2851 Clover Street, Pittsford NY 14534

Dinner and Bistro Menu

phone 585-381-4844
email dine@crystalbarn.com
www.crystalbarn.com

BISTRO APPETIZERS and SMALL PLATES

Mediterranean Pizza 9 Calamari Fritti 9
Pita bread topped with spinach, tomato and feta Tossed with garlic, lemon pepperoncini and feta cheese

Grilled Portabella Mushroom 9 Asian Shrimp 9

Stuffed with roasted red peppers and stuffed with goat cheese Panko crusted and served with Thai peanut sauce

Duck Quesadilla 8 Jumbo Shrimp Cocktail 15

With peppers, onions, Cheddar cheese, salsa and guacamole U-7 srimp served with cocktail sauce

Hot Artichoke Cheese Dip 8 Lobster Dainties 15

Served with tortilla chips Wrapped in bacon and served with roasted red pepper sauce

Chicken Wings 8 Maryland Style Crab Cake 9

Served with celery, blue cheese dressing and Served with tartar sauce
choice of sauces – Buffalo, Jamaican Jerk, Honey Chipotle or Cajun
Escargot Bourguignon 11
Artichokes French 8 Served with garlic butter and cheese crostini
Sauteed and finished with sherry, lemon and Asiago cheese
Steamed Clams 9
Greens & Beans 8 With garlic and wine
Braised escarole and white kidney beans Add sausage and tomatoes for Cajun style 10
served with black olives, Asiago cheese and a toasted baguette
Scallops in Tasso Cream 9
Spanakopita 12 Pan seared scallops in Tasso ham and cream on a bed of spinach
Feta cheese and spinach filling wrapped in phyllo
Accompanied with fruit and stuffed grape leaves Potato Gnocchi Marinara 10
Italian potato dumplings with a rustic tomato sauce
Spanakopita & Tyropita Sampler 10 Add Italian sausage 14

Homemade Macaroni and Cheese 12 Capellini Pomodoro 10

Angel hair pasta tossed with roasted tomatoes, basil and garlic
Our Chef’s special preparation of this classic dish
Add Italian sausage 14
Add lobster meat 16

SOUPS and SALADS

Lobster Bisque 8 Insalata Caprese 8
Fresh mozzarella, vine ripe tomatoes and basil drizzled with extra virgin
olive oil and fresh ground black pepper
French Onion Soup 7
In a crock with melted Gruyere cheese Garden Salad 6
Baby radicchio, mesclun, endive, Romaine lettuce and tomato
Soup of the Day 5 with your choice of dressing
Appetizer size with entree 4
Crab Louie Salad 15 Add Ham, Turkey & Cheddar 11
Maryland blue crabmeat on romaine and iceberg lettuces Add blackened Steak or Salmon 16 Grilled Chicken 14
with Thousand Island dressing
Greek Country Salad 8
Nicoise Tuna Salad 12 Assorted greens with feta cheese, tomato, olives and pepperoncini
Chunk tuna, olives, potatoes, capers, tomatoes and julienne vegetables Tossed in an olive oil, oregano and lemon dressing
Served with balsamic vinaigrette dressing Appetizer size with entree 5
Add blackened Steak or Salmon 16 Grilled Chicken 14
Cobb Salad 14
Lettuce, tomatoes, crisp bacon, hard-cooked eggs, chicken breast, Caesar Salad 8
avocado, blue cheese, chives and Cobb vinaigrette Romaine lettuce tossed in a Caesar dressing with Asiago cheese,
fresh croutons and anchovies
Grilled Hearts of Romaine 14 Appetizer size with entree 5
with grilled chicken breast, blue cheese and bacon Add blackened Steak or Salmon 16 Grilled Chicken 14

SANDWICHES
Barn Steakburger 10
Lean ground aged Landmark beef on a toasted
roll with lettuce, tomato and onion; your choice of cheese - Cheddar,
Swiss or Blue - bacon or sliced mushrooms
Steak, Chicken or Salmon Caesar Wrap 14
Blackened aged Angus beef, chicken breast or salmon
in pita bread or flour tortilla with Caesar dressing
Steak Sandwich 12
Aged western steer NY strip steak, with lettuce,
onion and sliced tomatoes on a sourdough batard
Italian Sausage 8
The famous Tony Caretta Italian sausage grilled
and served with fried peppers and onions
on a sourdough batard
 2851 Clover Street, Pittsford NY 14534

