Tapas

SOUS VIDE FILET BRUSCHETTA

Filet mignon prepared sous vide and thinly sliced.  Served on grilled sour dough crostini with button, portobello, shiitake, and oyster mushrooms and topped with horseradish cream, chives, and kosher sea salt.  14.95

CHICKEN LETTUCE WRAPS (GF)

Three baby romaine hearts filled with seasoned chicken breast, asian slaw, and rice noodles. Topped with sesame seeds and served with sriracha aioli.  11.95

PORK BELLY BAO

Three steamed buns filled with soy-honey glazed pork belly and topped with cucumber, jalapeños, cilantro and pickled red onion.  11.95

VEGETARIAN TACOS (V)

Three four tortillas filled with roasted vegetables, grilled tofu, avocado, and citrus-yogurt sauce.  10.95

PEAR PIZZA (V)

A 7” artisan pizza with mozzarella cheese, crumbled bleu cheese, diced pears, walnuts, bacon, apricot jelly, cracked black pepper, and truffle oil.  10.95 . *No bacon for vegetarian.

SOUS VIDE SEARED SEA SCALLOPS (GF)

Two jumbo sea scallops prepared sous vide and pan seared.  Served over roasted corn risotto with balsamic pearls, bacon, and grand marnier roasted red pepper sauce.  Market Price      *No risotto for gluten free.

WARM BAKED BRIE (GF, V)

Glazed with port wine and brown sugar and topped with walnuts and caramelized apples.  Served with red grapes, strawberries and assorted crackers.  13.95   *Substitute blue corn chips for gluten free.

CHARCUTERIE BOARD (GF)

Chef’s choice of cured meat, marinated olives, artisan cheeses, peppadew peppers, baby pickles, red grapes and brown jam.  Served with crostini.  15.95   *Substitute blue corn chips for gluten free.

CHEF’S FLATBREAD (V)

Rosemary-garlic flatbread with fresh mozzarella cheese, fennel, red onions, sun-dried tomatoes, and fresh arugula. 10.95   With chicken.  13.95  With sous vide filet or shrimp.  15.95

TRUFFLE FRIES (V)

Served in a parmesan cone with sea salt and truffle oil.  6.95   Add bacon & asiago cheese.  8.95

BAKED SPINACH & ARTICHOKE DIP (GF,V)

Fresh spinach, and artichokes with parmesan, asiago, and mozzarella cheese.  Served with blue corn tortilla chips.  12.95 

SOUS VIDE DUCK BREAST

Served with mushroom-barley risotto, pork belly, and white balsamic-brown butter sauce.  15.95

 

BLACKENED FISH TACOS

Three flour tortillas with blackened fish, asian slaw, pineapple-mango salsa, and citrus-yogurt.  13.95   *Ask your server for our fish of the day.

SLIDER TRIO

Three unique beef sliders.  Certified angus beef mixed with (1) cheddar & bacon, (2) fried onions & gouda, and (3) portobello mushrooms & bleu cheese.  Served on brioche slider buns.  11.95

STRETCHED COCONUT SHRIMP

Five stretched gulf shrimp lightly coconut battered and flash fried.  Served with honey sriracha aioli.  12.95

CAPRESE BRUSCHETTA (V)

Sour dough crostini topped with house made tomato salsa, fresh mozzarella cheese, fresh basil, and balsamic glaze.  8.95

PRETZELS & QUESO (V)

House-made soft pretzels topped with kosher sea salt and served with bleu cheese queso dip.  9.95

SHRIMP COCKTAIL (GF)

Five gulf shrimp cooked until tender, peeled, and chilled and served with house-made cocktail sauce.   11.95

WHITE WINE MUSSELS (GF)

Black mussels in a white wine garlic-shallot sauce.  Served with garlic butter crostini.  14.95   *No crostini for gluten free.

VEGETARIAN CROSTINI (V)

Grilled sour dough crostini with sautéed wild mushrooms, and black bean salsa.  Topped with fresh arugula.  11.95

CHICKEN & WAFFLE

Deep fried chicken breast served on waffles with bacon and fresh berries.  Topped with house made chili-maple syrup.  10.95

SEARED AHI TUNA (GF)

Served over brown rice salad with wasabi-sesame powder and chili-ponzu.  14.95

FRIED CALAMARI

With jalapeño garlic aioli.  12.95

BAKED BLEU CHEESE NACHOS (GF, V)

Blue corn tortilla chips topped with gorgonzola queso, portobello mushrooms, roasted red bell peppers, jalapeños, pico de gallo, marinated chicken, and  shaved lettuce.  14.95   *No chicken for vegetarian.

