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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


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