Dinner Menu * Served from 5:00pm - Close
Menu subject to change or substitutions may be made without notice.
The Bistro Quality Commitment: We are committed to providing you a quality dining experience from the moment you arrive. From appetizer to dessert, you will enjoy made from scratch quality with attention to detail. To go with Door County’s finest wines and beer, we have a collection of classic dishes that represent the essence of the Door Peninsula Experience. You deserve the very best, and we are committed to providing you nothing less.
STARTERS
Bistro onion petals
Lightly Battered Onion Petals Deep Fried to a Golden Brown and Served With a Zesty Bistro Dipping Sauce. $7
Stuffed Mushrooms
Button Mushrooms Stuffed With Italian Sausage, Grande Cheese and Fresh Herbs $7
cheese curds
Crispy Golden Brown Wisconsin Cheese Curds Served With Zesty Bistro Sauce $6.50
Soup
New Chef Creations Daily
$3.25 cup $4.50 bowl
endless Salad
Our Soon to be Famous “Endless” Salad Bowl. All You Care to Eat Served With Our Crusty French Bread, and House Vinaigrette or Your Choice of Dressing $8 per person
ENTREES
Bistro 42 Entrees Include Our Endless Salad Bowl and Artisan Bread, Along With Vegetable of the Day and
Your Choice of Mashed Potato or Wild Rice
(not available with pasta entrees).
door county whitefish
(Subject to Availability) Broiled to Perfection and Topped With Caramelized Red Peppers With a Hint of Our Aged Balsamic Vinegar, Then Finished With Crumbled Bleu Cheese. $19
norwegian salmon
Delicate Filet of the World’s Finest Salmon From the Cold Waters Off the Norwegian Coast, Brushed With Lemon Caper Butter and Broiled.
Nothing Else Required! $21
roast duck
Tender Duck Leg and Thigh Slow Roasted in its Own Juices With a Blend of Spices, and Topped With Ligonberries in Fresh Wisconsin Cream and a
Hint of Dijon Mustard $18
chicken Bourgeois
A Classic Dish Straight From the Vineyards of France, Chicken Breast Sauteed in Olive Oil and Topped With a Blend of Sweet Red and Green Peppers, Onions, Mushrooms and Artichoke Hearts With a Splash of Door Peninsula Chardonnay Served ‘Peasant Style’ Over Our Wild Rice Blend $17
Grilled Ribeye Steak
Grilled Ribeye Steakenter Cut Ribeye Lightly Seasoned With a Housemade Steak Seasoning Blend and Grilled to Your Specifications, Served With our Savory Maitre D Hotel Butter Melting on Top. $24
Cherry Walnut Chicken Stir Fry
Tender Chicken Breast With a Blend of Crisp Vegetables Stir Fried in Olive Oil and Topped With Crisp Black Walnuts Served Over Our
Wild Rice Blend $15
Bistro Grilled Angus Chop Steak
Twelve Oz.,100% Angus Chopped Sirloin Seasoned With a Housemade Steak Seasoning Blend and Grilled to Your Specification Served in a Savory Mushroom Bourdelaise Made With Door Peninsula Winery Red Wine $14
Children's items and portions available; please ask your server.
SPECIALTY PIZZAS
Made from scratch, hand tossed crust prepared in a brick hearth fired oven
Italian sausage
Roasted Red Peppers, Chevre Cheese, Caramelized Onions and
Chicago Style Italian Sausage 10” for $12 14” for $16
Exotic Mushroom
Grande Cheese, Béchamel Sauce, Exotic Mushrooms, Fresh Arugula, and Fat Louie’s Truffle Oil 10” for $12 14” for $16
Thick cut pepperoni
Loaded with Thick Cut Pepperoni, Grande Cheese, and Marinara
10” for $12 14” for $16
artisan cheese
Grande Cheese Company Mozzarella and Provolone Blend with Marinara
10” for $10 14” for $13
Guests choice
Add your favorite toppings to our classic cheese pizza from these choices;
Meats 10” for $2/topping 14” for $2.50/topping
Bacon, Sausage, Pepperoni
Vegetables 10” for $1/topping 14” for $1.50/topping
Artichoke, Arugula, Black Olives, Caramelized Onions, Mushrooms, Roasted Red Peppers, Tomato, Anchovies
DESSERT
An Ever Changing Array of Sweet Creations From Our Pastry Chef, Made Fresh Daily. Ask Your Server About This Evening Choices
BEVERAGES
ALL SODA ~ $2.00
Lemonade ~ $2.00
COFFEE AND HOT TEA ~ $2.50
FULL BEER, AND WINE BAR FEATURING LOCAL, DOMESTIC AND IMPORTED BEER AND WINE. . .
PLEASE ASK YOUR SERVER FOR WINE LIST
A service charge of 18% will be added to groups of five or more.
Menu prepared by Chef Matt Chambas
