Simeon’s American Bistro Ithaca menu — United States

These fresh oysters from Rustico Bay, Prince Edward Island, feature a sweet, briny flavor with a smooth mineral finish.

These fresh oysters from the Damariscotta River in Maine offer a medium level of salinity with a clean, creamy finish.

These oysters from Cotuit Bay, Massachusetts, feature a moderate saltiness and a distinctly sweet finish.

A chilled half Maine lobster served with cocktail sauce and a cognac-mustard dipping sauce.

Four large, chilled poached shrimp served with a side of cocktail sauce and a tangy cognac-mustard sauce.

This chilled seafood platter features six oysters, a half Maine lobster, and six jumbo poached shrimp, served with cocktail sauce, lemon, black pepper mignonette, cognac-mustard sauce, and fresh horseradish.

This chilled seafood platter features twelve oysters, two half Maine lobsters, and twelve jumbo poached shrimp, served with cocktail sauce, lemon, black pepper mignonette, cognac-mustard sauce, and fresh horseradish.

A selection of Castelvetrano, Kalamata, and Cerignola olives marinated in garlic, herbs, and citrus zest, served with a side of cottage bread.

A crunchy mix of pickled cauliflower, carrots, pepperoncini, and red onions.

Crispy house-made potato chips served with a warm, melted cheese dipping sauce.

Crispy Brussels sprouts tossed with smoked bacon, pickled mustard seeds, Fresno peppers, and a maple-mustard vinaigrette.

This is our chef's daily selection of freshly prepared soup.

• Cup$8
• Bowl$12

Fresh North Atlantic mussels served with a side of grilled bread.

Steamed mussels served in a white wine and garlic parmesan butter sauce.

A savory tomato broth infused with garlic butter, white wine, and a touch of red pepper flakes.

Tender beef, pork, and veal meatballs served over creamy polenta with marinara sauce and a drizzle of pesto oil.

A creamy chickpea dip served with Kalamata olives, cucumber, roasted red peppers, feta cheese, and warm naan bread.

Crispy, deep-fried risotto balls filled with Parmesan cheese, served with marinara sauce, Pecorino Romano, and basil oil.

A creamy blend of spinach, artichoke, and aged Gruyère cheese served with toasted bread slices and house-made potato chips.

A curated selection of three artisanal cheeses and three varieties of cured meats.

This salad features a creamy burrata cheese served over a bed of baby arugula and radicchio with roasted peppers, cherry tomatoes, pickled red onions, balsamic vinaigrette, and a nut-free basil pesto.

A crisp romaine lettuce salad topped with savory white anchovies, shaved Parmesan cheese, and crunchy garlic croutons.

• Half$8*
• Full$16

A crisp wedge of iceberg lettuce topped with chopped bacon, fresh tomatoes, pickled red onions, and blue cheese dressing.

• Half$9*
• Full$18

A fresh garden salad featuring field greens, cucumber, carrot, tomato, and pickled red onion, served with an herb vinaigrette.

• Half$8*
• Full$16

Freshly sliced potatoes fried until golden and crispy.

Bitter broccoli rabe sautéed with garlic and topped with sharp Pecorino Romano cheese.

Golden-fried potato wedges topped with tangy pickled mustard seeds and fresh, mildly spicy Fresno peppers.

A smooth, porridge-like dish made from boiled cornmeal, often enriched with butter or cheese.

A 14-ounce USDA Prime ribeye steak served with roasted potatoes, broccolini, and a peppercorn sauce.

A 12-ounce USDA Prime strip steak served with house-cut fries, fresh arugula, and a classic red wine reduction sauce.

Cavatelli pasta tossed with chopped rapini, cherry tomatoes, and preserved lemon in a garlic white wine butter sauce.

This slow-braised beef short rib is served with creamy polenta, sautéed rapini, and a Chianti wine reduction.

This ginger-soy glazed salmon is served with miso-whipped potatoes, bok choy, carrots, green beans, and toasted sesame seeds.

This dish features breaded chicken topped with melted cheese and tomato sauce, served alongside house-made linguine with sautéed greens, tomatoes, garlic, and olive oil.

House-made rigatoni pasta served with sweet fennel sausage, chopped rapini, and a creamy tomato-vodka sauce.

This creamy Italian rice dish is prepared with porcini mushrooms, truffle oil, local shiitake mushrooms, roasted carrots, baby peas, caramelized fennel, and Pecorino-Romano cheese.

This dish features bay scallops, crab meat, and shrimp baked in a four-cheese gratin with oven-dried tomatoes, shallots, and chives.

Corkscrew pasta baked in a rich blend of four cheeses.

A blend of short rib, brisket, and chuck beef topped with cheddar, lettuce, and tomato, served on a brioche bun.

This sandwich features a sushi-grade tuna patty topped with sweet Thai slaw and spicy sriracha mayonnaise, served on a sesame seed roll.

This sandwich features grilled chicken, applewood smoked bacon, lettuce, tomato, and a nut-free basil pesto mayonnaise served on toasted ciabatta bread.

This sandwich features fresh mozzarella, tomato-onion jam, nut-free basil pesto, and balsamic-dressed arugula served on ciabatta bread.