Brunch - STARR Restaurants

anthony
r am onas
CRAIG
WALLE N
Monsieur Le Chef
BRUNCH
Directeur Général
Brunch
DINNER
Sat & Sun:
11 am-4 pm
Sun-Thurs:
4-10 pm
LUNCH
Fri-Sat:
4-11 pm
Mon - Fri:
11.30 am-4 pm
• C A F É • B I S T R O • R E S TA U R A N T • B A R
BRASSERIE
SI D ES
Pain au Chocolat
4.5
FR UITS D E M ER
Kumamoto Oysters**
½ doz 22
Les Plateaux
P E T I T **
Assorted East
Coast Oysters**
½ doz 18
Croissant
4
Pommes Frites
7
Turkey Sausage
8
75
G R A N D **
155
Shrimp Cocktail
½ doz 17
PAST RY BAS K ET. . . . . . . . 12.5
CHILLED CUCUMBER SOUP.12
green apple, radish, Marcona almonds
STEAK TARTARE DU PARC*.17
hand-chopped steak, capers, quail egg
O F R E G I O NAL
O NIO N SO UP G RATIN É E. . 13
FRENCH CHEESES
H A M AC H I C R U D O *. . . . . . 16
5 ($28) or 7 ($39)
C’
DÉLICI
E
UX
T
ES
23
Littleneck
Clams**
½ doz 12
HO R S D ’ O EUV R ES
YO GURT & B E RRIE S. . . . . . 10
Select 3 ($18),
Alaskan
King Crab
300
butter, preserves
A S E LE CT I O N
Jumbo Florida
Stone Crab
24
P R E S T I G E **
½ Chilled Lobster
19
6
Nueske’s Bacon
A VINS
radish, lemon, olive oil
MACARO NI AU G RATIN. . . 15
T U NA AN D G R I LLE D
AS PAR AG U S *. . . . . . . . . . . . . . . 19
champagne vinaigrette, lemon, chervil
S M O KE D S ALM O N
TART I N E *. . . . . . . . . . . . . . 16
horseradish crème fraîche, capers, egg
T U NA CAR PACC I O *. . . . . . 24
leek vinaigrette
S E AR E D F O I E G R AS. . . . . . 26
poached pear, frisée, Marcona almonds
E S CARG OTS. . . . . . . . . . . . 15
hazelnut butter
SALADE VERTE. . . . . . . . . . . 11
M U S H RO O M TART. . . . . . . 16
radishes, fine herbes, lemon vinaigrette
pioppini mushrooms, truffled pecorino
LES S A N D WIC H ES
CRO Q UE-MADAM E*. . . . . . 15
grilled ham, fried egg, sauce mornay
G R I LLE D S NAP P E R
SAN DWI C H. . . . . . . . . . . . . 19
TOASTED CHICKEN CLUB. . 17
bacon, avocado, french ham , gruyère
B U RG E R AM É R I CAI N *. . . . 17
cheeseburger, pommes frites
sun-dried tomatoes, olives, broccoli rabe,
chili aioli
CA R A F E S
DE VIN
12 ounces. . . . . . $16
25 ounces. . . . . . $28
B la n C
Côte de Luberon
Rouge
Côte de Ventoux
LES ENTR ÉES
F R E N C H TOAS T. . . . . . . . . 15
pineapple, chantilly cream
WARM SHRIMP SALADE. . . 20
lemon beurre blanc, avocado
PASTA PRIMAVERA. . . . . . . 19
spring vegetables, warm cherry tomatoes,
toasted pine nuts, basil
ST E AK F R I T E S . . . . . . . . . . 29
grilled bavette, maître d’ butter
C H I C KE N PAI LL AR D. . . . . 16
shaved vegetable salad
SAL AD E N I ÇO I S E. . . . . . . . 19
confit tuna, red bliss potatoes, green beans
T RO U T AMAN D I N E. . . . . . 27
02/11/17
toasted almonds, haricots verts, beurre noisette
G R I LLE D R E D S NAP P E R. . 26
spinach, olive oil, tomato, lemon, herbs
M O ULE S FRITE S. . . . . . . . . 19
EGGS
BENEDICT*
sauce hollandaise
16
EGGS
NORWEGIAN*
smoked salmon,
sauce hollandaise
