Thinking Globally Sourcing Locally
At Signature Bistro we are creating less of a carbon footprint by getting our products from local farmers, such as Froberg Farm. Sourcing this way causes less travel time from farm to plate giving you the freshest possible cuisine. Mussels Marinere Seafood Ceviche Tenderloin Potstickers Tournadoes Tomato Formaggio Spinach Salad Farmer’s Market Field Green Salad Green Apple and Brie Salad Traditional Caesar Salad - 7 Seafood Salad Smoked and Cured Turtle Soup Soup of the Day Lobster Ravioli Linguine Pescatore Salmon Texas Farm Raised Striped Bass Featured Fish Stuffed Quail Signature Chicken Lamb Chop 14 oz Ribeye 8 oz Filet Mignon Triple Layer Chocolate Cake Frozen Italian Gelato Crème Brulee Fresh Fruit Martini Tiramisu - 6 Chocolate Mousse Cake - 6 Coke, Diet Coke or Sprite - 2 HC Valentine Caribbean Blend Gourmet Coffee - 3 Glass of our House Wine, Shadow Brook
Appetizers
steamed with white wine sauce -10
shrimp, crab, calamari, ceviche with
mango, papaya and jalapenos -11
filet mignon filled potstickers with an orange chili plum sauce - 10
Crab Cakes
encrusted with potato laid upon a spicy beurre blanc - 12
pieces of tenderloins topped with herb goat cheese
and wild mushrooms - 12
shrimp scampi surrounding a bacon tomato polenta - 9
Salads
gorgonzola and feta mixed with balsamic vinaigrette spread
over beef steak tomatoes topped with fresh basil - 8
with local Texas shrimp topped with feta in a bacon vinaigrette - 8
tossed with balsamic vinegar and fresh olive oil - 6
on a bed of fresh greens drizzled with a raspberry vinaigrette
and glazed walnuts - 8
with fresh shrimp, crab and calamari topped with cocktail sauce - 9
chili smoked tuna and cured salmon surrounding spinach
with ginger slaw topped with a wasabi vinaigrette - 9
Soups
Cup - 7 Bowl - 10
Cup - 6 Bowl - 9
Seafood
served with a vodka marinara cream sauce - 20
sautéed shrimp, mussels, calamari and clams tossed in a herb infused marinara - 21
with balsamic sauce - 18
pan sautéed and topped with a sauvignon blanc sauce - 21
market price
Poultry
stuffed with mushrooms, spinach and feta cheese - 20
pan sautéed with Sicilian artichokes, kalamata olives in a light tomato basil - 17
Steaks and Chops
grilled with a port grape sauce - 28
French Pork Loin Chop
topped with a fresh fig demi reduction - 21
grilled to order topped with Maytag bleu cheese - 29
on a bed of wild mushroom ragu - 32
Menu items that come with sides are seasonal and paired by the chef
Desserts
fresh raspberry sauce between layers - 7
mango or champagne raspberry - 6
topped with fresh fruit - 7
in a citrus champagne sauce - 7
Beverages
Iced Tea - 2
Bottle of Republic of Tea
Acai Berry Red Tea, Agave Sweet Tea and Ginger Peach - 4
Pellegrino
Glass - 2 Bottle - 6
Cabernet, Merlot, Chardonnay, Pinot Grigio, White Zinfandel - 6
**We also have a great wine selection,
offering other wines by the glass and bottle.**
