Summer Menu at Bistro Ten Zero One Blends Old Favorites With Adventurous Dishes

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by Alison Eckerle Jul 2015

July 17, 2015 — A blend of exotic fare and comfort food favorites make up the new summer menu at Bistro Ten Zero One in West Palm Beach.

The menu was created by executive chef Mark Henry, who was appointed just seven months ago. He has over 30 years of experience in the kitchen and focuses on fresh, simple food and seasonal flavors.


The new summer additions include 10 new food options and six new cocktails.


Appetizers like the Head On Prawns & Grits—served with sun-dried tomatoes, chorizo and capers—nod to comfort foods classics, while the Roasted Florida Cedar Key Clams—served with garlic, fennel, fresh jalapeno, prosciutto and pineapple sage—satisfy spicy food fans.

Those wanting to feed their adventurous side must try the Octopus Artichoke Salad, which includes smoky, tender baby octopus, artichoke bottoms, red wine vinegar and parsley.


New entrees include the catch of the day, which will now be served with a fluffy oyster island mushroom risotto, confit fennel, savory sautéed greens and a sweet gastrique.

Dessert options include s’mores that you definitely won’t find around a regular campfire. The treat features peanut butter cup ice cream with a caramelized banana and a brownie complete with graham cracker crust.

The catch of the day and the s'mores are also available on the restaurant's summer prix-fixe dinner special, which includes three courses for $28. 

Bistro Ten Zero One in the West Palm Beach Marriot; 1001 Okeechobee Blvd., West Palm Beach