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Bistro 7 New Year’s Eve Menu 2014

Bistro 7 New Year’s Eve Menu 2014

Five courses. $65++ per person. Choose one item from each course.


Chef’s Amuse


Braised Pork Belly

Hoisin-Honey Glaze, Ginger Slaw

Tomato Tartare

Basil Aioli, Parmesan Chips, Heirloom Balsamic

Sake Cured Ahi

Cucumber, Daikon, Cilantro Lime Vinaigrette, Micro Wasabi

Roasted Duck Breast

Pink Grapefruit, Blackberry Gastrique, Sweet Onion Marmalade, Pea Shoots


Lobster Bisque

Champagne Crème Fraiche, Chives

Roasted Pear Salad

Arugula, Feta, Almonds, Citrus Vinaigrette, Pomegranate Seeds

Hearts of Romaine

Maytag Blue Cheese Dressing, Bacon, Grape Tomato


Beef Wellington

Black Truffle Demi, Scalloped Potato, Asparagus

Heritage Berkshire Pork Chop

Apple Brandy Pan Sauce, Roasted Red Potato, Asparagus

Braised Lamb Shank

Ricotta Gnocchi, Roasted Parsnips and Carrots, Thyme Jus

Wild Mushroom Lasagna

Gruyere, Pink Tomato Sauce

Alaskan King Crab Crusted Sole

Wild Rice, Orzo, Asparagus, Butternut Squash Puree, Tomato Infused Hollandaise

Grilled Skuna Bay Salmon

Citrus Miso Glaze, Cilantro Black Rice, Asparagus

ADD ON Alaskan King Crab Legs @ market price



Fresh Berry Compote

Death By Chocolate Cake

3 layer chocolate cake, chocolate mousse, chocolate cream cheese frosting, chocolate ganache,

chocolate whipped cream, strawberry gastrique

Make Your Reservations Today!



Reno Bites Week 2014 Pre Fixe Menu

Reno Bites 2014 Pre Fixe Menu 

 3 course meal $25++ or 35$++ with wine pairing

1st Course Wine: Laird Pinot Grigio

Pumpkin Bisque: Pepitas and Crème Fraiche (Gluten Free)


Autumn Salad: Baby Kale, Apple, Grapes, Gorgonzola, Celery, Candied Walnuts, Balsamic Vinaigrette

2nd Course Wine: Hahn Meritage

Pan Seared Salmon: (Gluten Free) Forbidden Rice, Fennel Slaw, Citrus Vinaigrette


Certified Angus Beef Ribeye:

(Gluten Free) Scalloped Potato, Seasonal Vegetable, Angels Envy Bourbon Demi, Green Peppercorn


Fresh Ricotta Gnocchi: Roasted Butternut Squash, Brown Butter, Hazelnuts, Pea Shoots, Pecorino

3rd Course Wine: Immortal Zin Old Vines Zinfandel

Butterscotch Pudding: (Gluten Free) Caramel, Smoked Maldone Sea Salt


Mini Hava Java Mud Pie: Oreo Crust, Coffee Ice Cream, Java Chips, Hot Fudge


New Year’s Eve Menu 2013

New Year’s Eve 2013

Prix Fixe $65++ per person

Five Courses 


Thai Shrimp with Basil



Grilled Vegetable Terrine

Frisee, Red Wine Vinaigrette


Lobster and Corn Arancini

Sweet Pea Puree, White Truffle Oil, Micro Greens


Short Rib Ravioli

Wild Mushroom Ragu, Fried Capers, Cave Aged Gruyere


Soup or Salad

Lobster Bisque

Crème Fraiche, Scallion Oil


Winter Vegetable Salad

Roasted Gold Beets, Turnips and Parsnips, Goat Cheese, Citrus, Spinach, Champagne Vinaigrette




Fired Roasted Prime Rib

Garlic Mashed Potato, Asparagus, Thyme Jus, Cream Horseradish


Pan Seared Skuna Bay Salmon

Artichoke Couscous, Sautéed Spinach, Tomato Kalamata Salsa, Basil Oil


Grilled Veal Chop

Rosemary Potato Galette, Asparagus, Sauce Perigeuex, Cold Fried Onions


Truffle Mushroom Lasagna

Add shrimp or scallops to any of the above entrees $10



Chocolate Mousse with Fresh Berries


Caramel Apple Cheesecake




Guest Chef Night

Bistro 7 & INVITE YOU TO…

A Guest Chef Night

featuring the world famous tacos of Katie & Chris Coombs who will be sharing their secret recipe!



