Dinner
Everyday starting @ 3
Sharables
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Goat Cheese Fritters9.50
herb goat cheese, panko crusted, Peruvian green sauce
Fried Artichoke Hearts12.50
Panko crusted and fried with olive caper aioli
Steak & Potatoes 18
Grilled choice steak, fondant potatoes, garlic aioli, balsamic reduction
Surf n Turf w/Prawns 7
Truffle Mac and Cheese15.50
Creamy white brie, black truffle Caciotta cheese sauce, fresh macaroni, parmesan bread crumbs, white truffle oil
Mac and Cheese12.50
Creamy white brie and mozzarella cheese sauce, fresh macaroni, parmesan breads crumbs.
Cheese & Charcuterie17.50
2 premium cheeses, 2 selections of dried cured meats, sliced fresh fruit, mixed nuts, whole grain mustard, marinated olives, dried fruit compote, baguette
Ahi Poke17.50
Fresh, sushi grade Ahi tuna, chili-soy, sweet onions, crushed macadamias, cucumber sunomono, wonton chips. Like it spicy?
Crispy Pork Belly12.50
Marinated and slow braised pork belly, fried to crispy, served with a bourbon BBQ sauce
Entree Salads
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Steak & Blue Cheese Salad18
Grilled steak, hand cut red and green leaf lettuce, Point Reyes Blue Cheese, Julienne apples, red onions, diced tomatoes, house croutons, maple Dijon vinaigrette
Salmon Nicoise 22
Poached Salmon, fresh spring mix, crispy brussels, red potatoes, olives, soft boiled egg, fried capers, chives, extra virgin olive oil, lemon vinaigrette
Sub Chicken, Prawns or Steak
Bistro Cobb 18
Fresh grilled chicken, Point Reyes blue cheese, tomato, applewood smoked bacon, soft boiled egg, lemon thyme vinaigrette
Sandwiches
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Lamb Burger18
Ground lamb with garlic and herbs, soy and worcestershire, mixed greens, roasted tomatoes, garlic aioli, soft brioche bun
House Cheese Burger17.50
House ground short rib and bistro filet, Tillamook cheddar cheese, roasted tomato, lettuce, aioli, soft brioche bun
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Vegetarian
Gluten Free
Pasta & Such
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Summer Pasta26
Roasted red pepper cream sauce, fresh grilled chicken, summer squash, fresh fettucine, cherry tomatoes, grated parmesan and basil
Risotto24
Melted leek risotto slow cooked in butter, with parmesan cheese, fresh herbs, and seasonal vegetables
Add Chicken 6
Add Steak 7
Add Prawns 7
Add Steak 7
Add Prawns 7
Seared Cauliflower Steak 20
Seared cauliflower, spiced almond cauliflower puree, tomato caper walnut relish, Extra virgin olive oil
Seafood
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Seared Salmon 30
6oz Pan seared salmon fillet cooked medium, creamy garlic mashed potatoes, crispy brussels sprouts, bacon thyme vinaigrette
Prawns and Polenta26
Soft creamy polenta, sauteed prawns, linguisa, roasted tomatoes, garlic,
shallots, lemon, white wine and butter
shallots, lemon, white wine and butter
A La Carte Sides
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Creamy Polenta 8.50
Garlic Herb Truffle Fries w/ aioli8.50
Fondant Red Potatoes 7.50
Local Seasonal Vegetable 8.50
Garlic Red Skin Mashed Potatoes 8.50
Caesar Salad, Roasted Tomato, Croutons, Parmesan7.50
House Salad, dried cranberries, pepitas, goat cheese, balsamic 7.50
Crispy Brussels Sprouts, balsamic reduction, sea salt, chili flakes 12.50
Gluten free Penne Available
Specials
Meats
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Grilled Filet Mignon39
6oz hand cut filet, grilled to perfection, served with garlic mashed potatoes, brussels sprouts, and red wine shallot compound butter
Grilled Flat Iron30
Marinated 8 oz. flat iron with rosemary, garlic, and balsamic, grilled summer vegetables, and red pepper chimichurri
Braised Short Ribs32
6 oz of slow braised boneless short ribs, creamy polenta, seasonal vegetables, caramelized onion braising jus, gremolata
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Heirloom Caprese Salad14
Sliced Heirloom tomatoes, sliced fresh mozzarella, fresh basil leaves, pesto, herb oil, balsamic reduction, Maldon salt
Dessert
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Triple Pot de Crème9
Vanilla custard layered with caramel, dark chocolate ganache and sea salt
Chocotorta8
Layered with espresso and amaretto dipped graham crackers and house dulce de leche, topped with chocolate ganache
Crème Brulee8.50
Classic vanilla custard, caramelized sugar, fresh fruit, whipped cream
Sticky Toffee Cake9
Warm, rich and gooey cake with dark caramel and vanilla ice cream
Adult Affogato8.50
Vanilla Ice Cream and whipped cream with your choice of...
