Jac's Bistro

Soup

Slow roasted tomato soup with roasted garlic crostini, sliced parmesan cheese and drizzled truffle oil.

Spring Greens

Organic pea shoots, sweet cherry tomatoes, heirloom beets and pommery mustard vinaigrette.

Caesar Saladc

Crisp romaine hearts, sliced asiago cheese and warm Ontario bacon.

Spinach Salad

Fresh berries, poached pear and candied pecans over baby spinach with crumbled goat cheese and orange basil vinaigrette.

Rustic Beet Caprese

Slow-poached beets, baby arugula, fresh tomato and bocconcini drizzled with a honey balsamic vinaigrette finished with fresh basil.

Wild Mushroom

Sauteed wild mushrooms over baby arugula, roasted onion, balsamic vinaigrette and aged feta cheese.

Escargots

Sauteed cremini mushrooms, roasted garlic and parmesan butter over warm puff pastry.

Mussels

Cultivated mussel steamed in a rich white wine tomato broth with roasted garlic and fresh herbs.

Grilled Mediterranean Calamari

Tossed in a Mediterranean pesto with cherry tomatoes and white wine.

Italian Comfort

Parmesan meatballs slow cooked in a rustic wine tomato sauce with fresh herbs and roasted garlic, served with wilted spinach and a grilled herb crostini.

Lamb Ribs

Slow cooked and rubbed with garlic Provincal, drizzled with olive oil and fresh lemon.

Calamari Fritti

Lightly breaded and served with a spicy marinara sauce

Grilled Pesto-Marinated Shrimp

White wine, fresh herbs and parmesan butter sauce.

Penne Arrabiata

House made sausage tossed in a rustic tomato sauce, finished with fresh herbs and drizzled with olive oil.

Linguine Primavera

Seasonal vegetables lightly sautéed and tossed in a white wine tomato sauce with fresh basil and shaved parmesan cheese.

Rigatoni Bolognese

Veal ragout slow cooked in a rich tomato sauce with roasted garlic and fresh herbs, finished with grated grano padano

House-Made Gnocchi

Sauteed wild mushrooms, roasted garlic and caramelized onions tossed in a gorgonzola gream sauce with grilled asparagus

Seafood Linguine

Shrimp lightly sautéed with east coast lobster, cherry tomatoes with roasted garlic tossed in a parmesan herb cream sauce.

Fettucini CarbonaraC

Chicken and bacon tossed in a peppered cream with baby spinach, Italian parsley, finished with a creamed egg yolk and parmesan.

Spicy Orzo

Smoked chicken, crumbled sausage and black tiger shrimp sautéed in a spicy tomato sauce with roasted peppers and crisp snow peas.

Beef Stroganoff

Rigatoni, sauteed cremini mushrooms, beef tenderloin tips, roasted garlic and caramelized onions tossed in a peppercorn cream sauce with chive sour creme.

Grilled Veal Medallions

Pepper grilled veal over Yukon gold mash, sauteed wild mushrooms and a whisky Dijon cream sauce.

Mediterranean Sea Bass

Lightly grilled served over a marbled potato gratin with asparagus and artichoke ragout.

Grilled Shrimp Risotto

Lightly marinated in fresh lemon zest and chopped garlic, served over sundried tomato risotto with baby spinach and shaved parmesan

Steak Frites

Grilled Sterling Silver N.Y. over Yukon gold frites with parsley butter and peppered red wine jus.

Stuffed Chicken Supreme

Stuffed with baby spinach and goat cheese over potato gratin with crisp bacon and bourbon jus.

Roasted Beef Tenderloin

Skillet seared with garlic mash and gratinee of roasted apple and blue cheese butter, finished with a port reduction.

Jail Island Salmon

Lemon fennel crusted Salmon over a marbled potato gratin with butter poached asparagus, and Dijon cream sauce.

Grilled Rack of Lamb

Four point lamb rack over a fingerling potato ragout with port wine jus and cremini mushrooms.

Ice Cream Sandwich

Double creamed vanilla ice cream sandwiched between two house-made chocolate chip cookies, rolled in crushed pecans and drizzled with chocolate sauce.

Cheese Cake

Cappuccino cheese cake with warm caramel sauce and cinnamon cream.

Chocolate Truffle Cake

Layered truffle cake with raspberry coulis and Grand Marnier strawberries.

Pecan Pie

Pecan pie baked in a shortbread crust, dusted with sugar and served with a warm caramel sauce.

Apple Crumble

Warm apple crumble served with a candied almond crumb, fresh berries and a spiced rum syrup.

Crème Brulee

White chocolate, raspberry and Tahitian vanilla custard with a crunchy caramel top.