Shrimp Bobó $11
This recipe is an inspiration from Carlos’s mother.
Jumbo shrimp sautéed in yucca root purée, palm oil, and coconut milk over toast points.
Escargot $8
Escargot sautéed
in a mushroom cap gratin with Pernod.
Calamari Affogatti $9
Calamari quickly braised
in a basil and tomato sauce resting over polenta.
•Kobe Carpaccio $12
Thin slices of Montana Wagyu Kobe beef sprinkled with roasted walnuts
and a white truffle vinaigrette.
Scallops in Bacon $10
Jumbo scallops wrapped in smoked bacon
and served over red lentils.
Calamari Fritti $9
Flash-fried calamari with a side of
marinara and a saffron aioli.
Mussels Marinara $10
Prince Edward Island mussels steamed
and tossed in house-made marinara.
Grilled Quail $11
Grilled quail served over a Mediterranean
Israeli couscous salad.
Risotto Cake $7
A large mushroom risotto fritter stuffed with
Fontina cheese and accompanied by a truffle aioli.
Blood Sausage $8
Spanish blood sausage served over a
fingerling potato, red pepper, and saffron cake.
Baba Ganoush & Hummus $8
A Lebanese dish of chick pea and eggplant
spread with olives and pita bread.
Salads
Twenty Seven Bistro Salad $8
Baby lettuces, candied walnuts, sliced Bosc pears, red onions, Gorgonzola cheese, and tomatoes tossed in honey vinaigrette.
Classic Caesar Salad $6
Add grilled chicken or grilled shrimp for an additional $6
Add anchovies for $2
Caprese Salad $9
House made mozzarella, tomatoes, and
basil pesto vinaigrette over baby greens.
•Ahi Tuna Salad $9
Thinly sliced Ahi tuna under a bed of arugula with
Kalamata olives and orange segments
dressed in a red wine vinaigrette.
Rustic Pâté $9
Local Pork and Duck Pâté
served with gherkins, spiced mustard,
and toast points.
Mixed Greens Salad $6
Mixed greens tossed in our
house balsamic vinaigrette.
Pastas
Capellini Pomodoro $13
Angel hair pasta with julienne vegetables
and 27’s tomato sauce.
Linguine al Pesto $18
Linguine pasta with grilled scallops and jumbo shrimp in a creamy pesto sauce.
Fettuccine Di Mare $18
House-made fettuccine with jumbo shrimp, scallops, calamari, and mussels in a
lightly spiced tomato sauce.
Beef Ravioli $15
House made ravioli of beef and Fontina cheese
in a tomato cream sauce.
Entrées
•Sweet and Sour Pork Chop $22
A 14oz Pork chop with balsamic vinegar
and roasted shallot herb demi-glaze.
Chicken Cordon Bleu $18
Pan-roasted chicken breast with Prosciutto and
Emmental cheese in a demi-cream sauce.
Braised Oxtail $19
Slow-cooked oxtail served over polenta
with an aromatic vegetable infusion
and wilted watercress.
Chicken Marsala $18
Natural cage-free chicken breast sautéed
in a mushroom, sage, shallot, and Marsala sauce.
•Summer Salmon $19
Roasted salmon draped with Mediterranean roasted corn and beluga lentil relish, crowned with a grilled a scallop and Champagne buerre blanc.
Flounder Almondine $18
Pan-seared flounder with shaved almonds
in a Chardonnay sauce.
Paella Valenciana $22
Shrimp, chicken, flounder, scallops, mussels, calamari, and Chorizo sausage cooked in
Calasparra rice with tomato and saffron.
•Kobe Beef Cheeseburger $16
Half-pound Montana Wagyu Kobe beef hamburger grilled rare to medium with
Fontina cheese, sautéed mushrooms,
and a white truffle aioli with French fries.
•Bœuf à Minute $21
Beef sirloin accented with
Cabernet shallot butter
served with sweet potato and French fries.
Stuffed Quail $22
Pan-roasted quail stuffed with sun-dried figs,
lemon zest, and Italian sausage in sage sauce.
•Rib Eye Steak $24
Natural Vintage rib eye steak grilled and topped
with white truffle butter.
Chef’s Choice available
Four courses $45, Five Courses $50, Six Courses $55