HUMMUS (GF, V)

Fresh made and served with grilled naan bread and blue chips.  7.95  With fresh vegetables.  9.95  *No naan bread for gluten free. 

 

Entrees

SOUS VIDE FILET MIGNON (GF)

An eight ounce filet with herb-mushroom butter, mashed potatoes, asparagus, and red wine reduction.  31.95

ADD LOBSTER TAIL TO YOUR FILET

 11.95

LOBSTER MAC & CHEESE

Macaroni pasta with cheddar, white cheddar, and asiago cheese béchamel and topped with panko crumbs, truffle oil, and chives.  23.95

BLACKENED BEEF TIPS

Cajun spiced and served with seasoned-smashed potatoes, chop sauce, crispy fried onions, and charred broccoli.  19.95     *No crispy onions for gluten free. 

TUNA & SALMON RICE BOWL (GF)

Lightly seared ahi tuna and smoked salmon served with fennel, pickled radish, cucumbers, jasmine rice, and furikake seasoning.  Served with peanut sauce or chili soy balsamic glaze.  17.95

WILD CAUGHT SALMON (GF)

Served with curry fried rice, mango salsa, and chili mango-orange emulsion.  21.95

PASTA BRIGHTON (V)

Penne pasta tossed with onions, peppers, broccoli, and asparagus in a sun-dried tomato cream sauce.  Topped with parmesan cheese.  12.95   With chicken.  15.95   With shrimp.  17.95

LOBSTER THERMIDOR

Lobster tail stuffed with crab and lobster meat and served with sweet black rice, asparagus, and chili beurre blanc sauce.  23.95

SUNFISH & CHIPS

Chef’s special panko-tempura battered sunfish deep fried and served with steak fries and sriracha tartar sauce.  14.95

PAD THAI

Served with mixed onions, bean sprouts, tofu, egg, and crushed peanuts.  12.95   With chicken.  15.95   With shrimp.  17.95

 

SALADS & SANDWICHES

BISTRO BURGER

A half pound of choice ground beef with sliced ham, pork belly, cheddar cheese, an over easy egg, onions, lettuce, and tomato on a brioche bun.  13.95

BLACK BEAN BURGER (V)

Grilled black bean burger with lettuce, tomato, guacamole, pepper jack cheese, and chipotle mayo on a brioche bun.  12.95

BISON BURGER

A half pound bison burger with portobello mushrooms, pepper jack cheese, and poblano aioli on a brioche bun.  15.95

MEDITERRANEAN CHICKEN SANDWICH

Grilled marinated chicken breast, bacon, provolone cheese, and fresh spinach served in grilled sour dough garlic bread and topped with basil sun-dried tomato pesto.  12.95

MUSHROOM BISQUE OR SOUP DU JOUR

Cup.  3.95    Bowl.  4.95

 

BLACK & BLEU SALAD

Blackened beef tips and sautéed mushrooms served atop mixed greens with red onion, cherry tomatoes, cucumbers, and bleu cheese crumbles.  Served with ginger aged balsamic vinaigrette.  16.95

GRILLED CASEAR SALAD

Crisp grilled romaine lettuce served with bacon, parmesan cheese, cherry tomatoes, croutons, and our house made caesar dressing.  9.95

DOWNTOWN BRIGHTON SALAD

Mixed greens, strawberries, granny smith apples, jicama, dried cherries, candied walnuts, feta cheese, and bacon served with an apple-white balsamic vinaigrette.  11

SALAD EXTRAS

Grilled chicken breast or grilled tofu.  3.95

Sous vide filet or grilled shrimp.  5.95

Seared salmon or ahi tuna.  6.95

 

Dessert

JACK’S CUSTARD BROWNIE SUNDAE

House-made brownie with brownie batter custard from Brighton’s Jack’s Custard & Cakes.  Served in a martini glass topped with chocolate sauce and whipped cream.  8

BERRY CHEESECAKE

A slice of traditional NY Style Cheesecake with strawberries, blueberries, raspberries served on a raspberry sauce garnished plate.  7

 

CREME BRULEE

Rich custard topped with caramelized sugar.  Ask your server for today’s flavor options. 7

CHOCOLATE DIPPED STRAWBERRIES

Fresh strawberries hand dipped in couverture chocolate.  6