Lunch - Augustine

EAK
R BR
O
F
OPEN
NOW
FAST
APPETIZERS
WALDORF SALAD
LE PETIT AÏOLI (POUR LA TABLE)
BOSTON LETTUCE
honeycrisp apples, sultanas,
Maine lobster, bouchot mussels,
Easter egg radish, sunflower
toasted walnuts, celery hearts
tiger shrimp, garden vegetables,
seeds, avocado and a
and Greek yogurt dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
garlic aïoli ........................................................................................ 75
buttermilk dressing .............................................................. 13
AVOCADO AND CRAB SALAD
SOUFFLÉ AU FROMAGE
ROASTED BONE MARROW
hearts of palm, mâche,
cave-aged Gruyère, Parmesan
oxtail ragoût, roasted garlic
Sancho pepper and a
and horseradish fondue ................................................ 19
and grilled country bread .. .......................................... 29
grapefruit vinaigrette .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
STEAK TA R T A R E
SALT-BAKED OYSTERS
CREAM OF FRENCH ONION SOUP
hand-cut with yuzu kosho, nori
Pernod butter, anise and
Gruyère croutons, fines herbes .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
and a quail egg ......................................................................... 17
smoked trout roe ................................................................... 18
LARGE SALADS
ENTRÉES
WHISKY BURGER
with scotch-braised onions, Comté cheese and pommes frites ....................... 25
CHOPPED CHICKEN SALAD
heirloom beets, avocado, roasted peppers,
ATLANTIC COD
winter truffle, marbled potatoes, Savoy cabbage and leeks ................................... 30
cucumber, feta cheese, pistachio,
romaine and arugula with a red wine vinaigrette ........ 24
GRILLED
PAVÉ JARDINIÈRE
layered rotisserie vegetables, vegan aïoli, petite herbs salade ........................... 26
SALMONº
with a shaved Brussels sprouts salad,
STEAK FRITES
with Café de Paris butter, pommes frites ......................................................................................... 31
root vegetables, horseradishmustard vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............ 26
SEA URCHIN SPAGHETTINI
with king crab and pickled jalapeños ..................................................................................................... 28
DUCK CONFIT SALAD
DRY-AGED T-BONE
Creekstone farms, Kansas Bone-in, 20 oz .................................................................................... 49
carnival squash, Madeira-braised chestnuts,
roasted heirloom apples, frisée salad,
FARM-RAISED CHICKEN
with herbes de Provence, pomme purée, and wild watercress ........................... 31
hard-cider vinaigrette .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............ 25
FILET MIGNON AU POIVRE
Painted Hills, Oregon, 12 oz . . ............................................................................................................................. 48
SANDWICHES
OMELETTE DU JOUR
with seasonal vegetables, Comté cheese and marble potato hash ............... 17
LOBSTER ROLL
Grilled Fish of the Day
celery root, celery leaves, lemon aïoli,
bay-leaf salt, brioche roll .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............. 31
ROTISSERIE LAMB SANDWICH
with toasted lemon and a petite salade º M / P
l
SIDES
pickled green apple, grilled red onions,
harissa mayonnaise, seeded sourdough bread . ............ 18
P O M M ES FRITES with mayonnaise .................................................................................................................. 1 0
CITRUS -G LAZED CARRO TS with tarragon oil . . ........................................................................................ 9
TUNA PAN BAGNAT
G RILLED BRO CCO LINI with aged balsamic and lemon zest .................................................... 9
with grilled eggplant, piquillo peppers,
CREAM ED SP INACH with herbed breadcrumbs and cave-aged Gruyère .. ............... 1 1
fennel confit, white anchovies,
P O M M ES P RES SÉ ES with wild thyme . . .......................................................................................................... 1 0
egg mimosa, ciabatta bread .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............ 15
P ETITE S ALADE with aged sherry vinaigrette .. ....................................................................................... 1 1
PLATS DU JOUR
MONDAY
M O U L ES À LA C ITRONELLE 28
FRIDAY
TUESDAY
BOUILLABAISSE 31
P ORC HET T A 3 1
SATURDAY
WEDNESDAY
ROT I S S ERI E P RI ME
RI B º
54
C A S S OUL ET DE L A P I N 2 5
SUNDAY
THURSDAY
B R O I L E D M A I N E L O B ST E R 41
DRY - A GED VEA L C H O P “ B L A N Q U E T T E ” 56
EXECUTIVE CHEFS: SHANE MCBRIDE & DANIEL PARILLA
°EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE MEETING YOUR NEEDS.
