Lunch
(add soup or salad for $2.95)



Monday and Tuesday


Portabello Spinach Melt

A sauté of portabello mushrooms, fresh spinach, red bell pepper, scallions and garlic is tossed with dijonaise, presented on a thick slice of grilled sourdough bread and topped with melted shredded cheddar. ~Served with choice of side

 

 
Wednesday and Thursday

Oaxacan BBQ Chicken Tacos

 Sautéed Chicken and bacon, with spicy Chipotle BBQ Sauce topped with our cosmic slaw, pickeled jalepenos and red onions on our hand made corn tortillas.  Two tacos served with your choice of side.


Friday and Saturday

 Jeffrey's Fried Rice

 
This Jeffrey's style fried-rice includes onion, carrots, green & red pepper,  rice and egg seasoned with garlic, teriyaki and a touch of cayenne. Choose from either chicken or Vegetable Fried Rice.

 
 
 





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Turkey Vegetable


A hearty soup of carrots, celery, zucchini, broccoli, tomatoes, corn, green peas and turkey breast seasoned with thyme, basil and black pepper.

Week of August 10th 

*Gluten-free   *Vegan

Today's Soups



Bear Mountain

Butternut Bisque

This smooth and creamy soup combines butternut squash with carrots, onions, and cream.

This Week's Special


Appitizer
Fried Eggplant With chutney

Sliced eggplant is battered and fried then served with

three types of chutney:
Apple, Mango and Tomato.

 
 
 

Dinner
(Includes choice of soup or salad)



 Monday thru Wednesday


Chicken Tarragon

We sauté chicken and onions until tender,
season with tarragon and sherry, toss with fresh fettuccine and finish with sour cream.

 
 
Thursday and Friday

Fresh Fish

 
Saturday

See Chalkboard