Dinner Menu

5pm-Close| Daily

Executive Chef

Restaurant Manager

Marketing

Dinner at the Back Bay Bistro is sourced from organic ingredients and ethically raised meats. We have strict standards to ensure everything on your table leaves the lowest carbon footprint possible and 100% free of GMOs, synthetic chemicals and hormones. Everything is made fresh-to-order to ensure maximum quality and taste.

The Back Bay Bistro’s mission is to serve delicious and sustainable food in a laid-back luxe environment by our friendly staff and high quality yet fair priced food. Our diverse and delicious menus are made up of contemporary California cuisine, with a taste of Asian-inspired cooking and flavors. We personalize and cater to provides outstanding organic options for every eater, from carnivores to herbivores to omnivores.

Instagrammable Moments

Signature Entrees

HAWAIIAN MAHI-MAHI | 29

Crusted with Macadamia, Steamed Rice, Mango Pineapple Relish.

CORNISH GAME HEN | 22

Oven Roasted, Wild Rice with Walnut Berry Port Sauce and Vegetables.

TORTELLINI BEEF CASSEROLE | 20

Cheese Tortellini, Blackened Filet Tips and Spinach.

SHORT RIB | 25

Traditionally Braised, Mashed Potatoes, Carrot, Spinach.

SHRIMP SCAMPI | 22

Jumbo Shrimp Sautéed in Olive Oil, Fresh Tomato, Garlic, White Wine, Fresh Basil over Angel Hair Pasta.

JUMBO DIVER SCALLOPS | 28

Seared with Corn Risotto, Red Wine and Cranberry Sauce.

KING SALMON | 25

On a bed of English Pea Risotto, Chardonnay Sauce, Served with Vegetables.

CHILEAN SEA BASS | 32

Coconut Thai Peanut Curry Sauce, Steamed Rice, Asian Mushrooms.

PAN-SEARED JOHN DORY | 29

Wild Mushroom Risotto, Persillé Butter, Served with Vegetables.

PRIME NY STEAK | 33

USDA Prime Dry Aged for 30 Days, Choice of Back Bay Bistro Steak Sauce, Gorgonzola Bacon Sauce, or Green Peppercorn Sauce, Seasonal Vegetables.

FILET OF BEEF | 35

Choice of Back Bay Bistro Steak Sauce, Gorgonzola Bacon Sauce, or Green Peppercorn Sauce, Seasonal Vegetables.

Salads & Sandwiches

CAPRESE SALAD | 12

Heirloom Tomato, Fresh Mozzarella, Basil, and Lemon Olive Oil and Balsamic reduction.

KALE CAESAR | 8

Kale, Crisp Romaine, Fresh Garlic, Parmesan Cheese, Garlic Croutons with House-Made Caesar Dressing.

BACK BAY SALAD | 9

Arugula, Belgium Endive, Blueberries, Bleu Cheese, Roasted Pecan, Champagne Vinaigrette.

BISTRO SALAD | 7

Mesclun Salad, Tomato Wedge, Cucumber, Carrot, Your Choice of Dressing.

WEDGE | 12

Iceberg Lettuce, Bacon Bits, Cherry Tomatoes, Roquefort Cheese with Ranch Dressing.

FAMOUS BISTRO BURGER | 14

8oz. Brandt Ranch Sirloin, Sautéed Onions, Sliced Tomato, Iceberg Lettuce, Cheddar Cheese on a Brioche Bun.

PARISIAN CHICKEN SANDWICH | 14

Grilled Chicken Breast, Heirloom Tomato, Arugula, Bacon, Brie Cheese, Ranch Aioli on a Brioche Bun.

BLACKENED SWORDFISH | 17

Cilantro Lime Aioli, Napa Cabbage on Ciabatta Square.

SANTA FE TURKEY | 14

Grilled Fresh Turkey, Avocado, Jack Cheese, Fire Roasted Ortega Chilies.

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