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| Elegant, understated presentations are a hallmark of Chef DeJoy's cooking. While the |
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esteemed chef is renowned for his sauces, he uses them to enhance – not mask – the true |
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flavors of his ingredients. Appetizers such as lobster nachos and pepper crusted duck |
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breast with a cherry glaze have already garnered cult-like popularity, while entrees |
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that include salmon poached in olive oil, sautéed veal with mascarpone polenta and |
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wood-grilled beef filet with gorgonzola redskins demonstrate DeJoy's deft touch |
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and attention to detail. John Palmer's Bistro 44 also caters to those with smaller |
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appetites by offering several "Small Plates" for regular and late-night dining |
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| The menu at John Palmer's Bistro 44 features several timeless DeJoy |
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classics, as well as new American-influenced bistro selections for big |
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and smaller appetites. Each dish at John Palmer's Bistro 44 features |
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special touches unique to its talented executive chef. Daily selections |
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and specials include fresh seafood and raw bar selections, certified |
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Angus beef, lamb, veal, pork chicken and pasta. |
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Located amidst the bustling upscale Shops at Gristmill, the lounge |
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in John Palmer's Bistro 44 offers the perfect antidote for today's |
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hectic lifestyles. The Bistro's wine list includes 44 selections by the |
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glass and features some of the most sought-after vintages from France, |
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California and other renowned vineyards around the globe. Additionally, |
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guests can choose cocktails and – you guessed it... 44 specialty martinis – |
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to suit any mood or occasion from our extensive list (lemon, key lime, |
| peach melba, vanilla and cherry orange are but a few of the choices. |
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