Category Archives: Menus



Diver Scallop Crudo
blood orange, radish, chive, fennel pollen, celery leaf, salsa verde, puffed farro, pepperoncini, sea salt, xvoo

caramelized onions, anchovies, nicoise olives

fried spinach, dill‐feta mousse

Grilled Vegetable Terrine
eggplant, sweet peppers, fines herbes, goat cheese, olive tapanade

Vesuvio Wings
Noilly Prat dry vermouth, roasted garlic, grilled lemon, oregano, peas, smashed fried potatoes, parmesan

Avocado Bombe
crabmeat, shrimp, scallop, lemon zest, chiles, tarragon, micro greens



Shaved Vegetables
le puy lentils, tangerine, dijon, tarragon, manouri

Roasted Beets
gorgonzola, spiced walnuts, candied lemon, saba, xvoo

Mediterranean Wedge
grilled radicchio, bacon lardons, warm polenta croutons, cabrales‐pimenton dressing

mache, buer leuce, arugula, fennel, radish, chives, pomegranate, pistachios, sherry‐shallot vinaigrette


saffron, tomatoes, Israeli couscous, marcona almond‐herb salad

Tunisian style braised vegetables and meats, couscous, harissa

Fideua Negra
squid ink fried pasta, calamari, shrimp, mussels, aioli

duck breast, roasted butternut squash, seared brussels sprouts, exotic mushrooms, talegio, agrodolce

Lamb Kefta Kebab
feta, mint, harissa, preserved lemon aioli

Steak Frites
green peppercorns, boursin, fried shallots

Shrimp d’Jonghe
garlic, shallots, lemon zest, chervil, Noilly Prat extra dry vermouth, Ri crumbs

Pequillo Rellenos
braised pork shoulder, idiazabel, ajo negro, toasted almonds, gigantes beans, hock‐rind stock

Chicken Confit
pluses salad, celeriac‐gala apple puree

Pesto Tagliatelle
chianti braised mushrooms, toasted pine nuts, pecorino romano


Spinach Grisante’
garlic, asiago, egg

Yiayia’s Garbanzos
tomato, rosemary, caramelized onion

Fennel Gratin
caramelized cauliflower, gruyere

Warm Poached Leeks ala Grecque
kalamata olives, tomato, feta, lemon, oregano, parsley


Chocolate Genoise
frangelica whipped cream, raspberry coulis

Lemon-Ricotta Cheesecake
with roasted grapes

Cardamom-Pear Cake
Greek yogurt,honey, walnuts

Pensiero Ristorante – Evanston, IL


grilledcaliGrilled Calamari
Arugula, Castelvertrano Olives, Tomato,
Cannellini Beans, Celery Leaf, Oregano

Italian Sausage
Porcini Mushrooms, Sweet Black Garlic, Peppers, Onions,
Fried Potatoes, Fennel Pollen

Soft Shell Crab
Grilled Baby Artichokes, Bagna Cauda

Grilled Chicken Liver Crostini
Marsala Onion Jam, Baby Arugula

Cavolo Nero
Black Tuscan Kale stuffed with Roasted Grapes
Barley, Ricotta, Pancetta, Sun Dried Tomato-Toasted Almond Vinaigrette

Pork Belly
Crispy Risotto Cake, Exotic Mushrooms, Herb Salad

Parma Prosciutto, Sopressata, Salumi Picante,
Padron Peppers, Stuffed Zuchinni Blossom-Truffle Honey,
White Anchovies, Roasted Peppers, Gorgonzola,
Balsamic Caramelized Onion-Currants-Toasted Pine Nuts


Heirloom Tomatoes and Burrata Cheese
Iron Creek Farm Organic Tomatoes,
Burrata Cheese, 15 yr old Balsamic,
Tuscan Olive Oil, Cracked Black Pepper, Sea Salt

Farmer’s Market Field Greens
Grilled Figs, Gorgonzola, Roasted Pistachios, Dijon Vinaigrette

Frutta di Mare Bombe
Shrimp, Crab, Scallop, Avocado, Tarragon, Micro Greens


Truffled Tagliatelle
Exotic Mushrooms, Caramelized Cauliflower, Tomato Concasse, Parmagiano Reggiano, Fines Herbes, Pine Nuts
Tossed in a wheel of Parmagiano

Photo Steve Zaransky Airways Digital Media
Photo Steve Zaransky Airways Digital Media

