| Cuisine type | American | |
| Price range | $31 to $50 | |
| Neighborhood | Old Naples |
| Top tags |
|
| Cuisines | American, Fusion / Eclectic, Seafood |
| Dining style | Fine Dining |
| Phone number | +1 239 261 5821 |
| Website | www.bistro821.com |
| Dress code | Smart Casual |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Jesse Housman |
| Location | 821 5th Avenue South, Naples, FL 34102 |
| Escargot | $12.00 | Broiled in Garlic, Herb and Sun dried Tomato Butter and topped with Mini Croûtons |
| Calamari | $12.00 | Ginger-Lime and Marinara Sauces |
| Crispy Ahi Roll | $14.00 | With Triple Soy, Pickled Ginger and Wasabi |
| Brie | $15.00 | Puff Pastry, Figs and Truffle Oil garnished with Wild Mushroom Sauce |
| Bubbly Crab Dip | $14.00 | Boursin Cheese and Blue Crab Meat baked and served with Crispy Tortilla Chips |
| Mussels | $15.00 | Sautéed with Root Vegetables and Spinach finished with a Lemon Sake Sauce |
| Pulled Kurobuta Pork | $14.00 | Braised with Shiitake Mushrooms and Korean Black Garlic with Crispy Wonton Chips |
| Spring Rolls | $12.00 | Goat Cheese Spring Rolls served with a Raspberry Maple Dipping Sauce |
| Prawns | $17.00 | Two Jumbo Prawns served with a Crispy Sushi Rice Cake with a Thai Chili Sauce garnished with Crushed Peanuts |
| Chile Relleño | $15.00 | Garlic Shrimp, Spiced Beef and Mozzarella Cheese and wrapped in Pastry finished with Roasted Tomato-Chipotle Sauce |
| Alligator Quesadilla | $15.00 | Flour Tortilla filled with grilled Gator Tenderloin, Caramelized Onions, Tomato and Manchego Cheese, served with an Avocado Salsa Verde and finished with Pico de' Gallo |
| Market Tomato | $13.00 | Stacked Tomato, Hand-Made Mozzarella, Fresh Basil Leaves, garnished with Baby Greens, Sun Dried Tomato Pesto and a Balsamic Drizzle |
| Caesar | $8.00 | Romaine, Grana Padana Cheese, Croûtons and Anchovy |
| Bistro | $9.00 | Mixed Greens, Pine Nuts, Walnuts, Sun Dried Tomato, Gorgonzola Cheese, Bermuda Onion and Marinated Exotic Mushrooms finished with a Balsamic Vinaigrette |
| Nut & Berry | $9.00 | Mixed Greens, Assorted Dried Fruits, Nuts and Berries, and a Raspberry Maple Vinaigrette |
| Spinach & Gorgonzola | $9.00 | Spinach, Roasted Apple Wedges, Bermuda Onion, Macadamia Nuts and Warm Smoked Bacon Balsamic Dressing |
| Original Neapolitan | $25.00 | Angel Hair, Gulf Shrimp, Sea Scallops and Mussels Sautéed with Tomato Concasse, Basil Leaves, Garlic, Shallot and Extra Virgin Olive Oil |
| Vodka Penne | $18.00 | Penne Rigate tossed in a Creamy Vodka Tomato Sauce |
| Seafood Risotto | $27.00 | Gulf Shrimp, Sea Scallops, Littleneck Clams, and Mussels Garnished with Tomato Concasse, Basil Chiffonade and Pecorino Romano Cheese |
| Tenderloin Tips & Gorgonzola | $19.00 | Tenderloin Tips, Portabella Mushrooms and Asparagus in a Rich Brown Sauce over Penne Rigate topped with Gorgonzola Cheese |
| Risotto Caprese | $17.00 | Tomatoes, Fresh Basil, Garlic, Shallots, Hand-Made Mozzarella tossed in White Wine |
| Sea Bass | ||
| Snapper | ||
| Jumbo Prawns | ||
| Wagyu Sirloin | ||
| Lobster Tail | ||
| Tuna |
| Jumbo Day Boat Scallops | $37.00 | Seared and served with whipped Carrot and Potato Mashed and Asparagus finished with a Lemon Butter Sauce |
| Sea Bass | $41.00 | Glazed in a Miso-Sake Marinade served with whipped Carrot and Potato Mashed, Asparagus and finished with a Lemon Beurre Blanc |
| Bouillabaisse | $37.00 | Lump Blue Crab Meat, Lobster Tail, Scallops, Mussels and Chopped Clams simmered in a Lobster Saffron Broth finished with Rouille and Crostini |
| Mediterranean Style Tuna* | $35.00 | With Kalamata Olive, Prosciutto and Caper Crust, Goat Cheese Potato Cake, Spinach, Pine Nuts, finished with a Tomato Basil Beurre Blanc |
