SALADS + SOUPS L A M Y ’ S N O . 5 B I S T R O & B A R FALL/ WINTER PASTAS STARTERS FALL/WINTER 2025 MAINS HANDHELDS all handhelds are served with bistro fries SIDES fries 5, garlic parmesan fries 8, sweet potato fries 6, garlic toast points 6, side pasta 6, brussels sprouts 7, haricot verts 6, asparagus 7, broccolini 7 18% gratuity added to tables of 6 or more or tickets over $200 spilt plates add 15% to plate cost due to extra ingredients NO. 5 BURGER 1/2 lb angus beef patty, provolone, LTO, bacon onion jam, garlic aioli 17 HOUSE SALAD spring mix, parmesan, breadcrumbs, red onion, pepperoncini, roasted tomatoes, house italian vinaigrette half 7 / whole 13 CHICKEN CAESAR SALAD half, no chicken 5 / whole 15 NO. 5 ALFREDO 16 SEAFOOD RAVIOLI 25 FLANK FRITES 8oz hand cut USDA Prime flank steak with lemon-peppercorn sauce & bistro fries served with a side salad 25 SALMON maple dijon glazed salmon with spinach & roasted root vegetables 25 CAJUN PASTA 19 GOAT CHEESE CROQUETTES 14 SPINACH ARTICHOKE DIP 12 TOASTED MUSHROOM RAVIOLI 13 CRAB CAKES 15 PRALINE PEAR SALAD sliced pear, toasted praline walnuts, spring mix, crispy fried shallots, craisins, honey dijon balsamic dressing 15 FRENCH ONION cup 6 / bowl 10 SEAFOOD BISQUE cup 7 / bowl 11 TURKEY APPLE BRIE turkey, bacon, brie, caramelized apples, and house made apple butter on toasted wheatberry 15 CHICKEN PARM 25 LINGUINI ALLA NORMA (V) 17 fried eggplant and red sauce À LA CARTE grilled chicken 7, fried +2 salmon 12 shrimp 9 steak 14 PESTO CHICKEN SANDWICH pesto marinated grilled chicken, provolone, tomato, red onion, prosciutto, and sun dried tomato aioli on toasted focaccia 16 SNAPPER blackened red snapper served over cajun risotto with chorizo 26 RIBEYE 12oz USDA Prime ribeye with loaded brussels sprouts and red wine butter 39 NY STRIP served oscar style with lump crab and asparagus 34 ROAST PORK HOAGIE braised pork loin, sliced thin and served on a toasted hoagie roll with provolone, topped with garlic broccolini & peppadews 16 FRENCH ONION STEAK SANDWICH marinated flank steak with provolone, sautéed onions and white steak sauce on a roll 19