Risotto Milanese
Saffron, Sweet Peas, Fontina, Braised Ox Tail

Linguini Diavolo
Spicy Shrimp and Oysters, Chives, Asiago, Lobster Essence

Tomato Angel Hair alle Verdure
Daily Assortment of Nichols Farm Vegetables,
Basil Oil, Yellow Tomato Sauce

Penne alla Grappa
Pancetta, Shallots, Tomato-Basil Coulis, Taleggio Cheese


Free Range Basil Chicken
Rapini, Cippoline Onions, Soft Polenta, Roasted Garlic Pan Sauce

bisteccaBistecca Fiorentina
Prime Dry Aged 18 oz Porterhouse, Arugula, Grape Tomato Affumicato,
Grana Padano, Tuscan Olive Oil

Lake Superior Whitefish
Zucchini, Yellow Squash, Leeks, Carrots, Lemon, Capers

Pan Seared Duck Breast
Celeriac-Gala Apple Puree, Gorgonzola Souffle, Mostarda di Cremona

Grilled Portabella Piccata
Farrosotto with Roasted Vegetables, Tartare di Funghi,
Parmagiano Frico, Warm Polenta Croutons

Mint Creek Farm’s Lamb Rack
Potato Gratin, Spinach Grisante, Aubergine Mousse,
Balsamic Mint Reduction

Diver Scallops
Caponata, Orzo Pilaf, Proseco-Orange Beurre Blanc

Salt Crusted Whole Wild Striped Sea Bass (For Two)
Fresh Laurel and Herbs, Grilled Vegetables, Grilled Lemon Salsa Verde

CinéBistro – Wesley Chapel/Tampa, FL


Nori wrapped Sashimi Grade Tuna Tempura
with Wasabi Creme, Red Chili Sauce and Asian Slaw

Mediterranean Sampler Plate
Homemade Hummus, Tabbouleh, Dolmades and Baba Ghanouj
served with Manouri Cheese, Oil Cured Olives and Spiced Flat Bread

Kickass Guacamole
with Fresh Chips

Shrimp D’Jonghe
Baked in Casserole with Garlic, Lemon, Parsley,
Butter Drenched Crumbs and Noilly Prat Extra Dry Vermouth

Chicken Wings
1 lb of wings with choice of
Garlic-Orange-Teriyaki Glaze or Sweet and Spicy Chile Lacquer

Calamari Frito Mojito
Fried Calamari with Lime, Mint and Sweet Chile Rum Sauce

Pulled Pork Quesadillla
with Monterey Jack, Pumpkin Seeds and Chipotle Aioli

Crab cake with 2 Sauces
Lemon Chile Aioli and Mango-Jicama Salsa served with Daily Picked Local Greens


cb_macCine’Mac and Cheese
Grilled Asparagus, Exotic Mushrooms, Tomato Concasse
and Truffle Gorgonzola Sauce

Penne ala Stoli Vodka
Pancetta, Shallots, Sweet Peas and Pecorino Romano
with Tomato Basil -Stoli Vodka Sauce

Angelhair Siciliano
with Broccoli, Oven Roasted Tomatoes, Artichoke Hearts,
Kalamata Olives and Capers in an Herbed Chicken Reduction

All Pastas:
add Grilled Chicken Breast, Steak or Shrimp


Seafood Salad
Crab with Cold Poached Shrimp and Scallops
with Russian Dressing over Butter Lettuce

Greek Salad
Chopped Tomatoes, Red Onion, Feta Cheese, Kalamata Olives
Cucumber, Green Peppers and Pepperoncini
with Lemon Oregano Vinaigrette

Wedge of Iceberg with Crisp Bacon, Heirloom Tomato, Chives,
Fresh Toasted Garlic Croutons and Buttermilk-Blue Cheese Dressing

Locally Grown Fancy Lettuces Salad
from Cahaba Clubs Herbal Outpost, Odessa Fl.
Daily Assortment of Freshly Picked Baby Lettuces and Micro Greens
Tossed with Extra Virgin Olive Oil and Aged Balsamic


Angus Sliders x3
Mini burgers with Caramelized Onions and Sautéed Mushrooms

Tuna Melt with a mug of Tomato Bisque
Chefs Homemade Tuna Salad with Roma Tomatoes and Aged Melted Cheddar
served open face on Rye

Chicago Style Grilled Italian Sausage Sub
with Sautéed Peppers and Onions

Buffalo Chicken Wrap
Fried Chicken Tenders wrapped with
Avocado, Tomato, Lettuce, Celery and Blue Cheese

