Northside Bistro Raleigh Menu

Main Menu

• House Made Black Salt and Vinegar Potato Chips

  8.00
  Sliced brined and cooked daily and served with french onion dip
• Sausage Stuffed Mushroom Caps

  12.00
  Large mushroom caps stuffed with a creamy and delicious italian sausage stuffing with baby spinach and red roasted peppers all roasted and served in a cast iron skillet finished with a fontina cheese fondue
• Arancini Caprese

  10.00
  Oven roasted tomatoes, fresh basil, ricotta, mozzarella, and parmesan cheese folded into creamy and delicious rice balls, then coated in fresh seasoned breadcrumbs and lightly fried. served in a pool of marinara sauce and drizzled with an aged balsamic reduction and crispy basil leaves
• Shrimp Lafayette

  14.00
  Blackened shrimp sautéed with charred peppers, caramelized onions, and andouille sausage all simmered in a roasted tomato and creole cream sauce served around classic maque choux (classic louisianna corn side dish)
• Andy's Meatball Skillet

  12.00
  Classic delicious meatballs made daily and simmered in fresh marinara sauce served in a cast iron skillet topped melted mozzarella and a scoop of cracked black pepper and calabrian chile studded ricotta cheese and toasted garlic bread
• Duck Wings

  12.00
  Cured in house for 24 hours then confit over night before being flash fried, and topped with a spicy orange and toasted garlic drizzle
• Hummus and Tapenade

  10.00
  Homemade olive tapenade and smooth white bean and tahini hummus served with warm grilled naan bread
• Sy's Steak Tartar*

  15.00
  Chopped beef tenderloin and black angus strip loin, beef brisket chopped by hand to order and seasoned with bistro steak sauce, capers, fresh herbs, cracked pepper served with homemade malt vinegar potato chips, grilled focaccia bread and baby arugula tossed in a creamy lemon vinaigrette
• Summer Tuna Stack*

  14.00
  Finely diced sushi grade yellow fin tuna layered with fresh diced watermelon, english cucumber, and mint salad served on a bed of baby greens dressed with a watermelon martini vinaigrette
• Char Grilled Octopus

  13.00
  Tender poached octopus marinated with citrus zest and fresh garlic, char-grilled then served sliced over a romesco sauce with grilled bibb lettuce fresh citrus mandarin orange and fresh grapefruit segments, toasted almonds, fresh lime crema, and toasted ciabatta bread
• Italian Cheese Dip

  10.00
  Our fontina cheese fondue with italian herbs, garlic confit, and a touch of calabrian peppers on top served in a mini cast iron skillet with grilled focaccia and toasted garlic bread
• Foie Gras French Toast

  19.00
  Slow cooked marinated grade a hudson valley foie gras pate sandwiched between to round slices of brioche bread then cooked in a lightly sweetened french toast batter garnished with a raspberry and maple puree and diced sauterne wine jelly

• Five Onion Soup

  9.00
  Caramelized white and red onions sauteed with garlic and diced shallots all seasoned with fresh thyme and herbs de provence deglazed with white wine and simmered in a rich veal and chicken stock served in a traditional crock topped with toasted bread and gratineed gruyere, mozzarella cheese, and fresh scallions
• B.D. Tomato and Basil Soup

  6.00
  Oven roasted tomatoes, simmered in vegetable broth with italian herbs all blended smooth and finished with reduced cream, parmesan cheese, and fresh basil served with mini grilled cheese croutons
• Northside Boar and Beef Chili

  9.00
  Ground wild boar and sterling silver chuck sauteed with onions, mixed bell peppers, diced tomatoes, seasoned to perfection with a hint of juniper berry topped with melted sharp white cheddar cheese and fresh sage
• Chopped Palermo Market Salad

  12.00
  Diced large lightly toasted croutons tossed with chopped tomatoes, artichoke hearts, olives, hearts of palm, roasted red peppers, seedless cucumbers, pickled red onions, and fresh mozzarella pearls tossed in a sharp red wine vinaigrette
• Caesar with a Twist*