18
S P I NA C H
OMELETTE*
goat cheese
16
GRUYÈRE
OMELETTE
gruyère, fines herbes
15
P OA C H E D E G G S
B A S Q UA I S E *
creamy polenta, pipérade,
prosciutto
14 .5
TWO EGGS
ANY STYLE
14
white wine, shallots, garlic
ART I C H O KE AN D
HAR I COTS V E RTS SAL AD *.16
warm poached egg, mustard vinaigrette
P ET I T E F I LET M I G N O N *. . 42
asparagus, sauce Béarnaise
Q U I C H E LO R R AI N E. . . . . . 14
mixed greens
G R I LLE D B R AN Z I N O. . . . . 29
Mediterranean sea bass, aioli royale
* 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, Regan’s Orange Bitters
Vin Mousseux
B I È R E ROYA L E
Kronenbourg Lager
Cassis, Lemon
Peychaud’s Bitters
14
11
C L O U S E AU
Jim Beam Bourbon
Fig, Lime, Plum Bitters
RO M A R I N
Grey Goose La Poire
St. Germain, Rosemary, Pear
12
M ÉT HODE
T R A D I T IO N E L L E RO S É
11
14
Simonet, Blanc de Blancs, Brut
N.V. France
N E G RO N I
Bluecoat Barrel Reserve Gin
Martini Gran Lusso, Campari
CA R A Ï BE
Neisson Rhum Agricole
Punt E Mes, Liqueur de Griottes
Pineapple, Lime, Fernet Branca
PI M M’S CU P
Pimm’s No. 1, Lemon
Muddled Cucumber
Ginger Beer
13
14
A P E RO L S P R I T Z
Aperol, Martini Prosecco, Soda, Orange
14
BIÈ R E S
PRESSION
Kronenbourg 1664 . . . . . . . . . . . . . 8
Pale Lager
Strasbourg, France, 5.5%
M.I.A. Beer Company. . . . . . . . . . 9
305 Golden Ale
Miami, Florida, 5.0%
Buddha Brewery ‘Hop Gun’. . . . . 8
American IPA
Oakland Park, Florida, 7.0%,
10oz.
Islamorada Beer Company
‘Sandbar Sunday’. . . . . . . . . . . . . . . 9
American Wheat Ale
Islamorada, Florida, 4.75%
EN BOUTEILLE
Oskar Blues
‘Dale’s Pale Ale’ . . . . . . . . . . . . . . . . 7
American Pale Ale
Brevard, North Carolina
6.5%, 12 oz can
Unibroue
‘Blanche de Chambly’ . . . . . . . . . 12
Witbier
Quebec, Canada
5.0%, 12 oz
Etienne Dupont
‘Cidre Bouché’ . . . . . . . . . . . . . . . . 16
Victot-Pontfol France, 2012
5.5%, 375ml
Stiegl ‘Radler’. . . . . . . . . . . . . . . . . . 9
Grapefruit Shandy
Salzburg, Austria
2.5%, 16.9 oz can
Native Lager . . . . . . . . . . . . . . . . . . . 7
Light German Style Lager
Ft. Lauderdale, Florida
5.0%, 12 oz
Buddha Brewery
‘Hop Gun’. . . . . . . . . . . . . . . . . . . . . . 9
American IPA
Oakland Park, Florida
7.0%, 12 oz
Saison Dupont
‘Farmhouse Ale’. . . . . . . . . . . . . . . 14
Tourpes, Belgium
6.5%, 11.2oz
Duchesse de Bourgogne. . . . . . . 16
Flanders Red Ale
Vichte, Belgium
6.0%, 11.2 oz
Founders Brewing Company. . . . 9
Porter
Grand Rapids, Michigan
6.5%, 12 oz
Estrella Damm ‘Daura’ . . . . . . . . . 9
Gluten Free, Pale Lager
Barcelona, Spain
5.4%, 11.2 oz
PASTIS & A B S INTH E
Kubler. . . . . . . . . . . . . . . . . . . . . . . 14
Pernod . . . . . . . . . . . . . . . . . . . . . . 13
Pernod Absinthe. . . . . . . . . . . . . 16
Ricard. . . . . . . . . . . . . . . . . . . . . . 10.5
St. George. . . . . . . . . . . . . . . . . . . 15