(775) 851-9463

BISTRO 7 7111 S. Virginia St, Suite B




Bistro 7 Mother’s Day Brunch 2013


Assorted Breakfast Pastries and Fruit 6

Deviled Eggs “free range” Reno Egg Farm eggs with a spicy kick 7

Thai Chili Shrimp Cocktail 14

White Truffle Mac and Cheese 12

Tomato Brie Soup 6/8

House Salad shallot-tarragon vinaigrette 8

Caesar Salad 8

BLT Wedge Salad crisp iceberg, bacon, grape tomato, creamy blue cheese 10

Beet Salad shaved fennel, citrus, tarragon vinaigrette 10


Bigger Plates

Eggs Benedict English muffin, capicola, poached eggs, Hollandaise, B7 home fries 15

Crab Benedict sourdough baguette, Maryland blue crab, poached eggs, Choron, B7 home fries18

Frittata house salad or B7 home fries 14

Frittata Styles: Spinach, Red Pepper, Artichoke Heart and Gruyere/ Italian Sausage, Potato, Caramelized Onion, Mozzarella

Chorizo and Egg Scramble cheddar and jack cheeses, potato, caramelized onion, warm tortillas 15

Apple Stuffed French Toast orange Syrup 15

Cobb Salad bacon, hardboiled egg, red onion, pine nuts, tomato, blue cheese, avocado, chicken, avocado 14

B7 Bistro Burger bacon, white cheddar 16

Pasta Piccata grilled chicken breast, capers, tomato, mushrooms, garlic white wine sauce, housemade pasta 15

Lamb Chops potato and leek galette, haricot vertes, bitter orange marmalade, toasted walnut dust 29

Steak Frites CAB Top Sirloin parmesan truffle fries, Béarnaise 21

Grilled Atlantic Salmon squash and roasted pepper sauté, linguini, meyer lemon beurre blanc 24


Desserts 8

Chocolate Tart almond crust, chocolate mousse, chocolate ganache, strawberry white balsamic sauce 

Butterscotch Pudding caramel, smoked Maldone sea salt

Strawberry Shortcake 


Easter Menu

Bistro 7 Easter Brunch Menu 2013


Children’s Easter Brunch Menu $8 (12 and under) available


Assorted Breakfast Pastries and Fruit 6

Deviled Eggs “free range” Reno Egg Farm eggs with a spicy kick 6

Dungeness Crab Cakes lemon-garlic aioli, mixed greens 14

White Truffle Mac and Cheese 12

Tomato Brie Soup 6/8

House Salad shallot-tarragon vinaigrette 8

BLT Wedge Salad crisp iceberg, bacon, grape tomato, creamy blue cheese dressing 10

Beet Salad shaved fennel, citrus, tarragon vinaigrette 10



Eggs Benedict English muffin, capicola, poached eggs, Hollandaise, B7 home fries           15

Crab Benedict sourdough baguette, Maryland blue crab, poached eggs, Choron, B7 home fries 18

B7 Eggs Cream cheese & Chive bacon, Toast, B7 Home Fries 13

Frittata house salad or B7 home fries 14

Chorizo and Egg Scramble cheddar and jack cheeses, potato, caramelized onion, warm tortillas 15

Apple Stuffed French Toast orange syrup 15

House Cured Salmon Gravlax hardboiled egg, red onion, capers, tomato, garlic and dill cream cheese, mini bagels 18

Breakfast Kale Salad crostini, fresh mozzarella, mushroom duxelle, bacon, fried egg, basil oil 14

Grilled Asparagus Salad poached eggs, fried prosciutto, heirloom balsamic, grilled crostini                                    16

B7 Bistro Burger bacon, white cheddar 14

Dijon-Brown Sugar Glazed Berkshire Ham scalloped potato, asparagus, apricot chutney           22

Grilled Lamb Chops creamy polenta, sautéed rapini, baby carrots, sour cherry demi                                                                   31

