breakfast menuserved until 11am

breakfast sandwich Scrambled eggs, bacon and American cheese on a toasted bagel. - 8

fresh fruit plate Seasonal fruit with a side of yogurt. - 9.75

bistro scrambler burrito Scrambled eggs mixed with sausage, green pepper, onion, hash browns and cheddar cheese wrapped in a flour tortilla. - 10.5

cinnamon supreme french toast Luscious slices of cinnamon bread dipped in egg batter grilled to a golden brown and served with warm maple syrup. - 12.5

cedar river breakfast Two large eggs, two bacon strips or two sausage links served with a side of hash browns and toast or English muffin. - 13

build your own omelet Three eggs with your choice of three of the following items: American, cheddar, Swiss or pepper jack cheese, bacon, ham, sausage, bell peppers, tomatoes, onions, mushrooms. Served with a side of hash browns and toast or English muffin. - 13

breakfast

side dishes

bacon, sausage or ham - 3.5 | hash browns - 2.5cup of fruit - 5 | cold cereal - 4

toast or english muffin - 2muffin - banana nut or blueberry - 4.25

beverages

coffee & tea - 3 | juice - 3 | coke products - 3

*Consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of foodborne illness.

One guest check for parties of 10 or more with 19% gratuity added.

Domestic - 4.25 Bud Light, Budweiser, Coors Light, Miller Lite, Labatt Blue Light, Michelob Ultra, Pabst Blue RibbonNA Beer - 4.25 O’Douls AmberImports - 5.50 Heineken - Netherlands Pacifico - Mexico, Guinness - Ireland Stella Artois - BelgiumCiders - 5.50 Angry Orchard, Boston Beer Co, MA Pulsar - Semi Dry - Short’s Brewery, Bellaire Octorock - Semi Sweet - Short’s Brewery, BellaireMichigan Crafts 5.50 Mellow - North Peak Brewing, Traverse CitySoft Parade - Short’s Brewery, BellaireWhango Mango Wheat - Atwater Brewery, DetroitSiren - North Peak Brewing, Traverse CityBellaire Brown - Short’s Brewery, BellaireVanilla Java Porter - Atwater Brewery, DetroitFifth Voyage Coconut Porter - Cranker’s Brewery, Big RapidsKalamazoo Stout - Bell’s Brewery, KalamazooReclamation - Ore Dock Brewing, MarquetteTwo Hearted Ale - Bell’s Brewery, KalamazooBuzzsaw - Arbor Brewing, Ann Arbor8.25 Dragon’s Milk - New Holland Brewing, Holland

Other Crafts - 5.50 Blue Moon - Blue Moon Brewing, CO Fat Tire - New Belgium Brewing, CO Sam Adams Boston Lager - Boston Beer Company, MA

The River Bistro’s signature cocktails are all made with our house mixes and fresh ingredients.

cucumber basil margarita Our signature margarita. Tequila with freshly-muddled cucumber and basil, topped with a splash of ginger ale. - 9.5

cucumber cosmo A Bistro favorite! Freshly-muddled cucumbers shaken with vodka, cranberry juice, and a splash of fresh lime juice. - 9.5

razzamatazz Freshly-muddled lemon, lime, and raspberries mixed with vodka and topped with sprite. - 9.5

peartini Grey Goose Pear Vodka, amaretto, and lemon juice topped with a dash of cinnamon. - 10.5

salted caramel appletini Apple Crown, Smirnoff Caramel Vodka, and Apple Pucker, shaken and strained into a caramel drizzled glass. - 10.5

dirty banana RumChata, Kahlua, banana liqueur, cocoa, coconut milk, and fresh bananas, blended. - 10.5

lemonade, mojitos & margaritas Choose traditional style, or one with our freshly muddled fruits: Raspberry • Strawberry • Peach • Blueberry • Blackberry

Mojito | Traditional - 8 / Fruit - 8.5

Margarita | Traditional - 8.75 / Fruit - 9.25

Lemonade | Traditional - 6.75 / Fruit - 7.25

White Zinfandel, Canyon Oaks, CA: Light with notes of strawberries and summer fruits, ripe flavor with some sweetness - 7.5 / 28

Chardonnay, Canyon Oaks, CA: Aromas of melon and stone fruit, displays tropical fruit balanced by oak and vanilla - 7.5 / 28

Chardonnay, Joseph Drouhin Macon Villages, France : Flavors of apple and melon offset by citrus notes and a crisp acidity - 9.5 / 35

Riesling, Late Harvest, Chateau Grand Traverse, MI: Dazzling fruit and crisp citrus flavors balanced with a naturally sweet finish - 9.5 / 35

Pinot Grigio, Smoking Loon, CA: Nice grassy nose with a little lemon zest, flavors of green apple, lime, and limestone - 9 / 34

Cabernet, Canyon Oaks, CA: Aromas of black currant, tomato leaf, dark spices, and cedar wood - 7 / 26

Cabernet, Carnivor, CA: Velvety mouth feel frames rich flavors of dark berries, mocha, and tasted oak - 9.5 / 35

Cotes du Rhone ‘Figues’, Bastide, France: Tart cherry, dried strawberry, pomegranate, black pepper, and mineral flavors - 9 / 34

Pinot Noir, Mark West, CA Pleasing mix of black cherry, cola, strawberry, plum, and soft tannins - 9.5 / 35

