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Bistro71


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Bistro71


French Inspired

American Made

 

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Dine Together


 

Our intimate dining area promotes conversation and a family feeling.  

 

Dine Together


 

Our intimate dining area promotes conversation and a family feeling.  

 

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Bourban & Scotch Bar


Bourban & Scotch Bar


Our ever expanding Bourbon and Scotch bar is the perfect place to unwind. 

All cocktails are made with homemade ingredients from our syrups to our tonics.

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The Kitchen


The Kitchen


SCOTT VORHEES

EXECUTIVE CHEF

 

 

Gerald Jones

DURREL BARbouR

 

CHEF DE CUISINE

 

Kyle Florentine

RON SNYDER

 

CHEF DE CUISINE

 

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Locations & Contact Info


Open

Monday–Thursday, 11am–10pm

Friday, 11am-12am

Saturday, 4pm-12am

 

Kitchen Hours

Monday -Thursday, 11am-9pm

Friday, 11am-10pm

Saturday, 4pm-10pm

Locations & Contact Info


Open

Monday–Thursday, 11am–10pm

Friday, 11am-12am

Saturday, 4pm-12am

 

Kitchen Hours

Monday -Thursday, 11am-9pm

Friday, 11am-10pm

Saturday, 4pm-10pm

Chambersburg

71 North Main Street
Chambersburg, Pa — 17201
717 261-0007

 

MEDIA INQUIRIES

717 261-0007
media@restaurant.com

PUBLIC RELATIONS

717 261-0007
pr@restaurant.com

— 
All other questions, please use the form on the right

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Light Fare Menu


The mission is simple: serve delicious, affordable food that guests will want to return to week after week.

Light Fare Menu


The mission is simple: serve delicious, affordable food that guests will want to return to week after week.

LUNCH

APPETIZERS

Seasonal Hummus with grilled pita  8

Bistro Shrimp tossed in sweet chili aioli  10

Lobster Crab Dip with toasted ciabatta  12

Mussels in white wine saffron cream sauce with grilled ciabatta  10

Fried Calamari with remoulade sauce  9

Grilled Lamb Lollipops in raspberry chipotle  12

Seared Ahi Tuna with Thai chili sauce and fried avocado  12

Baked Brie with Kahlúa walnut reduction and grilled pita  10

 

 

SOUPS

Tomato Bisque  6

French Onion with Beef Tenderloin  7

Soup Du Jour  6

 

 

GREENS

Seasonal House Salad

Spinach, strawberries, feta cheese, candied-pecan-dust, & poppyseed dressing  8

 

Grilled Bistro Salad

Grilled romaine, grapes, and warm bacon with bleu cheese crumbles & dressing  8

 

Add    Chicken 4   Grilled Shrimp 6   Salmon 8

 

 

 

LUNCH SELECTIONS

Served with house made Fresh Cut Fries or add Carrot and Parsnip fries  2

 Substitute a Side Salad, Chipotle Lime Quinoa or Root Vegetable and Kale Mix  $1

 

Crab Cake Sliders on brioche rolls served with remoulade  14

Turkey Club on toasted wheat with cranberry-cream cheese  10

Curry Chicken Wrap with romaine, daikon radish, tomato and coconut flakes 10

U.S.D.A Prime Filet Wrap with romaine, tomato, and a cognac cream sauce  12

Baja Shrimp Wrap with romaine, tomato, onion, jalapenos and sriracha aioli  12

Roast Beef Sandwich, sliced beef with swiss cheese and malt vinegar aioli on a toasted ciabatta roll  10

 Grilled Chicken Breast Sandwich on Naan with sun-dried tomato hummus, romaine and cucumber  10

Parmesan Encrusted Toasted Cheese filled with aged provolone and goat cheese, served with tomato bisque  8

 

Please discuss any food allergies or dietary needs with your server

Consuming raw or undercooked food may cause food borne illness

 

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Dinner Menu


The mission is simple: serve delicious, affordable food that guests will want to return to week after week.

Dinner Menu


The mission is simple: serve delicious, affordable food that guests will want to return to week after week.

APPETIZERS

 

Hasselback Tomato Caprese  8

Bistro Shrimp tossed in sweet chili aioli  10

Lobster Crab Dip with toasted ciabatta  12

Fried Calamari with remoulade sauce  9

Grilled Lamb Lollipops in raspberry chipotle  12

Artisanal cheese board with seasonal accompaniments  16

Curry or Sun-dried Tomato Hummus (or both) with grilled pita  8

Spiced Ahi Tuna with fried avocado and wasabi aioli  12

Mussels in white wine saffron cream sauce with grilled ciabatta  10

Spicy Mussels Serrano in bacon white wine sauce with ciabatta  10

 

                                                          SOUPS                                

Tomato Bisque  6

French Onion with Beef Tenderloin  7

Soup Du Jour 6

 

SALADS 

Seasonal House Salad

Spinach, strawberries, feta cheese, candied-pecan-dust, & poppyseed dressing  8

 

Grilled Bistro Salad

Grilled romaine, grapes, and warm bacon with bleu cheese crumbles & dressing  8 

 

Add    Chicken 4   Grilled Shrimp 8    Salmon 8

 

 

 

ENTRÉES

 

U.S.D.A. Prime Filet Mignon

Sage compound butter, sautéed mushrooms, broccolini and risotto  35

 

Duck Breast

Pan seared with blueberry-plum port reduction, root vegetable and kale medley  24

 

French Cut Prime Reserve Pork Chop

Sage rubbed with root beer gastrique, brussel sprouts & fingerling potatoes  26

 

 Pan Seared Chicken Breast

Lemon, brown butter and caper sauce, brussel sprouts & quinoa pilaf  20

 

Jumbo Lump Crab Cakes

Broiled and served with remoulade sauce, brussel sprouts and risotto  26

 

Jail Island Salmon

Grilled with cherry-cranberry sauce and orange zest, broccolini &risotto  24

 

Ahi Tuna

Spicy dry rub with wasabi aoli, broccolini & chipotle lime quinoa pilaf  24

 

Scallops

Lemon butter drizzle, broccolini & risotto  28

 

 

 

SIDES

 

Roasted Fingerling Potatoes / Parmesan Risotto/

Fresh Cut Fries/ Brussel Sprouts / Broccolini / Mushrooms/

Root Vegetable and Kale Medley/ Chipotle Lime Quinoa Pilaf  5

 

Additions:

Crab Cake  13

Petite Lobster Tail  15

 

 

 

Entrées served with fresh bread and seasonal or Caesar salad

Please discuss any food allergies or dietary needs with your server

Consuming raw or undercooked food may cause food borne illness