I just had a terrific dinner at the restaurant Plae Bistro; It is located in Bellevue on the east side of Green Bay. Decorative decor Plae Bistro is made in a modern style with soft jazz playing in the background. There are massive beautiful fresh flower planters in front of you, and when you enter, there is a small hostess stand with many tables that lead to the back to a delightful little bar. The interior is immaculate and stylish, they also offer a beautiful large patio on the side, which you can dine during the seasonal months.
I was immediately recognized by a friendly housewife, she sat at the table and served dinner with their wine and special cocktails. Also added a separate sheet depicting the various features of this evening. My server came right away; she had a very passing person, and she knew the menu and all the special offers for the evening very well. I decided to start with a snack. I chose their $ 9.99 Grouper cakes, and for my reception I ordered one of my fresh specialties for the evening, Hawaiian Mong Chong fish for $ 29.00.
For my two parties with my reception, I chose a freshly roasted summer squash and zucchini and mushroom sleep. Soon I was served warm dinners, which were served with herbal olive oil and black tapenade, which was made in the house. Duck rolls were credited with homemade rolls purchased from Crispy breads. The rolls were thick, fresh and tasty with delicious olive oil and tapenade. Next, my cakes that were beautifully presented. The cakes were intense in size, they had a light crisp outside, and the interior consisted of crushed fresh Florida potatoes, mixed pepper, Dijon mustard’s blacksmith apples, mayonnaise, punk bread crumbs and spices. They tasted exceptional and went well with apricot curry sauce. Shortly after my snack arrived Mong Chong. It was attractively presented on the same plate with my chips and zucchini, as well as my mushroom salt. Hawaiian fish ranged about 10 ounces. Fillet seemed fabulous. It is a very lean and soft fish with a sword-like texture, and was served with Yuzu and honeyed wasabi frosting, which in total was phenomenal. The vegetables were well cooked on the grill, and the crushed crimina mushrooms went well with the spa. Kudos to the host, the chef of the chef and the chef of sous for their consistency in the delicious and creative cuisine combined with good service.
