Serving: Dinner

New American Bistro Cuisine best describes the hearty, yet elegant food prepared at Circadia Bistro by award-winning French chef Franck Champely. Set in an authenic, 200 year old Cape farmhoue, Circadia Bistro offers a stunning menu that reflects Chef Champely's French heritage as well as his extensive exposure to both Asian and American cultures. Enjoy a variety of inventive appetizer and entree selections in the main dining room, or for a more casual dining experience, visit the rustic English style tavern, where patrons can order off both the fine dining and tavern menus. Circadia's lengthy and well chosen wine list is commensurate to its distinctive culinary character.

APPETIZERS
New England
Seafood Chowder
With smokey bacon &
potato hay

Shrimp & Vegetable Tempura
With tentsuyu dipping sauce

Seasonal Mixed Greens
Exotic fruit, citrus segments and
heart of palm with vanilla marin
vinaigrette; available with choice
of lobster or seared tuna

Crispy Seafood Dumplings
With almond curry mayonnaise
and plum sauce

Wellfleet Oysters
on the Half Shell
With pink peppercorn mignonette &
pumpernickle pointes

Grilled Marinated Beef Tips
With tomato and scallion salsa,
wasabi, pickled ginger and
soya sauce

Sauteed Local Mussels
With lime leaf, thai basil &
red curry broth

Crab Cake
With celery root remoulade &
lemon tarragon whipped cream

ENTREES
Grilled Swordfish Steak
Over scallop & roasted tomato hash
with tomato beurre blanc

Dayboat Scallops
With creamy herb risotto,
pearl medley, white truffle oil
& frizzled leeks

Circadia Bouillabaisse
Swordfish, shrimp, mussels and
littlenecks in a red & yellow
sweet pepper/fennel broth,
with garlic toast

Roasted Rack of Lamb
With escallop potato, asparagus
tips & fennel confit,
served with herb lamb jus

Grilled Filet Mignon
Potato leek pancake, ratatouille
Napoleon with shallot confit
Merlot sauce

Baked Lobster
With citrus vegetable nage,
sugar snaps & purple potato

Pistachio Encrusted Baked
Filet of Wild Salmon
With butternut squash mash,
patty pan and five Chinese
spiced cider sauce

Roasted Half Duck
Served with pine nut wild rice
cake and haricots verts with
pineapple lime ginger sauce

Grilled Medallions of
Pork Tenderloin
With mashed potatoes, sugar
snaps, sweet onions and wild
mushroom Madeira sauce

Vegetarian Meals
Upon Request