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Tapas
Bistro Lamb Grilled - 12.
over roasted garlic mashed potatoes with a rosemary demi-glace.
Black and Bleu Filet - 13.
Medallion of filet seasoned in Cajun spices, pan-seared and topped with warm blue cheese and brandy demi-glace,
dollop of mashed potatoes and vegetables.
Tapas Filet - 13.
4 ounces of beef tenderloin grilled to order, served over mashed potatoes with mixed mushrooms bourbon demi-glace
and vegetables.
Filet with Linguini - 12.
Grilled asparagus and cubed beef tenderloin tossed with linguini and caramelized shallots in a chanterelle-porcini
cream sauce.
Kobe Beef Sliders - 10.
Two 2 ounce Wagyu beef patties served on a warm yeast roll with lettuce and tomato, topped with chipotle sauce and
served with Pommes Frites.
Salads
Bistro Salad - 8.
Baby greens, Mandarin oranges, oven dried tomatoes, crumbled Danish baby blue cheese, pecans, carrot, parmesan
crisp and your choice of dressing.
Goat Cheese Salad - 8.
Mixed greens, pecans, diced red onions, Mandarin oranges and carrots topped with a pecan-roasted warm goat cheese
patty and garnished with parmesan crisp, served with raspberry vinaigrette.
House Salad - 5.
Baby greens, pecans, diced red onions, julienne carrots, Mandarin oranges, served with a red wine vinegar, shallot
and Dijon vinaigrette.
Caesar Salad - 5.
Crisp romaine topped with grated parmesan cheese and served with garlic-parmesan croutons and a rich Caesar
dressing.
Spinach Salad - 5.
Tender spinach leaves grated Romano, apples, toasted pignolas, jicama and apricots with a lemon-honey vinaigrette.
Caprese - 6.
Sliced tomatoes, fresh mozzarella and basil leaves and drizzled with balsamic vinegar.
Iceberg Wedge - 6.
Crisp Iceburg lettuce topped with crisp bacon, tomato wedges and tangy bleu cheese dressing.
Soups
Victor’s French Onion Soup - 6.
Our house special onion soup made with thick veal stock, sliced caramelized onions and garnished with a Gruyére cheese and parmesan topped
crouton.
Chef’s Choice Soup of the Day - 6.
Please ask your server for today’s selection.
Vegetarian
Grilled Artichokes - 6.
Tender artichoke hearts cut in half, grilled and topped with
clarified saffron butter
Edamame - 6.
Boiled soybeans with sea salt.
Bruschetta - 5.
A blend of grilled Portabello mushrooms, roasted peppers, extra virgin olive oil, and garlic served on grilled baguettes.
Baked Artichoke Dip - 7.
A bubbly blend of artichokes, mayonnaise
and parmesan cheese. Served with grilled pita bread.
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Seafood
Shrimp 3 Ways - 10.
Enjoy 3 chilled, 3 blackened and 3 grilled shrimp, served with a
garlic Victor’s Aioli sauce.
Trio of Scallops - 9.
Three jumbo scallops seared on Tabasco vinaigrette, Thai chili
sauce and red pepper vinaigrette.
Tapas Tuna - 11.
Pan-seared tuna loin crusted with white and black sesame seeds and
served sliced with baby greens and soy-wasabi vinaigrette.
Sautéed Crab Cake
Sautéed lump crab meat with sweet peppers, onions, garlic
and Old Bay’s, served with Victor’s Aioli sauce.
Tippi’s Bistro Oysters
Fresh oysters lightly breaded with seasoned flour, flash
fried, served alongside mixed greens and garnished with horseradish aio.
Fried Calamari - 8.
Dusted with seasoned flour, flash fried and served with Victor’s
garlic Aioli sauce.
Oyster Shooter - 2.
Fresh oyster served in a shot glass with Tabasco vinaigrette.
Bistro Salmon - 10.
Grilled 4 ounce portion of salmon with white wine and dill cream
sauce served over fresh squash and zucchini.
Grilled Proscuitto-Wrapped Sea Scallops
Jumbo scallops wrapped with
prosciutto and served with Thai chili sauce and basil oil.
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