ABOUT THE CHEF

Owner and chef, Christopher Bireley is a Vero Beach native who has been honing his
culinary skills for over 20 years. He has traveled the world preparing exotic cuisines in the
West Indies, northern Italy, Ireland and domestically in well-known foodie destinations
such as Napa Valley and Charleston. Chef Bireleys creations here at Osceola Bistro are
prepared with the purest and freshest ingredients available. In an effort to reduce our
carbon footprint and to support our local economy, Chef Bireley searches for and uses
fresh local food as much as possible. Enjoy.
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APPETIZERS
Fritto Misto Market
Seasonal seafood special mixed with lemon, capers, garden fresh Italian parsley fried and
and served with a tarragon aioli dipping sauce

Homemade Blue Cheese Chips 9

Crispy hand-cut potato chips drizzled with warm blue cheese

Salmon Gravlax 10
House-cured salmon, thinly sliced and garnished with capers, red onion, diced lemon confit, crme fraiche, arugula,
citrus vinaigrette and served with focaccia toast points

Bireley Family Favorite Chicken Wings 13

Ten lightly breaded wings tossed in a spicy garlic, ginger, local honey and other secret spices sauce

Tomato Mozzarella 9
Local Osceola Organic Farms micro greens, tomato, homemade mozzarella, garden fresh basil oil, balsamic glaze

Secret Recipe Crab Cakes 13

Jumbo and special blue lump crab cakes with secret spices and covered in panko bread crumbs over local
Osceola Organic Farms micro greens, served with tarragon aioli

SOUPS & SALADS

Seasonal Soup Du Jour 7 / 10
Please ask your server

Mixed Osceola Farms Organic Greens 8 / 10

Local greens, tomato, cucumber, carrot, your choice of homemade dressing

Traditional Caesar Salad 8 / 10

Romaine lettuce, shaved parmesan cheese, crumbled bacon, homemade Caesar dressing

Fellsmere Arugula Salad 8 / 10

Locally-grown arugula, cherry tomatoes, macadamia nuts, banana vinaigrette

Osceola Bistro Chicken Salad 10

Shredded chicken mixed with onions, celery, rosemary/thyme aioli, served over mixed Osceola organic greens,
Fuji apple, dried apricots, toasted almonds

Classic Cobb Salad with a twist 12

Crisp iceberg lettuce, bacon crumbles, ripe avocado, blue cheese crumbles, diced oven-roasted chicken
and turkey served with the 3 minute fried hard-boiled egg

Tuna Nicoise Salad 20

Classic nicoise salad made with 5 ounce local tuna, tomato, hard-boiled eggs, green beans, nicoise olives, sherry vinaigrette

Add protein to Mixed, Caesar or Arugula Salad:

Chicken 6 / Fish 8 / Shrimp 10 / Steak 10

Consuming raw or uncooked meat, poultry, seafood, shellfish or eggs may increase your risk of blood borne illness, especially
if you have certain medical conditions. Please notify your server if you have any dietary restrictions or food allergies.
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ENTREES

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All entrees are served with choice of potato chips, fresh fruit or potato salad. Add French fries for $1.
ENTREES
UnTraditional Eggs Benny 12
Two poached eggs over choice of salmon gravlax or black forest ham, served on grilled focaccia bread and
drizzled with homemade Hollandaise sauce

Fried Marinated Portabella Mushroom Sandwich 9

Prepared portabella mushroom topped with roasted red/yellow bell pepper, oven dried tomato, homemade mozzarella,
toasted brioche bun

Braised Short Rib Sandwich 14

Twenty-four hour marinated short rib, grilled red onion, melted gruyere swiss cheese, horseradish crme fraiche,
toasted brioche bun

Osceola Bistro Burger 10

Ground chuck and sirloin mix, lettuce, tomato, onion, toasted brioche bun

The Downtown French Dip 13

Shaved roast beef, caramelized onion, melted provolone cheese on Martis handmade baguette served with
horseradish crme fraiche or au jus dipping sauces

Marinated Chicken Sandwich 10

Chicken breast, blue cheese, bacon, lettuce, avocado aioli, brioche bun

Open Face Salmon Burger 11

Salmon patty with green onions, cilantro, red onion, ginger and teriyaki on a fried tortilla drizzled with
ponzu glaze and served with a papaya salad

Mojo-Braised Cuban Sandwich 11

Tender marinated pork, sliced black forest ham, homemade Osceola Bistro pickles, sweet mustard sauce
melted gruyere cheese

Classic Fish n Chips 13

Seven ounces of locally-caught tempura fried fresh fish, Osceola Bistros homemade tartar sauce and fries

Oven-Roasted Turkey Melt 10

Sage and thyme seasoned turkey breast, bacon, melted provolone cheese and cranberry aioli on Martis
homemade baguette served with turkey gravy dipping sauce

The OB Po Boy 14
Fresh fried Florida Gulf oysters or Florida Organic Aquaculture Fellsmere shrimp, housemade remoulade sauce and
apple slaw on Martis homemade baguette

SIDESChicken Sandwich
Buttermilk
Buttermilk fried chicken breast, melted cheddar cheese, crispy bacon, sweet chili-garlic aioli, brioche bun
13

SIDES
French Fries 3
Homemade Potato Chips 3
Fresh Seasonal Fruit 3
Sauteed Green Beans 3
Fingerling Potato Salad 3
Side Mixed Greens Salad 3

FRESH. LOCAL. FOOD.

FRESH. LOCAL. FOOD.

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DESSERTS

Ask your server for dessert specials.

Tiramisu 8

Crme Brulee 8

Local Key Lime Pie 8

Seasonal Berries with Fresh Whipped Cream 8

Carrot Cake with Baileys Irish Cream Icing 8

Flourless Chocolate Torte 8

Ice Cream 7
All ice cream is made in-house. Please ask server for flavors.

BEVERAGES
Iced or Hot Tea / Coffee 1.5
Coca Cola, Diet Coke, Sprite, Barqs Root Beer, Pink Lemonade 2
Espresso 4
Cappuccino 5

Bottles
Budweiser 4
Miller Lite 4
Coors Light 4
Heineken 5
Amstel Light 5
Red Hook 5

On Tap
Osceola Bistro Red Ale 3
Seasonal House Special 5

FRESH. LOCAL. FOOD.