Today's Features

Fresh Catches:                                       Monday April 22, 2019

Chilean Sea Bass-Fresh from Honolulu, #1 seller for 12 years, 8 oz house seasoned & grilled! 47

Shellfish Pan Roast– Sea Scallops, Gulf Shrimp and Lobster, pan seared with onions, sweet peppers, tomatoes, and scallions tossed in Creamy Piri Piri with Spaghetti Squash noodles. 36

Pink Snapper-. Wild Caught from Panama, Snapper has a light Pink hue with large flakes and a mild flavor.  Blackened in a Cast Iron Pan and topped with a Blue Crab Roasted Poblano Buerre Blanc. 34

 

Features:

Dry Aged Ribeye– 18 oz bone in 45 day dry aged Ribeye. House seasoning, cooked to your liking, topped with broiled gorgonzola cheese.  Served with wild mushroom and merlot demi glace. 44

Hanger Steak- 10 oz Cab, Hanger steak is very lean and tender.  Rubbed in our house seasonings and served with truffle mushrooms and onions. 35

Veal Chop- 16 oz Bone Chop, Seasoned with Sea Salt and Cracked Pepper, grilled to your liking and topped with Bourbon Maple Bacon Jam. 43

Feature Appetizer- Crispy Chilean Sea Bass Bouillettes.  Lightly breaded Chilean Sea bass Pan fried and served with Roasted Red Pepper Remoulade and crispy capers. 14

Entrees sides are served w/ grilled Asparagus & choice of 1 other (all entrees other than Food For fuel Menu)

 

  • Roasted Red Pepper, Chive and Asiago Risotto
  • Chipotle Cheddar Mashed Potatoes
  • Bourbon Whipped Sweet Potatoes
  • Wild Rice

 

 

 

Plae bistro has paired with Dr. Lynn Wagner who has created the Food for Fuel program. It was created to break down clean eating & holistic living into a manageable process used for everyday life.

 

 

Organic Flank Steak Stir Fry- with sweet potato spirals, carrot ribbons, wild mushrooms, onions, broccoli & bell peppers, tossed in a spicy Ginger Szechuan sauce. 29 (Sub Shrimp no charge)

 

 

Mon-Thurs 11am-9pm | Fri 11am-10pm | Sat 11am-10pm- Reservations are suggested