Week of June 10th

*Gluten-free   *Vegan

Today's Soups



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This Week's Specials

Spicy Chicken Hominy

A hearty soup of tender chicken, hominy, fire-roasted tomatoes, and scallions spiced with cumin, fresh cilantro, smoked paprika and hot red pepper sauce.


Baked Potato with Cheddar

A creamy soup of potatoes, carrots, onion, celery, and sour cream ~served topped with cheddar cheese.

Lunch
(add soup or salad for $2.95)
 
Monday and Tuesday
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.

Wednesday and Thursday
Greek Style Bay Scallops
This taste tempting seafood dish begins with a sauté of bay scallops, garlic, dill and basil, we then add tomato and feta cheese, toss it with fresh fettuccine and serve topped with kalamata olives.

Friday and Saturday
Crispy Artichoke Sliders
Our own crispy artichoke cakes (artichokes, parmesan and cheddar cheeses, spiced with garlic, dill and a touch of cayenne) are sautéed to golden and offered on  two whole wheat slider buns with basil mayonnaise, red onions, tomato and chipped lettuce. Served with your choice of accompaniment.

Dinner
(Dinner specials come with choice of soup or dinner salad)

Monday
Chicken Paprikash
A Jeffrey's variation on an old Hungarian dish~we sauté chicken and onion seasoned with paprika, salt and pepper, add fresh fettuccini and finish with sour cream.

Tuesday and Wednesday
Shrimp Provençale with Fettuccini
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.

Thursday and Friday
Fresh Wild Snapper
with Lemon Caper Buerre Blanc

Fresh wild Pacific Snapper (never been frozen, it makes a difference) is crusted with parmesan cheese, sautéed to golden, topped with a piquant Lemon Caper Buerre Blanc (lemon and Chablis reduction infused with capers and smoothed with butter), and served on a bed of brown rice with a sauté broccoli, red peppers and mushrooms.


Saturday
~see chalkboard for today’s selection