COCKTAILS
AUGUSTINE SPECIALTIES
SCOTCH
GLENMO RA N G I E N E C T A R D ’ OR 1 2 yrs 1 8
VODKA
AUGUSTINE JUBILEE
ABSOLUTE ELY X 15
A b s o l u t E l yx, Ch e rry re d u cti on , Ki rsch , Gu i g n ol e t .................. 17
O BA N 1 4 y rs 1 4
A RDBE G 1 0 y rs 1 5
LE JARDIN
S P RI NG BA N K 1 8 yrs 1 1 5
CHOPIN POTATO 15
RUSSIAN STANDARD PLATINUM 14
He n d ri ck’ s, Fal e rn u m, Crè me d e p omme , Cu cu mb e r . . ...... 17
DALM O RE A LE X A N D E R 7 5
GIN
DA LM O RE 1 8 y rs 45
TOKYO ‘89
T A LI S KE R 1 0 y rs 1 6
S u n to ry T oki , D ash i b ou i l l on , Ki u ch i , St Ge rmai n ...................... 17
P O RT C HA RLO T T E 25
BOM BAY 14
BOTANIST 15
CITADELLE 14
MARTINIQUEº
M A C A LLA N 1 5 y rs 25
C l é m e n t Jon On e 1 25 th , Org e at, Pe ar p u ré e , Ab u e l o ........... 17
DIEP9 JENEVER Y OUNG 13
H I G HLA N D P A RK 12 yrs 1 8
FORDS GIN 14
MORISSON HOTEL
HI G HLA N D P A RK 18 yrs 35
S i e te Le g u as Re p osad o, Fal e rn u m, Pi n e ap p l e j u i ce ............ 17
BA LV E N I E 1 2 yrs 1 6
M ARTIN M ILLER’S GIN 15
PLY M OUTH 14
BA LV E N I E 1 7 y rs 38
BLACK IRISH
G LE NFI DDI C H 1 5 yrs 20
B l a c k Bu sh mi l l , Bran ca me n ta, Fi g syru p ............................................. 17
MEZCAL
GLE N RO T H E S S E L E CT 1 8
ROCA AÑEJO 25
LE FUMOIR
J O H N NI E WA LKE R B L ACK 1 4
M e z c a l d e l Ami g o, Ch artre u se , E sp e l e tte syru p ....................... 17
DEL M AGUEY CHICHICAPA 15
DON JULIO 16
BOURBON
HERRADURA AÑEJO 15
BLA N T O N ’S 1 5
7 LEGUAS BLANCO 14
BULLE I T 1 4
CLASSICS
E.H. T A YLO R S I NG LE B AR R E L 1 6
CASAM IGOS REPOSADO 16
DON JULIO 1942 40
E A G LE RA RE 1 4
CHARLESTON
HI LLRO C K S O LE R A 1 8
Di e p 9 Ge n e ve r, Ki rsch , D ol i n d ry, Coi n tre au N oi r .. .................. 17
M I T C HE R’S 1 0 y rs 25
FUENTESCA 12 y r s 90
JOSE CUERVO RESERVA 54
PICANTE DE LA CASA
BA S I L HA YDE N 1 4
Do b e l D i aman te , Fre sn o Ch i l i mi x .................................................................. 17
NO A H 'S M I LL 1 4
BLACKTHORN
B l a c k Bu sh mi l l , D ol i n d ry, Pe rn od .................................................................. 17
RYE WHISKEY
RUM
NOVO FOGO BARREL AGED 14
CLÉM ENT VSOP 125 t h 1 8
CLÉM ENT XO 78
HI G H WE S T RE N DE X- V OU Z 1 5
DIAMOND BACK
H I LLRO C K RYE 20
MITC HT E R’S S I N G LE B AR R E L 1 4
LA FAVORITE CŒUR DE RHUM 18
R i tte n h ou se , D rou i n Sé l e cti on , Ch artre u se ...................................... 17
APPLETON 12 y r s 1 5
BRANDY CRUSTA
KNO B C RE E K 1 4
P .F . 1 8 40, Marasch i n o, Coi n tre au . . ................................................................ 17
T E M P LE T O N RYE 6 yrs 1 4
NEISSON RÉ SERVE SPÉCIALE 27
BARBANCOURT 8 y r s 1 4
WH I S T LE P I G 15 yrs 45
CANA BRAVA 7 ANOS 14
IRISH WHISKY
M OUNT GAY 1703 OLD CASK 28
EL DORADO 15 y r s 1 5
MARTINIS
JA M E S O N 1 4
T ULLA M O RE DE W 1 4
ATLANTICO RESERVA 14 22
DIPLOM ATICO AM BASSADOR 64
RUSSIAN WIDOW
MI DDLE T O N V E RY R AR E 38
R u s s i an Pl ati n u m, D u b on n e t, D ol i n d ry .. ................................................. 17
SANTA TERESA 1796 14
CONCORDE
JAPANESE WHISKY
BRANDY
C i ta d el l e , La Qu i n tyn i e b l an c, Byrrh ............................................................ 17
HA KUS H U 1 2 yrs 22
HA KUS H U 1 8 yrs 80
M AISON SURESNE 1946 125
FRENCH MANHATTAN
S UN T O RY T O K I 1 4
PISCO LA DIABLADA ITALIA 20
R é m y Marti n V SOP, D ol i n Sw e e t, N oi l l y Prat d ry ....................... 17
YA M A ZA KI 1 2 25
CASTARÉDE VSOP 14
OSOCALIS XO 28
NORMANDIE
P .F . 1 8 40, D rou i n Sé l e cti on , Coi n tre au ................................................... 17
OTHER WHISKIES
HILLRO C K S I NG LE M AL T 28
DELAM AIN VESPER 52
TRADE WINDS
C l é m e n t Se l e ct, Ard b e g 1 0, Camomi l l e , Camp ari .................... 17
C RO WN RO YA L 1 4
DUDOGNON 10 y r s 16
CHÂTEAU FONPINOT XO 37
P. F. SÉLECTION DES ANGES 43
BEER
DRAUGHT
GOOSE ISL AN D IP A 1 0
GU INN E S S 10
GRE Y L A DY 10
PE A K ORGA N I C S E A S ON A L 10
STELLA ARTOIS 10
BOTTLE
CA PTAI N LA WRE NC E KO L SC H 1 0
3 M ON T S GOL D E N 32
(75 0 M L)
3 MON TS RÉS E RV E 3 2
(75 0 M L)
GA V ROCH E 16
A UGUSTINER M AXIM ATOR 14
AM STEL LIGHT 10
°EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS, OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESSES. ALTHOUGH EVERY EFFORT WILL BE MADE TO ACCOMMODATE FOOD ALLERGIES WE CANNOT ALWAYS GUARANTEE MEETING YOUR NEEDS.