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Welcome to Savory Square Bistro!
Please see our current menu below and visit us for our weekly specials.
We look forward to seeing you soon!

OPEN:
Tuesday - Saturday at 4:30 pm


Live Entertainment Now Friday & Saturday Nights:
March & April Schedule:
April 4th: Chris Hayes
April 5th: Mel & John
April 11th: John Leicht
April 12th: Sharon Jones
April 18th: Joe Riillo
April 19th: Wendy Nottonson
April 25th: Dave Gerard
April 26th: Judith Murray
 
Subject to change. 
Call for up to date talent scheduled.

 
HOLIDAY SPECIALS:
  We will be open on Easter Sunday, April 20, 2014.  Please see menu under Weekly Specials

Closed:
Sundays & Mondays (available for private functions)

Savory Square Bistro Reservations

MAIN MENU         BAR MENU            SPRING HARVEST MENU         WEEKLY SPECIALS

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NEW MENU EFFECTIVE 4-15-14

Appetizers


AVOCADO, CORN & BLACK BEAN DIP *

With smoked Gouda cheese, pico de gallo, corn tortilla chips and cilantro crème fraiche   12


HEIRLOOM TOMATO BRUSCHETTA

A trio of garlic croustades, topped with fresh mozzarella cheese,

heirloom tomatoes, pine nut pesto, balsamic drizzle & extra virgin olive oil  12


ITALIAN CHEESE BOARD

Imported Italian cheeses with grilled Tuscan pane and seasonal accoutrements   15


CHARCUTERIE
  BOARD 

Country pâté, prosciutto, asparagus, smoked salmon, cheeses, mixed olives,

marinated button mushrooms, pickled vegetables, and pub mustard   18


MEDITERRANEAN FLATBREAD

Grilled assorted vegetables over a roasted red pepper coulis with crumbled feta cheese, balsamic drizzle and fresh arugula 12


FRIED CALAMARI 
*

Crispy fried calamari with a lemon caper aioli and cherry pepper relish  11


SEAFOOD NACHOS 
*

Homemade chips with shredded lettuce, crab, scallops, and shrimp, topped with smoked gouda cheese, roasted red peppers, chopped scallions and chipotle aioli   14


LOBSTER & WILD MUSHROOM CROUSTADE

Lobster meat & wild mushroom ragout served with grilled garlic croustade  16


ESCARGOT DE BOURGUIGNON EN CROUTE 
 

Sautéed escargot in a brandy, garlic & herb butter sauce, served in a toasted bread basket  9


CANADIAN POUTINE
  *

Hand-cut fries topped with cheddar cheese curd, applewood-smoked bacon, and brown gravy   8


GRILLED SCALLOPS & BACON *

Caramelized onion jam, arugula, applewood-smoked bacon lardons, and maple-mustard glaze   14


CARIBBEAN CRAB FRITTERS

Served with chipotle aioli, lemon caper aioli, red pepper coulis, and fresh arugula   9


FRIED COCONUT SHRIMP

Kumquat & ginger marmalade, pea shoots, and a pineapple, mango & papaya salsa    12

Soups

FRENCH ONION GRATINÉE   

Traditional Burgundy onion soup with a crispy cheese crust  8


NEW ENGLAND SEAFOOD CHOWDER  

Baby shrimp, scallops, crab meat and corn in a rich creamy broth

topped with chopped bacon and smoked paprika oil  8

Salads

Add Chicken /Salmon 6     Shrimp /Scallops  8


FRENCH COUNTRY SALAD

Mixed baby greens tossed in a local cider vinaigrette, orange segments,

grilled portabella mushroom, toasted almonds and apple pearls

and Boursin cheese croustade  9


BEET & ARUGULA 
*

With crumbled feta cheese, orange segments, sliced radishes,

pickled onions, and white balsamic vinaigrette 9


BISTRO CAESAR   

Served with marinated tomatoes, pickled onions, cucumbers

and Parmesan flatbread 9


GRILLED ROMAINE
 (BLT) SALAD  *

With crispy bacon, tomatoes and crumbled bleu cheese,

drizzled with a red wine vinaigrette  10


ITALIAN CAPRESE SALAD *

Mesclun greens tossed in red wine vinaigrette, served with sliced

heirloom tomatoes and fresh mozzarella cheese, drizzled with

pine nut pesto, balsamic vinegar and olive oil   10

Bistro Entrees


GRILLED CEDAR PLANK SALMON

With a bourbon and peach chutney glaze served over fresh baby spinach with Swiss chard ravioli   24


OVEN ROASTED STATLER CHICKEN

Served over a sweet English pea & truffle oil risotto with sautéed wild mushrooms, pea shoots and parmesan cheese crisps   24


DOUBLE THICK PORK CHOP *

Maple-mustard glaze, tricolor baby carrots, Brussels sprouts and herb-roasted fingerlings  28


MALAYSIAN CURRY TILAPIA & COCONUT SHRIMP

Red curry broth, baby bok choy, coconut-scallion rice cakes and a mango, pineapple and papaya salsa   26


GRILLED FILET MIGNON PORTOBELLO

Over truffle mashed potatoes w/a grilled Portobello mushroom, asparagus, red wine demi-glace & fried leeks 28


PAN - SEARED SEA SCALLOPS

Over grilled corn and leak puree with bacon lardons, grilled leek coins, pine nut pesto and Swiss chard ravioli   24


SURF & TURF BLUEGRASS STYLE

Grilled medallions of tenderloin and jumbo shrimp with bourbon and tabasco smothered  mushrooms, Yukon gold mashed potatoes & garnished with fried leeks   29

Signature Entrees


STEAK AU POIVRE
 *

Peppercorn crusted medallions of tenderloin, sauce Poivarde, bistro fries and grilled asparagus 26


NORWEGIAN STYLE PASTA

Duck Trap smoked salmon sautéed with garlic, tomatoes, capers, black olives and scallions with fresh egg fettuccini tossed in  a lemon vodka cream sauce and served  over baby spinach   22


BBQ BRAISED SHORT RIBS

Served over Yukon gold mashed potatoes and sautéed red & golden beets   24


GRILLED STEAK & LOBSTER SCAMPI

Grilled tenderloin, cooked to your liking, topped with sautéed lobster meat scampi style,

served over Yukon gold mashed potatoes and fresh asparagus   29


SEAFOOD PORTO FINO

Sea scallops, shrimp & lobster in a light sherry brandy cream, tossed with egg fettuccini over baby spinach   26


SEAFOOD BOUILLABAISSE

Chilean sea bass and seafood-stuffed calamari simmered in a light tomato,  fennel & orange broth served with zucchini linguini and garlic bread   22/28


PAN SEARED SEA SCALLOP & WILD MUSHROOM RISOTTO

Served over fresh baby spinach, topped with shaved parmesan cheese and white truffle oil   22/28


GRILLED BREAST OF DUCK L' ORANGE 
*

Marinated boneless breast of duck with a brandy orange glaze, peach chutney rice and seasonal vegetables   24

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Chez Boucher  •  32 Depot Square  •  Hampton, NH  03842  •  (603)926-2202 • info@chezboucher.com