prime rib

 

Every Saturday & Sunday in December

Chef Jose’s succulent, Slow- Roasted Prime Rib Special               $ 27

 8oz. Cut of Prime Rib, Garlic  Mash Potato, Seasonal Vegetables. Au Jus, Horseradish sauce.

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3 Course Holiday Prix Fixe Dinner $30

Bacon-Wrapped-Scallop-and-Chili-Jam(Served Christmas Day through New Year’s Eve)

Appetizer:

Bistro 39 Vegetable salad  OR Classic Caesar salad.

 Entrée:   Beef Short Ribs

Braised fork tender Short Ribs, Finished with an Artichoke and Sweet Pepper Pesto. Served With Baby Carrots, Garlic Mashed Potatoes and veal Red Wine Reduction OR

 4 Jumbo Bacon Wrapped Scallops, Served with a Roasted Winter Vegetables ,Finished with an Honey Lime Glaze.

 Dessert:  Mocha Mud Pie

Coffee ice cream Layered on Top of a Chocolate Cookie Crust with Whipped Cream and Caramel Sauce OR

Nutella Tart

A Rich Creamy Nutella Mouse Topped With Fresh Strawberries and Whipped Cream

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wine tikal

                       Wine of the Month

2012 Tikal Patriota    $19

     No corkage fee with dinner at Bistro 39

Purchase with Eclipse Chocolates!

 

Thanksgiving Dinner
                                                                               Course One:
turkeyCreamy Asparagus Soup OR
Roasted Beet, Goat Cheese and Fennel Salad
Course Two:
Roasted Turkey Breast with Sage Gravy OR
Prime Rib with Au Jus
Choose Two Sides:
maple glazed carrots OR
green beans with almonds

roasted sweet potatoes OR
mashed potatoes

Served with cornbread stuffing and orange
cranberry sauce (family style)

Course Three: Pumpkin Pie OR Apple Pie

*$29.99 for Adults and $14.99 for kids 10 and under
*plus tax & gratuity
5-9 p.m.
Reservations
Reservations
858-720-9500
VALENTINE’S 3 COURSE PRIX FIXE MENU
FIRST COURSE (SELECT ONE)
ROASTED GOLDEN BEETS AND FRISEE SALAD.  SLOW ROASTED BEETS MIXED WITH FRISEE SALAD AND THIN SLICED APPLES IN A POMEGRANITE DRESSING.
39 GRILLED VEGETABLE GARDEN SALAD SEASONAL MIXED GREENS, SLICED CHERRY TOMATOES, SHREDDED CARROTS AND GRIILLED VEGETABLES TOSSED IN BALSAMIC DRESSING.
CLASSIC CAESAR SALAD. HAND-CUT ROMAINE HEARTS WITH CIABATTA CROUTONS, SHREDDED PARMESAN CHEESE AND HOME MADE CAESAR DRESSING.
MAIN COURSE (SELECT ONE)
PEPPER CRUSTED FILET MIGNON– TWIN SEARED TENDERLOIN MEDALLIONS CRUSTED WITH CRACKED PEPPERCORN SERVED IN A COGNAC CREAM SAUCE WITH MASH POTATOES AND SAUTEED GARLIC SPINACH.
5 CHEESE HEART-SHAPED RAVIOLIS– 6 HEARTS OF CHESSE RAVIOLIS IN A CREAMY HERB SAUCE.
ORGANIC HERB ROASTED CHICKEN– TOPPED WITH A FRESH SALSA VERDE SERVED OVER ROASTED PAPRIKA FINGERLING POTATOES AND GRILLED LEMON.
DESSERT (SELECT ONE)
SORBET TRIO
RED AND DARK CHOCOLATTE GELATO
NUTELLA TART
*$30 PER PERSON
*plus tax & gratuity
Wine of the Month
Chocolate Box 2010 Shiraz
$20
no corkage fee with dinner at Bistro 39

$24 includes the bottle of Chocolate Box plus a Chuao Chocolate Bar

Three Course Dinner
January 16th-19th 2013
~ In Honor Of ~

 

Salad (select one):
Mixed Green Salad
Seasonal mixed greens, cherry tomatoes, shredded carrots and croutons
Caesar Salad
Hand-cut romaine hearts tossed with ciabatta croutons and shredded parmesan 
Main Course (select one):
Honey Lime Pork Tenderloin
Served with pepper jack-scallion potato cakes and fire roasted ratatouille
 
Pan Fried Pistachio Chicken Breast
Served with a blueberry wine reduction, crispy fingerling potatoes and balsamic blessed arugula
 
Shrimp Scampi
Jumbo shrimp sautéed in garlic and butter served over a bed of linguini
Dessert (select one):
Deep Fried Lava Brownie Bites
 
House Made Key Lime Pie
 
*$20 per person
*plus tax & gratuity

November 22nd
Bistro 39
2 p.m. to 7 p.m.
COURSE ONE:
CREAMY ASPARAGUS SOUP or ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
COURSE TWO:
ROASTED TURKEY BREAST WITH SAGE GRAVY or PRIME RIB
choice of maple glazed carrots and parsnips or green beans with hazelnuts, choice of cornbread stuffing, roasted sweet potatoes or mashed potatoes, orange cranberry sauce served family style
COURSE THREE:
PUMPKIN PIE or APPLE PIE