|
Bonfire Bistro is a simple, classic neighbourhood bistro. We operate on a first-come, first-serve basis rather than accepting reservations. Co-ordinating a reservation system with our limited seating results in disappointing too many customers, many of whom walk here from the neighbouring area.
It is our experience that customers wait too long at the door for their reserved tables if previous diners are taking longer than anticipated to dine. Conversely, due to customers not showing up or eating faster than anticipated, it leads to empty tables. Our establishment is too small to have empty seats. As well, our kitchen has limited capacity and therefore we are unable to accommodate groups larger than six.
We realize that this system may alienate some customers, particularly groups and special occasion diners. Although we otherwise do not make exceptions to this rule, we do take reservations on New Years Eve, Valentine's Day and Mother's Day. We also recommend our sister restaurant Cafe Carlo at 243 Lilac Street (477-5544) which takes reservations for varying group sizes.
We want Bonfire Bistro to be accessible to everyone. Our intentions are to make it easier to get a table and to gratify the greatest number of customers by being a true neighbourhood bistro.
Thank you!
Questions and comments are welcome!
|
|
|
|
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Bonfire Bistro
1433 Corydon Avenue
phone: 487-4440
fax: 489-2703
HOURS
Monday - Thursday Lunch 11:30 - 2:30
Dinner 5:00 - 10:00
Friday & Saturday Lunch 11:30 - 2:30
Dinner 4:30 - 10:30
Sunday Dinner 4:30 - 9:30
Now accepting Valentine's Day reservations!
Valentine's Day Dinner Menu
$48
Please select one item from each course
*Our regular menu will not be available this evening* |
|
First Course
-Mixed baby field greens with red onion, currants, toasted pecans, balsamic vinaigrette
-Caesar salad with Grana Padono cheese and garlic croutons
Second Course
-Charcuterie plate with chorizo & apple, Casalingo salami, liver mousse, mixed pickled vegetables & herbed crostini with grainy dijon
-Roasted butternut squash soup with cinnamon foam & spiced pumpkin seeds
-Pear & Serrano ham wood fired flatbread with arugula drizzled balsamic glaze, stilton and mozzarella cheese on a savoury fig sauce
-Spice rubbed grilled lamb chop with tabouleh salad, lemon & olive oil tossed greens and toasted pinenuts
Main Course
-Pan roasted chicken breast on fettucine in a wild mushroom alfredo sauce with grilled king oyster mushroom, asparagus and green beans
-Rainbow trout on wild rice pilaf with brown butter & sage, tomatoes, toasted almonds and green beans
-Braised lamb shank over potato and parsnip mash with a caramelized onion & Jack Daniels demi-glace finished with candied pecans, served with chef's vegetables
-Housemade Parisienne style gnocchi with sauteed wild mushrooms, cherry tomatoes, asparagus & spinach in a Mornay sauce baked in the wood fired oven
Dessert
-Espresso semi freido with Baileys whipped cream
-Chocolate cake with raspberry coulis & fresh berries
-Vanilla bean Creme Brule
-Banana foster with vanilla ice cream
-Cheese plate with Parmesan & honey, Golden Goat cheese & apple, dates with Chevre, Stilton & red wine redux and crostini |
|
|