  11.00
  Chopped crisp romaine hearts tossed in a light homemade caesar dressing with shredded parmesan cheese and ciabatta croutons finished with a crispy poached egg anchovy added upon request (no charge)
• Bistro Salad

  8.00
  Blend of bibb lettuce, arugula, and romaine, celery leaves, roasted red peppers, pickled rainbow carrots, candied walnuts tossed in a creamy lemon vinaigrette
• Classic Wedge Salad

  11.00
  Fresh crispy wedge of iceberg lettuce, split grape tomatoes, crispy smoked bacon, crumbled danish blue cheese, pickled red onions, thick and creamy blue cheese dressing

• Pappardelle Bolognese

  13.00
  Ground beef and pork sauteed with finely diced mirepoix deglazed with white wine and simmered with a fresh tomato sauce seasoned with a touch of crushed red pepper flakes and grated nutmeg, finished with a touch of cream, fresh basil, and parmesan cheese
• Yukon Gold Potato Gnocchi and Beef

  16.00
  Diced beef tenderloin seared in a cast iron skillet to form a delicious crust then sauteed with mixed roasted mushrooms, garlic and shallots, and potato gnocchi deglazed with sherry wine and finished in a light truffle cream sauce with wilted baby spinach and shredded parmesan cheese
• Sausage Rustica with Maccheroni

  13.00
  Fresh maccheroni sauteed with Italian sausage, sundried tomatoes, and charred broccoli florets all simmered in a toasted garlic and white wine sauce finished with a touch of butter and fresh basil

• Bistro Burger
  Ground in house every morning using a blend of chuck, beef tenderloin, and brisket then pressed on a cast iron skillet to lock in all the delicious flavors served on a toasted brioche bun, with bibb lettuce, fresh tomatoes, pickled red onion, dill pickle chips and a dijon aioli. served with rosemary, parmesan, and sea salt fries
• Chicken Mole

  19.00
  Tender braised boneless chicken thighs simmered overnight in a traditional mole sauce featuring four authentic mexican peppers, garlic, herbs and a touch of dark ghirardelli chocolate served with a arroz con crema and mexican street corn timbale
• Cedar Plank Salmon

  24.00
  Fresh salmon filet from the gulf of maine roasted directly on a sherry wine soaked cedar plank served with a mix of smashed yukon gold potatoes, roasted fresh beets, and wilted arugula in a warm sorrel vinaigrette
• Bone-In Pork Rib Chop au Poivre

  32.00
  Double cut bone in pork chop encrusted with butcher cracked black pepper and seared in butter then finished in the oven and topped with a classic shallot, brandy, veal reduction finished with a touch of cream, served with a truffled duchesse potatoes and honey glazed rainbow carrots
• Duck 134 reviews , Duck 134 reviews , Goose 12 reviews

  36.00
  Perfectly cured and cooked duck leg confit with sliced crispy duck breast topped with a cranberry and ketel one reduction served with parisian style rainbow carrots and foie gras mashed potatoes
• Beef Wellington 125 reviews

  49.00
  Tender hand cut filet mignon pan seared in brown butter with garlic cloves and fresh thyme then topped with creamy mushroom duxelles and wrapped in buttery and flakey puff pastry and roasted in the oven to perfection then allowed to rest before being served with truffled duchesse potatoes and roasted rainbow carrots with veal reduction and a truffle cream sauce. Limited quantity per night. You may call 24 hrs in advance to reserve yours
• Hashtag Tuna

  29.00
  Sashimi grade yellow fin tuna blackened and served rare over crispy sushi rice cakes, with asian style broccoli brushed with a teriyaki ginger glaze and drizzled with a wasabi cream sauce, soy and pickled ginger on the side
• Scallops Almondine

  32.00
  Pan seared hand-picked diver sea scallops from the outer banks, topped with a fresh toasted bread and almond crust served around fresh house made pappardelle pasta tossed with wilted baby spinach in a parmesan cream sauce then drizzled with a blood orange beurre blanc

• Prime NY Strip Steak (Aged Minimum 28 Days)
  Great marble, great flavor usda prime strip steak always ranks as a personal favorite of ours served with melted garlic and herb butter and bistro steak sauce served with choice of house side dish
• Bone-In Pork Rib Chop

