| Bistango 19100 Von Karman, Ste. 100 Irvine, CA 92612 • 949-752-5222 | |||
Cuisine Neighborhood Cross Street Ambiance Dress Code Features Reservations Parking Payment Methods Private Rooms Hours Friday Saturday Sunday | 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 Seafood Salad 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 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 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 39.75 | ||
