Bistro 31 Menu

Risotto Of The Day

Garganelli

Melted cherry tomatoes and parmigiano reggiano.

Torchio Pasta

Dungeness crab, sweet peas and lemon confit.

Spaghetti Chitarra

With lobster bolognese.

Orecchiette

Merguez sausage, broccoli rabe, sultanas, pine nuts and pecorino toscano.

Hand Cut Pappardelle

With short rib ragout, oven roasted tomatoes and green olives.

White Bean And Truffle Oil

With parmesan.

Prosciutto

Melon and white balsamic glaze.

House Cured Salmon

Dill and avocado.

Blue Cheese

With poached apples and walnuts.

Mushroom Duxelle

Creme fraiche and shaved asparagus.

House Crostini Sampler

Pomme Frites

Sea salt, piquillo aioli. (Add truffle salt $1.00).

Broccoli Rabe

With garlic and chiles.

Grilled Asparagus

Kale

Garlic and corona beans.

Mushroom And Bacon Macaroni And Cheese

Black Truffle Cream Corn

Charred Tomato Soup

With gruyere crouton.

Bistro Greens

Red and green leaf lettuce, marcona almonds, sweet onions, manchego and aged sherry vinaigrette.

Caesar Salad

Brioche croutons, white anchovies piquillo peppers.

Chopped Salad

Romaine, red endive, avocado, pancetta, blue cheese, cooked egg and lemon dijon dressing.

Spinach & Goat Cheese Salad

Shaved fennel, apples, bacon, almonds, dry cherries and citrus vinaigrette.

Warm Duck And Arugula Salad

With roasted figs, shaved parmesan and walnut-white truffle emulsion.

Poached Salmon And Grapefruit Salad

Olive oil poached salmon, ruby grapefruit, watercress, feta and a mustard seed vinaigrette.

Chocolate Mascarpone Mousse

Brandied cherries, pistachios and chocolate meringue.

French Toast

Egg battered brioche toast stuffed with brie, topped with roasted figs, clover honey and toasted almonds.

Orange Ricotta Cheesecake Brulee

With blueberry compote.

Chilled Meyer Lemon Souffle

Cara cara oranges and citrus-thyme soup.

Trio Of Ice Cream Sandwiches

Blackberry, milk chocolate and pistachio gelato surrounded by chocolate fleur d’sel cookies.

Warm Almond Torte

Roasted persimmons and vanilla creme anglaise.

Selection Of Artisanal Cheeses

Chefs selection of artisan domestic and international cheeses with house made fruit compote, marcona almonds and toasted bread.

Steamed Pei Mussels

Chorizo picante, fingerling potatoes, saffron and calabrese chiles.

Steak Tartare 31 Style

Appetizer, entree served with pomme frites.

Escargot

With creamy polenta, crispy pork belly, maitake mushrooms and parsely garlic butter.

Chicken Liver Pate

With pistachios served with cornichons, red wine onions and baguette.

Burrata & Tomato

Fresh burrata with tomato-citrus compote and crispy focaccia.

Jumbo Lump Crab Cake

Salsa verde and celeriac remoulade.

Tuna Tartare

Avocado, hearts of palm, orange, basil and chiles.

Foie Gras Torchon

With housemade quince jam, brioche toast and frisee salad.

Ham And Gruyere Galette

With sunny side egg and scallions served with petite salad.

Kobe Burger

On olive oil roll with crispy pork belly, gruyere, caramelized onions, tomato jam house made pickles and pomme frites.

Quiche And Salad

Quiche of the day served with bistro greens.

Lobster Salad Sandwich

Avocado, heirloom tomato, bibb lettuce, smokehouse bacon, taragon aioli, pomme frites.

Marinated Chicken Paillard

With roasted pear tomatoes, arugula salad, parmesan and balsamic reduction.

Grilled King Salmon

Sauteed asparagus, fennel and sundried tomatoes, parsnip-horseradish puree and fresh dill.

Pan Seared Diver Scallops

With black truffle cream corn, fingerling potatoes and smoked paprika oil.

Grilled Pork T-Bone

With sauteed escarole, bacon glazed chestnuts, caramelized apples and cider reduction.

Brioche Crusted Lemon Sole

With petite ratatouille, bernaise aioli, yukon potato mousseline.

Red Snapper

Sauteed baby spring vegetables, cherry tomatoes, sicialian olive oil, capers and basil.

Grilled Strip Steak

Red onion chianti marmelade, pomme frittes and bearnaisse aioli.