| Lobster Tail | $38.00 | 7 oz. Tail served with whipped Carrot and Potato Mashed, Asparagus and topped with drawn Butter |
| Snapper | $36.00 | Coconut, Lemongrass and Ginger crust, with Jasmine Rice and Stir-Fry Vegetables and finished with a Sweet and Spicy Thai Chili Sauce and Crushed Peanuts |
| Fresh Atlantic Salmon | $28.00 | Grilled Salmon, served with a Goat Cheese Potato Cake and Broccolini, finished with a Tomato Basil Beurre Blanc |
| Tournedos of Wagyu Sirloin* | $28.00 | Served with whipped Carrot and Potato Mashed, Asparagus and finished with an Exotic Mushroom Marsala Sauce |
| Kurobuta "Shake & Bake" Pork Chop* | $32.00 | Fresh Herbs, Smoked Bacon and Panko crust served over a bed of Mushroom Risotto and Broccolini finished with a Mustard-Peppercorn Gravy |
| Surf N Turf* | $65.00 | 8 oz. Filet and 7 oz. Tail roasted and served with whipped Carrot and Potato Mashed, Broccolini and finished with a Bérnaise, a Pinot Noir Infused Demi-Glace and Drawn Butter |
| Ribeye* | $35.00 | Grilled 16 oz. Bone-in Ribeye Steak dusted in Bistro Steak Spices and brushed with Melted Butter served with whipped Carrot and Potato Mashed and Asparagus |
| Filet Oscar* | $40.00 | 8 oz. Filet roasted served with whipped Carrot and Potato Mashed, Asparagus and finished with a Bérnaise and a Pinot Noir Infused Demi-Glace and topped with Jumbo Lump Crab Meat |
| Lamb Chops* | $43.00 | Grilled and served over Spinach and Sundried Tomato Risotto and finished with a Cognac Au Poivre |
| Duck* | $31.00 | Roasted Breast served over whipped Carrot and Potato Mashed, Asparagus, and finished with a Honey Mustard Glaze |
| Baby Back Ribs | $24.00 | Full Rack Braised in Ginger and Cola then finished with a Double Smoked Bacon-Bourbon BBQ Sauce, served with whipped Carrot and Potato Mashed Green Beans |
| Pot Roast | $25.00 | Pot Roast of Prime Beef served with whipped Carrot and Potato Mashed, Braised Carrot, Asparagus and Red Wine and Parsnip Gravies |
| Free Range Chicken | $27.00 | Stuffed with Spinach, Sun Dried Tomatoes and Goat Cheese served with whipped Carrot and Potato Mashed and Asparagus finished with an Herbed Chicken Glace |
| Lobster Tail |
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| Grilled Marinated Jumbo Prawns | $15.00 | |||||
| Lump Blue Crab Mac n' Cheese | $15.00 | |||||
| Sautéed Mushrooms | $8.00 | |||||
| Sautéed Spinach & Sundried Tomatoes | $8.00 | |||||
| Broccolini | $6.00 | |||||
| Side of Asparagus | $6.00 | |||||
| Sautéed Onions | $6.00 | |||||
| Goat Cheese Potato Cake | $5.00 |
| Bubbly Crab Dip | $14.00 | Boursin Cheese and Blue Crab Meat baked and served with Crispy Tortilla Chips |
| Mussels | $15.00 | Sautéed with Root Vegetables and Spinach finished with a Lemon Sake Sauce |
| Escargot | $12.00 | Broiled in Garlic, Herb and Sun dried Tomato Butter |
| Prawns | $17.00 | Two Jumbo Prawns served with a Crispy Sushi Rice Cake with a Thai Chili Sauce garnished with Crushed Peanuts |
| Market Tomato | $13.00 | Stacked Tomato, Hand-Made Mozzarella, Fresh Basil Leaves, garnished with Baby Greens, Sun Dried Tomato Pesto and a Balsamic Drizzle |
| Caesar | $8.00 | Romaine, Grana Padana Cheese, Croûtons and Anchovy |
| Bistro | $9.00 | Mixed Greens, Pine Nuts, Walnuts, Sun Dried Tomato, Gorgonzola Cheese, Bermuda Onion and Marinated Exotic Mushrooms finished with a Balsamic Vinaigrette |
| Nut & Berry | $9.00 | Mixed Greens, Assorted Dried Fruits, Nuts and Berries, and a Raspberry Maple Vinaigrette |
| Spinach & Gorgonzola | $9.00 | Spinach, Roasted Apple Wedges, Bermuda Onion, Macadamia Nuts and Warm Smoked Bacon Balsamic Dressing |
| Seafood Risotto | $27.00 | Gulf Shrimp, Sea Scallops, Littleneck Clams, and Mussels Garnished with Tomato Concasse, Basil Chiffonade and Pecorino Romano Cheese |