Vieux Carré. . . . . . . . . . . . . . . . 15.5
Corsair ‘Red’. . . . . . . . . . . . . . . 14.5
Herbsaint. . . . . . . . . . . . . . . . . . . 9.5
C H A M PAG N E
Veuve Clicquot, ‘Yellow Label’, Brut
N.V. Reims
N.V. Reims
21
25
C H A M PAG N E RO S É
Veuve Clicquot, Brut Rosé
N.V. Reims
36
LES
VINS
BLANC
15
13
François Montand, Brut Rosé
N.V. Jura, France
C H A M PAG N E
Lanson, ‘Black Label’, Brut
13
S A Z E R AC
Sazerac Rye, Herbsaint
Peychaud’s Bitters, Lemon
BI È R E S
VIN
M OU S S E U X
S AU V IG NO N B L A NC
C H A R D O N N AY
Patient Cottat, Sancerre
‘A nciennes Vignes’
2015 Loire Valley, France
Christophe Cordier
Mâcon, ‘Vieilles Vignes’
2014 Burgundy, France
S AU V IG NO N B L A NC —
SÉM I LLON
C H A R D O N N AY
16
14
Paul Hobbs, ‘CrossBarn’
2014 Sonoma Coast, California
DeLille Cellars, ‘Chaleur Estate’
2013 Columbia Valley, Washington
19
17
S AU V IG NO N B L A NC —
SÉM I LLON
C H A R D O N N AY
Burt Street Cellars
2014 Carneros, California
Légende de Barons de Lafite
Rothschild, ‘Réserve Spéciale’
2014 Bordeaux, France
16
12
P I NO T G R I S
W H IT E BLEN D
Trimbach, ‘Reserve’
2012 Alsace, France
Domaine de Pouy
2013 Gascogny, France
14
10
ROSÉ
RO S É O F
P I NO T NO I R
RO S É O F G R E N AC H E
& C I N S AU LT
10
13
Joseph Mellot, ‘Sincerité’
2014 Loire Valley, France
P I NO T NO I R
Domaine de Triennes
Provence, France 2015
ROUGE
B O R D E AU X B L E N D
Domaine Martin, Sancerre Rouge
2012 Loire Valley, France
Château du Pin
2014 Bordeaux, France
16
12
P I NO T NO I R
BORDEAUX BLEND
Roche de Bellene
Bourgogne Rouge
2014 Burgundy, France
Chateau la Gaffeliere
‘Leo de la Gaffeliere’
2011 St.-Émilion
15
16
SYRAH
BORDEAUX BLEND
Château de Saint Cosme
Côtes du Rhône Villages
2015 Rhône Valley, France
Pahlmeyer, ‘Jayson’
2013 Napa Valley, California
26
12
G R E N AC H E B L E N D
C A B E R N E T F R A NC
Domaine Lou Fréjau
Côtes du Rhône
2007 Rhône Valley, France
Marquis de Goulaine, Chinon
‘Le Haut Presle’
2015 Loire Valley, France
16
13
M A LBEC
Château La Grave, Cahors
2014 Sud – Ouest, France
11
Boi ssons
Coffee. . . . . . . . . . . . . . . . . . . . . . . . 4
Espresso. . . . . . . . . . . . . . . . . . . . . . 4
Café Gibraltar.. . . . . . . . . . . . . . . . 5
Café Vietnamese. . . . . . . . . . . . . 5.5
Café au Lait. . . . . . . . . . . . . . . . . . . 5
Café Latte . . . . . . . . . . . . . . . . . . . . 5
Cappuccino. . . . . . . . . . . . . . . . . . . 5
Mocha Hazelnut. . . . . . . . . . . . . . 6
Délice au Chocolat . . . . . . . . . . . 5.5
Selection of Hot Teas. . . . . . . . . . 5
Soda. . . . . . . . . . . . . . . . . . . . . . . . . . 4
Iced Tea . . . . . . . . . . . . . . . . . . . . . 3.5
Evian/Badoit. . . . . . . . . . . . . . . . . . 8
Orangina. . . . . . . . . . . . . . . . . . . . . 5
Sparkling Apple Cider. . . . . . . . . 5
Citron Pressé de la Maison . . . . 4
02/14/17
C O C K TA IL S