Espresso Liquor,
Shipwreck Vanilla Rum,
Ballotin Chocolate Mint Whiskey
Espresso Liquor,
Shipwreck Vanilla Rum,
Ballotin Chocolate Mint Whiskey
Berry Shortcake7
House made shortcake, macerated strawberries, Vanilla bourbon whipped cream, candied strawberry coulis, lemon zest, mint leaf
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Macallan 12yr, Highland18
Sherry, ginger and wood smoke
Oban 14yr, Highland20
Rich, full and fruity with light smoke
Glenlivet 18yr, Speyside24
Long finish with rich fruit, toffee and sweet orange
Dalwhinnie 15yr, Highland18
elegant, smooth and medium-bodied
Monkey Shoulder Blended Scotch12
Fruity with mild vanilla, perfect for mixing
Scotch
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Remy Martin 1738 Cognac16
Rich mellow notes, fruity aromas
Beringer XO Brandy29
Made by the now extinct Remy Martin in Napa Valley. This is their extra old Cognac said to be aged at least 26 years then bottled by Beringer when they bought the property. A rare chance to taste history.
Cognac
Dessert Port
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Ramos Pinto Porto 200712
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Our Story
WE ARE GAIL AND JEFF BACK, HUSBAND AND WIFE TEAM. WE OPENED THE ORIGINAL BACK BISTRO IN 2008, JUST 875 SQUARE FEET OF HOPES AND DREAMS. LOCATED IN THE RALEY’S SHOPPING CENTER AT BLUE RAVINE ROAD – A WELL-HIDDEN GEM. THERE WERE THREE SERVERS, WE ACCOUNTED FOR TWO OF THE THREE.
TEN YEARS THERE WENT BY IN A FLASH. OUR BUSINESS GREW FROM A WINE BAR SERVING SMALL PLATES TO A FULL-SERVICE RESTAURANT WITH CRAFT COCKTAILS AND ELEVATED CUISINE. WE EXPANDED OUR KITCHEN, HIRED GREAT PEOPLE AND MET THE MOST AMAZING CUSTOMERS. FROM BIRTHDAY PARTIES, TO MARRIAGE PROPOSALS, IT’S BEEN WONDERFUL BEING PART OF THE STORIES OF PEOPLE’S LIVES. WE ARE TREMENDOUSLY THANKFUL FOR THIS COMMUNITY'S SUPPORT.
IN 2018, WE JUMPED AT THE CHANCE TO MOVE TO THE PALLADIO. WE WERE INVOLVED IN EVERY DECISION; SKETCHING THE LARGE BAR, LAYING OUT KITCHEN EQUIPMENT AND SELECTING THE ORGANICALLY METALLIC LIGHTING FIXTURES.
SINCE RELOCATING, WE’VE BEEN FOCUSED ON PROVIDING HUMBLE HOSPITALITY, STYLISH AMBIANCE, MOUTH-WATERING DISHES, DIVERSE WINE LISTS AND DELIGHTFULLY ORIGINAL COCKTAILS.
COVID – 19 HAS CHALLENGED US BEYOND BELIEF BUT WE’VE ALWAYS MET CHALLENGES HEAD-ON. WE INNOVATED, PARTLY THROUGH CREATIVITY AND PARTLY THROUGH DESPERATION, EMBRACED NEW TECHNOLOGY AND STRAIGHT-UP MADE LEMONADE OUT OF LEMONS. WE STILL WORK TOGETHER DAILY. WE LIKE TO THINK WE GET EXTRA CREDIT FOR STAYING HAPPILY MARRIED THROUGH IT ALL.
THANK YOU FOR BEING THE BEST PART OF BACK.
TEN YEARS THERE WENT BY IN A FLASH. OUR BUSINESS GREW FROM A WINE BAR SERVING SMALL PLATES TO A FULL-SERVICE RESTAURANT WITH CRAFT COCKTAILS AND ELEVATED CUISINE. WE EXPANDED OUR KITCHEN, HIRED GREAT PEOPLE AND MET THE MOST AMAZING CUSTOMERS. FROM BIRTHDAY PARTIES, TO MARRIAGE PROPOSALS, IT’S BEEN WONDERFUL BEING PART OF THE STORIES OF PEOPLE’S LIVES. WE ARE TREMENDOUSLY THANKFUL FOR THIS COMMUNITY'S SUPPORT.
IN 2018, WE JUMPED AT THE CHANCE TO MOVE TO THE PALLADIO. WE WERE INVOLVED IN EVERY DECISION; SKETCHING THE LARGE BAR, LAYING OUT KITCHEN EQUIPMENT AND SELECTING THE ORGANICALLY METALLIC LIGHTING FIXTURES.
SINCE RELOCATING, WE’VE BEEN FOCUSED ON PROVIDING HUMBLE HOSPITALITY, STYLISH AMBIANCE, MOUTH-WATERING DISHES, DIVERSE WINE LISTS AND DELIGHTFULLY ORIGINAL COCKTAILS.
COVID – 19 HAS CHALLENGED US BEYOND BELIEF BUT WE’VE ALWAYS MET CHALLENGES HEAD-ON. WE INNOVATED, PARTLY THROUGH CREATIVITY AND PARTLY THROUGH DESPERATION, EMBRACED NEW TECHNOLOGY AND STRAIGHT-UP MADE LEMONADE OUT OF LEMONS. WE STILL WORK TOGETHER DAILY. WE LIKE TO THINK WE GET EXTRA CREDIT FOR STAYING HAPPILY MARRIED THROUGH IT ALL.
THANK YOU FOR BEING THE BEST PART OF BACK.
