Dinner

Everyday starting @ 3

Sharables

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Steak & Potatoes19

Grilled bistro filet, fondant potatoes, garlic aioli, balsamic reduction

Surf n Turf w/Prawns 8

Ahi Poke19

Fresh, sushi grade Ahi tuna, chili-soy, sweet onions, crushed macadamias, cucumber sunomono, wonton chips. Like it spicy?

Cheese & Charcuterie18

2 premium cheeses, 2 selections of dried cured meats, sliced fresh fruit, mixed nuts, whole grain mustard, marinated olives, dried fruit compote, baguette

Sautéed Artichoke Hearts17

Sautéed artichokes, roasted garlic, sundried tomatoes, Kalamata olives, garlic cream sauce, grilled garlic sourdough, herb oil, fried capers

Extra Bread 2

Smoked Gouda Mac16

Bacon, smoked ham, jalapeño, macaroni, creamy smoked gouda sauce, toasted bread crumbs, paprika

Mac and Cheese13

Creamy white brie and mozzarella cheese sauce, fresh macaroni, parmesan breads crumbs.

Crispy Pork Belly13

Marinated and slow braised pork belly, fried, bourbon BBQ sauce

Goat Cheese Fritters11

herb goat cheese, panko crusted, Peruvian green sauce

Entree Salads

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Nicoise Salad22

Butter poached Prawns, fresh spring mix, crispy brussels, red onions, red potatoes, olives, soft boiled egg, fried capers, chives, extra virgin olive oil, lemon vinaigrette

Sub Chicken, Seared Salmon or Steak

Steak & Blue Cheese Salad19

Grilled steak, hand cut red and green leaf lettuce, Point Reyes Blue Cheese, Julienne apples, red onions, diced tomatoes, house croutons, maple Dijon vinaigrette

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 Burger19

Ground lamb with garlic and herbs, soy and worcestershire, mixed greens, roasted tomatoes, garlic aioli, soft brioche bun

House Cheese Burger18

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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Chipotle Pasta with Blackened Prawns 28

Cajun seasoned blackened prawns, fresh fettucine, chipotle cream sauce sweet baby peppers, lime zest

Spring Pasta27

Fresh fettucine, grilled chicken, grilled squash, creamy red pepper sauce, parmesan, chili oil, micros

Grilled Chicken and Gnocchi24

Sautéed artichoke hearts, sundried tomatoes, baby spinach, and roasted garlic, fresh grilled chicken, potato gnocchi, garlic cream sauce, fresh shaved parmesan, Chile oil, toasted almonds

Risotto24

Melted leek butter, local seasonal veggies, parmesan, micros

Add Chicken 6
Add Steak 7
Add Prawns 8

Seared Cauliflower Steak 20

Seared cauliflower, spiced almond cauliflower puree, tomato caper walnut relish, Extra virgin olive oil

Seafood

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Scallop and Prawn Risotto38

Fresh sea scallops, white prawns, melted leek and herb risotto, red pepper puree, toasted almonds, Meyers lemon preserves, micros

Seared Salmon 31

6oz Pan seared salmon fillet cooked medium, crème fraiche mashed potatoes, crispy brussels sprouts, bacon thyme vinaigrette

Prawns and Polenta 27

Soft creamy polenta, sautéed prawns, linguisa, roasted tomatoes, garlic,
shallots, white wine, 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 Creme Fraiche 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 13

Gluten free Penne Available

Meats

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Grilled Filet Mignon42

6oz hand cut filet, crème fraiche mashed potatoes, crispy brussels sprouts, shallot compound butter

Braised Short Ribs36

6 oz of slow braised boneless short ribs, creamy polenta, seasonal vegetables, caramelized onion braising jus, gremolata

10oz Grilled New York35

10 oz. house rubbed New York, grilled to perfection, crème fraiche mashed potatoes, brussels sprouts, shallot compound butter

Marinated Flat Iron34

8oz marinated and grilled flat iron steak, local seasonal vegetables, crème fraiche mashed potatoes, gremolata

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Dessert

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Triple Pot de Crème10

Vanilla custard layered with caramel, dark chocolate ganache and sea salt

Almond Berry Sponge Cake9

Gluten free- made with almond flour, strawberry coulis, fresh strawberries, vanilla bourbon whipped cream, powdered sugar

Crème Brule9

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 Affogato9

Vanilla Ice Cream and whipped cream with your choice of...
Espresso Liquor,
Shipwreck Spiced Rum,
Ballotin Chocolate Mint Whiskey

Chocotorta8

Layered with espresso and amaretto dipped graham crackers and house dulce de leche, topped with chocolate ganache

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Monkey Shoulder Blended Scotch12

Fruity with mild vanilla, perfect for mixing

Torabhaig Single Malt16

Characterful, soft smoke and oak

Macallan 12yr, Highland18

Sherry, ginger and wood smoke

Arberlour A'Bunadh Single Malt23

Matured in Spanish Oloroso Sherry, Smokey and smooth

Scotch

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Remy Martin 1738 Cognac16

Rich mellow notes, fruity aromas

Louis XIII Cognac150

Butterscotch and creamy vanilla

Cognac

Dessert Port

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Anywhere, Any Vintage, Sommelier's Whim14

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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.