Grilled Rib Eye Steak Sandwich
served on an Onion Roll
Toppings 1.5 each:
Cheddar, American, Blue Cheese,
Avocado, Caramelized Onions, Sautéed Mushrooms,
Roasted Garlic, Applewood Smoked Bacon or Fried Egg

All sandwiches served with choice of
Cobb Slaw, Potato Salad or Fries


cb_snapperGrilled Florida Snapper
Sautéed Shiitake Mushrooms, Herbed Cous Cous
Fire Roasted Red Pepper Sauce, Basil Oil

Espresso Rubbed Grilled Skirt Steak with Bourbon BBQ Sauce,
Escalloped Potatoes and Fried Onion Hay Stack

Smothered Pork Chops with Mushroom Onion Gravy,
Cajun Rice and a “Mess o Greens”

Grilled 3 Meatloaf
A Blend of Ground Pork, Veal and Beef
with Captain Powers’ Salvation Army Corn Pudding,
Creamed Spinach and Red Skin Smashed Potatoes

Chicken n’ Biscuits
Poached Chicken Breast with Celery, Onions,
Carrots, Mushrooms, Potatoes and Peas with Cheddar-Chive Biscuits

Seared Diver Scallops
Applewood Bacon, Shallots, Shiitake Mushrooms,
Fried Leeks and Parmesan Cheese
Roasted Garlic Yukon Gold Mashed Potatoes


Creamed Spinach
Mess o Greens
Captain Powers Salvation Army Corn Pudding
Cajun Rice
Fried Onion Hay Stack
4$ ea.

Cinebistro is committed to using local sustainable food sources and products whenever possible.

CinéBistro – Miami, FL


Sashimi Grade Tuna Ceviche
with Coconut Milk, Lemon, Chili Peppers and Crisped Shallots

Mussels Diablo
steamed in White Wine with Garlic, Dried Red Chili Flakes,
Spicy Chorizo, Tomatoes, Leeks and Corn

Gambas con Tocino
Bacon Wrapped Shrimp stuffed with Water Chestnuts
and Jalapeño with Guava -Horseradish Sauce

cb_mariscosEnsalada de Mariscos
Shrimp, Scallops and Calamari with Peppers, Onions and Cilantro

Mojito Calamares a la Plancha
Calamari seared on a flat top grill with
Tomatoes, Garlic, Lime, Rum, Brown Sugar and Mint

Tortilla Española
Traditional Omelet with Chorizo, Potato and Caramelized Onion

Sweet Plantain wrapped Grilled Skirt Steak,
Sofrito and Smoked Queso
Lime – Coconut – Curry Sauce

Jerk Chicken Wings
tossed in Sweet Chili-Mango Sauce

Croquetas de Jamon
Traditional Ham Croquettes

Kick Ass Guacamole
with Fresh Chips

Sweet Plantains

Champiñones al Ajillo
Assorted Exotic Mushrooms sautéed in Herb Oil
with Dried Chilies, Garlic, Shallots and Spanish Sherry

Crostini Duo de Pimientos y Acéitunas
Fire Roasted Peppers with Goat Cheese
Olive Tapanade with Garlic and Herbs

cb_arugulaBaby Spinach and Arugula Salad
with Roasted Beets and Toasted Almonds
Lemon-Balsamic Viniagrette


Sandwich Cubano
Traditional Cuban Pressed Sandwich
of Roasted Pork, Baked Ham, Swiss Cheese,
sliced Pickles and Mustard

1/2 lb Grilled Angus Hamburger
Toppings: Sauteed Onions or Mushrooms, Cheddar,
Blue or Swiss Cheese, Fried Egg, Applewood Smoked Bacon, Avocado

Grilled Skirt Steak or Grilled Chicken Breast
with Roasted Tomato Chimichurri Sauce,
Rice and Beans, Fresh Herb Salad
with Marcona Almonds and Grapes

Braised in Rioja Wine
with Roasted Vegetables, Cabbage and Rice Pilaf

Yellowtail Snapper a la Margarita
sautéed with Tequila, Lime, Bananas and Toasted Almonds
served with Rice Pilaf

Crab Salad
with Mango, Grilled Asparagus, Avocado, Hearts of Palm
with Toasted Pine Nut Viniagrette

Grilled Chicken Penne Pasta
with Roasted Peppers and Asparagus
Garlic Asiago Cream Sauce

