It’s not uncommon for waterfront restaurants to rely on their view rather than the quality of their food to attract guests, but the Back Bay Bistro at Newport Dunes Waterfront Resort & Marina is an exception. With stunning views of the bay as a backdrop, Executive Chef Kurt Schaeffer has announced a new menu that offers a new spin on some classic dishes. Specializing in certified aged Angus beef and fresh seafood, the new menu features vast offerings of appetizers, entrée salads, main courses, classic and specialty cocktails and a wine program developed by Wine Elite.Among the new entrée choices are fresh swordfish topped with sundried tomato tapenade and served with lemon orzo, grilled asparagus and baby carrots;and blackened sea bass topped with a mild chipotle honey glaze and served over grilled herb polenta and sautéed spinach. Among the steak options are a 12 oz. New York, 7 oz. filet mignon and 16 oz. bone-in rib eye. New appetizers include crispy Pacific pan-fried oysters and wild mushroom sauté.
“We are so excited to launch Chef Kurt’s new menu and are encouraged by the strong reception we’ve had from guests who have sampled the new items,” said Dunes Vice President and General Manager Andrew Theodorou.
The Back Bay Bistro is a contemporary 199-seat dining establishment featuring a number of innovative design elements including large gilded framed mirrors, comfortable wicker chairs, lounge seating in the bar and a sophisticated retractable awning giving the restaurant a “convertible roof.” With 60 al fresco seats providing guests with refreshing breezes off Newport’s Back Bay, the restaurant specializes in fresh, sustainable seafood and serves dinner Wed-Sun (5 p.m. – Close), lunch Wed-Sun (opening at 11:00 a.m.) and brunch on Sat & Sun starting at 9 a.m., with breakfast served from 8 a.m. until 10 a.m.