Dîne - Bal Harbour

J E AN-M ar c
E tr i l lar d
CRAIG
WALLE N
Monsieur Le Chef
LUNCH
Monsieur Le Directeur
Dîne�
DINNER
Mon-Fri:
11.30 am-4 pm
Mon-Sat:
4-11 pm,
Sun:
4-10 pm
BRASSERIE
• C A F É • B I S T R O • R E S TA U R A N T • B A R
A VINS
FR UITS D E M ER
Assorted Oysters
½ doz
18
PETIT
Alaskan King Crab
75
Shrimp Cocktail
½ doz
155
each 24
PRESTIGE
½ Chilled Lobster
pioppini mushrooms, truffled pecorino
B LAN C
F RO G S LE G S. . . . . . . . . . . .
(Red Blend)
SI DES
Pommes Frites
7
O N I O N S O U P G R AT I N É E . . 11
M U S H RO O M TART. . . . . . . . 15
heirloom tomatoes, garlic
16
Sautéed Spinach
7
Bouillabaisse
31
parsley-garlic butter, puff pastry,
champignon de Paris
artisanal cured meats, country pâté,
chicken liver parfait
T U NA CAR PACC I O . . . . . .
R AD I S H C RU D I T É . . . . . . . . 8
leek vinaigrette
T H U R S D AY
19
Salad Verte
Warm
Shrimp Salad
fines herbes, radishes,
lemon vinaigrette
lemon beurre blanc, avocado
12
F R I D AY
Niçoise Salad
Veal Milanese
confit tuna, red bliss
potatoes, haricots verts
19.5
42
19
S A T U R D AY
LES PÂTES
Selections of Regional
French Cheeses.
Select (3) $15,
(5) $25 or (7) $35
C’
E
UX
ES
T DÉLICI
R I GATO N I. . . . . . . . . . . . . .
SPAGHETTI Á LA TOMATE. . 15
MACARO N I &
C H E E S E G R AT I N . . . . . . . . . 14
basil, parmesan
chicken liver, rosemary, sherry
19
LES ENTR ÉES
ST E AK F R I T E S . . . . . . . . . . 32
G R I LLE D LO U P D E M E R. . 29
B E E F B O U RG U I G N O N. . . . 29
S T E AK AU P O I V R E. . . . . . . 36
grilled ribeye, pommes frites
crimini mushrooms, lardons, red wine sauce
B U RG E R AM É R I CAI N . . . .
cheeseburger, pommes frites
16
M O U LE S F R I T E S . . . . . . . . 18.5
white wine, shallots, garlic
T RO U T AMAN D I N E. . . . . . 25
toasted almonds, haricots verts, beurre noisette
KI N G SALM O N. . . . . . . . . .
pan-seared, red wine lentils,
tomato-herb vinaigrette
11/11/15
Prime Rib
KI N G C R AB AN G E L HAI R . 23
crème fraiche, fresno chile
27
Dover Sole
53
LES S A LA D ES
7
7
Z U CC H I N I B LO S S O M S . . . . 17
E S CARG OTS. . . . . . . . . . . . . 14
sea salt, butter
Haricots Verts
W E D N E S D AY
crabmeat, chives, crème fraiche
C HARCU T E R I E. . . . . . . . . . . 17
Pommes Purée
35
F O I E G R AS PAR FAI T . . . . . . 15
chicken liver, port gelée
hand-chopped filet, capers, quail egg
T U E S D AY
Lobster
Risotto
LES H O R S D ’ O EUV R ES
STEAK TARTARE DU PARC. . 17
ROUGE
27
19
300
M O N D AY
Coq au Vin
Jumbo Florida
Stone Crab
GRAND
La Vi ei lle Ferm e
12 ounces. . . . . . . . $16
25 ounces. . . . . . . . $28
(White Blend)
12
23
17
CA R A F E S
DU VINS
Littleneck Clams
½ doz
Les Plateaux
40
S U N D AY
Dorade
Royale
31
Mediterranean sea bass, aioli royale
black pepper crusted New York strip,
garlic spinach, cognac demi-glace
O M E LET T E. . . . . . . . . . . . . . 14
fines herbes, gruyère
½ ROAS T E D C H I C KE N. . . . 25
jus de poulet, pommes purée
B R AI S E D L AM B S HAN K. . . . 31
Morrocan cous cous, harissa, yogurt
Consuming raw or undercooked
meats, poultry, seafood, shellfish
or eggs may increase your risk
of foodborne illness especially
if you have certain medical conditions. there is risk associated
with consuming raw oysters. if
you have chronic illness of the
liver, stomach or blood or have
immune disorders, you are at
greater risk of serious illness
from raw oysters, and should eat
oysters fully cooked. if unsure of
your risk, consult a physician.
