Welcome to Bistro 3158 

On selected Thursdays through the semester, the students of Bistro 3158 will be creating a dining experience that will feature cuisine celebrating highly regarded ethnic cuisines.  The menu prices are $19.25 per person for a 4 course dinner.  Beverages are included.  Children under 12 years ~7.25.  Dinner reservations are between 6 p.m. and 7:30 p.m.

We will also host a finale dinner on November 20

One seating

$32.00 per guest

See the menus below

Click on Date to view course offerings

October 9

Le Burgundians

The founders of modern day France, the Burgundians, are as proud

of their food as they are of their history.

October 16

The Isans

Form the northeast corner of Thailand, the Isans, are a proud independent people,

famous for the livestock they raise on the flat arid plains.

October 30

The Kriol’s

The Kriol’s of Belize, a blend of African, Mexican, Spanish, and Mayan,

people’s, produce food that is also diversified

November 6

The Ashkenazi

Also known as the wandering Jews, the Ashkenazi, began in Russia and Eastern Europe, for political

as well as financial reasons they moved across Europe, absorbing the flavors of the countries

they lived in before they moved again. Today large communities live in the UK, Canada and The U.S.

November 13

The Basques

Proud, Independent, famous for their food and generosity, the Basques make everyone welcome.

November 20

Italian Pilgram's Thanksgiving

Le Burgundians

Jambon a la Crème de Saulie

Fresh sauteed mushrooms, stuffed into a thick slice of ham, slowly heated, topped

with a white wine cream sauce, studded with tomatoes and green onions, topped with fr3sh grated cheese.

Salad de Tomates

Simple dish of tomatoes, onion rings, dressed with lemon vinaigrette.

Beouf a la Bourguignonne

The original braised beef, slowly simmered with Burgundy’s best red wine, topped with pearl onions and mushrooms

Or

Le Coq au Vin de Pays

Chicken in country wine, “le Coq” the old rooster, is simmered in a white burgundy, brandy, carrots,

onions and celery, until he gives up the fight, and falls of his bones, garnished with Burgundy’s favorite vegetables onions and mushrooms

Pommes Lyonnaise

Aubergine aux Tomates

Mousse aux Apricots

Apricots chopped and puréed and mixed whipped with fresh cream, and topped with  crystallized lemon zest

Cafe

Menu The Isans

Form the northeast corner of Thailand, the Isans, are a proud independent people, famous for the livestock they raise on the flat arid plains.

Shrimp Spring Rolls

Tender shrimp and vegetables, wrapped in rice paper, and served with a spicy dipping sauce and traditional accouterments.

Som Tam

Papaya and green beans, spiced with bird’s eye chilies, garlic and lime juice, finished with tomatoes, peanuts and dried shrimp

Pad Thai

A sweet and spicy mixture of: chicken, rice noodles, egg and tamarind paste, onions, cilantro and peanuts. 

This dish can be prepared vegetarian.

OR

Beef Curry

Tender beef, soaked in coconut milk hints of lime, ginger, fish sauce, mixed with snow peas and onions.

Sticky rice

Wilted greens

Ginger Ice Cream

A new favorite of Isans, Ice cream, homemade ginger Ice cream with caramelized pineapple,

served with a traditional sticky rice ball studded with mangos.

Cafe

Menu the Kriol's

The Kriol’s of Belize, a blend of African, Mexican, Spanish, and Mayan, people’s, produce food that is also diversified

Ceviche

Shrimp marinated in a fresh citrus dressing, enhanced with salsa, and served in an avocado shell.

Belizean Potato Salad.

Tender assorted vegetables, blended with salad cream, lime and lots of potatoes,

Served on a prickly cactus pad, and garnished with hard boiled eggs

Poc Chu

Marinated pork chop, in an Mayan Indian marinade, of orange juice, achiote paste, and thyme grilled over open flame.

Or

Chicken Stew

A simple mix of chicken, carrots, onions and celery, simmered with black pepper, sage, and thyme.

Pickled red Onion

Rice and Beans

Fry Jack

Found on every beach, and street corner, Belizean’s love Fry Jack.  A puff of pastry coverd with powered sugar and Mango chutney

Cafe

Menu the Askenazi

Also known as the wandering Jews, the Ashkenazi, began in Russia and Eastern Europe,

for political as well as financial reasons they moved across Europe, absorbing the flavors of the countries

they lived in before they moved again. Today large communities live in the UK, Canada and The U.S.

Bagels and Lox from the East Side

Fresh made mini bagels, served with fresh made Lox and Cream cheese

Matzah Salad

Cucumbers, red peppers, capers and chives tossed with small chunks of Matzah bread

Kosher Cholent

Brisket of beef, slowly simmered with onions, lima beans, potatoes, infused with Concord grape wine.

Or

Holishkes and Gefilte fish

Two traditional dishes, paired up to tease your taste buds.

Stuffed cabbages have many names, but these Holishkes have a bit of sweetness from the carrots

and brown sugar, contrast well with simple poached fish cakes.

Potato Kugel

Glazed Baby Carrots and Broccoli

Apple Kugel Delight

Apples, cinnamon and raisins, mixed with barley, yogurt and cheese, baked and served warm with a dollop of fresh whipped cream.

Cafe

Menu The Basques

Proud, Independent, famous for their food and generosity, the Basques make everyone welcome.

Piquillo Peppers with Codfish

Slightly sweet peppers, roasted, and stuffed with salted cod simmered in milk, and onions, served with a savory onion infused carrot sauce.

Basque Tomato salad

Roma tomatoes with sweet green bell peppers and onions topped with a herb infused vinaigrette.

Chicken a la Basque

Half chicken, slowly simmered with eggplants, onions and mushrooms, doused with  wine , garlic, thyme and basil

Or

Porrusalda

Served as  a soup or a stew, we combine Sausage, leeks, potatoes , and let them “stew” together

with parsley, thyme, garlic and bay leafs. Best part is using your bread to get every drop!

Basque Potatoes

Tian (roasted pumpkin)

Leche Frita

Traditional, yet so wildly different, fried milk, milk slowly simmered and thickened, chilled

and cut into squares, breaded and fried crispy, served with walnut, cinnamon sauce that is so good you could eat it alone!

Cafe

Menu Italian Pilgrims Thanksgiving

Antipasto                        Melanzanna Calabria

Fresh eggplant, stuffed with pasta, tomatoes parmesan cheese and basil

Primi Piatti           

Cannelloni-Shrimp and scallops in a tomato and brandy cream sauce

Secondi Piatti          

Braccioli-Beef steaks, pounded thin and filled with egg, cheese breadcrumbs and garlic,

slowly simmered four hours in a hearty tomato sauce

 Contorni                        

 Braised Radicchio

Terzo Piatti-Filetti di Tacchino con Uva e Noci

Thin slices of turkey breast, sautéed in butter, topped with walnuts, grapes and parmesan cheese

Contorni                          

Zucca Casseruola

Quarto Piatti   

Insalata Del Campo

Dolci   

Riso Paradiso  Torta Turca   Ravioli Dolci al Forno

Cafe

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