Blue Roof Bistro

SUMMER DINNER MENU

MAY TO THANKSGIVING

SOME LIMITATIONS IN THE OFF SEASON, OCTOBER TO NOVEMBER


HOME MADE SOUP - DAILY SELECTION BOWL 6.00 CUP 4.00

SEASONAL SALADS INCLUDE SPRING and CAESAR



APPETIZERS


MUSHROOM CAPS WITH FETA  9.00 v,gf

& olive pate and sundried tomato pesto topped with mozzarella

MUSHROOM CAPS WITH BACON 9.00 gf

& caramelized onion & cheddar

BULGOGI 12.00 gf

sirloin steak marinated in Korean style marinade

GOATS CHEESE PLATE 9.00 v

goats chevre with our own olive pate, roasted red peppers and crust



CREPES 17.50

our own 10" crepe made with free-run eggs. Served with bread and either veggies salad or soup

CHICKEN & BROCCOLI CREPE

CHICKEN SPINACH CREPE 

BEEF STROGANOFF CREPE

WILD SALMON & SHRIMP 

GOATS CHEESE & SPINACH CREPE 14.00


PASTAS 14.00 served with crusty bread

ALFREDO  v

PASTA WITH GOATS CHEESE & SPINACH IN A WALNUT MUSHROOM PESTO  v

PASTA FRESCA WITH OLIVE PESTO, ROASTED PEPPERS, TOMATOES, ARUGULA AND ASIAGO

Add chicken, salmon or shrimp for 5.00

Add soup or green salad for 5.00


PLATES

served with crusty bread and green salad or soup


POACHED SALMON 24.00 GF

with veggies and mash or rice

SEAFOOD AU GRATIN 24.00 gf

with steamed vegetables and garlic mash or rice

HONEY GINGER SIRLOIN 20.00

with spicy sesame spinach on a bed of wholegrain rice


BEEF STROGANOFF 22.00

stew of top sirloin, mushrooms & red onions in a delicious, creamy sauce served over pasta, mashed potato or wholegrain rice


WOK OF ART 22.00 GF

Vegetables & tofu stirfry with toasted coconut in a soya maple glazeglaze. Topped with either chicken, shrimp, salmon, satay beef  

Served on a bed of steamed wholegrain rice.


FAJITA BOWL 22.00 GF

sautéed mushrooms, beans peppers, sweetcorn and red onion in a mild chipotle sauce and topped with cheddar cheese and tortilla strips. Hot peppers added by request.

Choose from Chicken, Shrimp, Steak or Pork


FLATBREADS 16.00

Soft flatbread served with soup or green salad

GOATS CHEESE & ARUGULA WITH PESTO AND VEGGIES

AND TOPPED WITH A BALSAMIC DRIZZLE