|
|
|
| first course |
|
| chef's choice cured meats and artisan cheeses |
$14.00
|
|
|
|
|
| shrimp and sweet corn fritters |
$7.00
|
|
|
with a roasted arbol chili aioli |
|
| house made ravioli |
$8.00
|
|
with roasted chicken, aged california cheddar, caramelized onion and white wine tomato sauce |
|
| grilled summer vegetable stack |
$8.50
|
|
with spinach, parmesan and lemon garlic oil |
|
| p.e.i mussels |
$9.00
|
|
with a roasted shallot butter, prosecco, lemongrass and cilantro |
|
| grilled ciabatta with tomato, |
$9.00
|
|
burrata cheese, purple beets, basil and california olive oil |
|
| crispy pork belly spinach salad |
$9.00
|
|
with organic tomatoes, fried onion strings and blue cheese vinaigrette |
|
| arugula salad with carlsbad strawberries |
$8.00
|
|
|
spiced almonds, and wild flower honey balsamic vinaigrette |
|
| chopped salad |
$8.00
|
|
romaine lettuce, cucumbers, marinated olives, tomatoes, genoa salami, parmesan, and oregano vinaigrette |
|
| lobster shrimp bisque |
$7.25
|
|
|
|
|
|
| second course |
|
| chicken tortilla salad |
$11.00
|
|
with black beans, tortilla strips, avocado, salsa, feta cheese, romaine lettuce and ranch dressing |
|
| grilled shrimp salad |
$14.00
|
|
with organic mixed greens, tomatoes, avocado, cucumbers, croutons and a lemon vinaigrette |
|
| tossed cobb salad |
$11.00
|
|
|
with roasted chicken, hardboiled egg, avocado, bacon, blue cheese, tomatoes and an oregano vinaigrette |
|
| fresh fettuccine bolognese |
$13.00
|
|
with aged parmesan cheese and fresh herbs 13 |
|
| slow roasted turkey sandwich |
$10.00
|
|
with red onion jam, dijon aioli, cheddar cheese, arugula and tomatoes, served on a broiche roll |
|
| maple jalapeño bbq chicken wrap |
$9.00
|
|
with chopped romaine, tomatoes, white cheddar and crispy potato chips |
|
| tomato glazed pork sandwich |
$11.00
|
|
tomato glazed pork sandwich with guacamole , sriracha mayo and fried onion strings served on brioche roll |
|
| 8 oz sbicca bistro burger |
$12.00
|
|
with brandt beef or turkey served with white cheddar, beer braised onions, sautéed mushrooms, bibb lettuce and tomato |
|
| antipasta sandwich |
$11.50
|
|
salami, prosciutto, bresola, parmesan cheese, house made mustard, dressed romaine with chopped tomatoes on a hoagie roll |
|
| fried fish tacos |
$11.00
|
|
with spicy tartar sauce, lettuce, guacamole, salsa and corn tortillas |
|
| grilled brandt beef flat iron steak |
$18.00
|
|
with yellow tomato jam and 5 herb pommes frites |
|
| grilled scottish salmon |
$22.00
|
|
with a vegetable lentil salad and organic tomatoes |
|
|
|
|
|
|
| propieter dan sbicca and chef bryan graham |
|
| sbicca uses organic produce, sustainable seafood and antibiotic, hormone free meat wherever possible |
|
Copyright © 2009 Sbicca American Bistro |
|
|
|
| |