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Mio Bistro Mobile in Dorset
Overview
Restaurant Hours
Monday
Closed
Tuesday
Closed
Wednesday
Closed
Thursday
11:00 am
Saturday
11:00 am
Menu
Red Wines
Rose Wines
White Wines
Main Courses
Dessert Wines
Soups and Appetizers
Champagne and Aperitifs
Domestic and Imported Beers
Antica Sosta
sweet Italian sausage, roasted asparagus, roasted fresh fennel, mio 3-cheese blend & tomato sauce
20.00
Pepperoni & Cheese
Pepperoni, mio 3-cheese blend & tomato sauce
19.00
Mushroom Freak
A 3-mushroom blend, fontina cheese, mio 3-cheese blend, mushroom puree & white truffle oil drizzle
21.00
Tuscan Veggie
Roasted garlic puree, goat cheese, mio 3-cheese blend, artichoke hearts, spinach & red sauce
20.00
Brie Happy
Caramelized onions, brie, fig puree, mio 3-cheese blend & portobello mushroom
20.00
Mio Chicken & Prosciutto
Organic free bird chicken breast, prosciutto, mio 3-cheese blend, red sauce & gorgonzola
23.00
Roasted Portobello
Roasted portobello mushrooms, caramelized onions, mio 3-cheese blend & tomato sauce
18.00
Spicy Shrimp & Broccoli
Shrimp tossed in fire-roasted tomato & basil pesto, mio 3-cheese blend, broccoli & tomato sauce
23.00
Four-Cheese
Cheddar, mozzarella, provolone, aged parmigiano & tomato sauce
Red Wines
(Continued)
Chianti, Natio 2007 Italy
32.00
Shiraz/Cab/Merlot, Henry's Drive Pillar Box Red
2006 Australia
32.00
Cabernet Sauvignon, Owen Roe, Sharecroppers
2007 washington
34.00
Zinfandel, “Old Vines,” Sobon Organic 2006 Oregon
34.00
Cab/Merlot/Syrah, Triennes 2004 Provence, France
36.00
Pinot Noir, Willakenzie Estate 2006 Oregon
42.00
Syrah, Owen Roe, Ex Umbrus 2007 Washington
45.00
Bordeaux, Chateau Coutet, Grand Cru 2005 France
45.00
Pinot Noir, O’Reillys 2007 Oregon
45.00
Cabernet Sauvignon, Starmont Merryvale 2005 Napa Valley
48.00
Syrah, P&v, Jaboulet, Crozes Hermitage 2006 France
52.00
Cab/Merlot/Malbec/Franc, “Red,” Hendry Vineyard
2004 napa valley
60.00
Merlot, Champoux Vineyard Sineann 2006 Oregon
60.00
Pinot Noir, Schindler Vineyard Sineann 2007 Oregon
65.00
Cab/Merlot/Franc, Walla Walla, Owen Roe
2005 washington
65.00
Bordeaux-Style Red, Owen Roe
2006 yakima valley, oregon
75.00
Chateauneuf-Du-Pape, Domaine Grand Veneur
2006 france
105.00
Rose Wines
Chateau Grande Cassagne 2007 France
9.00
Glass
32.00White Wines
Pinot Grigio, Porta Sole 2007 Italy
6.00
Glass
22.00
Pinot Gris, O’Reillys 2007 Oregon
8.00
Glass
30.00
Chardonnay, Mirth 2007 Oregon/Washington
8.00
Glass
30.00
Sauvignon Blanc, Clos Lachance France
9.00
Glass
32.00
Chardonnay, Michel Laroche 2007 France
9.00
Glass
32.00
Pinot Grigio, Alverde 2007 Italy
24.00
Viognier, Cline Cellars 2006 Sonoma County, California
26.00
Picpoul De Pinet, Hughes Beaulieu 2006 France
32.00
Sauvignon Blanc, “Eleanor of Acquitaine,” Yorkville Cellars 2006 California
40.00
Chardonnay, Sonoma Coast Vineyards 2005 California
62.00
Main Courses
Braised Lamb Shank
Jamison farm lamb shank, slow-braised in red wine & a soffritto, served w/ yukon goldmashed potatoes & mixed greens
28.00
Black Angus Strip Steak
pan-seared, certified black angus strip steak, served w/ French fries & mixed greens, topped w/ bleu cheese or sauteed mushrooms
26.00
Pork Tenderloin
Pork tenderloin, lightly dusted w/ a yellow curry & pan-seared in an apple cider & cranberry reduction, served w/ yukon gold mashed potatoes & mixed greens
20.00
Free Bird Statler Chicken Breast
Pan-seared, stuffed statler chicken breast prepared in a style which will vary w/ the seasons & the chef’s whim (ask your server)
23.00
Organic Scottish Salmon
Pan-seared salmon filet finished in a fresh garlic & ginger tamari glaze, served w/ a wheat berry/red rice blend & mixed vegetables
24.00
Thai Red Snapper
Filet of red snapper w/ a mild green curry sauce, served w/ a wheat berry/red rice blend & mixed vegetables
24.00
Tuscan Fettucine
Fettucine in a cheddar & parmesan cream sauce w/ fire-roasted tomatoes, prosciutto, & spinach
17.00
With chicken
19.00With shrimp
21.00Dessert Wines
Icewine, Selaks 2006 Marlborough, New Zealand
5.00
Glass
32.00Soups and Appetizers
Mio Soup Du Jour
Soup using seasonally available ingredients
French Onion Soup
classic French onion soup w/ rupert rising croutons, swiss & gruyère cheese
7.00
Mixed Green Salad
Mixed greens & grape tomatoes w/ a maple vinaigrette
5.00
Beet Salad
Mixed greens w/ beets, warm goat cheese fritters, dried cranberries, & house-made candied walnuts, w/ a fresh herb vinaigrette
11.00
Wild Shrimp & Avocado Salad
Pan-seared, wild tiger shrimp, avocado, & freshly made salsa on mixed greens
14.00
Prince Edward Island Mussels
Fresh mussels cooked in a white wine, saffron, tomato, & fennel broth
12.00
Sesame-Encrusted Scallops
fried diver scallops encrusted w/ white sesame seeds, served on sweet potato puree w/ seaweed salad & Thai peanut sauce
13.00
Champagne and Aperitifs
Prosecco, Val D’Oca
sparkling white wine, Italy
9.00
Glass
34.00
Mio Paradiso Prosecco & Fruit Sorbet Cocktail
Glass
10.00
Schramsberg Brut Rose 2005 California Bottle
45.00
Schramsberg Brut Blanc De Noir 2005 California Bottle
45.00
Bollinger Special Cuvee Brut France
Half bottle
44.00Glass
88.00Domestic and Imported Beers
Amstel Light Dutch Lager, Amsterdam
3.50
Blue Moon Belgian White
3.50
Beck Na Non-Alcoholic, Germany
3.50
Stella Artois Lager, Belgium
4.00
Wolaver's IPA Organic, Vermont
4.00
Wolaver's Brown Ale Organic, Vermont
4.00
Guinness Stout Ireland 16 Oz
6.00
Sapporo Lager, Japan 22 Oz
7.50