Bistro 64 at MacGregor Village menu

Soup of The Day

Specials of The Day

Triple Fudge Brownie

with coconut sherbet and strawberry compote

Caramelized Banana Pudding Trifle

with southern praline

New York Style Vanilla Bean Cheesecake

with fresh strawberries in Vander mint

Vanilla Bean Creme Brulee

with fresh seasonal berries

Flourless Chocolate Mousse Cake

served with fresh raspberries and chantilly cream

Warm Southern Blueberry Rum Cake

with fresh peach ice cream

Passion Fruit & Basil Sorbet

Blood Orange Creamsicle Sherbet

Vanilla Bean Ice Cream

Chocolate Ice Cream

House Salad

with fresh organic vegetables and balsamic vinaigrette

Caesar Salad "" Tijuana Style""

with garlic focaccia croutons & shaved romano

Pappardelle Pasta

with brazilian style ""abobora"" butternut squash and shredded chicken

Signature Passion Salad

baby greens with sun-dried berries, candied pecans, warm local goat cheese and a passion fruit vinaigrette

Carolina "" Shepherd's Salad"" of Warm North Carolina Goat Lady Dairy Goat's Milk Camembert

with curly endive, country ham lardoons and red wine vinaigrette

Duck Leg Confit

with homemade alsatian kraut with shaved apple, juniper berries and verjus

Quail

stuffed with cornbread, dried cranberries, sausage and fresh sage with fresh cape cranberry stew

Lobster Bisque

rich and decadent

Georges Bank Jumbo Sea Scallops

grilled with sweet pepper moqueca sauce and farofa

Parmesan Crusted Fried Oyster Salad

with baby lettuces, shaved vidalia onion and lemon caper vinaigrette

"" Charleston Style"" Lump Crab Cake

with grain mustard sauce & lemon greens

Chinese Spiced Foie Gras

with caramelized pineapple and star anise sponge cake

Vegetarian Creation of The Evening

the freshest seasonal vegetables served grilled or over pasta

Breast of Free Range Chicken

stuffed with smoked apples, dried prunes, pine nuts, gorgonzola cheese and served with a port wine sauce

Cedar Plank Roasted Tilapia

with carolina shrimp, ""old bay"" butter sauce and lemon

Wild Salmon Filet ""Argentine Style"" Wood

with orange chimichurri & balsamic

Wood roasted Pork Tenderloin

with ancho chili & local wildflower honey glaze served with sun dried cherry zinfandel sauce

Shrimp Xim Xim

jumbo shrimp in a spicy brazilian coconut stew with toasted cashews, rice and farofa

Swordfish India House

nantucket's famous nut crusted & wood roasted swordfish with zinger glaze and lemon-thyme butter

Veal Medallions

stuffed with blue crab paneed in lemon parsley jus with pappardelle pasta

Tournedos of Beef Filet "" Au Poivre""

with green peppercorn brandy sauce and goat cheese potatoes

Wood Roasted New York Strip Steak

with aged sherry vinegar sauce served with a stuffed pesto tomato

Grilled Angus Filet of Beef

with roasted garlic butter, balsamic syrup and scalloped potatoes

Venison Tenderloin

wood roasted with a coffee crust & served with red wine syrup and a savory carolina sweet potato pie