Steak Frites CAB Top Sirloin parmesan truffle fries,Béarnaise 21

Pan Seared Scottish Salmon sundried tomato and artichoke risotto, basil crème fraiche, grilled zucchini 24



Olive Oil Cake drizzle of rosemary syrup

Chocolate Ganache Cake white chocolate mousse, hazelnut sabayon

Butterscotch Pudding caramel, smoked Maldone sea salt

Apple Cherry Cobbler oatmeal streusel, vanilla ice cream



Guest Chef Night with Cassell von Baeyer

Black Rice with Scallions and Sweet Potato

Yield: Makes 4 servings

3/4 cup Chinese black rice* 1 1/2 cups water 3/4 teaspoon salt 2 tablespoons vegetable oil 1 bunch scallions, chopped (3/4 cup) 1 tablespoon minced peeled fresh ginger 1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice

Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.

While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.


Cumin-Roasted Potatoes with Smoked Salmon

Yield: Makes 24

2 lemons 1/2 cup water 4 teaspoons coarse kosher salt 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil

1/2 cup crème fraîche or sour cream 1 teaspoon (packed) minced fresh dill 1 teaspoon (packed) minced fresh cilantro

2 tablespoons olive oil, divided 1 1/2 teaspoons coarsely crushed cumin seeds 12 small fingerling potatoes, halved lengthwise (about 14 ounces)

3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips 1 ounce caviar (OPTIONAL) Small fresh dill sprigs

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least .

Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

 Miso Glazed Sea Bass

Yield: Makes 4 servings

2 tablespoons (fermented soybean paste; not sweet or labeled “saikyo”) 1 1/2 teaspoons sugar 1 teaspoon fresh lemon juice 1/2 teaspoon water

1/8 teaspoon black pepper 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)

Garnish: lemon wedges

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.

Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Broil 5 to 6 inches from heat until fish is just cooked through 8 to 12 minutes.


Truffled Wild Mushroom Lasagna

Yield: 8 servings


1 tablespoon olive oil 2 cups thinly sliced leek 8 garlic cloves, thinly sliced 3/8 teaspoon salt, divided 7 cups sliced cremini mushrooms (about 1 1/2 pounds), divided 4 cups sliced shiitake mushroom caps (about 1 pound) 2/3 cup Côtes du Rhône or other fruity red wine 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh sage 3 tablespoons white truffle oil 1 teaspoon black pepper, divided

2 1/2 cups milk 1 bay leaf 2 tablespoons butter 3 1/2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 2 cups ricotta cheese 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon grated lemon rind Cooking spray 8 ounces precooked lasagna noodles 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation 1. Heat olive oil in a large Dutch oven over medium-high heat. Add leek, garlic, and 1/4 teaspoon salt; sauté 2 minutes. Add 4 cups cremini mushrooms and shiitake mushrooms; sauté 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 1/2 teaspoon pepper. 2. Combine milk and bay leaf in a heavy saucepan; cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve into a bowl; discard bay leaf. Set aside. 3. Melt butter in saucepan over medium heat. Add remaining 3 cups cremini mushrooms; sauté 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly; gradually add milk. Bring to a boil; reduce heat, and simmer 8 minutes or until thick. Stir in remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. 4. Preheat oven to 350°. 5. Combine ricotta, parsley, lemon rind, and remaining 1/4 teaspoon black pepper in a bowl. Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups mushroom mixture. Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan. Arrange 3 noodles over cheese. Top with 1 cup ricotta mixture. Repeat layers once with 3 noodles, 2 cups mushroom mixture, 1/4 cup mozzarella, 1/4 cup Parmesan, 3 noodles, and 1 cup ricotta (dish will be very full); spread remaining sauce over top. Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Remove from oven; increase oven temperature to 450°. Uncover the lasagna, and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan; bake an additional 10 minutes or until golden brown.



Osso Buco – makes 4 servings

Basic Tomato Sauce – Makes 4 cups. Can be kept in fridge for 1 week frozen for 6 months.

3‐4 Tbl EVOO 1 sweet onion 1⁄4 inch dice 4 cloves garlic sliced paper thin 3 Tbl fresh Thyme 1⁄2 Medium Carrot finely shredded on micro plane 2 x 28 oz cans whole tomatoes (preferably san marzano) Salt to taste

Heat olive oil over med heat. Add onion and garlic and cook until soft and light golden. Add thyme and carrot and cook until carrot is soft. Add tomatoes with juice and bring to boil. Lower heat and simmer 30 mins.

