Menus:
Dinner Menu
This menu was last updated April 1, 2009
Entrees
Our Signature Wood Roasted Atlantic Salmon Filet served over lemon dill risotto, sautéed spinach, grape tomatoes and beurre blanc** $22
Fresh Carolina Shrimp and Crayfish Tails tossed with smoked andouille sausage, zucchini & squash moons, cremini mushrooms and grape tomatoes in a Cajun lobster cream sauce over linguine pasta $24
Jumbo Sea Scallops pan seared with white wine, hickory smoked bacon and mango chutney served with herbed jasmine rice $26
Wood Roasted Tilapia with lump blue crab, hickory smoked bacon, beurre blanc, fresh herbs, lemon and jasmine rice ** $21
Garlic and Cashew Crusted Mahi Mahi with sun-dried tomatoes, fresh herbs and a Champagne beurre blanc served over herbed jasmine rice $25
Your Choice of an 8oz. Certified Angus Beef Center Cut Filet Mignon or a 12oz. Certified Angus Beef New York Strip, wood grilled and served with sautéed cremini mushrooms, house made sweet & spicy bourbon steak sauce and topped with flash fried onion straws $29
12oz. Certified Angus Beef Rib-Eye with gorgonzola cream and roasted Red Bliss potatoes $25
Organic Chicken Breast stuffed with sun-dried tomatoes and Montchevré handcrafted goat cheese and finished with local Catawba County country ham gravy ** $18
Double Cut Pork Chop stuffed with applewood bacon and Clemson blue cheese finished with sautéed Granny Smith apples and a hazelnut brandy sauce** $23
Pan Seared Black Eyed Pea Cakes with grilled seasonal vegetables and sweet corn ragout ** $16
Chef’s daily specials also available featuring seasonal fresh seafood and the freshest locally grown produce
Appetizers
Creamy Sweet Onion and Asparagus Bisque ** $8
House Salad - Young mesclun field greens and fresh organic vegetables with a roasted garlic balsamic vinaigrette ** $6
Traditional Caesar Salad with garlic focaccia croutons & shaved Romano cheese** $7
Bistro 64 Spinach Salad - Fresh baby leaf spinach, candied pecans and red Bermuda onion tossed in a pomegranate - balsamic vinaigrette and topped with crumbled Montchevré handcrafted goat cheese $9
The “Wedge” - Chilled iceberg, sliced tomatoes, Clemson blue cheese dressing & applewood bacon ** $7
Smoked Mozzarella Ravioli with Italian sausage and slow roasted 24 hour tomatoes in a pesto cream $10
Sliced Rare Beef Tenderloin served chilled with red bliss potato salad and horseradish cream $12
Sweet Chili Crab Cake with wakame, red pepper brunoise and plum wine citrus butter $12
Shrimp Persillé - Jumbo shrimp sautéed in white wine garlic butter topped with Ritz crackers, Panko bread crumbs and parsley then baked until golden brown ** $11
Beechwood Smoked Norwegian Salmon wrapped around herbed goat and cream cheese over mixed greens with fresh vegetables tossed in a citrus peppercorn vinaigrette ** $11
Mediterranean Style Calamari - Fresh cut, flash fried and lightly seasoned served with a creamy Greek tzatziki sauce ** $9
Desserts
Molten Chocolate Cake with house made mint chocolate chip ice cream. $7.95
Blueberry clafouti tart topped with brandied apricot ice cream and fresh blueberry compote. $7.95
Napolean of fresh banana and sesame ice cream with coconut caramel. $6.95
Lemon and rosemary crème brulee with poppy seed shortbread. $7.95
Cheesecake Trio - Passion fruit, creamy coconut and espresso - chocolate cheesecakes. $6.95
House made ice creams and sorbets available $4.95
Pastry Chef : Nien Huang
Coffee
The Bistro 64 Blend $2.95
Espresso $3.95
Cappuccino $4.50
Coffee - 64 Style with Amarula cream, amaretto and dark crème de cacao $6.95
Cordials/Liqueurs
Amaretto Disaronno
Amarula Cream
B & B
Bailey's Irish Cream
Campari
Chambord
Cointreau
Drambuie
Frangelico
Godiva Dark Chocolate
Godiva White Chocolate
Kahlua
Limoncello
Pernod
Romana Sambuca
Romana Sambuca Black
Tia Maria
Grand Marnier
Grand Marnier $9.00
Cuvée du 100 year $25.00
Cuvée du 150 year $32.00
Tasting Flight $39.50
Port
Fonseca Reserve Bin 27 $6.50
Hardy’s Whiskers Blake
Shiraz Tawny $6.50
Quinta do Infantado Reserve
Vintage Character $9.00
Smith Woodhouse
1995 LBV $10.50
Smith Woodhouse
10 Year Tawny $10.50
Smith Woodhouse
1994 Colheita Tawny $15.00
Dow’s 20 Year Tawny $14.00
Dow's 1985 Vintage $19.50
Madeira
Blandy’s 5 Year Malmsey $8.00
Sherry
Harvey's Bristol Cream $5.50
Dry Sack Superior $6.50
Cognacs
Remy Martin VSOP $9.00
Courvoisier VSOP $9.00
Remy Martin XO $25.00
Hennessy Paradis $55.00
Desert Wines
Oriel Sauternes, France $10
Fiddlehead Cellars “Sweetie” Late Harvest Dessert Wine Santa Ynez Valley, CA $14
Lilly Pilly Noble Blend, Riverina, Australia $8
Childress Vineyards “Starbound” Blueberry Dessert Wine Yadkin Valley, NC $7
1999 Felsina Vin Santo, Dessert Wine Chianti Classico, Italy $13
1928 Maury Solera Dessert Wine $15
Four & Five Course Tasting Menus available upon request
Chef: Brad Marsteller
Julie Tierney, TJ Zegle, Nien Huang
Click on the above Bar Menu tab to view Bar Menu
