Bourbon Glaze Salmon with Faroe Pilaf.
Contributed
Italian steakhouse Bistecca, located inside Hotel Ardent in downtown Dayton, has announced all-new breakfast, brunch, lunch, dinner and dessert menus for fall and winter.
Guests can expect an earthy vibrancy within the varied selections.
“This fall menu is inspired by the flavors and traditions that make autumn such an exciting season for chefs,” said Bistecca Executive Chef Jacob Rodibaugh. “We’ve incorporated ingredients like wild mushrooms, root vegetables, squash, braised meats, fresh herbs and warming spices into dishes that reflect both classic Italian cuisine and modern steakhouse dining. I’m most excited about introducing guests to combinations they may not expect while still delivering the comfort and hospitality they know from Bistecca.”
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Bistecca’s new seasonal menus include:
Breakfast and Brunch
Roasted Pumpkin Toast featuring toasted sourdough, pickled shallots, mascarpone, candied walnuts and a poached egg with Calabrian hot maple.
Steakhouse Breakfast Bowl featuring 4-ounce bavette steak, Tuscan spice, two farm-fresh eggs, roasted root vegetables, pesto aioli and fried leeks.
Butternut Squash Benedict featuring an English muffin, roasted butternut squash, baby spinach and cranberry hollandaise.
Wagyu Burger featuring seasoned ground wagyu beef, fontina, bacon, arugula, tomato and pesto aioli on a brioche bun.
Lunch
Butternut Squash Burrata featuring roasted squash, fried sage, pomegranate seeds, Tuscan spice and grilled bread.
Winter Pear Salad featuring baby arugula, kale, poached Bosc pear, pickled grapes, Gorgonzola, candied walnuts, pumpkin seeds and white balsamic vinaigrette.
Winter Pear Salad.
Contributed
Dinner
Pistachio-crusted Rack of Lamb featuring red wine reduction, pomegranate salsa, pomegranate molasses and sautéed broccoli rabe.
Maple Bourbon Glazed Salmon featuring chargrilled Faroe Island salmon and cranberry farro pilaf.
Lamb Ragout.
Contributed
The overall menu particularly reflects how inspirational fall can be.
“As a chef, fall is one of the most inspiring times of the year,” Rodibaugh said. “Our new menu reflects everything I love about the season: robust flavors, comforting textures and ingredients at their absolute peak. We’ve taken inspiration from Italy’s autumn harvest and paired it with the premium steaks and hospitality that define Bistecca. I’m especially excited for guests to experience the creativity and passion our culinary team has poured into every dish.”
If You Go
What: Bistecca
Hours: Breakfast is served from 6:30 to 10:30 a.m. Monday through Friday; brunch 7 a.m. to 1:30 p.m. Saturday and Sunday; lunch 11 a.m. to 1:30 p.m. Monday through Friday; and dinner from 4:30-10 p.m. Sunday through Thursday and 4:30 p.m.-11 p.m. Friday and Saturday.
Location: 137 N. Main St., Dayton
More info: bisteccadayton.com
FYI: Bistecca hosts a Negroni Hour from 4:30-6:30 p.m. Monday through Saturday where guests can try the signature Flywheel Negroni concocted by the bar’s vintage device through a series of steps resembling a Rube Goldberg machine.
Russell Florence Jr. covers life and culture in the Dayton region. Email him at russell.florence@coxinc.com
Dining and Cooking