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A Past and Present Gallery of Food

Our Gallery of Dishes on Display.  Menus change seasonally, so what you see below is a collection of our favorites from past and present.  If you don’t see your personal favorite from this gallery on our present menu rest assured Chef Walters present selection is just as memorable.

Presentation isn’t Everything at the White Dog Bistro. Of course it is important, but you won’t find painted plates with little eyedroplets of sauce.  Every dish must serve its primary purpose of satisfying your hunger. Yet, taste, texture, and beauty must satisfy your other senses as well.  It is our goal to make your meal, your experience, not simply satisfying but memorable.

Grilled Scallops and Chicken Breast with Blueberry Mango Salsa. A Banquet favorite.
Roasted Golden Beet Napolean. A Hearty and Filling Hit with Vegetarians and Vegetable Lovers
Greek Risotto with Shrimp. Mediterranean cuisine is always well represented on Chef Walter’s seasonal menus.
Pan Seared Puppy Drum with Stone Ground Mustard Sauce. Fish from local waters like the Piankatank River will always be first choice on the Feature Menu.
Filet and Shrimp with Cabernet Demi-Glace. Patiently dry aging for 21 days gives Bistro beef tenderloin an extra buttery tenderness.
Oysters “Riviera”
Cornmeal Encrusted Eggplant Napolean. Layered with Braised Greens and Caramelized Onion
Banquet Display of Tri-Colored Carrots Glazed with Sesame and Maple (Garnished with Beet Curls)
Seared Scallop Trio with Greens, Peppered Bacon and Heirloom Tomato
9 oz. Filet Mignon with Aged White Cheddar and Malt Vinegar Sauce
Filet Mignon with Adobo Sauce and Crispy Potato Fans
Farmers Salad with Fresh Fruit, Honey & Herb Goat Cheese, Toasted Walnuts, and Warm Bacon Molasses Vinaigrette