Our Menu

We love FRESH cooking. We are obsessed with cooking food the right way. From the SCRATCH. We do not warm up precooked. We do not finish pre baked. When we say our seafood is FRESH, it is FRESH. Our meats, cheeses, olive oil and fruits are the highest QUALITY available. We pick our herbs daily. We do not take shortcuts. HONESTLY. We may run out of one or two things here and there because we don’t keep large inventories to assure FRESHNESS. We keep our customer in mind at all times. We cook extremely HEALTHY food. The first ingredient in each one of our recipes is LOVE. And last but not least we APPRECIATE our customers and we do not take them for granted!

FRESH Menu

 

    FRESH BEGINNINGS

  • Fried Spicy Cauliflower

    8.5

    With curry dipping sauce


  • Smoked Salmon Rose

    12

    With cream cheese, onion, capers, lemon wedge and toasted ciabatta. Add 3 for two cage free fried eggs


  • Prosciutto Roll GF

    13

    Stuffed with feta spread and served with watermelon, arugula and cucumber


  • Shrimp Cocktail Martini

    11

    7 delicious chilled shrimp with cocktail sauce and lemon wedge


  • Mozzarella Caprese

    10

    Fresh mozzarella with ripe tomatoes, fresh basil, balsamic glaze and virgin olive oil


  • Meatball Sampler

    9

    3 Meatballs with our marinara, pancetta, and au jus sauces.


  • Smoked Mahi Spread

    11

    Garnished with diced tomatoes, onion and fresh cilantro. Served with warm ciabatta bread chips


  • Curly Potato Fries GF

    7.5

    Hand sliced to order. Served with aged gorgonzola dip with bacon and parsley. To die for!


  • Escargots

    12

    Baked with garlic butter and parmesan


  • Bruschetta Flatbread

    10

    With ripe tomatoes, onion, garlic, fresh basil and mozzarella


  • Baked Brie

    13.5

    With raspberry chutney, walnuts, grapes and ciabatta bread chips


  • Mussels Arrabbiata

    12

    Black mussels in spicy tomato sauce with capers, garlic and white wine


  • Cucumber Rounds

    13

    With Ahi Tuna, cream cheese and Kalamata olives. Dressed with wasabi sauce, soy sauce, fresh cilantro and mandarin glaze


  • Seared Jumbo Scallops

    16

    With creamy jalapeño bacon sauce and grilled zucchini.


  • Assorted Cheese Tray

    15

    Chef’s fresh daily selection. Served with seasonal grapes, olives and crackers. The wine’s best companion! Add prosciutto for 3.


  • Soup of the day

    4/6

    Made Fresh Daily. Cup 4/ Bowl 6


  • Two Cheese Garlic Bread

    5

    With mozzarella and parmesan. Served with marinara and fresh parsley. Add 3 for prosciutto.


  • Grilled Octopus Martini

    13

    With ripe tomatoes, onion, cucumber, fresh cilantro, lemon, and wasabi drizzle, Served with tortilla chips


    FRESH BOWLS

    Add 3 for (2) cage-free fried eggs, Add 4 for tofu, chicken, meatballs, or fried spicy cauliflower. Add 5 for seared tuna, grilled pork ribeye, or shrimp. Add 7 for sirloin or smoked salmon. Add 9 for fresh grilled salmon. Add 10 for jumbo-seared scallops.

  • Italian Bowl

    Lunch 8.5/ Dinner 10.5

    Spaghetti with marinara, pancetta, alfredo, arrabiatta, or vodka sauce. Garnished with shaved aged parmesan. Substitute GF Penne for 2.


  • Asian Bowl

    Lunch 10/ Dinner 11

    Rice topped with broccoli, carrots, green beans, peas, mushrooms, bell peppers and onion. Lightly sautéed with soy sauce. Garnished with wasabi, mandarin glaze and pink spicy sauce


  • Risotto Bowl GF

    Lunch 12/ Dinner 13

    White wine risotto sautéed with portabella mushrooms, peas, onion and asparagus. Garnished with shaved aged parmesan.


