Sliced mushrooms sautéed in butter with onion, spiced with dill, paprika, black pepper and soy sauce, and smoothed with sour cream.
Monday and Tuesday
Our house teriyaki sauce combined with Sambal Oelek (red chili paste) to make a sweet and tangy teriyaki glazed sandwich. Choose from either chicken breast or portabello cap served on a jalapeno cheddar bun with red onion, lettuce, tomato and Basil Mayonnaise.
Wednesday and Thursday
Scallops Enchiladas Santa Fe
Baby scallops are sauteed with red and green peppers, black olives, and green chilies, spiced with cilantro, cumin, and cayenne pepper, smoothed with cream cheese, and wrapped in corn tortilla topped with our enchilada sauce and Cheddar Cheese. Served with Black Bean Refries and Brown Rice.
Friday and Saturday
Lime Chile Chicken Soft Taco
Sautéed of tender chicken, onion, green chills, lime & cilantro layered in a whole wheat tortilla w/jack cheese & sour cream~served w/blackbean refries & brown rice.
This Week's Specials
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Week of February 12th
Sopa de Lima
One of our most popular, this Central American soup combines chicken with lime juice, green chilies, tomatoes, jalapenos, onion, garlic, oregano and thyme.
Monday and Tuesday
Tender shrimp sautéed in olive oil with onion, red peppers, kalamata olives, tomatoes, garlic, thyme, fennel and fresh basil, served over Fettuccini and garnished with parmano cheese.
Wednesday thru Friday
Cornmeal Pecan Crusted
Wild Pacific Sea Bass
with Lemon-Lime Beurre Blanc
and Roasted Garlic Mashed Potatoes
Fresh wild Pacific Sea Bass (never been frozen, it makes a
considerable difference in both taste and texture) is crusted
with fresh ground cornmeal and crushed pecans, sautéed,
topped with Lemon-Lime Beurre Blanc (fresh lemon and
lime juices, white wine and butter), offered on a bed of
wilted spinach with red pepper and served with
roasted garlic mashed potatoes.
for today’s selection