt cucumber sauce.

crispy calamari rings with a traditional greek garlic potato dipping sauce.

house-made hummus with pita chips for dipping.

made with lump and snow crab meat and served with a southwest aioli sauce.

spanish spiced duck and vegetables baked in a shredded wheat dough and served with a chili mayonnaise.

jumbo shrimp sauteed in our own tangy creole barbeque sauce. served with slices of french bread for dipping.

a sampling of beef yakitori, mediterranean springroll, calamari acropolis, and toasted sesame hummus.

crisp romaine lettuce, garlic croutons, and shredded parmesan cheese with our unique roasted garlic caesar dressing.

fresh spinach tossed with crisp bacon, feta cheese, and shaved onion. wilted with warm raspberry vinaigrette.

mixed fi eld greens with deviled walnuts and gorgonzola cheese in a light blueberry balsamic vinaigrette.

layered slices of fresh mozzarella cheese and tomato served with diced, balsamic-pickled beets.

two bacon wrapped pork tenderloins with roasted spaghetti squash, sauteed petit green beans, and a jalapeno onion jam.

wild alaskan salmon grilled and served with layers of puff pastry, creamed spinach, and roasted red pepper coulis.

grilled 12 ounce kc strip steak served with rosemary roasted fi ngerling potatoes, fresh vegetable medley, and a house prepared bbq glaze.

fennel crusted roasted rack of lamb served with buttered spaghetti squash, spinach, and fi nished with a red wine demi glace.

pan seared pacifi c halibut with a saffron rice pilaf, cumin steamed broccoli, and fi nished with a citrus scallop ceviche.

asian egg noodles tossed with garlic fried chicken and jumbo shrimp in a lime coriander-soy ginger sauce. stir-fried with fresh cilantro, celery, and green onions. topped with bean sprouts and chopped roasted peanuts

honey-roasted boneless duck breast on a bed of seared apple and walnut cous cous, with buttered green beans and fi nished with a bourbon fi g compote.

giant skewer of beef tenderloin, shallot, red bell pepper, mushroom, and zucchini, grilled and served over smoked cheddar potatoes. topped with caramelized onion and a tarragon demi-glace.

firm, fl aky tilapia fi lets encrusted with toasted hazelnuts and fi nished with a leek infused citrus butter sauce. served with basmati and wild rice pilaf.

crispy fried fl our tortillas layered with shrimp and scallops, roasted corn, and fresh spinach. topped with a house-made mole and sour cream.

grilled house-cut beef tenderloin medallion with jumbo asian tiger shrimp. completed with parmesan mashed potatoes, grilled asparagus, and chipotle demi-sauce.

this variation of our popular tiger tenderloin is blackened and topped with melted gorgonzola cheese.

bacon wrapped double chicken breast stuffed with three cheeses and served on a bed of orzo pasta with sugar snap peas and artichoke hearts. finished with garlic and rosemary infused olive oil and an intense balsamic syrup

ricotta and pesto stuffed ravioli tossed with fresh tomatoes, calamata olives, red bell pepper and zucchini all in a light white wine garlic cream sauce. topped with feta cheese