Executive Chef Justin Shannon is finally ready to debut his NEW Bentley’s Bistro menu. After many weeks of reconfiguring the kitchen, training the staff, selecting the proper china, pots and pans, it's finally up and ready. And what a menu it is! At a recent pre-tasting by a group of Bentley's key players, the entire menu was tested, critiqued and well... devoured. It was like a 16 course-tasting menu at a five star restaurant, although this food is in no way intimidating and is very reasonably priced!

From the lightest crispy Calamari Rings, the fall-apart Duck Confit and seriously caramelized seared Sea Scallop, to the Fried Asparagus wrapped in the thinnest of pastry sheets, the appetizers were stunning and just the beginning.  And yes, he's even agreed to serve my Sweet Potato Fries!

All of the salads were presented beautifully simple.  No overdone garnishes or shocking combinations here.  Just perfect greens with simple garnishes and perfectly balanced dressings.  I've always felt that a chef's worth can be determined by his salads & dressings.  If that's true, this chef is worth plenty.  Justin's Caesar Salad has all the necessary notes I look for with none overpowering the other, and sporting the thinnest, crispiest homemade melba toasts I've tasted.  The Living Bibb Lettuce Salad did not give its life in vain.... so delicate and fresh with creamy Maytag Blue cheese and a subtle Dijon vinaigrette.  Another salad, a mound of compressed jewel-like melon cubes was so refreshing and cooling we all fought over it.

One of our favorite entrees was the free-range local Roast Chicken from Mary's Farm.  Its crackling-crisp skin and succulent flesh were so perfectly seasoned and aromatic that it disappeared in seconds. Following came an intriguing Colorado Lamb dish prepared two ways for a thick double-cut rack chop and melt-in-the-mouth slow cooked shoulder, resting on a cassoulet of flageolet and summer pole beans so good it brought a round of applause. 

There's more, lots more!  Fresh fish like the crisp-skinned Wild Arctic Char and Alaskan Halibut, also wild, plus a gorgeous Filet Mignon with onion rings, and even a Kobe Beef Burger (we'll grind our own Kobe chuck) for burger fans, a shrimp pasta and a vegetarian plate. I'm so impressed with Justin's cooking and I know you'll be too! 

Dinner is served in the Bentley’s Bistro TUESDAY through SATURDAYS from 5:00 –10:00 PM.  Come and visit for an experience like no other!

Roy Harland,

Executive Director, Culinary Services

Bentley’s Fresh Market and Bistro