252-480-2855 info@russosbistro.com

Dinner

Thursday - Saturday

5 pm – 9 pm. (Closed Tuesdays)

Greens

Five Leaves
Mixed wild greens, dried cranberries, cherry tomatoes, cucumbers, toasted pine nuts, pumpkin seeds and feta cheese dressed with Blood Orange vinaigrette.


Panzanella
Fresh tomato salad tossed with mini croutons and Parmesan cheese served over Arugula drizzled with balsamic reduction.


Kale!! Caesar
Baby kale tossed with homemade Caesar dressing and croutons, finished with shaved Parmesan cheese & White Anchovies

Starters

Honey Blue
Fresh honeycomb over Gorgonzola Dolce cheese finished with a drizzle of local truffled honey, served with toast bites.


Tappenade
Caviale Di Povero Uomo (olive) and Sundried tomato Pesto served with Italian toast


Tuna Tatake 
Wonton shell filled with fresh tuna tataki, over Asian slaw, served with wasabi cream and soy reduction.


Belly Up
House Pork Belly over Smoked gouda grits and Bourbon Caramelized onion vinaigrette.


Escargot
French Snails Baked in a European Garlic Parsley butter. Served with crostini.


Oysters
Lightly fried Virginia Oysters served Po’Boy Style with slaw, tomato and Sriracha mayo.


Foie Gras
 Seared Hudson Valley Moulard. Strawberry Salad. Dressed greens. Classic. Scrumptious. 

Big Plates

Lamb
New Zealand Lamb Rack, pan roasted & served with Garlic mashed potatoes, Chef’s vegetable & Raspberry dill Demi.


Short Ribs
Slow roasted grass fed boneless beef short ribs over blue cheese risotto accompanied with Wild mushroom demi.


Beef Tenderloin
All Natural 8oz. Filet Mignon, hard seared, served over Potato Blini, finished with Gorgonzola Chianti wine cream sauce, Mushroom sauté and Chef’s vegetable.


U10 Scallops
Pan seared and served over a Truffled Roasted Corn puree, finished with brown sage butter and Chef’s vegetable.


Local Flounder- Seasonal
Pan seared Flounder, served over spinach pie and roasted Fingerling potatoes, finished with a roasted pepper aioli & Gremolata.


Voodoo Snapper
Fresh Florida Red Snapper, Mild Jamaican Jerked, pan seared, served over Israeli Cous Cous, finished with a Roasted Tomato Hollandaise & tomato relish and Chef’s vegetable.


Black Pearls of Nona
Homemade Squid ink pasta Cheese Ravioli, tossed with lump Crab meat and Vodka sauce, finished with Pecorino Romano Cheese.


Chicken Piccata
Cutlet sautéed in a lemon, butter caper & white wine sauce with Artichokes over Linguine.


Of a Feather
Spanish Quail Breast, pan roasted, served with a traditional Carbonara of Cavatelli, Egg Yolk, English Peas, Guanciale, Romano cheese & Sunny-side up Quail eggs


Veal Saltimbocca

Veal cutlet with Prosciutto and Sage sautéed in a sherry mushroom Demi finished with provolone over Linguine pasta


Ask Chef Joey about Vegetarian and Vegan options !

 

 

 

 

And as always we offer a personalized dining experience, tailored to your taste buds and we will try to accommodate each guest individually. If you don’t see anything you like on our weekly changing menu, do not hesitate to ask Chef Joey about kitchen special offerings.