The Bistro Restaurant at Crowne Pointe Provincetown, Massachuestts

Relaxing, Rejuvinating, Romantic, Fine Dining

Executive Chef Amy Howell designs menus to highlight the finest, freshest foodstuffs obtainable. A network of countless purveyors provides the fresh, healthful ingredients that inspire her to create flavorful masterpieces. Chef Amy believes that each course lay's the foundation for the next.

Serving dinner 7 nights-a-week
Wine Program Sommelier, Jaime Raskulinecz

2008 SUMMER DINNER MENU

APPETIZERS

Fresh Vegetable Wonton Rolls
baked with fresh sautéed vegetables, edamame salad, miso ginger dip 9-

Jumbo Lobster Raviolis
light tomato vodka sauce, hint of gorgonzola, topped with a taste of lobster meat 10-

Tuna Sashimi
wakame encrusted, asian slaw, spicy blood orange, mango and wasabi drizzle 11-

Baked Crab Rangoons
Stuffed with Maryland crab meat, goat cheese and ginger, robust apricot mustard sauce 10-

SOUPS

Sumptuous New England
Clam Chowder
our special recipe,
not too heavy nor too light 8-

Chef’s Special Daily Soup 7.50

SALAD SELECTIONS

Asian Pear Endive Salad 9-
light ginger vinaigrette, sweet tamari almonds, cranberries, chevre cheese

Summer Tomato Salad 10-
vine-ripened, fresh mozzarella on baby greens, drizzled with basil pistou and aged basalmic reduction 10-

House Salad 8-
grape tomatoes, green beans and maytag blue cheese served over baby greens with a caramelized vidallia onion dressing 8-

Salads may be converted to an
entrée portion by adding
shrimp +10, or tofu +7

ENTREES

Braised Lamb Chops
basil-mint pistou, ragu of spinach, artichoke hearts and fennel, savory mashed potatoes 29-

Fresh Catch of the Day
choice of steamed or grilled, served with sautéed vegetables, brown rice and sesame ginger citrus sauce Market Price-

Jumbo Lobster Raviolis
light tomato vodka sauce (hint of gorgonzola), wilted baby spinach, fresh lobster meat 24-

Smoky Seared Duck Breast
sautéed carrot coulis, bokchoy, snap peas and carrots, savory mashed potatoes 26-

Grilled Pork Tenderloin
wrapped in proscuitto and thyme, caramelized onion and wild mushroom sauce, asparagus,
baked yukon fries 25-

House Specialty Stir-Fry
of ginger miso or toasted curry, sautéed vegetables, brown rice - shrimp and scallops 24 - Tofu 19- Filet Mignon 29-

Current Chef's Specials Include:

Chef’s Signature Entrée Savory 8oz Grilled Filet Mignon
Green beans and mushrooms, goat cheese pastry pockets, cabernet-veal reduction 32-

Bistro Specialty Seafood Bouillabaisse
lobster, shrimp, scallops & vegetables presented in a spicy tomato saffron broth 29-

Our restaurant at the Crowne Pointe Inn is Open To The Public

The Commonwealth of Massachusetts advises that consuming raw or undercooked meat, poultry, eggs or seafood may increase your risk of food borne illness. Sorry checks are not accepted, $10.00 charge to split entrée.