Starters

PROSCIUTTO & BLUE
PROSCIUTTO & BLUE
$9
Thin sliced Prosciutto di Parma with Danish blue cheese, white truffle honey, lavender, and grilled baguette rounds.

Soups & Salads

SPINACH & QUINOA
SPINACH & QUINOA
Side: $6 | Entree: $11
Spinach and quinoa salad with cucumber, tomato, green onions, almonds, and feta-suggested dressing-Mediterranean lemon and dill vinaigrette

Entree

BLACKENED TUNA
BLACKENED TUNA
$22
Served over a white bean, Italian sausage and baby kale ragout—finished with roasted garlic and plum tomato aioli.
ESCARGOT
$10
Pan sautéed escargot, shallot, garlic and fresh tarragon on grilled crostini
SOUTHERN ROASTED GARLIC CAESAR
Side: $4 | Entree: $9
Southern roasted garlic Caesar with shaved parmesan and cornbread croutons-roasted garlic Caesar
BEEF AND OYSTER NAPOLEON
$27
Twin medallions of beef tenderloin grilled and topped with a Ritz cracker and oyster stuffing, finished with a Texas Pete hollandaise –mashed potatoes and spinach.
SEARED AHI TUNA
$10
5 peppercorn seared Ahi tuna with spiced wonton crisps, tomato jam and fresh basil.
BABY KALE
Side: $6 | Entree: $11
Baby kale, granny smith apples, Danish blue cheese, boiled egg, candied bacon, caramelized sweet onions -suggested dressing- Basil and walnut vinaigrette
BISTRO CHICKEN CORDON BLEU
$17
Pan sautéed chicken scaloppini topped with prosciutto, balsamic tomatoes, and smoked mozzarella cheese served with mashed potatoes and sautéed spinach

“Life is uncertain. Eat dessert first.” -Ernestine Ulmer

Brent’s Bistro

Restaurant in Wrightsville Beach, NC