1^st Course

Bistro Easter Salad
Mixed Greens, Olives, Provolone,
Pickled Red Onion

Antipasti Plate
Including: Roasted Peppers,
Prosciutto, Risotto Balls,
Pickled,Mushrooms, Fresh
Mozzarella, Dried Sausage

Bread Bowls
Focaccia, Bread Rolls, Bread Sticks

2^nd Course

(Choice of One per Table)

Penne
Marinara, Tossed with Fresh Basil and Grana Padano

Linguine
Wild Mushrooms, Shallots, Thyme, Truffled Mushroom Broth

Spaghetti
Broccoli, Red Pepper Flake, Garlic and Oil

Lamb Top Round

3^rd Course

(Choice of One per Person)

Smoked Ham

Salt Crusted Salmon

Herb Rubbed & Slow Roasted Lamb Top Round with Mint Salsa Verde & Lamb Jus
Salt Crust Salmon with Caper, Butter and Lemon Sauce
Juicy Slow Steamed Smoked Ham, with Pineapple Glaze
Accompanied with Roasted Potatoes, Green Beans, Glazed Carrots, Au Jus

4^rd Course

Assorted Desserts
Selection of Italian cookies and pastries, Fresh Fruit, Ice Cream A La Minute
Please call the Bantam Bistro 860-361-6764 to make the reservations

Bantam Bistro Proudly Sources Local and Organic Products.
An 18% gratuity will be added to parties of six or more.
Our Kitchen will gladly accommodate dietary restrictions.
Thoroughly cooking meats, poultry, shellfish & eggs reduces the risk of food borne illness.
Executive Chef                  Jonathan Gyles