Bloomsbury Bistro
509-101 W Whitaker Mill Rd, Five PointsRaleigh, NC
Wake County
919-834-9011
www.bloomsburybistro.com
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Appetizers
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Salad Of Baby Organic Field Greens And Garden Herbs
tossed in aged balsamic vinaigrette with candied walnuts, grape tomatoes, roasted bosc pears and crumbled buttermilk blue cheese
8.50
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Caesar Salad Of Romaine Hearts And Herbed Croutons
with shaved bermuda onion and parmigiano-reggiano cheese
8.95
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Caramelized Onion Bisque "french Onion Style"
with duck confit, emmentaler cheese, focaccia bread croutons and a splash of oloroso sherry
7.95
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Butternut Squash And Grana Padano Parmesan Filled Raviolis
with pickled roasted beets, fresh sage and lemon-brown butter emulsion
8.75
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The Rueben
grilled pork belly "pastrami" over a sauté of sauerkraut gnocchi with aged swiss cheese, sauce louis, and dark rye-caraway jus lie
9.50
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Sautéed Jumbo Lump Chesapeake
bay style crab cake over sweet-n-sour bell pepper slaw with old bay aioli
13.95
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Lime And Ginger Cured Salmon
gravlax sushi bar style served over sticky rice with sesame seaweed salad, spicy cucumbers, wasabi spiked flying fish caviar and crispy salmon skin
10.95
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Napa Valley Goat Cheese
fried in a pistachio crust over a salad of water cress and fire roasted red peppers with pickled cipollini onions and a drizzle of lavender honey sauce
9.50
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Entrees
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Bloomsbury's Coq Au Vin
pan roasted breast and a red wine braised thigh of all-natural chicken over crème fraîche mashed red skin potatoes with exotic mushrooms, smoked bacon and balsamic glazed pearl onions
22.95
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Grilled Neiman Ranch Pork
brisket over mashed winter root vegetables with "melted" snap beans, crispy sweet potatoes and country ham in carolina bbq-wild turkey sauce
24.95
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Blanquette Of Sable Fish
pacific cod and jumbo ecuadorian white shrimp simmered in champagne velouté served over boiled potatoes with garden peas, buttered cabbage and fines herbs
25.95
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Winter Ragout Of Wild Game Perloo
slow cooked venison, wild boar and pheasant over lindley mills stone ground grits with "baby bella" mushrooms, roasted tomato, fennel sausage and aromatic juniper-vermouth sauce
25.95
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Steak Au Poivre
sterling silver new york strip over roasted garlic whipped russet potatoes, with lemony creamed spinach, green peppercorns and cognac spiked café au lait sauce
32.95
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Grilled Organic Black Pearl Salmon
over roasted tomato soft polenta with asparagus tips, chive spaetzle, black truffle spiked wild mushroom bouillon and blue crab-fennel fondue
27.95
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Pan Seared Long Island Duck Breast
over savory steel cut oats "risotto" and wilted spinach with oven roasted brussels sprouts, glazed sweet potatoes and sweet spiced-maple bordelaise
26.95
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Baby Spinach Spanakopita
baked in crisp phyllo pastry served over exotic spiced green lentils and citrus rice with shaved artichoke bottoms, roasted peppers, valbreso feta, picholine olives and lemon-tahini sauce
18.95
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Bar Menu
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10 Oz House-ground Black Angus Burger
tillamook cheddar cheese, all trimmings on the side
10.95
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The "bar" Steak
sliced petite n.y. strip, mashed potatoes, onion rings, exotic mushrooms, red wine jus
17.95
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Bistro Fries
fire roasted red pepper ketchup, lemon aioli
4.95
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Bar Plate
assorted cheeses, sausages & salamis, mixed olives, cornichons, dijon
12.95
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Choucroute Garni
grilled sausage, braised cabbage-n-sprouts, fresh bacon, grain mustard sauce
16.95
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Desserts
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Bloomsbury's Deep Dish Milk Chocolate
crème brûlée with toasted walnuts and whipped cream
7.50
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Olde English Sticky Toffee Pudding
served warm with almond brittle, whipped cream and brown sugar caramel sauce
7.95
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Granny Smith Apple And Winter Fruit Crisp
served hot out of the oven with pecan streusel topping and a scoop of vanilla bean ice cream
7.95
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Citrus Trio
scoops of florida tangerine and ruby red grapefruit sorbets served with tangy lemon bars
7.25
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Hazelnut Crusted Dark Belgian Chocolate
terrine with raspberry sauce, vanilla bean chantilly and frangelico anglaise
8.50
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Assorted Domestic And Imported Cheeses
with seasonal fruit, nuts, and warm herbed crostini
9.50
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