Naslada Bistro

Appetizers

Baked Brie Crostini | 12
Our French jam sweetened with grapes and dates paired with melted brie resting on house-baked authentic French baguette.

Hummus & Sourdough | VG + GF Option | 12
Melted feta atop toasted, organic sourdough spelt bread dipped in house-made hummus and lutenitsa, our signature eggplant relish.

Rustic Platter | 14
An assortment of European flavors including Italian salami, toasted French baguette, Kalamata olives, Bulgarian feta and Grand Cru Surchoix, a 2016 World Champion cheese. Served on a chilled limestone platter.

Gourmet Salads

Served with your choice of House vinaigrette, Honey-garlic vinaigrette, Balsamic vinaigrette, or Raspberry vinaigrette dressing.

Burrata Salad | GF | 14
Burrata, balls of fresh mozzarella cheese filled with a creamy center of curd and cream, are served atop organic, gourmet greens with toasted walnuts, cherry tomatoes, scallions, avocado and thinly-sliced dried figs.

Autumn Color | VG + GF Option | 12
A mosaic of ingredients including organic spinach and arugula, fresh watercress, pickled red beets, green apple and avocado all topped with pomegranate, roasted pumpkin seeds and Bulgarian feta cheese.

Mediterranean Quinoa | VG + GF | 12
The nutty flavor of garbanzo beans alongside organic tomatoes and cucumbers, red onion and a feta cheese make for a fresh, light meal. Splashed with lemon-lime drizzle.

Signature Soups

Ancient Legume | VG | 8
A savory medley of vegetables, fresh garlic and red lentils, the sweetest and nuttiest of the lentil family. This hearty all-organic soup has become a well-loved signature dish of Naslada.
Add cauliflower and a blend of cheeses. +2

Spicy Mt. Vesuvius Tomato | VG + GF | 8
Grown in the shadow of Italy’s Mt. Vesuvius, our San Marzano tomatoes are diced then drizzled with olive oil and sautéed with a blend of organic vegetables, cracked pepper and house-grown basil create the sweet and spicy flavors. Taste for yourself what sets San Marzano tomatoes apart from the rest.
Add Bulgarian feta cheese +2

Creamy Potato Leek | V + GF | 8
A duo of both golden and russet potatoes along with organic leeks and vegetables blend to the perfect creamy texture. This savory soup will change your definition of simple “potato soup.”

Sides

Chef’s Asparagus | 8
Fresh spears of fire-grilled asparagus with garlic and topped with a blend of Asiago, Parmesan and Roman cheese.

Grilled Chicken Breast | 8
Two organic chicken breasts drizzled in cold-pressed olive oil with select Italian seasonings.

Ancient Grains | VG + GF Option | 8
A healthy medley of quinoa, basmati and black rice cooked in organic, house made vegetable stock. Finished with Himalayan salt and olive oil.

European Entrees

All entrees are served with organic greens or a cup of soup. If you would like both additions +6

French Rack of Venison | GF | 42
This luscious venison is produced from the open pastures of New Zealand. It is naturally lean, tender and healthy. Served with Scottish mashed root vegetables and herbs.

Beef in a Clay Pot | 36
An Authentic Taste of Bulgaria. Bulgarian cuisine is one of the simplest, healthiest and naturally elegant styles of cooking. This classically slow-roasted, grass-fed beef is accompanied with gourmet mushrooms, vegetables and ancient grains then simmered in a savory San Marzano wine sauce.

Lobster Fusilli | GF Option | 28
Fusilli pasta tossed in tarragon and tomatoes with a light white wine-Gruyere cheese sauce.

Salmon with Dill Sauce | GF | 26
Wild-caught Sockeye salmon filet with an organic yogurt-based dill sauce with fresh garlic and cucumbers.

Wild-Caught Alaskan Cod | GF | 26
Rich in B12, this cod filet is poached in a raw-honey broth with onion, cherry tomatoes, bell peppers and fresh basil to add a light touch of flavor.

Lemon Ginger Chicken | GF Option | 22
Sautéed in chicken stock with fresh lemon zest and ginger. Ancient grain pasta tossed with garlic and asparagus compliment the delicate favors.

Portabella Gyuvech | VG + GF | 18
Organic portabella mushrooms, spinach, tomatoes, red pepper and red onion are roasted in special earthenware to preserve the delicious natural flavors. This vegetarian casserole is served over a bed of ancient grains.

Aubergine Stew | VG + GF | 18
A hearty stew of eggplant, olives, tomatoes, capers and red onion served with crusty sourdough spelt bread for dipping.

Desserts

French Crepes | 8
Made-to-order with organic flour, eggs and milk, filled with fruit-sweetened European spread then flambéed in light rum. Garnished with caramelized pecans and organic vanilla bean ice cream. Ask your server for the list of available fillings.

Autumn Apple with Vino| GF | 8
Nothing says fall like freshly picked, organic apples poached in red wine with cinnamon and nutmeg. Topped with vanilla-bean ice cream to add a creamy note to this seasonal treat.

Granita di Caffe | GF | 8
Both bold and refreshing, this slightly sweet cooler is the perfect finish to your meal. Espresso coffee brewed from our organic house blend is frozen to form beautiful crystals and layered in honey-infused whipped cream and topped with chocolate shavings.

GF: Gluten Free V: Vegetarian, VG: Vegan