| Risotto Caprese | $17.00 | Tomatoes, Fresh Basil, Garlic, Shallots, Hand-Made Mozzarella tossed in White Wine |
| Sea Bass | ||
| Jumbo Prawns | ||
| Wagyu Sirloin | ||
| Lobster Tail |
| Sea Bass | $41.00 | Glazed in a Miso-Sake Marinade served with whipped Carrot and Potato Mashed, Asparagus and finished with a Lemon Beurre Blanc |
| Bouillabaisse | $37.00 | Blue Lump Crab Meat, Lobster Tail, Scallops, Mussels and Chopped Clams simmered in a Lobster Saffron Broth |
| Jumbo Day Boat Scallops | $37.00 | Seared and served with whipped Carrot and Potato Mashed and Asparagus finished with a Lemon Butter Sauce |
| Fresh Atlantic Salmon | $28.00 | Grilled Salmon, served with a Goat Cheese Potato Cake and Broccolini, finished with a Tomato Basil Beurre Blanc |
| Lobster Tail | $38.00 | 7 oz. Tail served with whipped Carrot and Potato Mashed, Asparagus and topped with drawn Butter |
| Ribeye* | $35.00 | 16 oz. Bone-in Ribeye Steak dusted in Bistro Steak Spices and brushed with Melted Butter |
| Filet Oscar* | $40.00 | 8 oz. Filet roasted served with whipped Carrot and Potato Mashed, Asparagus and finished with a Bérnaise and a Pinot Noir Infused Demi-Glace and topped with Jumbo Lump Crab Meat |
| Lamb Chops* | $43.00 | Grilled and served over Spinach and Sundried Tomato Risotto and finished with a Cognac Au Poivre |
| Duck* | $31.00 | Roasted Breast served over whipped Carrot and Potato Mashed, Asparagus, and finished with a Honey Mustard Glaze |
| Baby Back Ribs | $24.00 | Full Rack Braised in Ginger and Cola then finished with a Double Smoked Bacon-Bourbon BBQ Sauce, served with whipped Carrot and Potato Mashed and Green Beans |
| Free Range Chicken | $27.00 | Stuffed with Spinach, Sun Dried Tomatoes and Goat Cheese and finished with an Herbed Chicken Glace served with whipped Carrot and Potato Mashed, and Asparagus |
| NY Strip* | $39.00 | 12oz. Strip served with Fingerling Potatoes, Asparagus and finished with an Aged Cherry Balsamic Glaze |
| Tournedos of Wagyu Beef* | $28.00 | Exotic Mushroom Marsala Sauce and served with whipped Carrot and Potato Mashed, and Asparagus |
| Lobster Tail |
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| Grilled Marinated Jumbo Prawns | $15.00 | |||||
| Sautéed Onions | $6.00 | |||||
| Sautéed Mushrooms | $8.00 | |||||
| Cheese Risotto | $8.00 | |||||
| Mushroom Risotto | $12.00 | |||||
| Veggie Risotto | $12.00 | |||||
| Sautéed Spinach & Sundried Tomatoes | $8.00 | |||||
| Side of Asparagus | $6.00 | |||||
| Goat Cheese Potato Cake | $5.00 |
| Maschio, Prosecco, Brut, Italy |
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| Sophia Blanc de Blancs, Monterey County |
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| Pommery "Pop" Champagne, France | ||||||
| Extra Dry or Brut Rose |
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| Roederer Estate, Brut, Anderson Valley |
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| Moët Chandon, Imperial Brut |
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| Veuve Clicquot, Yellow Label, Brut |
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| Tattinger Brut, Millesime |
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| Perrier-Jouët, Fleur, Epernay France |
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| Veuve Clicquot La Grande Dame, France |
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| Dom Pérignon, France |
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| Montevina, White Zinfandel |
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| Mezzacorona, Pinot Grigio, Italy |
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| Vanderpump Rosé de Provence, France |
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| Jam Jar Moscato, South Africa |