Osso Buco

4‐ 3” thick OSSO BUCO (3.5‐4 LBS) Salt and pepper 6 Tbl EVOO 1 medium carrot cut into 1⁄4” inch rounds 1 sweet onion but into 1/2” dice

1 rib celery cut into 1⁄4” dice 2 Tbl chopped fresh thyme 2 cups BASIC TOMATO SAUCE 2 cups chicken stock (plus more if needed) 2 cups dry white wine

Preheat oven to 375. Season osso buco all over with salt and pepper. Heat EVOO in dutch oven until smoking. Brown meat on all sides 12‐15 mins. Set aside. Add carrots, onion, celery and thyme to pot and cook stirring until golden brown and slightly softened. Add Basic Tomato Sauce, stock and wine and bring o boil. Place meat back in pot making sure they are submerged at least halfway (add stock if necessary). Tightly cover pot and place in over to cook for 2‐2.5 hours until meat is falling off the bone. Let stand for 10 mins before serving.

Top with Gremolata

Mix together: 1⁄2 c finely chopped Italian parsely 1/3 cup toasted pine nuts Grated zest of one lemon


Roasted beet, feta, pine nut salad

Yield: Makes 6-8

Dressing: 2 tablespoons cider vinegar 1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain) 1/4 teaspoon black pepper 3/4 teaspoon salt 5 tablespoons olive oil

Mixed spring lettuce or baby greens 6 small-medium beets roasted (~3 large) 1⁄2 crumbled feta 1⁄4 toasted pine nuts

Optional: 2-3 naval and/or blood arranges sectioned Or 2 medium onions caramelized

Roast beets with a coating of EVOO and a sprinkle of salt and pepper in tin foil until tender. Cool and skin.

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Toss greens with a bit of dressing. Toss beets (and oranges or caramelized onions) with a bit of dressing. Place beets on top of greens and sprinkle with pine nuts and feta.

Caramel Chocolate Tart Makes ~ 16‐18 ‐ 3” tarts Crust:

1.5 cups flour 1⁄4 cup dutch process unsweetened cocoa powder 1⁄4 tsp kosher salt 1⁄2 cup (One stick) unsalted butter cubed and softened 1⁄2 cup powdered sugar 2 egg yolks at room temp 1⁄2 tsp vanilla extract

Preheat oven to 350. Combine flour, cocoa and salt and set aside. Cream the butter and powdered sugar in large bowl until pale and fluffy, mix in yolks and vanilla. Mix in dry ingredients (don’t over mix). Press into into fluted tart pans (preferably with removable bottoms) and chill for 30 mins. Prick the shell all over with fork and bake until cooked through 10‐20 mins depending on tart size. Let cool on a rack.

Caramel Filling

2 cups sugar 1⁄4 light corn syrup 1/2 cup unsalted butter (1 Stick) 1⁄2 cup heavy cream 2 Tbl crème fraiche

Chocolate Ganache Glaze

1⁄2 heavy cream 3.5 oz extra bittersweet chocolate chopped (good quality like Tcho)

Pinch of sea salt – fleur de sel or lavender sea salt

For caramel filling: Put 1⁄2 cup of water in large sauce pan. Add sugar and corn syrup and cook over medium high heat swirling the pan occasionally until you reach a dark amber caramel. Remove from heat and immediately whisk in butter, cream and crème fraiche until smooth. Divide the caramel among the tarts shells while still warm (or reheat in micro or over low heat until pourable). Let sit until caramel is set (about 45 mins).

Granache: Bring cream to boil and pour over the chocolate. Let sit for 2 mins then whisk until smooth. Pour glaze over the caramel filling into each tart. Let set at room temp for at least 2 hours before serving.

Sprinkle with sea salt just before serving.

Thanks for visiting!

Welcome to the Bistro 7 blog! Bistro 7 is located in Reno, Nevada and serves modern American cuisine in a hip and comfortable environment. Bistro 7 also houses an extensive wine collection and a master cocktail mixologist.

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