Déjeune - Bal Harbour Shops

J E AN-M ar c
E tr i l lar d
CRAIG
WALLE N
Monsieur Le Chef
Monsieur Le Directeur
LUNCH
Déjeune�
DINNER
Mon-Fri:
11:30 am-4 pm
Mon-Sat:
4-11 pm
Sun:
4-10 pm
BRUNCH
Sat & Sun:
11 am-4 pm
BRASSERIE
• C A F É • B I S T R O • R E S TA U R A N T • B A R
FRUITS D E M ER
SALADES
S AL AD E
V E RT E
Assorted Oysters
½ doz
11
Alaskan King Crab
fines herbes, radishes,
lemon vinaigrette
WAR M S H R I M P
S AL AD
lemon beurre blanc,
avocado
20
A VINS
Les Plateaux
PETIT
18
75
GRAND
23
Shrimp Cocktail
½ doz
17
Littleneck Clams
½ doz
12
Jumbo Florida
Stone Crab
155
mp
PRESTIGE
½ Chilled Lobster
300
19
LES H O R S D ’ O EUV R ES
C H I C KE N
PAI LL AR D
shaved vegetable salad
16
N I ÇO I S E
S AL AD
O NIO N SO UP G RATINÉ E. . . 13
MACARO N I AU G R AT I N . . . 15
M U S H RO O M TART. . . . . . .
16
R AD I S H C RU D I T É . . . . . . . . 10
E S CARG OTS. . . . . . . . . . . . . 15
Z U CC H I N I B LO S S O M S . . . . 18
ST E AK TARTAR E
D U PARC. . . . . . . . . . . . . . . . 17
T U NA CAR PACC I O . . . . . . 24
pioppini mushrooms, truffled pecorino
confit tuna, red bliss
potatoes, haricots verts
19
SAL AD E D E S
TO MAT E S
almond pistou,
sherry vinegar
hazelnut butter
hand-chopped filet, capers, quail egg
sea salt, butter
crabmeat, chives, créme fraîche
leek vinaigrette
V I T E LLO TO N NATO . . . . . . 21
FO I E G R AS T E R R I N E. . . . . 23
confit kumquats, brioche
12
SIDES
sliced veal, tuna-caper aioli,
cherry tomatoes
grilled ham, fried egg, sauce mornay
BURGE R AMÉ RICAIN. . . . . . 17
SELECTIONS
OF REGIONAL
cheeseburger, pommes frites
(5) $28 or (7) $39
UX
C’
E
ST E AK F R I T E S . . . . . . . . . . 29
SPAGHETTI À LA TOMATE. 16
M O U LE S F R I T E S . . . . . . . .
S T E AK AU P O I V R E. . . . . . . 38
grilled bavette, maître d’ butter
white wine, shallots, garlic
19
½ ROASTE D C H IC KE N. . . . 25
pommes purée, jus de poulet
T RO U T AMAN D I N E. . . . . .
toasted almonds, haricots verts,
beurre noisette
7
Haricots Verts
8
Sautéed Spinach
CA R A F E
DE VINS
12 ounces . . . . $16
25 ounces. . . . $28
BLANC
27
ROUGE
Côte de Ventoux
basil, parmesan
black pepper crusted New York strip,
garlic spinach, cognac demi-glace
G R I LLE D LO U P D E M E R. . 29
Mediterranean sea bass, aioli royale
Q U I C H E LO R R AI N E. . . . . . . 14
mixed greens
Pommes Purée
Côte de Luberon
LES ENTR ÉES
Select (3) $18,
01/08/16
horseradish crème fraîche, capers, egg
pepper relish, pommes frites
CHEESES
DÉLICI
cucumber, harissa aioli
16
SMOKED SALMON TARTINE. 16
LE KO S H E R H OT D O G. . . . . 13
FRENCH
T
ES
M O RO CCAN CU R RY
C H I C KE N S AN DW I C H. . . .
7
8
LES S A N D WIC H ES
C RO Q U E - MADAM E . . . . . . . 15
Pommes Frites
ROA S T E D S ALM O N . . . . . . 26
red wine lentils, tomato-herb vinaigrette
O M E LET T E. . . . . . . . . . . . . . 15
gruyère, fines herbes
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, 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.