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| Pine Ridge Chenin Blanc / Viognier |
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| Loosen, Dr. L Riesling, Germany |
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| Licia, Albariño, Spain |
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| Trivento, Blend, Mendoza |
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| Santa Margherita, Pinot Grigio, Italy |
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| Louis Jadot Chablis, France |
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| Discoveries, California |
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| Angeline, Chardonnay, California |
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| Cambria, Santa Maria Valley |
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| Kendall-Jackson, "Vintner's Reserve" |
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| Chalone Gavilan Chardonnay, Monterey |
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| Starmont, Chardonnay, Carneros |
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| Ferrari-Carano, Sonoma County |
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| Chalk Hill Chardonnay, Sonoma Coast |
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| Mer Soleil, Chardonnay, Central Coast, Calf. |
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| Joseph Drouhin, Pouilly-Fuissé |
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| Stag's Leap, Chardonnay, Napa Valley |
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| Rombauer Chardonnay, Carneros, California |
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| Cakebread Cellars, Napa Valley |
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| Grgich Hills, Chardonnay, Napa Valley |
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| Ponga, Marlborough, New Zealand |
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| Ferrari-Carano, Fume, Sonoma County |
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| Kim Crawford, Marlborough, New Zealand |
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| Hubert Brochard Sancerre, France |
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| Cloudy Bay, Sauvignon Blanc, New Zealand |
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| Stag's Leap Wine Cellars, Sauvignon Blanc |
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| Cartlidge & Browne Cabernet, N. Coast |
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| Annabella, 5 Red Blend, Napa |
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| B.R. Cohn "Silver Label", Sonoma |
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| Franciscan "Oakville Estates", Napa |
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| Starmont, Cabernet, Napa |
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| Heitz Cellars, Cabernet, Napa |
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| BR Cohn, Olive Hill, Sonoma |
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| Burgess, Cabernet, Napa |
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| Jordan, Cabernet, Alexander Valley |
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| Pine Ridge, Napa, Rutherford |
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| Heritance Beckstoffer Georges, Cabernet |
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| Silver Oak, Alexander Valley |
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| Joseph Phelps, Cabernet, Napa |
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| Swanson Vineyards Alexis, Napa |
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| Cakebread Cellars, Napa Valley | when available |
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| Caymus, Cabernet, Napa |