Cobb Cobb Salad
Romaine, Grilled Chicken Breast, Avocado, Corn,
Scallions, Roasted Peppers, Bacon, Grape Tomatoes, Gorgonzola
and Crisp Tortilla Strips with Lime-Cumin Dressing

Burrito de Vegetales
with Sautéed Mushrooms, Celery, Onion, Peppers,
Guacamole, Sour Cream, Chipotle Aioli, Rice and Black Beans
add Chicken, Steak or Shrimp $3

Jamon Serrano, Parma Prosciutto,
Mild Chorizo, Spicy Chorizo

Manchego with Membrillo, Delice Triple Creme,
Pecorino Romano Fricca, Cabrales Crostini, Honey Goat Cheese
Seasonal garnishes

Être Restaurant – Palm Beach, FL


Seared Diver Scallops over Caramelized Onion-Redskin Smashed Potatoes with Oxtails, Roasted Shallots and Shiitake Mushrooms

Lobster Taco in Beet Root Tortilla with Fresh Guacamole and Chipotle Aioli

Shrimp Sauteed in Chile Oil, Garlic, Brown Sugar and Lime on Won Ton Stack

Grilled Mozzarella Di Bufala Wrapped in Grape Leaf. Served over Heirloom Tomatoes with Basil Chiffonade, Extra Virgin Olive Oil, Twelve Year Old Balsamic Vinegar and Cracked Black Pepper

Steamed Artichoke with Lemon-Pepper Dipping Sauce

Sake Steamed Clams with Lemongrass, Ginger, Scallions and Fermented Black Beans

Terrine of Grilled Eggplant, Roasted Peppers, Kalamata Olives and Smoked Gouda. Served with Crustade

Grilled Oysters on the 1/2 Shell. Napped with Lemon – Cucumber Infused White Wine Reduction

Gamno Doki
Tofu, Shiitake Mushroom, Mountain Potato and Pea Shoot Cake. Embraced with Sake, Ginger and Soy

Seared Foie Gras with Asian Pear and Plum Wine


Crabmeat, Asparagus, Mango, Avocado and Hearts of Palm. Toasted Pinenut Vinaigrette

Arugula Salad with Jicama, Red Onion, Goat Cheese, Sunflower Seeds and Radish Sprouts. Ruby Red Grapefruit Vinaigrette

Spinach Salad with Roasted Beets, Pancetta, Maytag Blue Cheese and Candied Spiced Walnuts. Passionfruit Vinaigrette

Baby Mesclun Greens with Watercress, Fresh Herbs and Belgium Endive. Lemon-Dijon Vinaigrette


Spicy Shrimp and Oysters. Served over Linguine with Lobster Essence and Chives

Penne with Grilled Chicken Breast, Sundried Tomatoes, Broccoli, Goat Cheese and Toasted Pinenuts. Balsamic Chicken Reduction

Orecchiette with Exotic Mushrooms and Asparagus Tips. Sauteed in Truffle Oil with Gorgonzola Cream

Stir Fried Japanese Buckwheat Noodles with Napa Cabbage, Broccoli, Peppers, Scallions, Bacon, Tomago and Pickled Red Ginger


Yellowtail Snapper Sauteed with Bananas, Lemons and Toasted Almonds. Served over Banana Leaf with Orzo Pilaf and Grilled Hearts of Palm

Grilled Salmon Enrobed in Green Apple, Smoked Bacon, and Shallots. Served over Spinach and Grilled Portabella with Lemon Sea Foam

Grilled Sushi Grade Rare Tuna. Vegetable Stir Fried Mifun Noodles. Champagne – Ginger Sauce. Wasabi Caviar

Floribbean Spiced Pan Roasted Chilean Seabass Drizzled with Avant Gardens Grapefruit Syrup. Asian Vegetable Salad

Tempura Soft Shell Crabs served over Seaweeds Salad with Miso Glaze and Wasabi Cream

Blackened Ribeye Steak with Green Peppercorns and Boursin Cheese. Straw Vegetables. Caramelized Onion Smashed Potatoes

Basil Infused 1/2 Roasted Chicken with Roasted Garlic Pan Sauce. Served over Tomato Cous Cous with Chardonnay Braised Fennel

Grilled Filet Mignon with Shiitake Mushrooms and Roasted Shallots – Marsala Demi-Glace. Grilled Polenta

Herb Garlic Crusted Pork Tenderloin. French Lentil Salad with Oven Dried Tomato. Basil – Mint Oil