  29.00
  Grilled or blackened premium bone-in rib pork chop, flavorful and sure to please, served with a julienne apple and whole grain mustard slaw and bistro steak sauce and served with choice of house side dish
• North Atlantic Salmon

  22.00
  Healthy and delicious skinless salmon fillet from the gulf of maine served either blackened or grilled brushed with fresh herb oil and garnished with grilled lemon wedges served with choice of house side dish
• Filet Mignon 6 reviews
  Tender butter soft and lean cut of beef served grilled or blackened with melted garlic and herb butter and our bistro steak sauce. served with choice of house side dish

• Bowl of Tomato Basil Soup
• Bistro Salad
• Caesar Salad 22 reviews
• Creamy Garlic Mashed Potatoes
• Rosemary, Parmesan 1 review , Sea Salt Frites
• House Made Potato Chips
• Spicy Italian Charred Broccoli
• Asian Style Broccoli
• Roasted Carrots
• Honey Glazed Carrots

• Truffled Duchesse Potato
• Foie Gras Mashed Potatoes
• Crock of Boar and Beef Chili
• Five Onion Soup
• Mini Wedge Salad
• Mini Chopped Salad

• Sauteed Mushroom Fricassee

  5.00
• Caramelized Onions 1 review

  4.00
• Scampi Style Shrimp

  11.00
• Blackened Shrimp

  10.00
• Shrimp Lafayette

  11.00
  Sauteed with andouille sausage charred bell peppers in a roasted tomato and cajun cream sauce

• It's About Thyme

  14.00
  House made lemon and fresh thyme simple syrup, deep eddy's lemon vodka, and lavender bitters shaken and poured over a frozen thyme cube and topped off with some bubbly and a fresh lemon peel; dedicated the concept to my wife (no pressure, huh)
• Perfect Prosecco Float

  14.00
  A refreshing mix of italian dry prosecco, a splash of stoli "o", a small scoop of raspberry sorbet to keep the this tasty beverage chilled to your last sip
• Spicy Pepino

  14.00
  Cucumber gin, jalapeño and lime simple syrup, poured over freshly muddled cucumber and candied jalapeños finished with a splash of soda and some local habanero bitters
• Shift Drink

  14.00
  Generous pour of milagro blanco tequila, fresh lime juice, fresh lemon juice, agave nectar shaken vigorously over ice then served with a sweet and salty citrus rim; our kitchen staff's fave after a long night of cooking for y'all
• Cosmo Cubed

  15.00
  New approach on a classic we are simply taking a traditional cosmo with orange vodka, fresh lime juice, cointreau, and a splash of cranberry juice shaken with ice then served in a collins glass with a mix of lime, cranberry, and orange ice cubes
• Fresh Berry Skyscraper

  15.00
  A layered cocktail perfect for the season but takes an extra minute or 2 to make so give the bartender a break first layer is a raspberry and chambord jam, then a layer of spiked lemonade, then finished with a floater of blueberry liquor
• Coconut and Pineapple Crush

  14.00
  Cream of coconut, nc white rum, orange juice, and malibu served over ice

• Whiskey Sour 2 reviews

  15.00
  Nc bourbon mixed it with fresh squeezed lemon juice, a splash of simple syrup, and a dash of egg whites before shaking it vigorously and serving it straight up with a few dashes of citrus bitters and a dehydrated lemon wheel
• Really" Old Fashioned

  14.00
  All natural cane sugar dissolved with a splash of water and crude orange bitters then we add a generous pour of bulleit bourbon and stir with a frozen bourbon ball for the perfect temperature and dilution before rubbing a fresh orange peel around the rim of the glass and handing it over for your enjoyment; don't hesitate to let us know your favorite variation on this classic cocktail - we'll be happy to make it any way you like
• Moscow Mule

  13.00
  Ginger beer, tito's vodka, fresh lime juice, splash of simple syrup over ice in a copper mug garnished with dehydrated lime slices
• Bacon and Blue Martini

  15.00
  Svedka vodka infused with smoked bacon and a touch of olive juice shaken over ice and served straight up with a skewer of danish blue cheese stuffed olive and a strip of candied bacon