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Food NewsSeptember 26, 2012 Mitch And Tonis American Bistros New Fall MenuMitch and Tonis American Bistro, featuring seasonal and local contemporary American cuisine by Chef Mitchell Sudock, introduces a new fall dinner menu utilizing local, in-season ingredients.  Appetizers Bourbon Glazed Pulled Pork 13 Sweet potato biscuit and warm bacon slaw Seafood Gumbo 15 Andouille sausage, shrimp, mussels, calamari and clams with rice Potato Pierogies 12 Braised cabbage with bacon onion sour cream Pastas Pumpkin Ravioli Half 12/ Full 22 Cauliflower and hazelnuts with balsamic brown butter Cavatelli Pasta 14/26 Chicken sausage, white beans, whipped ricotta and basil Vegan Zucchini Spaghetti 13/25 Red peppers, fried tofu, tomatoes, mint, basil and pistachios Main Courses Herb Roasted Free-Range Chicken 23 Mushroom, onion and ham macaroni and cheese, broccoli rabe Grilled 8-ounce Filet Mignon 38 Steakhouse home fries with mushrooms, onions and bacon with Moms Broccoli Casserole Grilled Organic Salmon Organic quinoa with golden raisin, fried cauliflower and Brussels sprouts with orange-caper aioli Mitch and Tonis American Bistro  
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