Come join us for the next Community and Family Bistro! The Beacon House men will serve dinner prepared for you by our head chef, Brandon Dodge. Enjoy the evening on our back patio, and come be a part of our efforts to give back to our community. We hope to see you there.
Bistro Menu | April 3rd, 2026
Hors D’oeuvres
Cider-Glazed Pork Belly Skewers: Flame-seared pork belly glazed in a spiced
apple cider reduction, finished with pickled green apple and fresh lemon zest.
Honey-Walnut Endives: Crisp Belgian endive leaves filled with whipped
Gorgonzola Dolce and a dried fig chutney, topped with candied walnuts.
Bread & Salad
Artisan French Baguettes: Served warm with whipped salted butter.
Bistro Garden Salad: Fresh spring mix, cherry tomatoes, crisp cucumbers, and
shaved red onion topped with Cotija cheese and house-made croutons. Served with
a signature Honey Dijon Vinaigrette.
Entrées
Herb-Brined Grilled Chicken Breast: Fire-grilled chicken topped with a velvety
Lemon-Thyme Velouté and crispy leeks. Served over a bed of Lemon-Parsley
infused rice with roasted-glazed baby carrots.
Grilled Balsamic Portobello Caps (Vegan): Herb-infused Portobello mushrooms
fire-grilled and finished with a rich balsamic reduction. Served over Lemon-Parsley
infused rice with roasted glazed baby carrots.
Dessert
Orange Posset with Dark Chocolate Ganache: A silky, chilled cream custard
infused with fresh orange zest and juice, topped with a layer of velvety dark
chocolate ganache and candied orange peel.
Dark Chocolate & Orange “Mendiant” (Vegan): A rich, bittersweet dark chocolate
ganache disc topped with orange-macerated berries, a dollop of vegan vanilla whip,
and candied orange peel.