  • Garden Bowl GF

    Lunch 10/ Dinner 11

    Spinach, arugula and romaine topped with green peppers, onion, cucumbers, tomatoes, portabella mushrooms, beets, kalamata olives, strawberries and feta cheese. Choice of dressing: Cucumber Wasabi, Creamy Curry, Aged Gorgonzola Raspberry Vinaigrette or Balsamic Vinaigrette


  • Quinoa Bowl

    Lunch 10/ Dinner 11

    Quinoa with corn, edamame,k chick peas, mushrooms, tomatoes, garlic and spinach. Served with fresh salsa, sour cream, and diced cucumber.


  • Poke Bowl

    Lunch 10/Dinner 11

    Warm rice topped with raw carrots, broccoli, cucumber, corn, edamame, oranges, strawberries, arugula, beets, tomatoes & cilantro. Lightly garnished with soy sauce, spicy pink sauce and cucumber wasabi drizzle


  • Red Curry Coconut Bowl

    Lunch 10/ Dinner 11

    With pad thai, rice, chickpeas, carrots, grilled pineapple, edamame, bean sprouts, portabella and fresh basil


  • Ramen Noodle Soup Bowl

    Lunch 10/ Dinner 11

    With seaweed, edamame, carrots, bean sprouts, chickpeas, fresh basil, cilantro and lime. Garnished with sweet chili sauce


  • Slim-bini Bowl GF

    Lunch 10/ Dinner 11

    Spaghetti-like fresh zucchini tossed with seasonal vegetables, garlic and olive oil. Topped with our five hour twice cooked marinara. Make it not slim-bini with Pancetta sauce


  • Acai Bowl GF

    11

    Delicious typical Brazilian frozen dish full of vitamins and antioxidants. Topped with granola and seasonal fruit


  • Classic Caesar Bowl

    Lunch 10/ Dinner 11

    With shaved parmesan, anchovies, garlic, kalamata olives, and fresh croutons.


    FRESH OFF THE GRILL

    Pick a finish: Au jus GF, Béarnaise, Rustica GF, Gorgonzola, Lemon Basil Pesto GF, Creamy Jalapeno Bacon, Portabello Cabernet, Pineapple Salsa GF. Served with mashed potatoes and steamed vegetables. You can substitute mashed potatoes for rice or spaghetti. Add 2 for GF penne. Add 3 for scalloped potatoes ala béarnaise, fresh zucchini strings (pancetta or marinara), or wild mushroom ravioli. Add 6 for risotto.

  • Add side salad or cup of soup for 2.5


  • 8oz Chicken

    Lunch 13.5 / Dinner 15.5
  • 8oz Pork Rib Eye

    Lunch 15.5/ Dinner 17.5
  • Steak of the Day

    Market Price
  • 7oz Salmon

    Lunch 16/ Dinner 18
  • Shrimp

    Lunch 14/ Dinner 16
  • Seared Jumbo Scallops

    21
  • Fresh Catch

    Market Price

    FRESH FLATS

    Served with balsamic vinaigrette garden salad

  • Chicken Curry

    Lunch 13/ Dinner 15

    With tomatoes, peas, grilled pineapple and portabella mushrooms


  • Smoked Salmon

    Lunch 13.5/ Dinner 15.5

    With capers, onion and fresh cilantro


  • Proscuitto

    Lunch 13.5/ Dinner 15.5

    With garlic, tomato, onion, fresh basil, and gorgonzola.


  • Shrimp Pesto

    Lunch 13.5/ Dinner 15.5

    With arugula, fresh basil, diced tomatoes and green peppers


  • Seared Tuna

    Lunch 13.5/ Dinner 15.5

    With onions, capers, fresh cilantro and cucumber wasabi


  • Veggie

    Lunch 12/ Dinner 14

    With green peppers, onions, mushrooms, arugula, tomatoes, banana peppers, mozzarella, and fresh basil.


    FRESH PLATTERS

    Add side salad or cup of soup for 2.5

  • Wild Mushroom Ravioli Gorgonzola

    Lunch 13/ Dinner 15

    Handmade ravioli baked in a creamy gorgonzola sauce under mozzarella and garnished with fresh basil, walnuts and shaved aged Parmesan


  • Duck Ala Orange

    25

    Half a duck crispy on the outside and moist inside. Served with mashed potatoes and steamed vegetables.


