11Eleven Bistro menu

Chefs Daily Creation

Local market vegetables & a starch

Angus Steak Burger

Beer braised onions, monterey jack cheese, garlic aioli & hand cut french fries

Butternut Squash Ravioli

Sage cream sauce, dried cranberries

Lemon Oregano Chicken

Organic free range statler chicken breast served over grilled summer & zucchini squash dressed with a lemon oregano vinaigrette

Honey Molasses Glazed Salmon

With butternut squash risotto & sauteed asparagus

Lamb Ragu

Tossed with house made pappardelle with a dollop of herbed ricotta

Stuffed Pork Tenderloin

Stuffed with garlic, shallots, mushrooms, herbs & blue cheese served with roasted butternut squash topped with Swedish applesauce

Honey Buttercrumb Baked Scallops & Shrimp

In a sherry cream sauce with sauteed baby carrots

Pan Seared Duck Breast

Served with a white been cassoulet, wild mushrooms, sausage & cranberry port demi

Angry Lobster & Linguini

Fire roasted tomatoes & leeks tossed in a sriracha vodka sauce & fresh grated parmesan

Soup Du Jour

Server about the chef's daily creation

Butternut Squash Arancinis

Served with roasted red pepper aioli

Parmesan Meatballs

Blend of veal, beef, pork cooked slowly in a basil cream sauce

Crispy Calamari

Lightly fried with a red chili aioli

Salmon Roulade

Duck trap smoked salmon rolled with a lemon dill cream cheese served with pickled vegetables

Teriyaki Beef

Served over mirin rice dumplings with scallions & sesame seeds.

Country Pate

Cornichons, stone ground mustard, port gelee served with crostinis

Crab Au Gratin

Crab in a cheese sauce served in a bowl with crostinis

Ice Cream Cake du Jour

Key Lime Cheesecake

With a candied lime zest

Creamsical Creme Brulee

Orange and tahitian vanilla

House Made Fried Dough

With a caramel dipping sauce

Chocolate Pots de Creme

Pot of cream a rich pudding with a mousse consistency

Whole Leaf Ceasar

With house-made caesar dressing, toasted baguette & white anchovies

Classic Wedge Salad

Gorgonzola blue cheese dressing, tomatoes, bacon, cucumbers & red onion

Endive Salad

Endive leaves, pecans, dried cranberries, blue cheese dressed with a honey vinaigrette

Chicken Fricassee

Chicken is slow braised in stock & white wine giving a rich silky sauce alongside tender whole onions & stewed mushrooms over herbed rice

Fish in Papillote

Chef choice fish baked in papillote with fresh fall vegetables, rice & a citrus herbed butter

Steak Diane

Pan seared NY strip rubbed with garlic & black pepper, in a brandied cream sauce served with roasted potatoes & peas

Filet Oscar

Grilled filet alongside lump crab meat served in a baked tomato, asparagus & a classic bearnaise sauce