Bistro Dinner

artisan cheese plate 1=3 crostini + poached fruit

2=6

3=9

4=bm

charcuterie plate 6 bl cornichons, nuts, olives, poached fruit

grilled prosciutto on crostini 8 white cheddar, cornichon, parsely, caper aioli

seared salmon cl corn relish, roasted tomato, basil

NIGHT

aix burger

bk add cheese 2

duck confit pot pie bt fall vegetable, mushroom cream sauce

www.restaurantaix.com

pork chop bs aix bbq sauce, garlic greens, pommes frites striped bass cm fall ragout, arugula

sides ::

6

grilled summer vegetables wilted greens

4

sweets ::

5

aix mac + cheese

7

seasoned mushrooms 6 nuts + marinated olives

3

chocolate torte 9 creme brulee 7 tiramisu 6 peach cobbler 6

1 /2 p r ic e bo ttle s + liv e mu s ic * bis tr o din n e r

a modern american bistro

tues - sun 5-close

marinated flatiron steak cn pommes frites, demi glace

:

rigatoni house pork sausage pasta bo farmer’s market fresh vegetables, white truffle oil, parsley, parmesan reggiano, fresh tomato sauce

tues - sat 3-7

features:

ha ppy h ou r

gazpacho 6 daily soup 7

:

soups ::

:

7 9

prosciutto, kalamata olives, parmesan reggiano

tuesday nights *check music schedule

8

summer fruit, caramelized onion, goat cheese

sat - sun 10-3

herbed bacon mascarpone

weeken d bru nch

flatiron steak 8 seared salmon 7 prosciutto 6

:

grilled flat bread ::

:

protein for salads ::

fried calamari 8 pepperoncini, remoulade sauce

tues - fri 11-3

house salad 6 mixed greens, olive, goat cheese, tomato, balsamic vinaigrette

crab + shrimp cakes bl wilted watercress, roasted red pepper coulis

da ily lun ch

cobb salad 9 warm bacon, bleu cheese, caper, egg, tomato, avocado, ranch

fa rm e rs m a rk e t ins p ira tio n

mussels 6 or bl chorizo, white wine, garlic, herbs fin, crostini

wednesday nights all summer

:

arugula salad 6 toasted pine nuts, parmesan reggiano, lemon, olive oil

pommes frites

s p irit night

caesar salad 7 crostini, parmesan reggiano

thursday nights

small plates ::

in the kitchen: rachel woolcott + johnny depierro + diane snider

aix recycles, supports local farmers, uses wind energy + has been dedicated to sustainable practices since 2001. our menus are printed on paper made from mango, banana and lemon pulp.

salads ::