Dinner
(Dinner specials come with choice of soup or dinner salad)
Monday
Portabello Stroganoff
A Jeffrey's variation on an old classic we sauté Portabello mushrooms and onions in garlic butter, burgundy, thyme and teriyaki sauce until tender, add fresh fettuccine and sour cream and serve with a garnish of scallions.


Tuesday and Wednesday
Marsala Chicken with Apples & Sage
we sauté a breast  of chicken with sliced green apple in olive oil, add fresh spinach, top with our Marsala sage sauce and serve over brown rice


Thursday and Friday
Sesame Crusted
Wild Fresh Sea Bass
with Soy Ginger Butter Sauce

In this Asian inspired dish we sauté fresh wild South American White Sea Bass   (never been frozen, it makes a considerable difference in both taste and texture) crusted in sesame seeds, present it on a bed of sautéed spinach with  mushrooms, top it with a rich creamy Soy Ginger Butter  Sauce (a reduction of fresh ginger, red onion, garlic, lemon, white wine and soy sauce, enriched with cream and smoothed with butter) and serve with brown rice.


Saturday
~see chalkboard
for today’s selection

This Week's Specials

Bernese Potato

This creamy potato soup includes carrots, onion, celery, Swiss cheese, and the spice marjoram.


Smoky Split Pea with Chrorizo Sausage

Seasoned with cracked pepper, garlic, sage, red crushed chilies, and the smoky flavor of Chipotle, this hearty pea soup includes onion, potatoes, carrots, and green split peas.

Week of October 15th

*Gluten-free   *Vegan

Today's Soups



Lunch
(add soup or salad for $2.95)
Monday and Tuesday
Teriyaki Sandwich
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 & Thursday
Jeffrey’s Grilled Brat
We grill a bratwurst and offer it on our jalapeno cheddar bread with dijon mustard and our cosmic slaw (cabbage, carrot, cider vinegar, a touch of sugar and spiced with celery seed and mustard seed). Served with chips.


 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.

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