Om Bistro menu

Can Soda

Soup of the Day

Simple Salad

Lettuce, tomato, onion and cucumber.

Pear Salad

With a local Roquefort cheese and balsamic ginger vinaigrette.

Classic Caesar Salad

Pineapple Salad

Served with a exotic greens and goat cheese.

Chopped Salad

Cucumber, onion, tomato, peppers finished with oil and vinaigrette.

Frisee

Served with preserved, crispy figs, whole-grain mustard vinaigrette, bresaola and haricot vert topped with a fried egg.

Cauliflower Galette

Served with a savory streusel.

Lamb Dumplings

Served with a yogurt and caramelized onion jam.

Smoke Salmon

Served with pickled beets.

Trio of Carrots

Served in the form of a tart, a terrine and ginger glazed.

House Made Veal Sausage

Served with an eggplant caponata and flat bread.

Shrimp Croquettes

Served with a ginger aioli.

NY Stake Smoked Trout Cakes

Served with a horseradish remoulade and a tomato marmalade.

Beef Ribs Confit

Coated with local maple syrup, rosemary and balsamic glaze.

Foie Gras

Torchon, pan-seared and finished with a cinnamon Riesling poached pear.

Maple Cheesecake

With cinnamon streusel.

Chocolate Napoleon

Apple Tart

Carrot Cake

Red Velvet Cake

Chocolat Tart

Creme Brulee

Panini of the Day

Served with house made french fries. Please call restaurant for today's selection.

Chicken Kebob

Served with pickled carrots and tomato basmati rice.

Lamb Burger Sliders

Topped with tomato jam and fontina cheese and served with house made french fries.

Stuffed French Cut Chicken

With a panzanella, sage pudding, trio of stuffed vegetables and finished with a natural jus.

Lamb Kebob

Served with pickled carrots and tomato basmati rice.

Lamb Shank

Braised for five hours with Merlot and rosemary and finished with glazed turnips.

Beef Brisket

Slow roasted with red wine and herbs served with a potato cake and baby carrots.

Roasted Cod Fish

Served with eggplant, carrot and zucchini terrines and winter cannelloni, finished with a tarragon veloute.

Pan Seared Sea Scallops

Served with a parsnip puree and winter relish.

Filet Mignon

Served with house french fries, winter vegetables, blue cheese sabayon and Chianti gastrique.

Long Island Duck

Served confit, pan seared with chestnut gnocchi and caramelized pineapple.

Grilled Shrimp

Served with wild mushrooms white wine reduction and finished over polenta.

Rigatoni

Served with eggplant, zucchini, tomato and olives finished with roasted garlic and flat leaf parsley.

Spaghetti with Cauliflower Pesto

Served with herbed bread crumb, Parmesan, roasted garlic and olive oil.

Gnocchi with Beef Ragu

Served with a tomatoes, herbs and Parmesan cheese.

Chicken Confit Ravioli

With sage and apple aspic, topped with foie gras and herbed bread crumbs.