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Bistro71


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Bistro71


French Inspired

American Made

 SCROLL TO BOTTOM OF PAGE FOR LUNCH AND DINNER MENUS

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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

OWNER / OPERATOR

 

JACOB VORHEES

EXECUTIVE CHEF

 

 

Gerald Jones

SOUS CHEF

THOMAS PORTMANN

SOUS CHEF

 

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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

Served with Fresh Cut Fries / Substitute a House or Caesar Salad  $2

 


Crab cake on brioche with provolone cheese, lettuce, tomato and remoulade  14

Turkey Club on toasted wheat with cranberry-cream cheese  10

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

California Wrap with grilled chicken, arugula, tomato, bacon, and avocado aioli  10

Surf and Turf Wrap with blackened shrimp, prime beef tips, avocado, onion and tomato  14

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

 

Lunch Time Entrée Selections

U.S.D.A. Prime Filet Mignon  Creamy mushroom duxelle, smashed Yukon golds and bacon jam brussel sprouts  35

 

Halibut  Saffron beurre blanc, sweet corn risotto, and glazed carrots  28

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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.

DINNER MENU

APPETIZERS

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  14

Artisanal cheese board with seasonal accompaniments  16

Crab and Lobster Mac N Cheese  14

Spiced Ahi Tuna with fried avocado and wasabi aioli  12

Bacon Wrapped Duck Breast with honey Jalapeño glaze  14

Mussels in white wine saffron cream sauce with grilled ciabatta  10

Spicy Mussels Serrano in bacon white wine sauce with grilled ciabatta  10

SOUPS

Tomato Bisque  6

French Onion with Prime Beef Tenderloin  7

Butternut Squash  6

 

GREENS

 Seasonal House Salad

Mixed greens, butternut squash, feta, crispy beet strips, with garlic vinaigrette  10

 

Grilled Bistro Salad

Grilled romaine, grapes, and warm bacon with bleu cheese crumbles and dressing  10

Add    Chicken 4   Grilled Shrimp 6   Salmon 8

 

 

ENTRÉES

 

U.S.D.A. Prime Filet Mignon

Potato Au gratin, roasted parsnips, and Bleu cheese espuma  35

 

Pan Seared Grouper

Rosemary parmesan risotto, broccolini, with herb pan butter    28

 

Veal Chop

 Curry coconut risotto, roasted parsnips, and mushroom fond lie  34

 

Airline Chicken Breast

Creamed greens and roasted mixed vegetables  22

 

Jumbo Lump Crab Cake

Parmesan risotto, roasted mixed vegetables and remoulade  28

 

Jail Island Salmon

Parmesan risotto, broccolini, bourbon glazed  24

 

Scallops

Parmesan risotto, roasted mixed vegetables, and basil pea puree  28

 

Duck

  Potato Au gratin, broccolini, with Maple Balsamic Glaze  28

 

SIDES

 

Potato Au Gratin/ Parmesan Risotto/ Fresh Cut Fries/

 Broccolini/ Curry Coconut Risotto/ Roasted Parsnips  5

 

 Add a Crab Cake  14

 

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

20% Gratuity may be added to parties of 6 or more