Dinner and Bistro Menu

phone 585-381-4844
email dine@crystalbarn.com
www.crystalbarn.com

BARN DINNER SPECIALTIES

Mixed Grill of Game 29
Broken Arrow Ranch antelope medallions
with a Stilton port wine sauce,
quail with a sundried cranberry sauce
and wild boar chop with apple fruit chutney
Antelope Medallions 25
Broken Arrow Ranch Antelope medallions pan roasted
Served with Stilton port wine sauce
Veal Etouffee 19
Tender veal slices sautéed the traditional New Orleans French Quarter
way with white & wild mushrooms, demi glacé and brandy
Rack of Lamb 26
Grilled rack of New Zealand lamb in a
Dijon mustard herbed bread crumb crust
Mediterranean Lamb 26
Sliced and grilled New Zealand lamb with olive oil, lemon and oregano
Grilled Duck 24
Grilled boneless duck breast and braised confit of leg
with a sun dried cranberry sauce; served with potato pancake
Pork Loin Piccata 18
Pan-roasted pork loin medallions topped with lemon, capers & parsley

Veal Santorini 19 Pork Chop Milanaise 18

Sautéed with fresh fennel, Kalamata olives, artichoke hearts & diced
tomato; finished with feta cheese, lemon and white wine
Veal Parmesan 19
Veal scaloppini Panko crusted and fried
topped with a blend of cheeses and marinara
Rack of pork with a seasoned Panko crust served on greens & beans
Vegetable Grill 14
Grilled seasonal vegetables tossed with pasta or herbed risotto,
olive oil, garlic, pine nuts, Kalamata olives, sun dried tomatoes
topped with feta cheese

STEAKS
Tournedos Oscar 29 Beef Wellington 29
Two medallions of prime beef tenderloin pan-seared and Medium-rare aged Angus beef tenderloin
topped with crab meat, asparagus & béarnaise sauce and pate de foie gras encased in flaky pastry
Served with béarnaise sauce
New York Strip 28
Grilled aged Landmark Angus western steer steak Filet Mignon 8 oz. 28 10 oz. 36
topped with a blend of Stilton Blue, Chevre and Feta cheeses or Center cut filet of aged Landmark Angus western steer tenderloin
brushed with a blend of Italian seasonings and topped grilled to your preference
with melted Asiago cheese served with mushroom bordelaise sauce

SEAFOOD
Surf and Turf 39 Grilled Pacific Ahi Tuna 22
Lobster tail and a filet of aged Angus beef tenderloin Ahi tuna drizzled with honey wasabi and a plum sauce
served with drawn butter
Cedar Plank Salmon 21
Surf and Turf Jr. 26 North Atlantic salmon fillet, baked on a cedar plank
Baby lobster tail and an 8 oz. NY strip steak served with drawn butter topped with maple soy glaze

Lobster Tail 29 Sole Wellington 24

Broiled lobster tail butterflied on the shell and served with drawn butter
King Crab Legs 29
Alaskan King Crab Legs, scored and steamed
served with drawn butter
Uniquely ours! A fresh fillet with stuffing of shrimp, crab and mushroom,
wrapped in puff pastry and served with béarnaise sauce
Sesame Crusted Sole 19
Seared sole fillet with sesame crust and roasted tomato and basil sauce

Scallops & Shrimp di Napoli 24 Cajun Style Clams & Pasta 16

Sea scallops and black tiger shrimp sautéed in a Steamed clams, Cajun sausage and roasted tomatoes
sundried tomato and basil sauce served over pasta

CHICKEN
Chicken & Shrimp 22 Artichoke Chicken 17
Chicken breast sauteed in lemon, butter and white wine Chicken breast lightly pounded and sauteed with
Topped with jumbo gulf shrimp artichoke and fresh dill, white wine and a hint of lemon

Pecan Chicken 17 Chicken French 17

Pecan coated pan-fried chicken breast topped with Chicken breast sauteed in lemon, butter and sherry
black bean salsa and pepper relish Finished with Asiago cheese

Penne Rigate Arrabiata 16 Pasta Primavera 14

Penne pasta tossed with tender chicken breast strips, pancetta, Seasonal vegetables with pesto and sun dried tomatoes
tomato, garlic, basil, vodka, cream and crushed red pepper Add chicken breast strips 17

All dinner entrees above are served with seasonal accompaniments

Add an appetizer size Garden Salad 4 Add an appetizer size Greek, Caprese or Caesar Salad 5
Choice of dressing includes Creamy Garlic Cheddar, Thousand Island, Blue Cheese, Vinaigrette and Greek