  • Godfather

    Lunch 13/ Dinner 15

    Homemade Black Angus Meatballs baked with marinara, pancetta and mozzarella. Served over cheese tortellini with warm bread chips


  • Grilled Octopus Arrabbiata

    Lunch 15/ Dinner 17

    In spicy red sauce with capers, garlic, and white wine. Served over Spaghetti or Jasmine Rice.


  • Seafood Bake

    Lunch 16/ Dinner 18

    Shrimp, mussels, and scallops baked under mozzarella in a creamy sun dried tomato pesto. Served with mashed potatoes and steamed vegetables.


  • Jose’s Tacos

    Lunch 12/ Dinner 14

    Three soft tacos with lettuce, diced tomatoes, onion, fresh cilantro, sweet chili, and cheese. Choice of chicken, shrimp, or tofu. Served with rice, fresh salsa, and sour cream. Add seared tuna for $3 or seared scallops for $6.


  • Sirloin Tips ala Cabernet

    Lunch 15/ Dinner 17

    Served with mashed potatoes and fresh asparagus.


  • Happy Dragon Shrimp

    Lunch 15/ Dinner 17

    Lightly fried shrimp tossed in sweet chili glaze. Served over soy-infused jasmine rice and steamed vegetables.


  • Chicken Parmigiana

    Lunch 12.5/ Dinner 14.5

    Served with spaghetti.


    FRESH GOURMET BURGERS

    Served with potato chips. Substitute angel hair potato fries for 2. Add Gorgonzola, Feta, Mozzarella, or cheddar cheese for 2. Add sautéed mushrooms or onions for 2.

  • Gourmet Pork Ribeye Burger

    11

    Pork ribeye patty with tomato, onion, arugula, and Remoulade. Garnished with beets and served with chips. Substitute angel hair potato fries for 2. You can make it a grilled chicken too!


  • Bacon Half Pounder

    14

    Short Rib, brisket, and filet mignon burger served with smoked bacon. Garnished with lettuce, onion, and pickle.


  • Blackened Salmon Brioche

    17

    Fresh salmon served with arugula slaw, tomato, and onion.


  • Double

    12

    Two 4oz grilled chicken breasts dipped in au jus. Served with lettuce, tomato, onion, and pickle.


    KIDS MENU

  • Spaghetti Marinara with Meatball

    7.5
  • Grilled Chicken with Angel Hair Fries

    7.5
  • Tortellini Marinara or Alfredo

    7.5
  • Grilled Shrimp with Rice and Veggies

    9
  • Fresh Fruit Plate

    7.5
  • Ceasar Salad with Grilled Chicken

    7.5
  • Chicken and Veggie Rice Bowl

    7.5

    SIDES

  • Warm Ciabatta Bread Chips

    2
  • Scalloped Potatoes ala Bearnaise, Wild Mushroom Ravioli, Risotto or Fresh Zucchini Strings

    7
  • Garden Salad GF or Caesar Salad

    4.5
  • Rice GF, Steamed Vegetables GF,Asparagas GF, Mashed Potatoes GF, Tortellini, Asparagus GF, Spaghetti, Fried Plantain

    4.5

    DESSERT

  • Banana Foster Cheese Cake

    8

    One ward. Delicious!


  • Fresh Fruit Plate

    7

    Seasonal fruit selection


  • Key Lime Pie

    6

    Refreshing ending!


  • Sweet Sampler

    15

    Key lime pie, banana foster cheesecake, and chocolate custard


  • Ultimate FRESH Jumbo Warm Blondie

    15/ Single 7

    Big enough for four! With vanilla ice cream, caramel, chocolate sauce, homemade whipped topping, walnuts and cherries


  • Chocolate Custard

    6

    With Homemade whipped cream and Godiva chocolate sauce


  • Warm Bread Pudding

    8

    New Orleans Style! Chunks of French Bread Baked in a Vanilla Custard. Crowned with Wild Turkey Bourbon Sauce


  • Gluten Free Dessert

    Please ask for the daily choice


    SPECIALITY DRINKS

  • Fatigue Buster

    5

    Iced brew double espresso with half & half, whipped topping, fresh mint and hints of Godiva chocolate


  • Slim-bini

    7

    H2O with lemon, lime, orange, pineapple, strawberry and mint


  • Cappuccino

    5

    House favorite


  • Espresso

    Single 3/Double 5

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