Les Steak Frites Le Fromage

brunch saturday & sunday 9:30 am - 1:30 pm * dinner daily 5:30 pm - 11 pm
HORS
Premium Shellfish
D’ŒUVRES
DELUXE SHELLFISH TOWER*
RED WINE-POACHED PEAR 19
prosciutto, fig compote, fromage blanc mousse
alaskan king crab, maine lobster
oysters and shrimp 130/65
TUNA TARTARE NIÇOISE* 19
marinated yellowfin tuna, quail egg, niçoise olives, chickpea crackers, rouille
SHRIMP ½ dozen U15 22
½ dozen MARKET OYSTERS* 21
½ lb ALASKAN KING CRAB 39
½ MAINE LOBSTER 37
PRIME STEAK TARTARE* 19 / 29
ground to order, sauce verte, egg yolk, gaufrette potatoes
CHARCUTERIE BOARD 27
housemade pâté, pork rillettes, saucisson sec, bayonne ham
served classically over ice or grilled with drawn butter
FOIE GRAS PARFAIT 19
ruby port gelée, grilled country bread
KING CRAB CRÊPE* 21
buckwheat crepe, black trumpet mushrooms,
sunny-side egg, normandy cider beurre blanc
"WORLD'S BEST BUTTER" beurre d' echiré A.O.C. butter 5
DUCK WINGS À L’ORANGE 17
wood-grilled wings, blood orange glaze, sauce maltaise
ESCARGOTS BARDOT 18
wild burgundy snails, toasted hazelnuts, chartreuse garlic butter, puff pastry shells
SEARED FOIE GRAS LYONNAIS* 29
la belle farms foie gras, beluga lentils, caramelized shallots, prune confiture
BONE MARROW AU POIVRE 17
peppercorn-crusted bone marrow, burgundy onion jam, grilled country bread
SOUPES
ONION SOUP GRATINÉE 15
classic beef broth, baguette crostini, cave-aged gruyère
**add beef bourguignon, black truffle, & poached egg* 18
all five 21
MAINE LOBSTER BISQUE 22
classically prepared with brandy, tomato & cream
ROASTED BEETS & CARAMELIZED GOAT CHEESE wild arugula, toasted hazelnuts, cassis vinaigrette
18
FRISÉE AUX LARDONS* 19
hearts of frisée, escarole, radicchio, dandelion greens, warm bacon,
soft poached egg, sherry vinaigrette
walnut mustard, seasonal jam & candied hazelnuts
select three SAL ADES
ENDIVES, WALNUTS & BLUE CHEESE 18
watercress, market apples, toasted walnuts, bleu des causses,
honey banyuls gastrique
Le Fromage
CREMEUX DE BOURGOGNE cow * EPOISSES
VALENCAY AFFINÉE goat * BLEU DE CAUSSES
ABBAYE DE BEL’LOC sheep
&
Les Steak Frites
cow
cow
all steaks are charcoal-grilled,
served w/beef fat fries and choice of sauce
29
10 oz
12 oz
ENTRÉES
USDA PRIME FLAT IRON*
STRAUSS GRASS-FED NY STRIP*
8 oz
SOLE MEUNIÈRE 42
artichoke hearts, brown butter-sunchoke purée, broccoli de cicco, capers, lemon
LOUP DE MER AU FENOUIL 52
roasted mediterranean sea bass, caramelized lemon, fennel, fingerling potatoes
SALMON AUX LENTILLES* 37
ora king salmon, beluga lentils, smoked tomato vinaigrette
MUSSELS MARINIÈRES* 29
prince edward island mussels, garlic butter, dolin vermouth, tarragon, warm baguette
43
16 oz
FILET MIGNON*
62
67
DOUBLE CUT RIB EYE*
76
SURF AND TURF
add ALASKAN KING CRAB, MAINE LOBSTER,
or SEARED FOIE GRAS* to any entrée 29
sauces: béarnaise, au poivre, blue cheese fondue,
bordelaise, horseradish crème fraîche
MAINE LOBSTER THERMIDOR 75
asparagus, fines herbes, mushroom duxelles, sauce béarnaise
HERITAGE CHICKEN RÔTI 34
1/2 free-range chicken, mushroom bread pudding, green beans, sauce vin jaune
OAK-SMOKED DUROC PORK CHOP* 37
bacon lardons, baby carrots, horseradish potato purée, grain mustard beurre blanc
RACK OF LAMB* 49
creamy polenta, ratatouille, basil pistou
PARISIAN GNOCCHI 32
ash rind goat cheese, lobster mushrooms, butternut squash, pistachios, red kuri veloute
DE
I
S
ORDER
S
BLACK TRUFFLE FRENCH FRIES
MACARONI & MIMOLETTE GRATINÉE - béchamel
BLISTERED GREEN BEANS - lemon-butter, almonds
CHICKPEA FRITES - eggplant caviar, persillade
SALADE VERTE - gem lettuce, dijon vinaigrette
LOBSTER MUSHROOMS "THERMIDOR"
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
14