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Cab’s Wine Bar Bistro Menu : Appetizers |
Barbeque Duck | $8.00 | with fresh mozzarella spinach and puff pastry garnished with red wine berry demi glace |
Sauteed Wild Mushrooms | $8.50 | tossed with tomatoes spinach and goat cheese layered in wonton crisps with hunter style mushrooms sauce |
Grilled Vegetables with Goat Cheese Fondue | $8.00 | grilled portabello mushroom French green beans asparagus tomato zucchini beets and roasted potatoes with goat cheese sauce |
Tuna Tartar | $9.50 | with capers sesame seeds and wasabi served with wonton crisps |
Mussels | $9.00 | sauteed with garlic tomatoes spinach and roasted peppers in tomato saffron broth |
Grilled Brie | $9.50 | served with warm apricot peach ginger glaze and almonds or pesto sun-dried tomato coulis and pine nuts |
Grilled Sea Scallops | $10.00 | with Chinese black rice tomatoes spinach orange and lemon marjoram butter sauce |
Sauteed Escargot in Puff Pastry | $8.50 | with shallots garlic tomatoes portabello bacon white wine collard green and garlic chive butter |
Beer Battered French Green Beans | $8.00 | quickly deep fried and served with mango habenero sauce |
Smoked Salmon Pastrami | $9.00 | with lemon sour cream capers egg Bermuda onion and toast rounds |
Beer Battered Fried Calamari | $8.50 | with mashed potatoes and vegetable balsamic vinaigrette |
Chef Luis Ayllon’s Duck Liver Pate | $10.00 | garnished with Dijon and grainy mustards onion marmalade cornichons served with toast rounds |
Cab’s Cheese Flight | $10.00 | herbed goat cheese, asiago brie and walnut crusted Danish blue served with fruit olives and mixed nuts |
Cab’s Wine Bar Bistro Menu : Salads |
Caesar Salad | $6.00 – $8.00 | with tomatoes kalamata olives and croutons |
Mixed Green and Goat Cheese Salad | $6.00 | with goat cheese French green beans tomatoes croutons and balsamic vinaigrette |
Pear Pecan Salad | $6.00 | sliced pear mixed baby greens Danish blue cheese pecans tomatoes and huckleberry champagne vinaigrette |
Tomato and Mozzarella Salad | $6.00 | sliced tomatoes and fresh mozzarella tossed with Bermuda onions and balsamic vinaigrette |
Marinated Artichoke Potato and Chicken Salad | $8.00 | tossed with spinach tomatoes and red wine vinaigrette |
Grilled Butternut Squash Avocado and Watercress | $6.00 – $15.00 | with Belgium endive watercress and white wine vinaigrette |
Beet Salad with Creamy Blue Cheese and Pine Nuts | $6.00 | with chervil bacon and balsamic vinaigrette |
Cab’s Wine Bar Bistro Menu : Main Courses |
split plate fee $2.00, corkage fee $12.00- 18% gratuity added to parties of 7 or more |
Pasta Mediterranean | $14.00 | rotini pasta tossed with tomatoes roasted red peppers black olives mushrooms spinach asiago cheese garlic tomato coulis and pesto sauce |
Sauteed Crab Cakes | $21.00 | served with wild rice French beans butternut squash and garlic chive butter sauce |
Spicy Stir Fry of Beef Mushrooms and Vegetables | $20.00 | sauteed with garlic ginger peppercorn sauce and sesame served over Chinese black and arborio rice |
Grilled Seafood Combination of Tilapia Shrimp and Scallops | $22.00 | served with garlic mashed potatoes French green beans Portabello mushrooms and red butter sauce |
Bouillabaisse Mediterranean Style Fish Stew | $22.00 | fresh fish of the day shrimp mussels clams scallops vegetables and potatoes in saffron broth served with saffron ‘rouille’ toast points |
Sauteed Cajun Spiced Tilapia | $20.00 | served with arborio wild rice spinach julienne of vegetables and lemon marjoram butter |
Chicken Breast Stuffed with portabello Fresh Mozzarella Spinach and Andouille Sausage | $18.00 | sliced and served over arborio rice grilled asparagus and saffron sauce |
Seared Duck Breast | $21.00 | with roasted potato melange grilled asparagus red cabbage and red wine berry demi glace |
Sauteed Pork Tenderloin Medallion | $19.00 | with garlic mashed potatoes beer battered French green and mango habenero sauce or apricot sauce |
Cab’s Steak Frites | $20.00 | our version of France’s traditional bistro dish marinated succulent hanger steak grilled to perfection and topped with herbed butter served with fries |
Grilled Beef Tenderloin | $27.00 | topped with blue cheese andouille sausage and mushrooms served with garlic mashed potatoes French green beans and peppercorn sauce |
Cassoulet | $21.00 | traditional French style white bean stew with duck leg confit garlic sausage smoked pork tomatoes and white wine |
Seared Ostrich Fan Fillet | $26.00 | topped with truffle butter and served with wild mushrooms asparagus garlic mashed potatoes and porcini mushroom sauce |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.