Pinot Bistro Menu

Daily Fresh Shellfish Selections

Seasonal Vegan Soup

Farmers’ Market Salad

Quiche Du Jour

3 Egg Omelet

daily garnish selections, pinot fries.

Chef’s Pasta Du Jour

Bakersfield Onion Soup Gratinee

comte cheese, garlic crouton.

Classic Caesar Salad

romaine hearts, garlic croutons, parmesan cheese.

Manchego Salad

arugula, dates, walnuts, sherry vinaigrette.

Roasted Garlic Crusted Chicken

creamy onions, pinot fries.

Bistro Steak And Frites

sauce bearnaise.

Pan Roasted Salmon

cauliflower risotto a la grecque, blistered grapes.

Sorbet Trio

Apple Tarte Tatin, Vanilla Ice Cream

Profiteroles

vanilla ice cream, warm chocolate sauce.

Freshly Baked Cookies

Strawberry-Rhubarb Tart

minted chantilly cream.

Crepes Suzette

mascarpone, grand marnier caramel.

Tarte Tatin

vanilla ice cream.

Profiteroles

vanilla ice cream, banana, chocolate sauce.

Chocolate Croissant Bread Pudding

wild turkey sauce.

Warm Chocolate Cake

frangellico anglaise, hazelnut gelato.

Lavender Panna Cotta

lemon madeline.

Artisan Cheese Plate

dried fruit, nuts.

Bakersfield Onion Soup

gratinee, comte cheese, garlic crouton.

Escargots

“gratinee,” garlic, spinach, butter, parsley.

Rustic Country Pate

pickled vegetables, mustard, country toast.

Steamed PEI Mussels

melted onion, tomato, chorizo, saffron broth.

Chef’s Assortment

of charcuterie.

Panisse Croquettes

wilted greens, roasted garlic, romesco sauce (vegan / gluten-free).

Hand-Chopped

organic beef tartare, quail egg, herb salad.

Pork Rillettes

dried fruit compote, petit greens, grilled rustic bread.

Smoked Salmon

asparagus, citrus, hollandaise sauce.

Seared Crab Cake

corn fondue, grille fruits.

Artisan Cheese Plate

dried fruit, nuts.

Pinot Garden Baby Greens

raw vegetables, champagne vinaigrette.

Traditional Caesar

romaine hearts, caesar dressing, toasted garlic crouton.

Frisee and Spinach Salad

sauteed bacon, parsley, sherry vinaigrette, poached egg.

Arugula Salad

manchego cheese, dates, walnuts, apples, honey-sherry vinaigrette.

Endive Salad

roquefort bleu cheese, raisins, apples, walnuts.

Roasted Beet Salad

arugula, goat cheese purse, pistachios, honey-citrus vinaigrette.

Pan-Seared Tuna Nicoise

baby greens, olives, tomatoes, fennel, haricots verts, lemon vinaigrette.

Wild Oregon Forest

mushroom risotto, parmesan crisp.

Roasted Garlic-Crusted Chicken

pinot fries, caramelized onion.

Grilled Hanger Steak

pinot fries, bearnaise. substitute filet mignon.

Duck Confit

soft polenta, fava beans, mushrooms, summer cherry and spiced duck jus.

Sand Dabs Fish And Chips

panko crusted, lemon aioli.

Trout “A La Grenobloise

brussels sprouts, cauliflower puree, lemon-caper brown butter.

White Fish Fillet

meuniere sauce, “1992 classic,” potato brandade.

Pan-Roasted Salmon

cauliflower “risotto” a la grecque, blistered grapes, caper vinaigrette.

Warm Roast Turkey

melted brie, dried fruit compote.

Pan Bagnat

marinated tomato, burrata, roasted pepper, olives, arugula, red onion.

Croque Monsieur Or Madame

pullman bread, ham, swiss gratin, poached egg (on madame).

Pinot Burger

natural angus burger, brioche bun, arugula, tomato, caramelized onion, swiss, cheddar or blue cheese.

Braised Short Rib Sandwich

horseradish, crispy onions, rustic roll.

Poulet Grillee

grilled chicken paillard, herbed goat cheese, arugula, tart fruit jam, ciabatta roll.

Dinela Restaurant Week

for three courses.

Lunch Spa Menu

our chef selects the freshest ingredients from the farmers’ market to create a changing two-course menu.