After Dinner Menu | Wine List | Specialty Bar Beverages
fried green tomatoes 8| creole remoulade, spring greens
prickley pear pork belly 11| black bean puree, granny smith apples, cilantro, fresno chili pepper
crab cakes 10| black bean & corn salsa, creole remoulade
smoked salmon stack 9| potato cake, onion confit, crème fraiche
calamari 8| thai-lime herb & roasted red pepper sesame-soy sauces
brie en croute 8| puff pastry, toasted spinach, candied pecans, strawberry-smoked jalapeno jam
bruschetta 7| roma tomato, garlic, basil, parmsan, provolone
seared tuna 12| seared rare, jicama slaw, chinese mustard
roasted poblano 6| roasted poblano pepper, corn, cilantro, cream
spicy black bean 5| black beans, pico de gallo, chipotle
tomato-basil 6| roma tomatoes, garlic, basil, cream
spinach salad 6| blueberries, candied pecans, blue cheese, blueberry vinaigrette
spring salad 6| mixed greens, hearts of palm, croutons, choice of homemade dressing
classic caesar 5| romaine, croutons, parmesan crisp
crawfish salad 13| crunchy crawfish, romaine, calamata olives, bacon, artichokes hearts, feta, cilantro-buttermilk dressing
steak salad 16| mixed greens, bleu cheese crumbles, toasted almonds, carrots, fried onion strings, water chestnuts, sesame-ginger dressing
southwest quail caesar 15| 2 bacon wrapped smoked quail, romaine, black bean & corn relish, tobasco croutons, caesar dressing
homemade dressings | honey-lime vinaigrette, blue cheese dressing, blueberry vinaigrette, sesame-ginger, cilantro-jalapeno buttermilk, caesar, honey mustard
billie holiday 14| fettuccini, chicken, cilantro cream, roasted peppers, mushrooms
miles davis 15| angel hair, shrimp, zucchini, fresco sauce
louis Armstrong 16| penne, shrimp, scallops, bacon, corn-black bean relish, tomato cream
sasparilla chop 22| rootbeer brined, pecan smoked, rootbeer BBQ sauce, red skin potatoes, veggies
chicken shiloh roulade 17| smoked gouda, tasso ham, sun-dried tomato compote, basil butter, potato cakes, veggies
mixed grill 24| beef tenderloin medallion, bacon wrapped quail, smoked goose breast, venison sausage, hunter’s sauce, garlic mash, grilled zucchini
filet mignon 24| red wine peppercorn demiglace, garlic mashed potatoes, asparagus
braised pork cheeks 22| pepperjack grits, guacamole, tortilla strips, ancho-citrus jus
south texas quail 17| pecan smoked, bacon wrapped, ancho paint, cilantro rice, avocado, grilled zucchini
beef medallions 23| tenderloin, onion confit, hunter’s sauce, potato cakes, veggies
roquefort crusted fish 19| basil butter, mushroom risotto, asparagus
blackened rainbow 20| farm-raised trout, creole meuniere sauce, red potato hash
chili salmon parcel 21| ancho rubbed, banana leaf wrapped, mango salsa, spicy black beans, cilantro rice
tuna 22| sesame seed crust, green chili jam, ancho paint, grits, jicama slaw
epicurus 15| soy-roasted pepper portobello mushroom, asparagus, quinoa tabouile
veggie relleno 16| shiner-cornmeal battered, cheese, black bean & corn relish, cilantro rice, tomatillo sauce
pepperjack grits
garlic mashed potatoes
rosemary-garlic red skins
mushroom risotto
potato cakes au gratin
cilantro rice
asparagus
zucchini fresco
mixed vegetables
grilled zucchini
Executive chef | Jason Miller
Sous chef | Richie Gill
SHILOH’S BAR & BISTRO | 2 WEST SIDE SQ. | MACOMB, IL 61455 | 309.833.JAZZ |
SHILOHSBISTRO.COM
18% gratuity will be added to parties of 10 or more