We like the rustic setting of the Blue Pear Bistro, especially the sunset-facing front porch. Small and smallish plates mean you can graze widely. Share an antipasto of prosciutto San Daniele, salami finocchiona and bresaola with fresh mozzarella and manchego, with a spread of whipped ricotta and garlic, a pesto of grilled eggplant and chick peas with mint pesto, roasted peppers and ample foccacia. Do yourself in with barbecued short ribs served over grits with a salad of watercress and radish.
At Blue Pear Bistro, we love to graze on the antipasto board while seated on the front
porch. The mignonette with the oysters is fabulous.
They’re called small plates at Blue Pear Bistro, but we like ’em just the same. Try convincing yourself of the health benefits of bacon and egg salad—it is salad, after all—with a fried soft-boiled egg and pork belly over greens and a medley of beans. We also loved the fall menu item of flakey mushroom crepes with Swiss chard and pickled chanterelle mushrooms.