Menu With Price Menu Southern Lights Bistro Menu

Southern Lights Bistro Menu and Prices

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Appetizers

Lump Crab Cake	$14.95	Served with a whole grain mustard slaw, grilled chorigo sausage and a sweet balsamic glaze MORE
Caprese Salad	$12.95	Vine ripened tomatoes, house mozzarella, balsamic glaze and crispy basil MORE
Baked Brie	$10.95	Brie cheese wrapped in puff pastry and topped with an apricot and cranberry jam, served with a mixed green salad and grilled crostin MORE
Seared Sea Scallops	$15.95	Jumbo sea scallops, puff pastry tart stuffed with a bacon and basil mouse, coconut cream sauce and basil oil MORE
Sausage and Onion Dip	$12.95	Caramelized onion and neeses sausage dip served with topped pita chips and topped with balsamic glaze MORE
Cheese and Fruit Plate	$9.00
Hummus Plate	$9.95	Served with pita chips MORE

Entrees

Delmonio Ribeye	0	$27.95	Served with parmesan truffle frites, sauteed broccoli and a red wine compound butter MORE
Sesame Crtusted Tuna	0	$28.95	Served with a sweet pea and wasabi buree, carrot ribbons and shiitake mushrooms with soy, topped with cripsy fried shallots MORE
Pan Fried Chicken Breast	0	$25.95	Chicken breast stuffes with brie cheese served with black truffle mashed potaoes, broccoli and topped with an apple and onion compote MORE

Grilled Sea Bass	0	$29.95	With curry creamed corn, potato griddle cake and sliced vine ripened tomato with basil oil and balsamic glaze MORE
Grilled Bisto Steak	0	$19.95	Served with rosemary and feta red bliss potatoes, green bean and almond casserote and a lexington BBQ sauce MORE
Beef Filet	0	$30.95	Filet mignon over a crispy risotto cake with grilled asparagus, forest blend mushrooms and a whole grain mustard demi glace MORE
Shrimp and Grits	0	$25.95	Sauteed shrimp with tasso ham, red onion and red bell pepper in a tomato, scallion, garlic broth served over a fried yellow grit cake, topped with parmesan cheese MORE
Pan Fried Black Bean Cake	0	$18.95	Topped with sriracha sour cream and served with grilled zucchini and honey drizzled sweet potato chips MORE

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