Plae Bistro News

Valentines Day Menu

Posted on: 01.31.17

Valentines Day is almost here!

Please call ahead for a #plaedate (reservations) at 920.632.7065!

Here is A SAMPLE of our limited menu for Valentines Day. We will be serving only this menu 4pm-10pm on Saturday February, 11th and 4pm-9pm on Monday February 13th and Tuesday February 14th. We will not be accepting carry out orders on Tuesday February 14th after 4pm.

 

Happy Valentine’s Day

 

Small Plates
Spinach & Artichoke Dip
Served in bread bowl & baked to perfection! Accompanied w/ blue corn chips & veggies
Bruschetta
Tomatoes, garlic & basil, fresh mozzarella on toasted baguette
Grouper Cakes
Grouper, granny smith apples, diced veggies, house seasonings, apricot curry
Lobster Mac & Cheese
Imported & domestic cheese, penne pasta, maine lobster, white truffle oil
Tuna Bites
AHI tuna seared RARE, avocados, tomato slices, wasabi aioli
Pecan encrusted Scallops
Served w/ Portobello mushroom mascarpone cheese sauce & risotto
Gourmet Cheese Platter
An array of domestic & imported cheese, gourmet crackers, wasabi peas, cashews
Apple & Pork Flatbread
Waseda Farms organic pork tenderloin, granny smith apples, spicy apricot glaze, caramelized onions, brie cheese

 

Soups & Side Salads

Side Apple & Pear Salad
Maple Walnut Vinaigrette, grilled apples & pears, spring mix, roasted butternut squash, crumbled blue cheese & dried cranberries.
Side Caesar Salad / Side Salad
Tomato Bisque: Cup / Bowl
Lobster Bisque: cup / bowl
Baked French Onion

 

Pastas

Cajun Shrimp & Andouille Sausage Pasta
Cajun Shrimp & andouille sausage, spicy oil & herbs, penne pasta, tomatoes & Asiago
Scallop & Shrimp Pesto Pasta
U-10 Scallops, Shrimp, basil pesto & bacon tossed with penne, topped tomatoes & Asiago
Truffle Angel Hair Pasta
Mushrooms, onions, angel hair pasta, gruyere cheese, truffle oil
*2 Sauteed scallops  *6 grilled shrimp  *Free range chicken breast
Cheese & Chicken Tortellini Alfredo
Chicken, mushrooms, Alfredo, five cheese tortellini, asiago cheese, parsley

 

Entrees

All entrees served w/grilled asparagus & your choice of 1 side-
Wild rice blend, Wild Mushroom risotto, or parmesan & garlic mashed potatoes

+1 Ahi Sesame Tuna
Sashimi grade Pan seared RARE with our wasabi aioli
Bruschetta Stuffed Chicken
8 oz Organic breast w/mozzarella, basil, wrapped in prosciutto, topped w/bruschetta
Apple Brie Stuffed Chicken
8 oz organic, free-range breast, brie cheese, granny smith apples, caramelized onion cherry sauce
Prime Tenderloin
(only 2% of all meat qualifies for prime- no steak knife needed)
***Topped w/fresh mozzarella, sautéed onions & mushrooms  ***Add sautéed onions/Mushrooms
Prime CRAB Tenderloin
8 oz seasoned & grilled, fresh lump crab, merlot reduction
Tomahawk Rib Eye
36 oz rib-eye, grilled with house made beer & bacon jam
Pan-Seared Duck
8oz. duck breast seared MEDIUM, drizzled w/ blueberry pomegranate reduction
Chilean Sea Bass
8 oz Fresh Sea Bass, grilled (#1 seller for 8 consecutive years)
Tasmanian Salmon
8 oz fresh sashimi grade (sushi grade), pan-seared, limoncello dill
Pecan Encrusted Walleye
12 oz fillet encrusted with candied pecans & panko, pan fried with an amaretto sauce.
Halibut
8 oz fresh Halibut En papillote (cooked in parchment paper) lobster bacon bearnaise
Waseda Farms Pork Chop
12 oz grilled organic pork chop, salted caramel bourbon & pecan glaze

 

We do have an extensive array of desserts to choose from that will be presented to your table

*This is just a SAMPLE menu. Items and prices are subject to change without notice*


Valentines Day

Posted on: 01.30.17

Valentines Day is sneaking up on us quickly!

Don’t be stuck eating frozen pizza on such a romantic night…

make a #plaedate by calling 920.632.7065 for reservations.

Tables are filling up fast, so don’t wait!


World Food Championships

Posted on: 11.22.16

Orange Beach, AL November 10-15 2016

Plae Bistro had a great opportunity to travel to Orange Beach Alabama with our Executive Chef Lorie Zilles to watch her compete in the World Food Championships.  Chef Lorie’s category was the Burger category. Chef Lorie won locally Reinhart’s Golden Ticket for Best Burger which moved her on to the WFC.  Chef Lorie competed on November 11th in the opening round of the burger category.  She had 60 minutes to make 6 burgers following their structured guidelines for that burger.  After completing those 6 burgers, she immediately began making 6 more burgers which could be her signature burger, again in a 60 minute window.  There were a total of 50 competitors from all over the world.  This round was then brought down to the top 10 and those would compete again on November 13th.  This competition was very intense with every minute counting.  Chef Lorie did amazing in all aspects of making her burgers and getting them delivered to the judges in time.  We couldn’t more proud of her.  Unfortunately she did not make it through to the next round but she did extremely well.  Lorie ended up within 3 points of the top 10.  We’ve added some pictures of the event.

 

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Mon-Thurs 11am-9pm | Fri 11am-10pm | Sat 4pm-10pm