Bistango 19100 Von Karman, Ste. 100 Irvine, CA 92612 • 949-752-5222

Cuisine
Contemporary American
California

Neighborhood
Irvine

Cross Street
Martin and Von Karman

Ambiance
Casual

Dress Code
Casual

Features
Private Rooms Available
Bar Dining
Lounge
Full Bar
Counter Seating
Dancing
Entertainment
Happy Hour
Late Night Menu
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Takeout Available
Wheelchair Access

Reservations
Recommended

Parking
Free Valet

Payment Methods
AMEX
Dinners Club
Discover
JCB
Mastercard
Visa

Private Rooms
Please call

Hours
Monday - Thursday
11:30am-10pm

Friday
11:30am-11pm

Saturday
5:30pm-11pm

Sunday
5:30pm-10pm

Bistango Sample Dinner Menu

Appetizer

Gravlax with Cucumber Cherry Tomatoes, Baby Dill, Caper, Crème Fraîche and House Vinaigrette 13.75

Seared Diver Scallops on Sticky Rice and Spicy Mango Vinaigrette 13.50

Oysters On The Half Shell with Shallot Mignonette 14.75

Shrimp Cocktail with Cocktail Sauce and Garlic Crostino 13.75

Crab and Lobster Cake on Fire Roasted Tomato and Pepper Vinaigrette 13.75

Warm Vine Ripened Tomato and Fresh Mozzarella with Onion Marmalade and Basil Essence 12.75

Tartar of Tuna with Cucumber and Chili Vinaigrette 13.75

Thinly Sliced Bresaola with Shaved Grana Parmesan, Arugula and Lemon 12.75

Salad and Soup

Organic Baby Mixed Greens with Vinaigrette, Pecans, Macadamias, Almonds and Stilton Cheese 8.75

Sweet Garlic Soup with Croutons 7.25

Soup of the Day 7.25

Caesar Salad with Parmesan Cheese and Garlic Croutons
small 7.50 / large 10.50

Seafood Salad
Tiger Shrimp Salad with Arugula, Roasted Tomato, Pickled Shiitake Mushroom, Red Onion and Spicy Hoisin Vinaigrette 17.75

Salad Niçoise with Seared Rare Tuna and Cucumbers 16.75

From the Baker’s Oven

Pizza with Pesto Sauce, Baby Artichokes, Oven Roasted Tomatoes, Kalamata Olives, Red Onions and Mozzarella Cheese 12.75

Pizza with Grilled Shrimp, Cilantro, Roasted Corn, Pepper and Bacon 13.75

Pizza Calzone Style with Spicy Thai Marinated Chicken, Leeks, Roasted Pine Nuts, Cilantro and Mozzarella Cheese 12.75

Pasta, Rice and Gnocchi

Fettuccine with Marinated Beef Tenderloin, Shiitake Mushrooms, Celery, Red Onion and Mushroom Sauce 16.25

Linguine with Spicy North Pacific Clams Sautéed in White Wine, Shaved Garlic, Parsley and Tomato Sauce 16.75

Risotto with Sweet White Corn, Pancetta Wrapped Tiger Prawns and Rosemary White Balsamic Vinaigrette 17.25

Gnocchi with Colorado Lamb Bolognese, Roasted Tomatoes and Parmesan Cheese 15.25

Fusilli with Mixed Vegetables, Roasted Peppers, Kalamata Olives and Light White Wine Cream Sauce 13.75

Penne with Achiote Marinated Chicken Breast, Asparagus, Tomatoes, Red Onions, and Basil 15.50

Main Course

Seared Rare Sesame Seed Crusted Tuna with Asian Style Vegetables, Shiitake Mushrooms, Wasabi and Spicy Soy-Ginger Vinaigrette 25.75

Soy Glazed Wild King Salmon on Baby Artichoke, Wilted Spinach and Spicy Chili Vinaigrette 26.75

Grilled Swordfish on Lemon Risotto, Roasted Pepper, Olive Tapenade, Chervil and White Balsamic Vinaigrette 25.75

Mushroom Crusted Alaskan Halibut on Lilies Potato Purée, Asparagus, Mushroom Sauce and White Truffle Essence 25.75

Port Wine Braised Veal Osso Bucco on Exotic Mushrooms Risotto, Baby Carrots, Truffle Essence and Red Wine Reduction 28.75

Prime Certified Angus BeefTM Culotte Steak on Wheat Berries Morel Mushroom Risotto, Baby Turnips and Red Wine Reduction 26.25

Grilled Medallions of Venison Loin on Wilted Spinach, Bing Cherries, Walnuts, Caramelized Shallots and Balsamic Reduction 28.75

Grilled Filet Mignon on Sautéed Asparagus, Tournées Parsley Potatoes, Red Wine Reduction and Maytag Blue Cheese 32.00

New Zealand Rack of Lamb with Mashed Potatoes, Haricots Verts, Baby Carrots and Port Wine Sauce 31.00

Prime Certified Angus BeefTM N.Y. Steak with Haricots Verts, Roasted Potatoes and Green Peppercorn Sauce 8oz Steak 26.00, 12oz Steak 32.00

Rosemary Roasted Free Range Chicken Breast on Soft Sun-dried Tomato Polenta, Wilted Spinach, Prosciutto and Brown Butter Lemon Sauce 19.25

Three-Course Menu

Walnut Crusted Goat Cheese Salad
with Roasted Baby Red Beets, Onion Marmalade, Baby Mâche Lettuce and Aged Balsamic
or
Tartar of Tuna
with Cucumber and Chili Vinaigrette

Prime Certified Angus BeefTM Culotte Steak
on Wheat Berries Morel Mushroom Risotto, Baby Turnips and Red Wine Reduction
or
Mushroom Crusted Alaskan Halibut
on Lilies Potato Purée, Asparagus, Mushroom Sauce and White Truffle Essence

Poached Pear Tart
with Vanilla Ice Cream and Caramel Sauce

39.75

Chef: Javier Montoya
A 15% gratuity may be added to parties of 10 and over