Le� Boisson� Froides, Chaude�, Gazeuse� et Alcoolisée�
Effervescents
PA M P L E M O U S S E P R E S S É
Combier Pamplemousse
Lemon, Bitters, Sparkling
B I È R E ROYA L E
Kronenbourg Lager
Cassis, Lemon, Bitters
V I N MOUSSEU X
Simonet, Blanc de Blancs, Brut
N.V. France
12
13
11
C L O U S E AU
Jim Beam Bourbon
Fig, Lime, Plum Bitters
RO M À R I N
Ketel One Citroen, Trimbach
Poire Williams, Rosemary
11
11
S A Z E R AC
Sazerac Rye, Herbsaint
Bitters, Lemon
C A LVA D O S S I D E C A R
Boulard Calvados, Pierre Ferrand
Dry Curaçao, Lemon
13
11
N E G RO N I
St. George Rye Gin
Martini Gran Lusso, Campari
CA R A Ï BE
Neisson Rhum Agricole
Punt E Mes, Liqueur de Griottes
Pineapple, Lime, Fernet Branca
13
11
BIÈ
B IÈ R E S
PRESSION
Kronenbourg 1664 . . . . . . . . . . . . . 7
Pale Lager
Strasbourg, France, 5.5%
Full Sail Brewery. . . . . . . . . . . . . . . 9
American IPA
Hood River, Oregon, 6.0%
Cigar City ‘Invasion’. . . . . . . . . . . . 9
American Pale Ale
Tampa, Florida, 5.0%
Green Flash. . . . . . . . . . . . . . . . . . . . 9
Double Stout
San Diego, California, 8.8%
BI È R E S
EN BOUTEILLE
Stiegl ‘Radler’. . . . . . . . . . . . . . . . . 12
Grapefruit Shandy, Salzburg
Austria, 2.5%, 16.9 oz can
Amstel Light. . . . . . . . . . . . . . . . . . . 9
Light Lager, Amsterdam
Netherlands, 3.5%, 12 oz bottle
Saison Dupont. . . . . . . . . . . . . . . . . 7
Farmhouse Ale, Tourpes
Belgium, 6.5%, 11.2 oz bottle
Unibroue
‘Blanche de Chambly’ . . . . . . . . . . 7
Witbier, Quebec, Canada
5.0%, 12 oz bottle
Florida Beer Company
‘Sunshine State Pils’. . . . . . . . . . . 12
German Style Pilsner
Cape Canaveral, Florida
5.0% 12 oz bottle
Southern Tier
Brewing Company.. . . . . . . . . . . . . 6
Porter, Lakewood, New York
5.8%, 12 oz bottle
Etienne Dupont
‘Cidre Bouché’ . . . . . . . . . . . . . . . . 10
Victot-Pontfol France, 2012
5.5%, 375ml bottle
Funky Buddha Brewery
‘Hop Gun’. . . . . . . . . . . . . . . . . . . . . . 5
American IPA, Oakland Park
Florida
14
C H A M PAG N E
Veuve Clicquot ‘Yellow Label’, Brut
N.V. Reims, France
22
VINS
S
E
L
BLANC
P I NO T G R I S
Trimbach, ‘Reserve’
2012 Alsace, France
C H A R D O N N AY
Christophe Cordier, Mâcon
‘Vieilles Vignes’
2013 Burgundy, France
12
14
W H IT E BLEN D
Domaine de Pouy
2013 Gascogny, France
S AU V IG NO N B L A NC
Patient Cottat, Sancerre
‘A nciennes Vignes’
2014 Loire Valley, France
10
14
ROSÉ
RO S É O F
P I NO T NO I R
Joseph Mellot ‘Sincerité’
2014 Loire Valley, France
RO S É O F
S Y R A H & C I N S AU LT
Domaine de Triennes
2014 Provence, France
10
13
ROUGE
B O R D E AU X
Château Du Pin
2012 Cabernet Blend, France
12
C A B E R N E T F R A NC
Bernard Baudry, Chinon
‘Les Granges’
2014 Loire Valley, France
SYRAH
Château de Saint Cosme
Côtes du Rhône Villages
2014 Rhône Valley, France
M A LBEC
Château La Grave, Cahors
2013 Sud – Ouest, France
12
10
13
Oskar Blues ‘Dale’s Pale Ale’. . . . 7
American Pale Ale, Lyons
Colorado, 6.5%, 12 oz can
P I NO T NO I R
Roche de Bellene, Bourgogne Rouge, ‘Vieilles Vignes’
2012 Burgundy, France
Duchesse de Bourgogne. . . . . . . 13
Flanders Red Ale, Vichte
Belgium, 6.0%, 11.2 oz bottle
15
Estrella Damm ‘Daura’. . . . . . . . 14
Gluten Free Pale Lager
Barcelona, Spain
5.4%, 11.2 oz bottle
PASTIS
PAST IS & A B S INTH E
Kubler. . . . . . . . . . . . . . . . . . . . . . . . 9
Pernod . . . . . . . . . . . . . . . . . . . . . . 13
Pernod Absinthe. . . . . . . . . . . . . 16
M ÉT HODE
T R A D I T IO N E L L E RO S É
François Montand, Brut Rosé
N.V. Jura, France
Ricard. . . . . . . . . . . . . . . . . . . . . . . 12
St. George. . . . . . . . . . . . . . . . . . . . 9
Vieux Carré. . . . . . . . . . . . . . . . . . 15
Boi ss
ssons
ons
Coffee. . . . . . . . . . . . . . . . . . . . . . . . 4
Espresso. . . . . . . . . . . . . . . . . . . . . 4.5
Café Gibraltar.. . . . . . . . . . . . . . . . 5
Café Vietnamese. . . . . . . . . . . . . 5.5
Café au Lait. . . . . . . . . . . . . . . . . . . 5
Café Latte . . . . . . . . . . . . . . . . . . . 4.5
Cappuccino. . . . . . . . . . . . . . . . . . . 5
Mocha Hazelnut. . . . . . . . . . . . . . 6
Délice au Chocolat. . . . . . . . . . . 5.5
Selection of Hot Teas. . . . . . . . . 4.5
Soda. . . . . . . . . . . . . . . . . . . . . . . . 3.5
Iced Tea. . . . . . . . . . . . . . . . . . . . . 3.5
Evian/Badoit. . . . . . . . . . . . . . . . . .6
Orangina. . . . . . . . . . . . . . . . . . . . . 4
Sparkling Apple Cider. . . . . . . . . 5
Citron Pressé de la Maison . . . . 4
Lune Parisienne. . . . . . . . . . . . . 4.5
Rosemary, Lime, Soda, Crushed Ice
11/11/15
C O C K TA IL
ILS
S