Cuisine & Wine Bistro is Gilbert has seasonally revamped its menu to feature six new entrees, a new appetizer, and a new dessert.
The new starter from chef-owner Fabrice Buschtetz is poached pears with a fresh goat cheese and cumin filling ($8, pictured).
New ‘‘chef’s recommendations’’ are:
- Grilled Angus ribeye (14 oz) with wine and shallot butter, served with cubed potatoes and a green salad ($28).
- Filet mignon (8 oz) with a garlic confit sauce, served with a Duchess potatoes ($26).
- Flank steak with a shallot sauce, served with French fries ($20).
- Pork filet with a blue cheese and bacon sauce, served with a Duchesse potatoes ($18).
- Grilled Mahi Mahi, served with a summer zuchinni salad ($21).
- Duck breast with an orange and Grand Marnier sauce, served with a Duchesse potatoes ($28).
The new dessert is a pineapple slice roasted and glazed and served with a nougatine ice cream ($8).
Cuisine and Wine, located on the northeast corner of McQueen and Warner, is open 3 to 10 p.m. Tuesday through Thursday and 3 to 11 p.m. Friday and Saturday.