White

beer

craft cocktails

wineRed

wine

entree salad Traditional Caesar or house salad. - 10.5cherry pecan salad GF Fresh greens tossed with dried cherries, crumbled blue cheese, candied pecans, and cherry vinaigrette. - 10.5blackened southwest chicken salad Fresh mixed greens topped with blackened chicken breast, sweet bell peppers, tomatoes, green onions, sweet corn, black beans, pepper jack cheese, fried tortilla strips, and chipotle honey mustard dressing. - 12.5

bourbon barrel smoked salmon BF New Holland’s Dragon’s Milk brined salmon, lightly smoked. Served on cedar planks with crisp bread and lemon caper sauce. - 10.5bellaire brew onion rings Thick-cut Spanish onions hand-dipped in our pub batter made with Short’s Bellaire Brown. Served with Red Brick Remoulade. - 8truffle fries Seasoned with white truffle oil and Parmesan cheese. Served with chipotle aioli. - 8buffalo mushroom fries Hearty strips of thick-sliced portobello mushrooms, breaded and deep-fried. Served with buffalo ranch dip. - 8smoked chicken wings One pound of house-smoked chicken wings tossed in your choice of buffalo, garlic Parmesan, BBQ, or sesame garlic sauce. - 13tempura vegetables An assortment of chef’s choice fresh seasonal vegetables, deep-fried in Sriracha tempura batter served with a sesame garlic ranch. - 8.5

jerk chicken sandwich Jerk seasoned chicken breast grilled with sweet bell peppers, onions, and fresh pineapple. Served on a ciabatta bun with pepper jack cheese and teriyaki sauce. - 11seared chicken sandwich Seared marinated chicken breast with smoked bacon, lettuce, tomato, onion and Swiss cheese on a pretzel bun with Dijon aioli. - 11smokehouse turkey sandwich Hot smoked turkey, harvarti dill cheese, bacon, lettuce, tomato, onion, and cracked pepper mayo on a pretzel bun. -11portobello sandwich Deep-fried portobello mushroom risotto burger topped with tomato, spinach, Swiss cheese and malt vinegar slaw on an artisan roll. - 11steak sandwich BF Thin-sliced ribeye on a soft sub bun with Swiss cheese and shoestring fried onions. Served with horseradish mayo and beef jus. - 13village wrap Shaved turkey with chipotle aioli, Swiss cheese, bacon, lettuce, and tomato wrapped in a tomato basil tortilla wrap. - 11smoked reuben Smoked corned beef with Swiss cheese, spicy thousand island, and pickled cabbage served on a rye bun. - 12.5bistro burger royale* Half pound of premium ground chuck seasoned with smoked onion, garlic, and spices. Served with lettuce, tomato, pickle, onion, and jalapeño aioli on a glazed kaiser roll. - 13

sriracha ginger seared salmon BF Sriracha-seared salmon and Asian fried vegetables, served over a cauliflower rice and quinoa bed. Finished with a drizzle of sweet hoisin glaze. - 23parmesan crusted whitefish Parmesan-breaded whitefish, baked golden brown. Served with lemon herb rice and chef’s vegetable. - 25bistro sizzler Eight ounces of tender beef steak topped with a horseradish cream sauce and haystack onions. Served with a loaded potato cake and chef’s vegetable. - 25cherry bbq short rib Tender house-smoked beef short rib, smothered in a cherry BBQ glaze, and garnished with blue cheese crumbles and Traverse City dried cherries. Served with truffle fries and Bistro slaw. - 24forest chicken A wild mushroom blend sautéed with grilled chicken and bacon, and tossed with gemelli pasta. Topped with fresh herbs, Parmesan cheese, and a drizzle of white truffle oil. - 19cajun chicken linguine Grilled chicken, sweet bell peppers, onions, corn, black beans, tomatoes, and carrots tossed with linguine and Cajun garlic cream sauce. - 19adobo pork Adobo-marinated pork loin grilled to tender perfection, topped with a sweet apple chutney. Served with mesquite sweet potato chips and bistro slaw. - 22porto parmesan Fried portobello mushroom over linguine and smothered with a smoky sweet onion marinara and Parmesan cheese. - 19

Thursday - Taco Thursday

Friday - Fish Basket Friday

Saturday - Dueling Ribs

parmesan crisps - 3.25 truffle fries - 5.25fruit cup - 5side salad - 5.50

french fries - 3.25 bistro slaw - 3.25 sautéed vegetable - 4

salads

starterssandwiches

bistro summer specials

dinner entrées

add to your sandwich

Add chicken - 4 | smoked salmon - 8 | grilled shrimp - 9.5. Served after 5pm.

BF = Bistro Favorites*Consuming raw or undercooked meats, poultry, seafood or eggs increases your risk of food borne illness.

belgian turtle sundae Mini Belgian waffle topped with vanilla ice cream, pecans, caramel, and chocolate sauce. - 7flourless chocolate cake Rich chocolate layers of flourless cake, flourless mousse and a rich glaze. Garnished with white chocolate sauce, raspberries, and whipped topping - 8.5baked s’more à la mode Graham crackers, marshmallows, and Hershey’s chocolate layered in a cast iron crock and baked to golden brown. Topped with vanilla ice cream and whipped topping - 6bistro berry shortcake Light and fluffy angel food caked toped with house made berry sauce with strawberries, blueberries, blackberries, raspberries and a hint of Chambord - 7 add ice cream for - 2.5

desserts Starts at 5pm.

pizza12” cheese pizza - 14 Additional toppings - $1 each pepperoni, ham, sausage, bacon, mushrooms, green peppers, onions, black olives, green olives, tomatoes, pineapple, pepper rings, jalapeño peppers