Natasha's Bistro & Bar: Dinner Menu

Dinner Menu Hours

  • Weekday: 5:30-10
  • Fri & Sat: 5:30-10
    (Late Night Menu after 10)
  • Sunday 6-9

Bistro Mezze Platters

Served with a selection of breads & seasonal crudités.

Mediterranean Platter 13

Roasted Garlic Hummus, Kalamata Tapenade, Fresh Herb Taboulleh

Charcuterie Plate 13

Select Cured Meats, Selection of Fine Cheeses, Artichoke & Asiago Dip

Italian Antipasto 13

Kalamata Tapenade, Select Cured Meats, Pickles, Olives & Pepperoncini

Bistro Mezze 21

Our complete selection of 3 mezze platters from down the street and around the world.

Single Selections for $5 Select any 3 for $13
Select any 4 for $14 Select 5 for $15


Starters

Bruschetta 9 Veg.

Toasted garlic French baguette, fresh mozzarella, house made bruschetta, with a fig and balsamic glaze.

Chicken Osso Buco 9

Three jumbo chicken drumsticks, crispy-fried and tossed in your choice of our signature sauces: Chipotle-Blackberry, Caribbean Jerk, Sweet Citrus Asian or Tropical Mango-BBQ.

Szechwan Satay 8

Sweet and satin morsels of Asian-flared chicken tossed with stir-fry vegetables with naan bread.


House Specialty Salads

Selection of In-house prepared dressings:
Roasted Strawberry Vinaigrette, Red Wine Vinaigrette, Ginger-Miso, Caesar, Ranch, Bleu Cheese

Grilled Chicken Caesar 12/9 Veg.

Lemon and herb marinated grilled chicken atop crisp romaine lettuce tossed with our own freshly baked croutons and house Caesar dressing topped with finely shredded parmesan cheese.

Greek Salad with Salmon 14/10 Veg.

Our famous Greek salad: Fresh baby greens and romaine lettuce mixed with diced cucumbers, tomatoes, and red onions with feta cheese. Pan-Seared Scottish salmon completes this entrée salad.

Chef recommends House Red Wine Vinaigrette

Asian Salad with Ahi Tuna 14/10 Veg.

Coriander-crusted Ahi Tuna, cooked medium rare on a bed of shredded napa cabbage, kale, carrots and radishes with fried rice noodles.

Perfectly dressed with our Miso-Ginger Dressing

Orchard Grove Salad with Shrimp 13/10 Veg.

Cold Poached shrimp nestled in a blend of mesculin and baby spinach with apples, cranberries, candied almonds and feta cheese.

Try it with Chef’s Roasted Strawberry Vinaigrette

Bistro Black ‘N Bleu 14

Classic Caesar Salad along with Cajun grilled to order bistro tenderloin, cherry tomatoes, crumbled bacon, and crumbled bleu cheese.

Entrees

Add a Greek, Caesar or Orchard Grove side salad to any entree only $3

Beef Tenderloin de Las Pampas 27

South American spiced rubbed steak, grilled to order and served with an Argentine chimichurri sauce, Peruvian purple potatoes and our special daily vegetables.

Citrus Ahi Tuna Steak 24

Lemon pepper marinated Ahi Tuna Steak, seared medium rare and served with wasabi mashed potatoes and stir fried vegetables.

Crab Cake Dinner 22

Two gluten free lump crab cakes drizzled with smoked paprika remoulade and buerre blanc and served with spinach basil risotto and sautéed vegetables.

Sautéed PEI Mussels 13

Prince Edward Island Mussels steeped in a garlic white wine & lemon caper broth served with lots of bread for dipping.

Stone Cross Bourbon Pork 20

Local Stone Cross Bourbon Brine Pork Loin and glazed with a pineapple & apricot gastrique. Served over apple, parsnip mashed potatoes and seasonal vegetables.

Bistro Half Chicken 19

Local Marksbury farms chicken dusted with a taste of Jamaica jerk seasonings and topped with tropical mango salsa. Served with house fries.

Chicken Vol Au Vent 14

A global twist on Chicken Pot Pie - an old Natasha’s favorite. Chicken, seasonal vegetables and a lot of love served en croute in a light, yet hearty, broth.

Vegan Thai Curry 14

Cauliflower, zucchini, carrots, chickpeas and our house made red curry coconut sauce served over Basmati rice.

Add Grilled Chicken 4. Add Shrimp 5.

Pasta Primavera 17

Perfect for spring & summer! Lexington Pasta Company’s fresh spinach fettuccine sautéed with seasonal vegetables and an a la minute blistered tomato and basil-spinach pesto sauce.

Add Grilled Chicken 4. Add Shrimp 5.

Wild Mushroom Risotto 17

Chef Michael selects farmers’ market fresh seasonal wild mushrooms and tosses them with al dente risotto and sautéed Swiss chard.

Add Grilled Chicken 4. Add Shrimp 5.


Burgers & Fries

Marksbury Farms Rock & Roll Burger 10

Fresh local ground beef served dressed with lettuce, tomato, and red onion on a sweet, grilled brioche bun.

Marksbury Farms Alley Bar Burger 11

A unique twist on an old fashioned burger. Ask your server about today’s delicious pairing.