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| Far Niente, Cabernet, Napa |
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| Silver Oak, Napa | when available |
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| Caymus, Special Selection, Napa |
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| Joseph Phelps Insignia, Napa |
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| Opus One, Napa | when available |
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| Charles Smith, Velvet Devil, Washington |
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| Kendall-Jackson, "Vintner's Reserve" |
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| Swanson Merlot, Oakville Napa |
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| Rombauer Carneros, California |
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| Stag's Leap Winery, Napa Valley |
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| Duckhorn, Napa Valley |
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| Cakebread Cellars, Napa Valley |
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| Block Nine, Caiden's Vineyards, CA |
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| Hahn, Pinot Noir, Monterey, CA |
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| Wild Horse, Pinot Noir, Central Coast |
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| Willamette Valley, Pinot Noir, Oregon |
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| Acacia, Pinot Noir, Carneros |
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| Chalone Estate Pinot Noir, Monterey CA |
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| Nieto S. Don Nicanor Malbec, Mendoza |
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| Robert Oatley Shiraz, Mudgee, Australia |
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| Coppola Diamond, Syrah |
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| Ruffino "Aziano", Chianti Classico, Italy |
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| Jaboulet Parallèle 45, Côtes Du Rhône |
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| Ghostrunner Ungrafted Red, Lodi |
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| Piccini Poggio Alto Super-Tuscan, Italy |
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| Sin Zin, Alexander Valley |
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| Sierra Cantabria, Rioja, Spain |
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| Liar's Dice, Zinfandel, Sonoma County |
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| Roth Heritage Red Blend, Sonoma |
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| Terrabianca, Campaccio, Toscana |
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| Stag's Leap Winery, Petite Syrah, Napa |
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| Bolla, Amarone della Valpolicella, Italy |
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| Justin Isosceles, Paso Robles |
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| Housemade Sangria | $10.00 | White | Red |
| Paloma | $12.00 | Don Julio Blanco | Grapefruit | Soda Water |
| Moscow Mule | $12.00 | Titos | Ginger Beer | Fresh Lime |
| Bees Knees | $12.00 | St. George Botanivore Gin | Honey Syrup | Lemon |
| Botanist | $12.00 | St. George Botanivore Gin | Cucumber | Mint | St. Germaine | Lemon |
| 821 Gin and Tonic | $12.00 | Bombay Dry Gin | Jack Rudy Small Batch Tonic | Bittermens Grapefruit bitters |
| Bourbon Smash | $12.00 | Knob Creek | Lemon | Simple Syrup | Muddled Blackberries |
| N+G House Punch | $12.00 | Seasonal Selections, Ask Server for Details |
| Sazerac | $14.00 | Four Roses Small Batch Bourbon | St. George Absinthe | Bitters |
