Dîne - STARR Restaurants

Anthony
R am onas
CRAIG
WALLE N
Monsieur Le Chef
LUNCH
Directeur Général
Dîne�
DINNER
Mon-Fri:
11:30 am-4 pm
Sun-Thurs:
4-10 pm
Fri-Sat:
4-11 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
A VINS
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
G R A N D **
P R E S T I G E **
CA R A F E S
DE VIN
12 ounces. . . . . . . . $16
25 ounces. . . . . . . . $28
BLANC
Côte de Luberon
ROUGE
Côte de Ventoux
SI DES
Pommes Frites
7
7
Haricots Verts
8
Sautéed Spinach
8
Salade
Ver te
radishes, fine herbes,
lemon vinaigrette
Warm
Shrimp Salade
11
lemon beurre blanc,
avocado
20
T U NA AN D G R I LLE D
ASPARAGUS *. . . . . . . . . . . .
19
champagne vinaigrette, lemon, chervil
(5) $28 or (7) $39
C’
DÉLICI
E
UX
T
ES
M U S H RO O M TART. . . . . . .
16
warm poached egg,
mustard vinaigrette
Tomato
Mozzarella
toasted almond pistou,
sherry vinegar
14
S T E AK TARTAR E
D U PARC *. . . . . . . . . . . . . . . 17
S E AR E D F O I E G R AS. . . . . . 26
poached pear, frisée, Marcona almonds
CHILLED CUCUMBER SOUP.12
MACARO NI AU G RATIN. . . . 15
O NIO N SO UP G RATIN É E. . . 13
HAMAC H I C RU D O *. . . . . .
16
radish, lemon, olive oil
T U NA CAR PACC I O *. . . . . . 24
leek vinaigrette
E S CARG OTS. . . . . . . . . . . . . 15
hazelnut butter
LES ENTR ÉES
27
STEAK FRITES*. . . . . . . . . . 29
grilled bavette, maître d' butter
swiss chard, carmelized apples
G R I LLE D B R AN Z I N O. . . . . 29
Mediterranean sea bass, aioli royale
P ET I T E F I LET M I G N O N *. . 42
SALM O N P ROV E N ÇAL *. . . 28
fennel, oranges, artichokes, taggiasca olives
ROAST E D C H I C KE N . . . . . 25
pomme purée, haricot vert, chicken jus
19
spring vegetables, warm cherry tomatoes,
toasted pine nuts, basil
C H IC KE N PAILLARD . . . . . . 18
Rack of
Lamb*
T H U R S D AY
Dover
Sole
49
F R I D AY
Bouillabaisse
34
S A T U R D AY
Veal
Milanese
S U N D AY
Beef
Bourguignon
33
shaved vegetable salad
19
white wine, shallots, garlic
B U RG E R AM É R I CAI N *. . . . . 17
cheeseburger, pommes frites
GRILLED RED SNAPPER. . . 26
spinach, olive oil, tomato, lemon, herbs
STEAK AU POIVRE *. . . . . . . 38
black pepper crusted New York strip,
garlic spinach, cognac demi-glace
W E D N E S D AY
39
PA S TA P R I MAV E R A . . . . . .
M O ULE S FRITE S. . . . . . . . .
36
34
pioppini mushrooms, truffled pecorino
asparagus, sauce Béarnaise
02/08/17
Lobster
Risotto
hand-chopped steak, capers, quail egg
S E A R E D D U C K B R E A S T *. . 32
Select (3) $18,
Artichoke
& Haricots
Verts*
16
toasted almonds, haricots verts,
beurre noisette
French Cheeses
T U E S D AY
LES H O R S D ’ O EUV R ES
T RO U T AMAN D I N E. . . . . .
Selections of Regional
31
LES S A LA D ES
green apple, radish, Marcona almonds
Pommes Purée
Dorade
Royale
Littleneck
Clams**
½ doz 12
300
19
Alaskan
King Crab
23
155
½ Chilled Lobster
M O N D AY
24
75
Shrimp Cocktail
½ doz 17
Jumbo Florida
Stone Crab
* 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.
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
14
C L O U S E AU
Jim Beam Bourbon
Fig, Lime, Plum Bitters
B I È R E ROYA L E
Kronenbourg Lager
Cassis, Lemon
Peychaud’s Bitters
11
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
LU N E D E S A NG
Milagro Silver
L’Esprit d’June, Blood Orange
Regan’s Orange Bitters
A P E RO L S P R I T Z
Aperol, Martini Prosecco
Soda, Orange
PI M M’S CU P
Pimm’s No. 1, Lemon
Muddled Cucumber, Ginger Beer
13
14
13
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
02/07/17
C O C K TA IL S