- Labistro Menu -

Appetizers

Crab Cake

Fried Cheese Ravioli

Fried Calamari

Crab Stuffed Mushrooms

Soup & Salad

House Salad

(served with house, blue cheese, or ranch dressing)

Caesar Salad

Homemade Lobster Bisque

Entrées served with choice of house salad or soup of the day

Caesar Salad or Lobster Bisque available as a substitute

Chicken

Chicken Marsala

(Breast of chicken topped with a mushroom marsala wine sauce)

Chicken Parmigiana

(Lightly breaded chicken topped with mozzarella)

Chicken La Bistro

(Chicken breast sautéed with sherry cream mushrooms & shallots)

Chicken Cordon Bleu

(Lightly breaded, stuffed with cheeses & aged prosciutto ham)

Chicken Jerusalem

(Artichoke hearts, mushrooms, garlic, and a sherry wine cream sauce)

Chicken Sunrise

(Chicken breast sautéed with sun-dried tomatoes, mushrooms, and a brandy wine cream sauce)

Veal

Veal Marsala

(Veal scallopini in a mushroom marsala wine sauce)

Veal La Bistro

(Veal scallopini sautéed in sherry wine mushroom & shallot cream)

Veal Parmigiana

(Lightly breaded and topped with mozzarella & homemade marinara)

Beef

Filet Marsala

(Grilled filet with mushroom marsala wine and mashed potatoes)

Filet “On The Rock”

(Our version of personal hibachi – cook to your preference at the table)

Colorado Lamb Chops

(Grilled to temperature, served with vegetables & signature mushroom shallot Madeira wine sauce)

45+ Day In-House Dry-Aged Selections:

Prime Ribeye
Prime NY Strip

Pasta

Lobster Ravioli

Homemade Lasagna

Spaghetti

(Choice of meat sauce, meatballs, or marinara)

Fettuccine Alfredo with Grilled Chicken

Penne alla Vodka with Shrimp

Baked Ziti with Grilled Chicken

Fish

Salmon Classico

(Atlantic salmon served over spinach topped with lemon white capers)

Orange Roughy

(Pan seared & topped with signature “Shrimp Dynamite” sauce – not spicy)

Seafood Bistro

(Whole clams, baby clams, shrimp, calamari & mussels over linguini in red fra-diablo sauce)

Chilean Sea Bass

(Potato crusted and finished with lemon beurre blanc over homemade risotto)

Chef’s Specials

Appetizers

Shrimp & Maryland Blue Crab Stuffed Avocado with Sriracha Remoulade

Smoked Whole Mozzarella Bruschetta with Grilled Chicken

Entrées

Pasta alla Ruota

(Flaming Parmesan Reggiano wheel with truffle bow-tie pasta)

Pan Seared Chilean Sea Bass over Truffle Risotto with Lemon Beurre Blanc

12 oz NY Strip CAB with Sweet Potato & Grilled Vegetables

60 Day Dry-Aged Prime Tomahawk with Sautéed Shiitake Mushroom Medley & Sweet Potato

From the Bar

Buffalo Trace Smoked Pecan Old Fashioned
Texan 75 (Texas twist on a classic with Tito’s Vodka)