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Dinner and Appetizers from Bistro 60

3 Course Dinner Menu

GF = Gluten Free


Shrimp Cocktail

Perfectly poached shrimp served with a classic cocktail sauce and lemon wedges


Truffle Parmesan Fries

Crispy fries tossed with grated parmesan cheese, sea salt, green onion, and garlic, and truffle oil


Shishito Peppers

Lightly pan fried in olive oil and garlic and tossed with sea salt and fresh lemon juice


Mediterranean Olive Blend

A superb blend of Mediterranean olives marinated in an herb citrus olive oil.
*Served with warm bread



Blackened chicken, roasted poblano chiles, pico de gallo and cilantro. *Served with fresh salsa, guacamole, and sour cream


**Chef's Weekly Special**

Ask Your Server for Today's Special


*Your choice of thin crust or flatbread

Italian Job

Roasted garlic purée, mozzarella, artichokes, roasted tomato, Italian parsley, fresh basil, and ricotta cheese


The Bistro

White sauce, caramelized onions, sausage, and roasted mushrooms


Create Your Own

Red or white sauce and your choice of toppings



Fresh tomatoes, mozarella cheese, basil, and pesto


BBQ Chicken

BBQ sauce, red onion, cilantro, bacon, and a fontina cheese blend


1st Course

Chophouse Salad

Romaine, radicchio, tomato, cucumbers, red and green onion, avocado, bacon, blue cheese crumbles and white balsamic vinaigrette -GF

Classic Caesar

Creamy Caesar dressing, parmesan crisps and croutons

Watermelon Salad

Watermelon with feta cheese, tomato, arugula and fresh kale in a sage vinaigrette

Baby Beet Salad

Mixed greens, candied pecans, heirloom tomatoes, and ricotta cheese in a lavender vinaigrette -GF

Wedge Salad

Iceberg lettuce wedge, bacon, green onion, sun-dried tomatoes, blue cheese crumbles, pickled onions, and a creamy blue cheese dressing

Coachella Harvest Kale Salad

Mixed greens, kale, butternut squash, Napa cabbage, shaved pear, cranberries, spiced pecans, and goat cheese in a hibiscus vinaigrette

**Soup of the Day**

2nd Course for $19.99

Chicken Piccata

Tender chicken, capers, sun-dried tomatoes, and a creamy white wine sauce.
*Served with red garlic mashed potatoes and fresh vegetables

Balsamic Eggplant Rollatini

Balsamic marinated eggplant rollatini with goat cheese, topped with a Chayote spinach purée *served with sautéed Chef's Choice seasonal greens

Pork Milanese

Breaded pork Milanese and angel hair pasta in a lemon cream sauce, charred pear tomato and fresh sorrel

Country Meatloaf

Ground beef and pork wrapped in applewood smoked bacon in a peppercorn gravy
*served with red garlic mashed potatoes and fresh vegetables

St. Louis Style Pork Ribs

"Slow smoked in a house spice rub *served with brown sugar BBQ beans, cilantro cabbage slaw and a bourbon BBQ sauce

Chicken Marsala

Pan-roasted local mushrooms, marsala wine sauce, and fresh fettuccine with a pancetta and lemon butter sauce

Short Rib Pasta

Tender braised short rib tossed with fresh fettuccine, roasted fennel, mushrooms, and arugula in a garlic cream sauce

Bistro Burger

A juicy ground beef patty topped with lettuce, onion, tomato and cheese served with your choice of French fries or sweet potato fries

Fish and Chips

Beer-battered ling cod served with French fries, cole slaw, and a side of tartar sauce

Baja Fish Tacos

Fresh fish of the day in soft corn tortillas and topped with fresh cabbage slaw, chipotle aioli, pico de gallo, avocado, cilantro, and cotija cheese

2nd Course for $24.99


Fresh fish, shrimp, clams, mussels, scallops and roasted chayote squash in a saffron fennel broth

Lemon-Garlic Shrimp Pasta

Sautéed in a seafood white wine red sauce with basil, asparagus, and angel hair pasta

Pan-Seared Salmon

Served with a creamy orzo pasta and a seafood beurre blanc sauce and chef's choice vegetables

Braised Pork Shank

Slow-braised pork shank in a port demi glace and served with roasted sweet potato purée and seasonal fresh vegetables

Braised Beef Short Ribs

With celery root, fennel purée, and grilled asparagus in a port wine sauce

Paella Risotto

A flavorful blend of chorizo, shrimp, clams, mussels, organic tomatoes, and parmesan cheese

Grilled Tasmanian Sea Bass

Fresh thyme, red quinoa with sautéed butternut squash, spinach and tomato pesto

2nd Course for $29.99

Grilled Rack of Lamb

Tender rack of lamb served on a bed of sautéed spinach with creamy red garlic mashed potatoes and a wild mushroom sauce

Pancetta-Wrapped Shrimp

Colossal shrimp wrapped in pancetta and finished in a mango beurre blanc sauce. *Served with creamy risotto and chef's choice fresh vegetables

Seared Diver Scallops

In a brown butter beurre blanc sauce and served with blue corn polenta, goat cheese and herbs

Steamed Nova Scotia Lobster Tail

In a lobster beurre blanc sauce and served with scallop risotto and grilled asparagus

Espresso Rib Eye Steak

Espresso crusted pan seared steak in an Okinawa sweet potato parsnip purée and topped with onion threads
*served with potatoes and fresh vegetables

6 oz. Filet Mignon

Served with chef's select demi glace and your choice of red garlic mashed potatoes or baked potato and seasonal vegetables

2nd Course for Market Price

Prime Rib Fridays and Saturdays

Served with your choice of red garlic mashed potatoes or baked potato and chef's choice vegetables

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3rd Course *Dessert*

Creme Brulée

Apple Strudel

Trio Gelato

Homemade Cheesecake

Flourless Chocolate Cake