Arugula Bistro & Bar Menu

The plate includes Brillat Savarin, a lush, triple cream, buttercream icing texture, France Rogue Creamery's smokey blue. The second cheese is Cacio di Bosco Black Truffle Pecorino, truffle shavings infuse this Italian cheese, creating a perfect balance of nutty, sweet caramelized flavor. The third cheese is Cricketer Farm Extra Mature Cheddar, an English cheese aged for 15 months, full, robust flavor. Finally, the fourth cheese is a Dutch Gouda, aged 5 years with caramel, butterscotch, and cashew flavors.

Mixed greens, walnuts, and blue cheese. As simple as it gets!

Lebanese bread salad. Tomatoes, feta, cucumbers, torn pita, radish, chickpeas, capers, black olives, and red onions.

Roasted red peppers, radicchio, polenta crouton, and Parmesan cheese.

Oven-roasted tomatoes, and a shower of ricotta salata.

Radicchio, toasted almonds, manchego cheese, and dried cherries.

House made. Served with diced truffled potatoes and greens, garnished with a shallot jam.

Creekstone Farms, Kansas, halal. Marinated and grilled steak, fries, and baby greens, served with truffle aioli.

Seared sushi-grade ahi tuna on a bed of coriander-scented sauteed baby spinach, and oven roasted tomatoes, finished with a sesame-ginger glaze. Rare or medium-rare only.

Pan-roasted, served on roasted potato plank, topped with a mushroom, tomato, artichoke, spinach, and chickpea melange tossed with a warm sherry shallot vinaigrette, and garnished with grilled asparagus.

This dish lends itself to a bit of spice. Can be made without chicken, halal house-made chicken confit, pulled off the bone, and a melange of mushrooms, zucchini, red peppers, and spinach, in a light curry vinaigrette.

Cumin and panko-dusted fried flounder served alongside greens, fries, and a house-made horseradish tartar sauce.

Thick and wheat-flour noodles. Thank you mike le! Sauteed with broccoli, carrots, mushrooms, edamame beans, red and white cabbage, scallions, sesame seeds, ginger and soy sauce.

Corn and shiitake mushroom, herbed bechamel, burrata & asiago cheese, scallions.

No cheese. Savory, house-made tomato sauce, onion marmalade, black olives, artichoke hearts, capers, finished with arugul.

Sauteed baby shrimp, burrata cheese, and roasted red peppers.

Burrata (creamy mozzarella, meaning butter) cheese, speck (smoked pepper cured prosciutto) crushed tomatoes, and basil.

Italian sausage, fresh fig compote, and blue cheese.

Duck confit, pulled off the bone, smoked mozzarella, chorizo sausage, and mushrooms baked and finished with greens dressed in a truffle vinaigrette.

Sauteed baby shrimp, spinach, artichoke hearts, tomatoes, and fresh mozzarella.

Provolone cheese and artichoke hearts baked and topped with prosciutto, basil, and lemon oil.

Goat cheese, baked and topped with smoked salmon and finished with a caper-cucumber-red onion relish.

Chicken confit, halal, pulled off the bone, tomatoes, burrata, finished with arugula, and a balsamic reduction.

Spinach, roasted tomatoes, feta, red onion, black olives, pepperoncini, served with minted yogurt or cucumber sauce.

Fresh fig compote, blue cheese, and asparagus.

Provolone, blue cheese, mozzarella, Muenster, and marinated artichokes, finished with truffle oil.

Roasted tomatoes, roasted eggplant, and feta baked and topped with a curried watercress and red onion salad.

Mozzarella baked and topped with arugula, tomatoes, and tossed with virgin olive oil and lemon.

Duxelles, mushrooms, blue cheese, finished with arugula, and dressed in a truffle vinaigrette.

Artichoke hearts, roasted tomatoes, fresh mozzarella, and roasted eggplant.

Frosted with a lemon-coconut whipped cream, and garnished with berry compote.

Frosted with a dark chocolate-espresso buttercream.

A trio of biscotti.

A trio of dark cocoa cookies with white chocolate chunks.