| Negroni | $14.00 | St. George Botanivore Gin | Campano Bianco Vermouth | Campari |
| 821 Old Fashioned | $14.00 | Four Roses Small Batch Bourbon | Luxardo Liqueur | Bitters |
| Long Island | $14.00 | Don Julio Blanco | Titos Vodka | Bacardi Rum | St George Botanivore Gin | Cointreau | Lemon | Coke |
| Don | $14.00 | Don Julio Blanco | Habanero Tincture | Grand Marnier | Lime | Orange |
| Manhattan | $14.00 | Four Roses Small Batch Bourbon | Antica Sweet Vermouth | Bitters |
| Chocolate Manhattan | $14.00 | Ballotin Chocolate Whiskey | Antica Sweet Vermouth | Angostura & Chocolate Bitters | Luxardo Cherries |
| Zombie | $14.00 | Bacardi Maestro Don | Bacardi 8 | Bacardi 151 | Cinnamon Syrup | Velvet Falernum | Lime | Grapefruit | Grenadine | Angostura Bitters |
| Naples Sunset | $14.00 | Van Gogh Pineapple | Peach Schnapps | Pineapple | Grenadine |
| Key Lime | $14.00 | Parrot Bay Key Lime | KeKe Lime | Pineapple |
| Pomegranate | $14.00 | Van Gogh Pomegranate | Pama Liqueur | Cranberry | Grapefruit |
| Strawberry Lemon Drop | $14.00 | Titos Vodka | Simple Syrup | Muddled Strawberries | Lemon | Lime |
| Peartini | $14.00 | Grey Goose La Poire | St. Germain Elderflower Liqueur |
| Chocolate Espresso | $14.00 | Van Gogh Double Expresso | Godiva Dark | Kahlua | Frangelico |
| Lobster Bisque | ||
| Prawns | Two Jumbo Prawns served with a Crispy Sushi Rice Cake with a Thai Chili Sauce garnished with Crushed Peanuts | |
| Alligator Quesadilla | Flour Tortilla filled with grilled Gator Tenderloin, Caramelized Onions, Tomato and Manchego cheese, served with an Avocado Salsa Verde and finished with Pico de' Gallo | |
| Prince Edward Islands Mussels | Steamed open in Pinot Grigio and finished with Fresh Herbs, Toasted Bread Crumbs and Gorgonzola Cheese | |
| Pulled Kurobuta Pork | Braised with Shiitake Mushrooms and Korean Black Garlic with Crispy Wonton Chips | |
| Crispy Ahi Roll | With an Asian Dipping Sauce, Pickled Ginger and Wasabi |
| Bistro Salad | Organic Baby Greens Tossed with Pine Nuts, Walnuts, Sun Dried Tomato, Gorgonzola Cheese, Bermuda onion and Marinated Exotic Mushrooms | |
| Caesar Salad | With Hearts of Romaine, Grana Padana Cheese and Anchovy | |
| Nut & Berry Salad | Baby Greens with Assorted Dried Fruits, Nuts and Berries, and Raspberry Maple Vinaigrette | |
| Spinach and Gorgonzola Cheese Salad | Roasted Apple Wedges, Bermuda onion, Macadamia Nuts and Warm Smoked Bacon Balsamic Dressing | |
| Tomato and Mozzarella Salad | Sliced Vine Ripe Local Tomatoes and Hand Made Mozzarella with Basil and Sun-dried Tomato Pesto |
| Miso-Sake Roasted Seabass | Seabass Fillets glazed in a Miso-Sake Marinade and roasted served with Purple Peruvian Potatoes, Asparagus and a Sake Beurre Blanc | |
| Crabmeat-Ginger and Lemongrass Encrusted Yellowtail Snapper | Served over Purple Peruvian Potatoes, garnished with Stir Fried Asian Vegetables and finished with a Thai Sweet and Spicy Peanut Chile Sauce | |
| Pan Roasted Lamb Chops | Marinated in Olive Oil with Sage and Garlic served with Purple Peruvian Potatoes, Brocollini and finished with Au Poivre | |
| Duet of Lobster and Wagyu Beef | Served with Mashed Yukon Gold Potatoes, Asparagus and both Béarnaise and Lemon Butter Sauce | |
| Filet Oscar | 8 oz. Filet topped with Jumbo Lump Crab Meat roasted and served Mashed Yukon Gold Potatoes and Asparagus finished with Béarnaise and a Pinot Noir Infused Demi-Glace | |
| Free Range Chicken | Pesto Marinated Free Range Chicken Breast served with Goat Cheese Potato Cake, Asparagus and Herbed Glace | |
| Jumbo Day boat scallops | Seared and topped with Blue Lump Crab Meat served with Purple Peruvian Potatoes and Asparagus finished with a Lemon Butter Sauce |
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