Sansone’s Bistro Gluten Free Menu

What can you eat when you’re allergic to wheat?

APPETIZERS

Cajun Seafood Sausage     12                  

A savory poached sausage of lump crab, lobster, and whitefish served on a bed of fresh spinach with red lentils and jus naturale.

Moules Provençale (Mussels Provencal)     10         

Black mussels steamed in olive oil and white wine with tomatoes, capers, garlic, and herbs du Province served grilled baguette.

Apple Brined Duck Liver     9

Fresh duck liver cured with apple juice, apple cider vinegar, kosher salt and herbs served with Granny smith apples, red grapes, berries

Beef Carpaccio     8             

What better way to enjoy the true flavor of beef? Paper thin slices of Filet Mignon garnished with Dijon aioli, capers, red onion, and shaved Asiago.

Sautéed Escargot     10

Helix snails sautéed in butter with garlic, spinach, morel mushrooms, and topped with crumbled Boursin cream cheese.

Stuffed Mushrooms     8                                                                                                                     

Spicy Italian sausage stuffed in fresh Crimini mushrooms drizzled with our homemade bleu cheese dressing. This one’s a house favorite

ENTREES

Sole Pernod     22  /  17

Fillet of sole sautéed with spinach and shallot finished in Pernod butter and topped with crumbled goat cheese

Garithes Santorini ( Baked Prawns )     22  / 17

Jumbo Prawns baked with fennel, chilies, scallions, tomatoes, feta cheese in a Greek Chardonay with butter.

Baked Orange Roughy    23

                            We drizzle it with lemon and olive oil, toss in some fresh basil and a little secret seasoning then bake it in a foil pouch.

            Paella de Mar     26

New Zealand green-lip mussels, salmon, shrimp, scallops, and Andouille sausage steamed with saffron risotto, broccoli, carrots and red peppers.

Portabella Short Stack     20

Pan seared goat cheese risotto cake topped with sautéed spinach, and roasted portabella finished with scampi butter

Sansone’s Eggplant Rotini      17    

Grilled eggplant stuffed with a blend of ricotta cheese, diced tomatoes and fresh spinach-artichoke pesto, baked in tomato-smoked Gouda cheese sauce.

Oven Roasted New Zealand Rack of Lamb     32

A six bone rack roasted to your liking crusted with goat cheese and served with apple-mint chutney

Veal Liver     19   

If this isn’t the best liver you’ve ever tasted, I’ll buy IT. Sautéed veal liver topped with caramelized onions served on a burgundy brown sauce.  Add Bacon $3

Chicken Florentina    22   /    17

Boneless skinless chicken breast sautéed with sliced crimini mushrooms, baby spinach and fresh tomatoes finished with a splash of white wine and melted Asiago cheese.

Crispy Duck Confit     23    /    18

A classic French preparation of two dry rubbed duck legs slowly simmered in duck fat until the meat falls from the bone. Served with a raspberry chipotle jam.

Veal Anjou     24    /   17

Sautéed veal scaloppini, shallots, pear & sun dried cranberries in a white wine butter, finished with blue cheese crumbles     

Filet Mignon     30

USDA choice beef fillet grilled to your liking served on Maderia glace and topped with blue goat cheese butter